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B.Sc. (Honours) Food Technology

B.Sc. (Honours) Food Technology

UNDERGRADUATE COURSES

The course was introduced in 2013 as a B.Tech in Food Technology under the FYUP curriculum and later introduced B.Sc. (Honours) Food Technology in 2017. This program is offered by the Department of Food and Nutrition and Food Technology, the largest department at the college. Food Technology is a critical field due to its potential to provide processed, safe, and nutritious food, playing a significant role in the growth and development sector. The course features educational tours, seminars, and industrial training. In line with the National Education Policy (NEP) 2020, the curriculum has been updated to include key elements such as flexibility in subject choice, multiple entry and exit points, multidisciplinary education with options for major and minor subjects, and the provision for multilingualism to help students gain proficiency in various languages.
The Food Technology program spans six semesters, divided into Discipline Specific Core courses, Discipline Specific Elective courses (DSE), Skill Enhancement Elective Courses (SEC), Value Added Courses (VAC), and Generic Electives (GE). Each academic year consists of two semesters. This course has been designed to meet the unique needs of B.Sc. (Hons.) Food Technology students, following the NEP 2020 guidelines of the University of Delhi since the 2022-2023 academic year.

About the Course

B.Sc. (Hons.) Food Technology offers its students an opportunity to gain the requisite knowledge, skills and aptitude for food technology. The key objectives of the course are to impart knowledge in areas related to Food Science and Technology; enable the students to understand the food composition along with its Physio-chemical, nutritional, microbiological and sensory aspects; acquaint the students with the technologies of food processing and preservation of plant and animal foods; cereals, pulses, oilseeds, fruits vegetables, spices, meat, fish, poultry, seafood, milk and dairy products; stress on the importance of food safety and quality management, national and international food laws and regulations as well as the importance of food engineering and packaging in the food industry. This course opens the door to a range of career paths including developing new food products, improving sensory attributes and nutritional content of foods, and finding new ways to preserve, process, package and distribute food. Students have excellent job opportunities in government and private sector, industries and in multinational companies.

Program Specific Eligibility

  • Candidates must appear in CUET in any of the following subject combinations:
    • CombinationI: Physics + Chemistry + Biology/Biological Studies/Biotechnology/Biochemistry
                                                                 OR
    • Combination II: Physics + Chemistry + Mathematics/Applied Mathematics
  • Merit will be based on the best CUET score obtained from any of the above-mentioned
    combinations of subjects.
  • Candidates must have obtained a minimum of 30% score in any one language of List A in CUET (Source: Page Number 16, Under-graduate Admission under Bulletin of Information 13.02.2023-DU-UG-BOI 2023.pdf)
  • (Source: Page Number 53, Under-graduate Admission under Bulletin of Information 13.02.2023-DU-UG-BOI 2023.pdf)

Programme Objectives

  • To impart knowledge in areas related to Food Science and Technology.
  • To enable the students to understand the food composition along with its physico- chemical,
    nutritional, microbiological and sensory aspects.
  • To acquaint the students with the technologies of food processing and preservation of plant and
    animal foods; cereals, pulses, oilseeds, fruits vegetables, spices, meat, fish, poultry, sea food, milk
    and dairy products.
  • To stress on the importance of food safety and quality management, national and international
    food laws and regulations as well as importance of food engineering and packaging in food
    industry.

Programme Learning Outcomes

The learning outcomes of the course are as follows:

  • Knowledge of various areas related to food science and technology.
  • Understanding of the food composition and its physico-chemical, nutritional, microbiological and sensory aspects.
  • Comprehend the structure and composition of various plants and animal foods.
  • Knowledge about how processing and preservation techniques of pulses, oilseeds, spices,
    fruits and vegetables, meat, fish, poultry, milk & milk products can be done.
  • Relevance and significance of food safety, food quality, food plant sanitation, food laws and
    regulations, food engineering and packaging in food industry
  • Justify scientifically the changes occurring in food during processing, handling and Storage.
    Describe enzymatic and non-enzymatic browning reactions in various foods.
  • Describe harmful effects of adulteration on health and will be able to detect presence of
    common adulterants in food.

For more details, the candidates may refer to syllabus (UGCF, 2022) available on the
website of University of Delhi at: