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B-SC-HONS in Food Science Technology at Shoolini University of Biotechnology and Management Sciences
Solan, Himachal Pradesh
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About the Specialization
What is Food Science & Technology at Shoolini University of Biotechnology and Management Sciences Solan?
This B.Sc (Hons.) Food Science & Technology program at Shoolini University of Biotechnology and Management Sciences focuses on the scientific and technological aspects of food processing, preservation, quality control, and safety. In the rapidly expanding Indian food industry, this program is crucial for addressing food security, health, and consumer demands, preparing students for innovative roles.
Who Should Apply?
This program is ideal for science stream (Physics, Chemistry, Maths/Biology) 10+2 graduates with a keen interest in the food industry, food safety, and innovation. It also caters to aspiring food scientists, quality assurance professionals, and entrepreneurs who wish to contribute to the evolving food sector in India, leveraging scientific principles for practical applications.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths in food processing units, quality control labs, research & development, and food regulatory bodies. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA or more, contributing to sectors like dairy, bakery, beverages, and packaged foods across leading Indian and multinational companies.
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (Semester 1-2)
Focus on mastering core subjects like Food Science Fundamentals, Chemistry of Food, and Microbiology. Regularly review concepts, solve problem sets, and actively participate in lab sessions to build a robust theoretical and practical base. Utilize online resources like NPTEL courses for deeper understanding.
Tools & Resources
NPTEL, university library resources, lab manuals, study groups
Career Connection
A solid foundation is essential for understanding advanced food technologies and troubleshooting industry-specific challenges, crucial for R&D and quality control roles.
Develop Effective Communication Skills- (Semester 1-2)
Actively engage in the English Language and Communication Skills course. Practice presentation skills, participate in debates, and hone report writing abilities. Seek opportunities for public speaking within the university to enhance confidence and clarity.
Tools & Resources
Toastmasters-like clubs (if available), presentation software, feedback from peers and faculty
Career Connection
Strong communication is vital for collaborating in teams, presenting research findings, and interacting with clients or regulatory bodies in the food industry.
Cultivate Lab Proficiency and Safety Awareness- (Semester 1-2)
Pay meticulous attention during all practical sessions, understanding equipment operation and experimental procedures. Strictly adhere to lab safety protocols. Maintain detailed lab records and critically analyze results.
Tools & Resources
Lab equipment, standard operating procedures (SOPs), safety guidelines
Career Connection
Practical lab skills and a strong safety mindset are non-negotiable for roles in food analysis, quality control, and production, minimizing risks and ensuring compliance.
Intermediate Stage
Seek Early Industry Exposure and Network Building- (Semester 3-5)
Actively participate in workshops, webinars, and industrial visits organized by the department. Identify potential areas of interest (e.g., dairy, bakery, meat processing) and connect with alumni or industry professionals through LinkedIn for mentorship and insights into the Indian food market.
Tools & Resources
LinkedIn, industry association events (e.g., AFST(I) local chapters), university career services
Career Connection
Early networking helps in understanding industry trends, securing internships, and identifying niche career opportunities, significantly enhancing placement prospects.
Master Core Food Processing Technologies- (Semester 3-5)
Focus on specialized subjects like Fruit and Vegetable Processing, Dairy Technology, and Bakery & Confectionery Technology. Seek opportunities to assist faculty in relevant research projects or experiments to gain deeper hands-on experience beyond regular labs.
Tools & Resources
Pilot plant facilities (if available), research journals, specialized software for process simulation
Career Connection
Expertise in specific processing technologies is highly valued by food manufacturing companies, opening doors to production, R&D, and process engineering roles.
Develop Data Analysis and Research Skills- (Semester 4-5)
Pay close attention to Research Methodology and Food Analysis subjects. Practice statistical software (e.g., SPSS, R, Excel) for data interpretation. Read scientific papers related to food science and begin formulating small research questions for exploration.
