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B-SC-HONS in Food Technology at University of Delhi
Delhi, Delhi
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About the Specialization
What is Food Technology at University of Delhi Delhi?
This B.Sc. (Hons.) Food Technology program at University of Delhi focuses on the scientific and technological aspects of food processing, preservation, quality control, and product development. It addresses the growing need for skilled professionals in India''''s rapidly expanding food industry, providing a comprehensive understanding of food science from farm to fork, contributing significantly to food security and innovation.
Who Should Apply?
This program is ideal for 10+2 graduates with a science background, especially those with Physics, Chemistry, and Math/Biology. It suits individuals passionate about food science, product innovation, and ensuring food safety. Aspiring food scientists, quality assurance professionals, and entrepreneurs seeking to contribute to India''''s thriving food processing sector will find this course highly beneficial.
Why Choose This Course?
Graduates can pursue diverse career paths in India such as Food Technologist, Quality Control Officer, Production Manager, or Research Scientist in food companies like Britannia, Nestlé, ITC, or Amul. Entry-level salaries typically range from INR 3-6 LPA, growing significantly with experience. The program aligns with FSSAI regulations and industry standards, preparing students for impactful roles.
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (Semester 1-2)
Focus rigorously on core subjects like Food Chemistry and Food Microbiology. Utilize online platforms like NPTEL for supplemental learning and conceptual clarity. Engage in lab work with diligence, understanding the principles behind each experiment, which is crucial for advanced practical applications in the food industry.
Tools & Resources
NPTEL courses on Food Science, Departmental laboratories, Recommended textbooks
Career Connection
A solid foundation is essential for understanding complex food processes and quality challenges, directly impacting future roles in R&D or quality assurance.
Develop Effective Study Habits and Peer Learning- (Semester 1-2)
Form study groups with classmates to discuss complex topics and prepare for internal assessments. Actively participate in tutorials and seminars. Leveraging collective knowledge from peers and faculty not only improves academic performance but also fosters collaborative skills essential for team-based industrial projects.
Tools & Resources
Study groups, University library resources, Faculty office hours
Career Connection
Strong academic performance and collaborative skills are highly valued by recruiters for entry-level positions in the food sector.
Explore Basic Industry Insights- (Semester 1-2)
Attend introductory workshops or webinars on food processing conducted by industry experts (often organized by departments or student societies). Read industry magazines or FSSAI publications to understand current trends and challenges in the Indian food sector, setting an early foundation for career direction.
Tools & Resources
Departmental seminars, Food industry magazines (e.g., Food & Beverage News), FSSAI website
Career Connection
Early exposure to industry trends helps in identifying career interests and aligning academic efforts with professional goals.
Intermediate Stage
Gain Practical Skills and Certifications- (Semester 3-5)
Deepen practical skills in Food Engineering, Quality Control, and specific food technologies. Seek short-term certifications in HACCP, ISO 22000, or FSSAI compliance from recognized Indian bodies or online platforms like Coursera/edX, significantly boosting employability for roles in quality assurance.
Tools & Resources
NPTEL, Coursera/edX for certifications, FSSAI training programs, College practical labs
Career Connection
Certifications validate specialized skills, making graduates highly competitive for roles requiring specific safety and quality standards in Indian food companies.
Engage in Mini-Projects and Industry Exposure- (Semester 3-5)
Actively participate in departmental mini-projects related to food product development or preservation. Look for opportunities for short internships or industrial training during summer breaks with local food processing units, dairy farms, or bakeries in India to gain first-hand operational experience.
Tools & Resources
Departmental research labs, Local food industries for internships, Mentorship from faculty
Career Connection
Practical experience through internships and projects demonstrates application of theoretical knowledge, highly sought after by employers for production and R&D roles.
Network and Participate in Competitions- (Semester 3-5)
Attend food technology conferences, workshops, or job fairs in India (e.g., those organized by professional bodies like AFSTI). Participate in inter-college food innovation challenges or quizzes, enhancing problem-solving skills and building valuable connections with peers and potential employers.
