*Year 1: Fundamentals of Food Science* 

*Semester 1:* 

- Introduction to Food Technology 

- Food Chemistry (Macro & Micronutrients) 

- Basics of Microbiology 

- Mathematics & Statistics for Food Science 

- Lab: Food Composition Analysis 

*Semester 2:* 

- Food Processing Principles 

- Unit Operations in Food Industry (Heat/Mass Transfer) 

- Food Biochemistry 

- Lab: Food Preservation Techniques (Drying, Canning) 

*Year 2: Core Food Technology & Engineering* 

*Semester 3: * 

- Dairy Technology (Milk Processing, Cheese, Yogurt) 

- Cereal & Legume Technology 

- Food Packaging & Labelling 

- Lab: Bakery & Confectionery Products 

*Semester 4: * 

- Meat, Poultry & Fish Technology 

- Fruits & Vegetable Processing 

- Food Quality Assurance & Standards (FSSAI, ISO) 

- Lab: Sensory Evaluation & Shelf-Life Testing 

*Year 3: Advanced Topics & Industry Training* 

*Semester 5:* 

- Fermentation Technology (Beverages, Probiotics) 

- Food Additives & Flavors 

- *Electives (Choose 1):* 

  - Functional Foods & Nutraceuticals 

  - Food Biotechnology 

  - Food Supply Chain Management 

- Lab: Food Safety Testing (HACCP, HPLC) 

*Semester 6:* 

- Internship (6–8 weeks in Food Industry) 

- Research Project/Dissertation 

- Entrepreneurship in Food Industry 

- Lab: Pilot Plant Operations 

*Key Skills Covered: * 

- *Food Processing Techniques* (Pasteurization, Freezing, Extrusion) 

- *Quality Control & Safety* (HACCP, ISO, FSSAI Regulations) 

- *Lab Techniques: * HPLC, GC, Microbial Testing 

- *Product Development*