Course Structure

First Semester
* FT 501 Principles of Food processing
* FT 502 Food Microbiology
* FT 503 Food Chemistry
* FT 504 Enzymes in food processing
* FT 505 Techniques in Food Analysis
* Practical-I
* Practical-II

SECOND SEMESTER
* FT 506 Post harvest management of fruits and vegetables
* FT 507 Cereal, legume and pulses technology
* FT 508 Principles of Food Engineering
* FT 509 Beverage Technology
* FT 510 Food quality systems and management
* Practical-I
* Practical-II

THIRD SEMESTER
* FT 511A Technology of milk and milk products or
* FT 511B Technology of meat and meat products
* FT 512 Food additives, contaminants and toxicology
* FT 513 Principles of food analysis and sensory evaluation
* FT 514 Food Packaging Technology
* FT 515 Nutraceuticals and functional foods
* Practical-I
* Practical-II

Fourth SEMESTER
* FT 516 Thesis Research and Presentation