Tools & Resources
AFSTI events, Industry conferences (e.g., Food Ingredients India), College innovation cells
Career Connection
Networking opens doors to job opportunities and mentorship, while competitions hone critical thinking and presentation skills, valuable for any food tech career.
Advanced Stage
Undertake a Significant Research/Industry Project- (Semester 6-8)
Dedicate substantial effort to the Major Research Project/Dissertation, focusing on innovative solutions or industry-relevant problems. Aim to publish findings in college journals or present at national symposia, demonstrating research acumen to potential employers in R&D roles.
Tools & Resources
Research labs, Faculty advisors, Research databases (e.g., ScienceDirect), Plagiarism checkers
Career Connection
A strong research project highlights problem-solving capabilities and specialized knowledge, crucial for research scientist or product development roles.
Prepare for Placements and Career Planning- (Semester 6-8)
Actively engage in placement drives, workshops on resume building, and mock interviews organized by the university''''s career cell. Research target companies in India''''s food sector (e.g., ITC, Nestlé, Haldiram''''s, Amul) and tailor applications, preparing for technical and HR rounds, and practicing case studies relevant to the food industry.
Tools & Resources
University Career Services, Online job portals (LinkedIn, Naukri), Company websites
Career Connection
Targeted preparation enhances interview performance and increases the likelihood of securing desirable placements in top food companies across India.
Develop Entrepreneurial Acumen and Advanced Skills- (Semester 6-8)
For those interested in startups, leverage the Entrepreneurship Development course by developing a viable business plan for a food product or service, seeking mentorship from faculty or industry veterans. Explore advanced processing technologies and consider higher studies if a research-oriented career is desired.
Tools & Resources
Entrepreneurship Cell, Incubation centers, Startup India resources, Advanced Food Technology journals
Career Connection
Entrepreneurial skills are vital for creating new ventures in India''''s booming food sector. Advanced technical skills enable leadership roles or specialization in niche areas.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 or equivalent examination with Chemistry, Physics and Mathematics/Biology/Biotechnology/Computer Science as subject combination. Merit determined on the basis of marks in Physics, Chemistry and Mathematics/Biology/Biotechnology/Computer Science.
Duration: 4 years / 8 semesters
Credits: 154 Credits
Assessment: Internal: 30% (for theory courses), 40% (for practical courses), External: 70% (for theory courses), 60% (for practical courses)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTC-101 | Food Chemistry-I | Discipline Specific Core (Theory) | 4 | Water Activity, Carbohydrate Chemistry, Lipid Chemistry, Protein Chemistry, Enzymes, Vitamins |
| DFTC-101P | Food Chemistry-I Practical | Discipline Specific Core (Practical) | 2 | Analysis of Carbohydrates, Analysis of Lipids, Analysis of Proteins, Enzyme Activity Estimation, Vitamin Analysis |
| DFTC-102 | Food Microbiology | Discipline Specific Core (Theory) | 4 | Microorganisms in Food, Microbial Growth Kinetics, Food Spoilage Microorganisms, Foodborne Pathogens, Food Preservation Methods, Fermented Foods |
| DFTC-102P | Food Microbiology Practical | Discipline Specific Core (Practical) | 2 | Microscopic Examination, Isolation of Microorganisms, Microbial Counting Techniques, Antibiotic Sensitivity, Identification of Foodborne Pathogens |
| AEC-1 | Environmental Science | Ability Enhancement Course | 2 | Natural Resources, Ecosystems, Biodiversity, Environmental Pollution, Solid Waste Management, Global Environmental Challenges |
| GE-1 | Generic Elective - I | Generic Elective | 4 | |
