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B-VOC in Food Processing And Technology at Sahu Ram Swaroop Mahila Mahavidyalaya
Bareilly, Uttar Pradesh
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About the Specialization
What is Food Processing and Technology at Sahu Ram Swaroop Mahila Mahavidyalaya Bareilly?
This Food Processing and Technology program at Sahu Ram Swaroop Mahila Mahavidyalaya focuses on equipping students with expertise in food science, preservation, quality control, and product development. It addresses the growing demand for skilled professionals in India''''s dynamic food industry, preparing graduates for roles in manufacturing, quality assurance, and research.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a science background seeking entry into the food processing sector, or individuals aiming to understand food science principles and industrial applications. It also benefits those interested in entrepreneurship within the food industry and working professionals looking to update their skills in modern food technologies.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food production, quality control, research and development, and food safety roles across India. Entry-level salaries typically range from INR 2.5 to 4.5 LPA, with experienced professionals earning significantly more. The program aligns with industry needs, fostering growth trajectories in both traditional and emerging food businesses.
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (undefined)
Focus on mastering core concepts in food science, microbiology, and chemistry through diligent study and practical laboratory work. Utilize online resources like NPTEL food science courses or Coursera for deeper understanding.
Tools & Resources
NPTEL courses, Coursera Food Science courses, Textbooks of Food Science and Microbiology
Career Connection
A solid foundation is crucial for understanding advanced topics and performing effectively in food R&D or quality assurance roles later.
Develop Hands-on Lab Skills Early- (undefined)
Actively participate in all practical sessions for food analysis and processing. Seek opportunities for extra lab work or assist faculty in small research projects to gain proficiency in handling equipment and techniques.
Tools & Resources
College food science labs, Lab manuals, YouTube tutorials for specific lab techniques
Career Connection
Practical competence is highly valued by employers in food manufacturing and quality control, enabling direct application of knowledge.
Cultivate Effective Communication & Soft Skills- (undefined)
Engage in group discussions, presentations, and mock interviews. Join college clubs or Toastmasters to enhance public speaking and interpersonal abilities, which are vital for professional growth.
Tools & Resources
Co-curricular courses on communication, Toastmasters International, Online personality development modules
Career Connection
Strong soft skills are essential for team collaboration, client interaction, and leadership roles in any food industry setting.
Intermediate Stage
Seek Vocational Internships and Industrial Training- (undefined)
Actively pursue short-term internships or industrial training during semester breaks. Focus on gaining exposure to different food sectors like dairy, bakery, or fruit processing to understand real-world operations.
Tools & Resources
College placement cell, LinkedIn, Internshala, Local food processing units
Career Connection
Internships provide invaluable industry experience, build professional networks, and often lead to pre-placement offers or preferred hiring.
Specialize in a Niche Area- (undefined)
Identify a specific area of interest within food processing, such as bakery technology, quality control, or nutraceuticals, and undertake minor projects or certifications in that domain. Attend workshops and seminars.
Tools & Resources
Online certification courses (e.g., FSSAI certifications), Industry workshops, Journal articles
Career Connection
Specialized knowledge makes you a more attractive candidate for targeted roles and faster career progression in your chosen field.
Network with Industry Professionals- (undefined)
Attend industry conferences, food fairs (e.g., Annapoorna - ANUFOOD India, Food Ingredients India), and alumni meet-ups. Build connections with professionals to learn about trends, opportunities, and mentorship.
Tools & Resources
LinkedIn, Industry events and exhibitions, Alumni network of the college
Career Connection
Networking opens doors to hidden job markets, mentorship, and insights that can significantly boost your career trajectory.
Advanced Stage
Undertake a Comprehensive Major Project- (undefined)
Select a challenging major research project or extended vocational internship that addresses a real industry problem. Focus on rigorous methodology, innovative solutions, and thorough documentation.
Tools & Resources
Academic supervisors, Industry mentors, Research databases, Statistical software
Career Connection
A well-executed major project is a strong credential for demonstrating problem-solving abilities and specialized expertise to potential employers.
Prepare Rigorously for Placements and Higher Studies- (undefined)
Start preparing for interviews, aptitude tests, and technical rounds well in advance. For higher studies, research postgraduate programs in food technology or related fields and prepare for entrance exams like GATE.
