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B-SC in Food Science And Technology at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food Science and Technology at SRM Institute of Science and Technology Chengalpattu?
This B.Sc. Food Science and Technology program at SRM Institute of Science and Technology focuses on the scientific principles underlying food processing, preservation, and safety. It addresses the growing need for skilled professionals in India''''s dynamic food industry, preparing students for roles in quality control, product development, and manufacturing. The program integrates theoretical knowledge with practical skills, reflecting industry demands.
Who Should Apply?
This program is ideal for fresh graduates with a 10+2 science background (PCM/PCB/PMB or vocational with Food Science) who are passionate about food innovation and safety. It caters to individuals seeking entry into India''''s vibrant food processing, dairy, or nutraceutical sectors. Graduates can also pursue higher education or entrepreneurship in the food domain, leveraging the foundational knowledge gained.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including Food Technologist, Quality Assurance Executive, Product Development Scientist, or Food Safety Auditor. Entry-level salaries range from INR 3-5 lakhs per annum, with significant growth potential. The program aligns with FSSAI regulations and industry best practices, preparing students for relevant certifications and national food sector demands.
Student Success Practices
Foundation Stage
Master Core Scientific Principles- (Semester 1-2)
Dedicate time to thoroughly understand fundamental chemistry, biology, and basic food science concepts. Utilize online resources like NPTEL courses, Khan Academy, and participate in peer study groups to solidify your understanding. Strong fundamentals are crucial for advanced food technology subjects.
Tools & Resources
NPTEL Food Science courses, Khan Academy Biology/Chemistry, Peer study groups
Career Connection
A strong grasp of scientific basics helps in understanding complex food processes and quality control, essential for entry-level R&D or QC roles in India.
Develop Laboratory Proficiency- (Semester 1-2)
Actively engage in all lab sessions, paying close attention to experimental procedures, data collection, and safety protocols. Seek opportunities for extra lab work or assist faculty with research projects. Document all experiments meticulously in a lab notebook.
Tools & Resources
Lab Manuals, Laboratory equipment (pH meter, spectrophotometer), Faculty mentorship
Career Connection
Hands-on lab skills are highly valued in food quality testing, analytical labs, and production roles across Indian food industries, enhancing employability.
Enhance Communication and Professional Skills- (Semester 1-2)
Participate in college debates, public speaking events, and English communication workshops. Practice resume writing and learn basic interview etiquette. Join professional skill development workshops offered by the institution.
Tools & Resources
Toastmasters clubs (if available), Grammarly, SRMIST Career Development Centre
Career Connection
Effective communication and professional demeanor are critical for internships and securing placements in India''''s competitive job market, especially for client-facing or team roles.
Intermediate Stage
Gain Industry Exposure through Internships/Visits- (Semester 3-5)
Actively seek summer internships or short-term industrial training opportunities at local food processing units, dairies, or beverage companies. Attend industry expos and guest lectures to understand practical applications of theoretical knowledge and network with professionals.
Tools & Resources
College placement cell, LinkedIn, Industry associations like AIFPA, IFCA
Career Connection
Practical industry exposure is invaluable for understanding real-world challenges, building a professional network, and securing pre-placement offers in India.
Specialize through Electives and Certifications- (Semester 3-5)
Choose elective courses that align with your career interests (e.g., Food Packaging, Dairy Technology). Consider pursuing relevant online certifications in areas like HACCP, FSSAI regulations, or specific food analysis techniques.
Tools & Resources
NPTEL online courses, Coursera/edX for certifications, FSSAI training programs
Career Connection
Specialized knowledge and certifications make you more competitive for niche roles in R&D, quality assurance, or regulatory affairs within the Indian food sector.
Participate in Food-related Projects and Competitions- (Semester 3-5)
Initiate or join student projects focusing on new food product development, waste utilization, or food safety challenges. Participate in national/state-level food science competitions or hackathons to apply skills and gain recognition.
Tools & Resources
Departmental project grants, Food innovation challenges, Mentorship from faculty
Career Connection
Project work and competition success demonstrate problem-solving abilities and innovation, highly attractive to recruiters in product development and R&D roles in India.
Advanced Stage
Intensive Placement Preparation- (Semester 6)
Engage in rigorous placement preparation including mock interviews, aptitude test practice (quantitative, logical reasoning, verbal ability), and group discussion sessions. Tailor your resume and cover letter for specific company roles and industry sectors in India.
Tools & Resources
SRMIST placement training programs, Online aptitude platforms (IndiaBix), Mock interview panels
Career Connection
Thorough preparation directly increases the chances of securing desirable placements with top food companies in India during campus recruitment drives.
Undertake a Capstone Research Project/Thesis- (Semester 5-6)
Choose a substantial final year project that allows for in-depth research or development in a niche area of food science. Focus on generating impactful results, presenting them effectively, and potentially publishing findings in college journals or conferences.