| VAC-1 | Value Added Course - I | Value Added Course | 2 |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTC-201 | Food Chemistry-II | Discipline Specific Core (Theory) | 4 | Food Additives, Pigments, Flavor Compounds, Food Toxins, Food Contaminants, Food Rheology |
| DFTC-201P | Food Chemistry-II Practical | Discipline Specific Core (Practical) | 2 | Analysis of Food Additives, Pigment Extraction, Flavor Compound Identification, Heavy Metal Detection, Rheological Properties |
| DFTC-202 | Food Processing and Preservation | Discipline Specific Core (Theory) | 4 | Principles of Food Preservation, Thermal Processing, Freezing, Drying, Non-thermal Technologies, Food Packaging |
| DFTC-202P | Food Processing and Preservation Practical | Discipline Specific Core (Practical) | 2 | Blanching and Canning, Freezing Techniques, Dehydration Methods, Osmotic Dehydration, Packaging Material Testing |
| AEC-2 | Ability Enhancement Course - II | Ability Enhancement Course | 2 | |
| GE-2 | Generic Elective - II | Generic Elective | 4 | |
| VAC-2 | Value Added Course - II | Value Added Course | 2 |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTC-301 | Food Engineering | Discipline Specific Core (Theory) | 4 | Fluid Flow, Heat Transfer, Mass Transfer, Refrigeration, Evaporation, Size Reduction |
| DFTC-301P | Food Engineering Practical | Discipline Specific Core (Practical) | 2 | Fluid Flow Measurements, Heat Exchanger Studies, Mass Transfer Experiments, Refrigeration System Operation, Evaporation Studies |
| DFTC-302 | Food Quality and Sensory Evaluation | Discipline Specific Core (Theory) | 4 | Food Quality Systems, HACCP, Good Manufacturing Practices (GMP), Sensory Attributes, Sensory Evaluation Methods, Statistical Analysis |
| DFTC-302P | Food Quality and Sensory Evaluation Practical | Discipline Specific Core (Practical) | 2 | Quality Control Tests, Sensory Evaluation Panels, Descriptive Analysis, Difference Tests, Acceptance Tests |
| DFTC-303 | Cereal, Pulses and Oilseeds Technology | Discipline Specific Core (Theory) | 4 | Cereal Grains, Milling Operations, Rice Processing, Pulse Processing, Oil Extraction, Oilseed Products |
| DFTC-303P | Cereal, Pulses and Oilseeds Technology Practical | Discipline Specific Core (Practical) | 2 | Cereal Grain Analysis, Milling Yield Determination, Pulse Products Preparation, Oil Extraction Methods, Quality Analysis of Oils |
| SEC-1 | Skill Enhancement Course - I | Skill Enhancement Course | 2 | |
| GE-3 | Generic Elective - III | Generic Elective | 4 |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTC-401 | Dairy Technology | Discipline Specific Core (Theory) | 4 | Milk Composition, Milk Processing, Fermented Milk Products, Cheese Technology, Ice Cream Production, Dairy Waste Management |
| DFTC-401P | Dairy Technology Practical | Discipline Specific Core (Practical) | 2 | Milk Quality Testing, Pasteurization Techniques, Yogurt and Paneer Production, Cheese Making, Ice Cream Formulation |
| DFTC-402 | Fruits and Vegetable Technology | Discipline Specific Core (Theory) | 4 | Post-harvest Physiology, Minimal Processing, Juices and Concentrates, Jams and Jellies, Canning, Freezing of Fruits/Vegetables |
| DFTC-402P | Fruits and Vegetable Technology Practical | Discipline Specific Core (Practical) | 2 | Ripening Studies, Juice Extraction, Jam and Jelly Preparation, Canning Procedures, Drying of Fruits and Vegetables |
| DFTC-403 | Meat, Poultry and Fish Technology | Discipline Specific Core (Theory) | 4 | Meat Structure, Post-mortem Changes, Meat Processing, Poultry Products, Fish Preservation, Seafood Products |
| DFTC-403P | Meat, Poultry and Fish Technology Practical | Discipline Specific Core (Practical) | 2 | Meat Quality Assessment, Meat Curing and Smoking, Poultry Product Development, Fish Processing, Surimi Preparation |
| SEC-2 | Skill Enhancement Course - II | Skill Enhancement Course | 2 | |