Tools & Resources
Placement cell workshops, Mock interviews, Aptitude test prep books, GATE syllabus and previous papers
Career Connection
Proactive preparation ensures you are competitive for top placements in food companies or securing admissions to prestigious higher education programs.
Stay Updated with Industry Trends and Regulations- (undefined)
Regularly follow food industry news, publications (e.g., Food and Beverage News), and FSSAI regulations. Understand emerging technologies, consumer demands, and sustainability practices in food processing.
Tools & Resources
FSSAI website, Food industry journals and magazines, Online news portals for food sector
Career Connection
Staying informed makes you a valuable asset, capable of adapting to industry changes and contributing to innovation and compliance in your professional role.
Program Structure and Curriculum
Eligibility:
- Intermediate (10+2) or equivalent examination
Duration: 3 years (6 semesters)
Credits: 90 Credits
Assessment: Internal: 25%, External: 75%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-101 | Basics of Food Science | Core | 4 | Introduction to Food Science, Water in Foods, Carbohydrates, Lipids, Proteins, Vitamins and Minerals |
| V-FPT-102P | Food Analysis (Practical) | Lab | 2 | Moisture content determination, Ash content estimation, Protein estimation methods, Fat extraction and analysis, Carbohydrate analysis techniques, pH measurement and acidity |
| V-FPT-103 | Food Safety and Quality Management-I | Elective | 4 | Food Safety Concepts, Hazards in Foods, Food Adulteration, Food Quality Control, Food Laws and Regulations, HACCP Principles |
| V-CC-101 | Health and Wellness | Co-curricular | 2 | Dimensions of Health, Balanced Diet and Nutrition, Yoga and Meditation for Well-being, First Aid and Emergency Care, Common Diseases and Prevention |
| V-MRP-101 | Minor Research Project / Vocational Internship I | Project/Internship | 2 | Introduction to Research Methodology, Data Collection Techniques, Basic Report Writing, Industry Observation, Skill Identification |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-201 | Food Preservation Techniques | Core | 4 | Principles of Food Preservation, Thermal Processing Methods, Low-Temperature Preservation, Dehydration and Drying Techniques, Chemical Preservation, Novel Preservation Technologies |
| V-FPT-202P | Food Processing Lab (Practical) | Lab | 2 | Canning and Bottling Procedures, Freezing and Chilling Practices, Different Drying Methods, Fermentation Processes for Food, Product Formulation and Development |
| V-FPT-203 | Cereal, Pulses and Oilseed Processing | Elective | 4 | Cereal Grains Structure and Composition, Milling and Refining Processes, Pulse Processing Techniques, Oilseed Extraction and Refining, Quality of Cereal Products, Storage and Handling of Grains |
| V-CC-202 | Communication Skills and Personality Development | Co-curricular | 2 | Verbal and Non-verbal Communication, Public Speaking and Presentation Skills, Interview Techniques and Etiquette, Teamwork and Collaboration, Professional Correspondence |
| V-MRP-202 | Minor Research Project / Vocational Internship II | Project/Internship | 2 | Advanced Data Collection, Preliminary Data Analysis, Technical Report Writing, Industry Best Practices, Problem Identification |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-301 | Food Microbiology | Core | 4 | Microorganisms in Food, Food Spoilage and Preservation, Foodborne Pathogens and Toxins, Fermented Foods and Their Production, Microbiological Quality Control, Aseptic Techniques |
| V-FPT-302P | Food Microbiology Lab (Practical) | Lab | 2 | Microbial Enumeration Techniques, Isolation and Identification of Microbes, Sterilization Methods, Food Pathogen Detection, Antimicrobial Activity Testing |
| V-FPT-303 | Fruit and Vegetable Processing | Elective | 4 | Post-Harvest Handling of Produce, Storage Technologies for Fruits and Vegetables, Juices and Concentrates Production, Jams, Jellies, and Marmalades, Pickles and Chutneys, Canning of Fruits and Vegetables |
| V-CC-303 | Entrepreneurship Development | Co-curricular | 2 | Entrepreneurial Mindset, Business Idea Generation, Market Research and Feasibility, Business Plan Development, Funding Options and Schemes, Legal Aspects of Startups |