Tools & Resources
SRMIST research labs, Academic databases (Scopus, Web of Science), Faculty advisors
Career Connection
A strong research project highlights analytical skills and problem-solving capabilities, opening doors to R&D roles, academia, or advanced studies in India and abroad.
Build a Professional Network and Personal Brand- (Semester 5-6)
Attend national/international food science conferences and seminars (e.g., those by AFSTI). Connect with alumni and industry leaders on LinkedIn. Maintain an online portfolio of projects and achievements to showcase your expertise.
Tools & Resources
LinkedIn, AFSTI conferences, Professional networking events
Career Connection
A robust professional network in India''''s food sector can lead to hidden job opportunities, mentorship, and long-term career growth, significantly boosting your career trajectory.
Program Structure and Curriculum
Eligibility:
- A Pass in 10+2 or Equivalent Examination with minimum 50% aggregate marks in PCM / PCB / PMB / vocational stream with Food Science & Nutrition.
Duration: 3 years / 6 semesters
Credits: 140 Credits
Assessment: Internal: Continuous Assessment (40 marks for theory, 60 marks for practical), External: End Semester Examination (60 marks for theory, 40 marks for practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21101 | General Chemistry | Core | 3 | Atomic structure and chemical bonding, Chemical equilibrium and kinetics, Organic chemistry fundamentals, Electrochemistry principles, States of matter |
| BFO21102 | Fundamentals of Biology | Core | 3 | Cell biology and organization, Biomolecules and their functions, Microbiology basics, Genetics and heredity, Plant and animal physiology |
| BFO21103 | Basics of Food Science | Core | 3 | Introduction to food science, Food composition and structure, Water activity and food spoilage, Basic food processing techniques, Nutritional aspects of food |
| BFO21104 | Food Chemistry Lab - I | Lab | 1.5 | Qualitative tests for food components, pH measurement and buffer preparation, Moisture and ash content determination, Acid-base titration in food, Spectrophotometric analysis |
| BFO21105 | Fundamentals of Biology Lab | Lab | 1.5 | Microscopy techniques, Staining and bacterial identification, Cell structure observation, Enzyme activity studies, Plant tissue culturing methods |
| BHS21101 | English | Core | 3 | Grammar and vocabulary building, Reading comprehension and analysis, Essay and paragraph writing, Public speaking and presentation skills, Professional communication |
| BMA21101 | Mathematics and Statistics | Core | 3 | Basic algebra and calculus, Probability theory, Descriptive statistics, Inferential statistics, Data analysis tools |
| BHS21104 | Professional Skills - I | Core | 1 | Introduction to professional etiquette, Effective communication strategies, Teamwork and collaboration, Problem-solving approaches, Time management and personal effectiveness |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21201 | Food Chemistry | Core | 3 | Chemistry of carbohydrates, Proteins and their functional properties, Lipids and fatty acids, Vitamins and minerals, Enzymes in food systems |
| BFO21202 | Biochemistry | Core | 3 | Metabolic pathways, Bioenergetics and ATP production, Nucleic acids and gene expression, Hormonal regulation, Enzyme kinetics and inhibition |
| BFO21203 | Principles of Food Processing | Core | 3 | Food preservation methods, Heat and mass transfer in food, Drying and dehydration, Freezing and refrigeration, Food packaging concepts |
| BFO21204 | Food Chemistry Lab - II | Lab | 1.5 | Estimation of sugars and starch, Protein and fat analysis, Vitamin C determination, Pigment extraction and analysis, Rancidity tests for fats |
| BFO21205 | Biochemistry Lab | Lab | 1.5 | Enzyme assay and kinetic studies, Protein purification techniques, Chromatography methods, Spectrophotometric analysis of biomolecules, DNA and RNA extraction |
| BHS21201 | Environmental Studies | Core | 3 | Ecosystems and biodiversity, Pollution control and management, Natural resources conservation, Waste management, Environmental ethics and policies |
| BHS21202 | Professional Skills - II | Core | 1 | Resume building and cover letter writing, Interview skills and techniques, Group discussion strategies, Presentation design and delivery, Workplace ethics and professionalism |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21301 | Food Microbiology | Core | 3 | Microorganisms in food, Food spoilage microorganisms, Foodborne pathogens and toxins, Fermented foods and beverages, Food sanitation and hygiene |
| BFO21302 | Principles of Food Engineering | Core | 3 | Fluid mechanics in food processing, Heat and mass transfer operations, Thermodynamics in food systems, Unit operations in food industry, Size reduction and separation |
| BFO21303 | Cereal and Legume Technology | Core | 3 | Cereal grain structure and composition, Milling and baking technology, Extrusion cooking, Pulse processing and products, Value-added cereal products |
| BFO21304 | Food Microbiology Lab | Lab | 1.5 | Microbial culture techniques, Staining and microscopic examination, Total plate count and enumeration, Sterilization methods, Microbial identification techniques |
| BFO21305 | Principles of Food Engineering Lab | Lab | 1.5 | Rheological properties of food, Heat exchanger design and operation, Evaporation and drying experiments, Filtration and centrifugation studies, Size reduction equipment |
| BFO21306 | Seminar | Core | 1 | Technical presentation skills, Literature review and research paper analysis, Public speaking and confidence building, Critical thinking and question answering, Emerging topics in food science |
| BHS21301 | Indian Constitution & Human Rights | Core | 2 | Framework of Indian Constitution, Fundamental rights and duties, Directive Principles of State Policy, Human rights protection in India, Governance and justice system |
| BFO21E01 | Food Additives | Elective | 3 | Types and functions of food additives, Preservatives and antioxidants, Colorants and flavor enhancers, Emulsifiers and thickeners, Regulatory aspects of food additives |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21401 | Food Safety and Quality Management | Core | 3 | Food hazards and risk assessment, HACCP principles and implementation, Good Manufacturing Practices (GMP), ISO 22000 and other quality standards, Food traceability and recall |
| BFO21402 | Fruits and Vegetable Technology | Core | 3 | Post-harvest physiology of fruits and vegetables, Storage and ripening management, Canning and thermal processing, Juice extraction and preservation, Dehydration and minimally processed foods |
| BFO21403 | Dairy Technology | Core | 3 | Milk composition and properties, Pasteurization and sterilization of milk, Fermented milk products (yogurt, buttermilk), Cheese making technology, Ice cream and frozen desserts |
| BFO21404 | Food Safety Lab | Lab | 1.5 | Detection of food adulterants, Microbiological analysis of food, Pesticide residue testing, Heavy metal analysis, Mycotoxin screening |
| BFO21405 | Fruits and Vegetable Technology Lab | Lab | 1.5 | Production of jams and jellies, Pickling and fermentation, Drying of fruits and vegetables, Juice and squash preparation, Blanching and freezing methods |
| BHS21401 | Professional Skills - III | Core | 1 | Corporate communication strategies, Leadership and managerial skills, Advanced problem-solving techniques, Critical thinking and decision making, Professional ethics and social responsibility |
| BFO21E04 | Food Packaging | Elective | 3 | Functions and types of packaging materials, Modified Atmosphere Packaging (MAP), Aseptic packaging technology, Edible films and coatings, Shelf-life extension through packaging |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21501 | Meat, Poultry and Fish Technology | Core | 3 | Composition and structure of meat, Post-mortem changes and rigor mortis, Meat preservation techniques, Poultry processing and products, Fish processing and value addition |
| BFO21502 | Fat and Oil Technology | Core | 3 | Sources and extraction of oils and fats, Refining and processing of oils, Hydrogenation and interesterification, Rancidity and lipid oxidation, Application of fats and oils in food |
| BFO21503 | Bakery and Confectionery | Core | 3 | Raw materials in baking (flour, yeast, sugar), Dough rheology and fermentation, Bread and biscuit production, Cake and pastry making, Confectionery products and processes |
| BFO21504 | Meat, Poultry and Fish Technology Lab | Lab | 1.5 | Meat cutting and portioning, Sausage and cured meat preparation, Fish filleting and processing, Smoking and curing of meat/fish, Quality assessment of meat products |
| BFO21505 | Fat and Oil Technology Lab | Lab | 1.5 | Acid value and saponification value, Iodine value and peroxide value, Oil extraction methods, Refractive index and specific gravity, Fat melting point determination |
| BFO21506 | Project Work | Project | 3 | Research problem identification, Experimental design and methodology, Data collection and analysis, Technical report writing, Project presentation |
| BFO21E07 | Beverage Technology | Elective | 3 | Tea processing and types, Coffee bean processing and roasting, Fruit juice and squash production, Carbonated and non-carbonated beverages, Alcoholic beverages and fermentation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFO21601 | Food Laws and Regulations | Core | 3 | FSSAI and Indian food regulations, Agmark and BIS standards, International food standards (Codex Alimentarius), Food labeling requirements, Intellectual property rights in food industry |
| BFO21602 | Food Biotechnology | Core | 3 | Genetic engineering in food, Enzyme technology in food processing, Microbial fermentation for food production, Probiotics and prebiotics, Nutraceuticals and functional foods |
| BFO21603 | Waste Management and By-product Utilization | Core | 3 | Sources of food waste, Valorization of food by-products, Composting and biogas production, Effluent treatment in food industry, Sustainable practices in food processing |
| BFO21604 | Food Biotechnology Lab | Lab | 1.5 | DNA extraction and PCR, Enzyme immobilization techniques, Fermentation process monitoring, Microbial strain improvement, Cell culture techniques |
| BFO21605 | Internship / Industrial Training | Internship | 3 | Practical industrial experience, Application of theoretical knowledge, Professional skill development, Industry specific project execution, Networking and career exploration |
| BFO21E10 | Novel Food Processing Technologies | Elective | 3 | High Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultrasound technology in food, Ohmic heating and microwave processing, Supercritical fluid extraction |
