Course Structure

First Semester
* BSFT 101 Food preservation and processing principles
* BSFT 102 Fruits, vegetables and plantation products
* BSFT 103 Basic food microbiology
* BSFT 104 Food packaging
* BSFT 105 Basic nutrition
Practical
* Practical-I
* Practical-II

Second Semester
* BSFT 201 Food Biochemistry and Biotechnology
* BSFT 202 Fruit and vegetable processing technology
* BSFT 203 Fermentation technology
* BSFT 204 Milk and milk products technology
* BSFT 205 Food quality and safety management
Practical
* Practical-I
* Practical-II

Third Semester
* BSFT 301 Food additives, contaminants and toxicology
* BSFT 302 Food Beverages
* BSFT 303 Technology of Spices
* BSFT 304 Food Engineering
* BSFT 305 Cereals and legumes processing technology
Practical
* Practical-I
* Practical-II

Fourth Semester
* BSFT 401 Egg, poultry, meat & fish processing technology
* BSFT 402 Food additives and legislation
* BSFT 403 Food hygiene and plant sanitation
* BSFT 404 Entrepreneurship and agribusiness management
* BSFT 405 Industrial microbiology and enzyme technology
* Practical
* Practical-I
* Practical-II

Fifth Semester
* BSFT 501 Oils and fats processing technology
* BSFT 502 Food flavorings
* BSFT 503 Design of food processing equipments
* BSFT 504 Food quality and safety
* BSFT 505 Food industry waste management
Practical
* Practical-I
* Practical-II
Sixth Semester
* BSFT 601 Industrial training and presentation