| GE-4 | Generic Elective - IV | Generic Elective | 4 |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTE-501 | Food Packaging | Discipline Specific Elective (Theory) - Choice from pool of 8 DSEs | 4 | Packaging Materials, Packaging Functions, Flexible Packaging, Rigid Packaging, Active Packaging, Modified Atmosphere Packaging |
| DFTE-501P | Food Packaging Practical | Discipline Specific Elective (Practical) - Choice from pool of 8 DSEs | 2 | Packaging Material Testing, Barrier Properties Measurement, Shelf Life Studies, Package Design Evaluation |
| DFTE-502 | Food Biotechnology | Discipline Specific Elective (Theory) - Choice from pool of 8 DSEs | 4 | Genetic Engineering, Fermentation Technology, Enzymes in Food, Probiotics, Genetically Modified Foods, Food Diagnostics |
| DFTE-502P | Food Biotechnology Practical | Discipline Specific Elective (Practical) - Choice from pool of 8 DSEs | 2 | DNA Isolation, PCR Techniques, Recombinant Enzyme Production, Probiotic Culture Maintenance, Biosensor Applications |
| SEC-3 | Skill Enhancement Course - III | Skill Enhancement Course | 2 | |
| Research Paper (I) | Research Paper (Part I) | Research Project | 2 | Research Methodology, Literature Review, Research Problem Formulation, Data Collection Methods |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFTE-601 | Instrumentation and Quality Control | Discipline Specific Elective (Theory) - Choice from pool of 8 DSEs | 4 | Spectroscopic Techniques, Chromatographic Techniques, Thermal Analysis, Microscopy, Quality Control Systems, Laboratory Accreditation |
| DFTE-601P | Instrumentation and Quality Control Practical | Discipline Specific Elective (Practical) - Choice from pool of 8 DSEs | 2 | UV-Vis Spectroscopy, HPLC Operation, GC Analysis, Viscometry, Microscopy Techniques |
| DFTE-602 | Human Nutrition and Dietetics | Discipline Specific Elective (Theory) - Choice from pool of 8 DSEs | 4 | Macronutrients, Micronutrients, Energy Metabolism, Balanced Diet, Nutritional Deficiencies, Diet Planning |
| DFTE-602P | Human Nutrition and Dietetics Practical | Discipline Specific Elective (Practical) - Choice from pool of 8 DSEs | 2 | Dietary Assessment Methods, Nutritional Requirement Calculation, Menu Planning, Anthropometric Measurements |
| SEC-4 | Skill Enhancement Course - IV | Skill Enhancement Course | 2 | |
| Research Paper (II) | Research Paper (Part II) | Research Project | 2 | Data Analysis, Scientific Writing, Thesis Preparation, Presentation Skills, Ethical Considerations |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFT-701 | Major Research Project/Dissertation (Part III) | Research Project/Dissertation | 6 | Project Execution, Data Interpretation, Report Writing, Scientific Communication |
| DFTD-701 | Industrial Internship | Industrial Internship | 4 | Practical Industry Experience, Professional Skill Development, Process Observation, Report Submission |
| DFTD-702 | Food Supply Chain Management | Discipline Specific Core (Theory) | 4 | Supply Chain Principles, Logistics, Inventory Management, Cold Chain, Traceability, Risk Management |
| DFTD-703 | Food Laws and Regulations | Discipline Specific Core (Theory) | 4 | FSSAI Act, International Food Laws, Food Safety Standards, Labeling Regulations, Intellectual Property in Food |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DFT-801 | Major Research Project/Dissertation (Part IV) | Research Project/Dissertation | 6 | Final Report Submission, Viva-Voce Examination, Dissemination of Findings, Ethical Research Practices |
| DFTD-801 | Seminar | Seminar | 2 | Presentation Skills, Technical Communication, Current Topics in Food Technology, Critical Analysis of Research |
| DFTD-802 | Entrepreneurship Development in Food Sector | Discipline Specific Core (Theory) | 4 | Business Plan Development, Marketing Strategies, Funding for Startups, Regulatory Compliances, Innovation in Food |
| DFTD-803 | Advanced Food Processing Technologies | Discipline Specific Core (Theory) | 4 | High Pressure Processing, Pulsed Electric Fields, Ohmic Heating, Microwave Processing, Extrusion, Encapsulation |