Tools & Resources
SPSS, R, Microsoft Excel, scientific databases (e.g., Scopus, Web of Science, Google Scholar)
Career Connection
Analytical and research skills are crucial for roles in R&D, product development, and quality assurance, enabling data-driven decision making and innovation.
Advanced Stage
Excel in Industrial Training and Project Work- (Semester 6-8)
Approach the 6-month industrial training and project work as a real-world job. Select a project relevant to industry needs, contribute actively, and build strong professional relationships. Focus on problem-solving and documentation, ensuring a high-quality report and presentation.
Tools & Resources
Industry equipment, company data, project management tools, guidance from industry mentors and faculty
Career Connection
Successful industrial training often leads to pre-placement offers or strong recommendations, serving as a direct pathway to employment and demonstrating practical readiness.
Specialize through Electives and Advanced Topics- (Semester 6-7)
Choose electives strategically based on career interests (e.g., Functional Foods, Food Quality Management Systems). Dive deep into advanced subjects like Food Biotechnology and Nanotechnology in Food, considering certifications in specialized areas if available.
Tools & Resources
Advanced textbooks, online specialization courses, industry certifications (e.g., HACCP, FSSC 22000)
Career Connection
Specialization makes graduates highly competitive for niche roles in specific food segments or advanced research positions within the Indian food processing ecosystem.
Prepare Comprehensively for Placements- (Semester 7-8)
Start placement preparation early, including resume building, mock interviews, and technical aptitude tests. Understand the roles and requirements of companies visiting campus. Actively participate in seminar presentations to refine public speaking and technical explanation skills.
Tools & Resources
University placement cell, mock interview platforms, aptitude test preparation materials, professional resume templates
Career Connection
Thorough preparation maximizes the chances of securing desirable placements in leading Indian and multinational food companies, ensuring a smooth transition from academics to a professional career.
Program Structure and Curriculum
Eligibility:
- 10+2 with science stream (Physics, Chemistry, Maths/Biology) from a recognised board with 50% marks.
Duration: 4 years / 8 semesters
Credits: 160 Credits
Assessment: Internal: undefined, External: undefined
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-101 | Food Science Fundamentals | Core | 4 | Introduction to Food Science, Food Composition, Water in Foods, Physical Properties of Food, Food Systems & Dispersions, Basic Food Chemistry |
| FST-102 | Food Processing and Preservation | Core | 4 | Principles of Food Preservation, Thermal Processing, Refrigeration and Freezing, Drying and Dehydration, Non-Thermal Processing, Chemical Preservatives |
| FST-103 | Chemistry of Food | Core | 4 | Carbohydrates in Food, Lipids in Food, Proteins in Food, Vitamins and Minerals, Enzymes in Food, Food Pigments and Flavors |
| BT-101 | Biochemistry | Core | 4 | Biomolecules, Enzymes, Metabolism of Carbohydrates, Metabolism of Lipids, Metabolism of Proteins, Nucleic Acids |
| FST-104 | Microbiology | Core | 4 | Introduction to Microorganisms, Microbial Growth, Bacterial Structure, Fungi and Viruses, Control of Microorganisms, Foodborne Pathogens |
| FST-105 | Introduction to Food Engineering | Core | 4 | Units and Dimensions, Mass and Energy Balances, Fluid Flow, Heat Transfer, Psychrometry, Size Reduction and Mixing |
| FST-106 | English Language and Communication Skills | Core | 2 | Grammar and Usage, Oral Communication, Written Communication, Presentation Skills, Interview Skills, Report Writing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-107 | Principles of Food Safety and Quality | Core | 4 | Food Hazards, GMP and GHP, HACCP, Food Quality Management Systems, Food Adulteration, Food Traceability |
| FST-108 | Sensory Evaluation of Food | Core | 4 | Principles of Sensory Evaluation, Sensory Attributes, Difference Tests, Descriptive Tests, Affective Tests, Panel Selection and Training |
| FST-109 | Food Packaging | Core | 4 | Packaging Materials, Packaging Functions, Flexible Packaging, Rigid Packaging, Active and Smart Packaging, Packaging Design and Regulations |
| FST-110 | Human Nutrition | Core | 4 | Macronutrients, Micronutrients, Energy Balance, Nutritional Requirements, Balanced Diet, Nutritional Deficiencies |
| FST-111 | Cereal, Pulses & Oilseed Technology | Core | 4 | Cereal Grains Structure, Milling of Cereals, Pulses Processing, Oilseed Extraction, Edible Oils and Fats, Cereal-based Products |
| FST-112 | Dairy Technology | Core | 4 | Milk Composition, Milk Processing, Fermented Milk Products, Cheese Technology, Ice Cream Production, Dairy Plant Operations |
| FST-113 | Mathematics for Food Technology | Core | 2 | Basic Algebra, Calculus, Statistics, Probability, Differential Equations, Applications in Food Science |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-201 | Fruit and Vegetable Processing | Core | 4 | Fruit and Vegetable Composition, Blanching, Canning, Juices and Beverages, Jams and Jellies, Dehydration of Fruits and Vegetables |
| FST-202 | Meat, Fish and Poultry Technology | Core | 4 | Meat Structure and Composition, Post-mortem Changes, Meat Processing, Fish Processing, Poultry Processing, Quality Control in Meat Products |
| FST-203 | Food Additives and Ingredients | Core | 4 | Types of Food Additives, Colorants, Flavorings, Antioxidants, Emulsifiers, Thickening Agents, Food Ingredient Functionality |
| FST-204 | Food Analysis and Quality Control | Core | 4 | Sampling Techniques, Proximate Analysis, Mineral Analysis, Vitamin Analysis, Spectroscopic Techniques, Chromatographic Techniques |
| BT-201 | Immunology | Core | 4 | Immune System Components, Innate and Adaptive Immunity, Antigens and Antibodies, Hypersensitivity, Autoimmunity, Immunodiagnostics |
| FST-205 | Bakery & Confectionery Technology | Core | 4 | Bakery Ingredients, Bread Making, Cake and Biscuit Production, Chocolate and Sugar Confectionery, Extruded Products, Quality Control in Bakery |
| FST-206 | Environmental Science | Core | 2 | Ecosystems and Biodiversity, Environmental Pollution, Waste Management, Climate Change, Renewable Energy, Environmental Ethics |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-207 | Industrial Microbiology and Fermentation | Core | 4 | Microbial Fermentation, Fermenter Design, Downstream Processing, Alcoholic Beverages, Probiotics and Prebiotics, Enzyme Production |
| FST-208 | Food Laws and Regulations | Core | 4 | FSSAI Act, Indian Food Regulations, International Food Laws, Food Standards, Labeling Requirements, Intellectual Property Rights in Food |
| FST-209 | Post Harvest Technology of Fruits and Vegetables | Core | 4 | Post Harvest Physiology, Pre-cooling and Curing, Storage Technologies, Controlled Atmosphere Storage, Minimal Processing, Post Harvest Losses |
| FST-210 | Instrumentation in Food Industry | Core | 4 | Temperature Measurement, Pressure Measurement, Flow Measurement, Level Measurement, Spectrophotometry, Chromatography |
| FST-211 | Management of Food Processing Industries | Core | 4 | Principles of Management, Production Planning, Inventory Management, Quality Management, Marketing Strategies, Financial Management |
| FST-212 | Research Methodology | Core | 2 | Research Design, Data Collection Methods, Statistical Analysis, Report Writing, Ethical Considerations, Hypothesis Testing |
| FST-213 | Industrial Training | Project/Training | 4 | Industry Exposure, Practical Skill Development, Project Implementation, Report Preparation, Presentation, Professional Ethics |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-301 | Technology of Spices and Plantation Crops | Core | 4 | Spices Processing, Essential Oils, Oleoresins, Tea Processing, Coffee Processing, Cocoa Processing |
| FST-302 | Food Biotechnology | Core | 4 | Genetic Engineering, Enzyme Technology, Fermentation Technology, Gene Editing, Biosensors, Bioprocess Engineering |
| FST-303 | Waste Utilization and By-product Management | Core | 4 | Food Waste Generation, Waste Treatment Technologies, By-product Recovery, Value Addition, Environmental Impact, Sustainable Practices |
| FST-304 | Advanced Food Engineering | Core | 4 | Rheology of Foods, Mass Transfer Operations, Evaporation, Distillation, Membrane Separation, Extrusion Technology |
| FST-305 | Entrepreneurship in Food Sector | Core | 3 | Entrepreneurial Mindset, Business Plan Development, Market Analysis, Funding Sources, Legal Aspects, Innovation in Food Industry |
| FSTE-306 | Functional Foods and Nutraceuticals (Elective - I) | Elective | 4 | Introduction to Functional Foods, Nutraceuticals, Probiotics and Prebiotics, Antioxidants, Dietary Fiber, Health Claims and Regulations |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-307 | Food Plant Layout and Design | Core | 4 | Plant Location, Building Materials, Equipment Selection, Layout Principles, Utilities, Waste Disposal Systems |
| FST-308 | Marketing and Trade in Food Products | Core | 4 | Marketing Mix, Consumer Behavior, Market Segmentation, Branding, Supply Chain Management, Export and Import Regulations |
| FST-309 | Food Chemistry and Nutrition | Core | 4 | Advanced Food Components, Micronutrient Bioavailability, Food-Nutrient Interactions, Diet and Health, Food Fortification, Nutritional Epidemiology |
| FST-310 | Novel Food Processing Technologies | Core | 4 | High Pressure Processing, Pulsed Electric Fields, Ohmic Heating, Microwave and Radio Frequency Heating, Ultrasound, Cold Plasma |
| FST-311 | Food Product Development | Core | 3 | Stages of Product Development, Concept Generation, Prototype Development, Market Testing, Scale-up, Regulatory Approval |
| FSTE-312 | Food Quality Management Systems (Elective - II) | Elective | 4 | Total Quality Management, ISO Standards, FSSC 22000, Global Food Safety Initiative, Auditing and Certification, Risk Management |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-401 | Food Supply Chain Management | Core | 4 | Supply Chain Components, Logistics, Inventory Management, Cold Chain Management, Traceability, Sustainability in Supply Chain |
| FST-402 | Advanced Food Microbiology | Core | 4 | Microbial Pathogens, Food Spoilage Microorganisms, Predictive Microbiology, Microbial Diagnostics, Biofilms, Antimicrobial Strategies |
| FST-403 | Nanotechnology in Food | Core | 4 | Nanomaterials, Nanoparticles Synthesis, Applications in Food Packaging, Food Safety, Nutrient Delivery Systems, Nanotoxicity |
| FST-404 | Statistics for Food Science | Core | 3 | Descriptive Statistics, Inferential Statistics, Hypothesis Testing, ANOVA, Regression Analysis, Experimental Design |
| FSTE-405 | Food Rheology and Texture (Elective - III) | Elective | 4 | Principles of Rheology, Viscosity, Elasticity, Texture Profile Analysis, Rheometers, Texturometers |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST-406 | Industrial Training (6 months) | Project/Training | 3 | Real-world Industry Experience, Process Optimization, Problem-solving, Technical Report Writing, Professional Networking, Skill Enhancement |
| FST-407 | Project Work | Project | 3 | Research Design, Data Collection, Experimentation, Data Analysis, Thesis Writing, Presentation of Findings |
| FST-408 | Seminar | Project | 1 | Literature Review, Topic Selection, Content Preparation, Oral Presentation, Question and Answer Session, Public Speaking |