| V-MRP-303 | Minor Research Project / Vocational Internship III | Project/Internship | 2 | Project Planning and Execution, Intermediate Data Analysis, Technical Communication Skills, Industry Regulatory Compliance, Quality Assurance in Projects |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-401 | Dairy and Meat Processing | Core | 4 | Milk Composition and Properties, Dairy Product Manufacturing, Meat Structure and Composition, Meat Preservation Technologies, Poultry Processing, Fish Processing Methods |
| V-FPT-402P | Dairy and Meat Products Lab (Practical) | Lab | 2 | Milk Pasteurization and Sterilization, Cheese and Paneer Production, Yogurt and Fermented Milk Products, Meat Curing and Smoking, Sausage Making, Fish Drying and Salting |
| V-FPT-403 | Bakery and Confectionery Technology | Elective | 4 | Baking Ingredients and Their Functions, Bread Making Processes, Cake and Pastry Production, Biscuit and Cookie Manufacturing, Chocolate Technology, Sugar Confectionery Products |
| V-CC-404 | Environmental Studies and Disaster Management | Co-curricular | 2 | Ecosystems and Biodiversity, Environmental Pollution and Control, Renewable Energy Resources, Natural Disasters and Their Types, Disaster Mitigation and Preparedness |
| V-MRP-404 | Minor Research Project / Vocational Internship IV | Project/Internship | 2 | Advanced Research Methodology, Statistical Data Analysis, Effective Presentation Skills, Industry Project Management, Ethical Considerations in Research |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-501 | Food Additives and Packaging | Core | 4 | Types and Functions of Food Additives, Regulatory Aspects of Additives, Food Packaging Materials, Packaging Techniques and Systems, Shelf-Life Extension through Packaging, Sustainable Packaging |
| V-FPT-502P | Food Additives and Packaging Lab (Practical) | Lab | 2 | Identification of Food Additives, Food Dye Analysis, Packaging Material Testing, Vacuum Packaging Techniques, Modified Atmosphere Packaging, Package Integrity Testing |
| V-FPT-503 | Quality Control and Sensory Evaluation of Foods | Elective | 4 | Food Quality Control Systems, Statistical Quality Control, Sensory Organs and Perception, Sensory Evaluation Tests, Panel Selection and Training, Interpretation of Sensory Data |
| V-CC-505 | Digital Fluency | Co-curricular | 2 | Digital Literacy Fundamentals, Internet Safety and Cyber Hygiene, Data Privacy and Security, Online Communication and Collaboration, Digital Tools for Productivity, E-governance Services |
| V-MRP-505 | Minor Research Project / Vocational Internship V | Project/Internship | 2 | Specialized Project Execution, In-depth Data Interpretation, Scientific Writing for Publications, Industry Readiness Assessment, Professional Networking Strategies |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| V-FPT-601 | Food Engineering and Instrumentation | Core | 4 | Heat and Mass Transfer in Foods, Fluid Flow in Food Processing, Size Reduction and Mixing Operations, Evaporation and Drying Equipment, Separation Processes in Food, Food Processing Instrumentation |
| V-FPT-602P | Food Engineering and Instrumentation Lab (Practical) | Lab | 2 | Heat Exchanger Operation Analysis, Evaporator Performance Evaluation, Filtration and Centrifugation Systems, Rheological Properties Measurement, Spectrophotometer and Chromatograph Use, Sensors and Control Systems |
| V-FPT-603 | Nutraceuticals and Functional Foods | Elective | 4 | Concepts of Nutraceuticals, Functional Food Ingredients, Health Benefits of Functional Foods, Regulatory Aspects of Nutraceuticals, Product Development in Functional Foods, Market Trends for Health Foods |
| V-CC-606 | Ethics and Values | Co-curricular | 2 | Ethical Theories and Principles, Professional Ethics in Industry, Values in Society and Workplace, Corporate Social Responsibility, Moral Dilemmas and Decision Making, Integrity and Accountability |
| V-MPJ-601 | Major Research Project / Vocational Internship | Project/Internship | 6 | Comprehensive Project Design, Extensive Data Analysis and Interpretation, Thesis Writing and Documentation, Industry Problem Solving, Final Presentation and Viva-voce, Career Integration and Application |
