Comprehensive Course Listing

This section outlines the entire curriculum structure for the Food Production program over eight semesters, including core courses, departmental electives, science electives, and lab-based subjects. The table below provides detailed information about each course, including its course code, full title, credit structure (L-T-P-C), and prerequisites where applicable.

Semester	Course Code	Course Title	Credit (L-T-P-C)	Prerequisites
Semester I	FP101	Introduction to Food Science and Technology	3-1-0-4	-
	FP102	Food Chemistry and Biochemistry	3-1-0-4	-
	FP103	Basic Nutrition and Dietetics	3-0-0-3	-
	FP104	Food Microbiology and Safety	3-1-0-4	-
	FP105	Principles of Food Processing	3-0-0-3	-
	FP106	Food Analysis and Quality Control	3-1-0-4	-
	FP107	Introduction to Food Engineering	3-0-0-3	-
	FP108	Food Packaging and Preservation	3-0-0-3	-
	FP109	Food Sensory Evaluation	2-0-0-2	-
	FP110	Basic Culinary Arts	2-0-0-2	-
	FP111	Introduction to Research Methods in Food Science	2-0-0-2	-
	FP112	Food Industry Visits and Case Studies	1-0-0-1	-
Semester II	FP201	Fermentation Technology and Microbial Applications	3-1-0-4	FP104
	FP202	Food Processing Equipment and Design	3-1-0-4	FP107
	FP203	Nutritional Assessment and Dietary Planning	3-0-0-3	FP103
	FP204	Food Chemistry II: Functional Compounds	3-1-0-4	FP102
	FP205	Food Quality Assurance and Standards	3-0-0-3	FP106
	FP206	Biochemical Engineering Principles	3-1-0-4	FP102
	FP207	Food Product Development	2-1-0-3	FP105
	FP208	Advanced Food Analysis Techniques	3-1-0-4	FP106
	FP209	Food Waste Reduction Strategies	2-0-0-2	-
	FP210	Culinary Techniques and Innovation	2-0-0-2	FP110
	FP211	Food Safety and Risk Management	3-0-0-3	FP104
	FP212	Research Project I: Mini-Project	2-0-0-2	-
	FP213	Industry Internship Preparation	1-0-0-1	-
Semester III	FP301	Advanced Food Biotechnology	3-1-0-4	FP206
	FP302	Sustainable Food Production Systems	3-1-0-4	-
	FP303	Food Packaging Technology and Design	3-1-0-4	FP108
	FP304	Plant-Based Protein Development	3-1-0-4	FP203
	FP305	Food Quality Management and ISO Standards	3-0-0-3	FP205
	FP306	Functional Foods and Nutraceuticals	3-1-0-4	FP204
	FP307	Fermentation Science and Applications	3-1-0-4	FP201
	FP308	Food Process Automation and Control Systems	3-1-0-4	FP202
	FP309	Nutritional Counseling and Public Health	3-0-0-3	FP203
	FP310	Molecular Food Science and Techniques	3-1-0-4	FP204
	FP311	Food Innovation and Entrepreneurship	2-0-0-2	-
	FP312	Sensory Evaluation and Consumer Insights	2-0-0-2	FP109
	FP313	Food Industry Case Studies	2-0-0-2	-
	FP314	Research Project II: Mini-Project	2-0-0-2	FP212
Semester IV	FP401	Food Safety Management Systems	3-0-0-3	FP211
	FP402	Advanced Food Processing Technologies	3-1-0-4	FP202
	FP403	Research and Development in Food Science	3-1-0-4	-
	FP404	Food Supply Chain Management	3-0-0-3	-
	FP405	Climate Resilient Agriculture and Food Production	3-1-0-4	-
	FP406	Food Policy and Regulatory Compliance	3-0-0-3	-
	FP407	Advanced Sensory Evaluation Techniques	2-1-0-3	FP312
	FP408	Food Waste Management and Circular Economy	2-0-0-2	FP209
	FP409	Nutritional Genomics and Personalized Nutrition	3-1-0-4	FP203
	FP410	Food Innovation Lab: Capstone Project	4-0-0-4	FP314
	FP411	Entrepreneurship in Food Industry	2-0-0-2	-
	FP412	Industry Internship and Work Experience	4-0-0-4	-
	FP413	Final Year Thesis: Capstone Project	6-0-0-6	FP410

Detailed Description of Advanced Departmental Electives

The department offers a wide range of advanced elective courses designed to provide students with in-depth knowledge and specialized skills in emerging areas of food production. These electives are offered in the third and fourth years, allowing students to explore specific domains based on their interests and career goals.

1. Advanced Food Biotechnology

This course delves into the application of biotechnological principles in food processing and development. Students learn about genetic engineering, enzyme technology, microbial fermentation, and bioactive compound extraction techniques. The course emphasizes hands-on laboratory sessions and case studies from real-world applications.

2. Sustainable Food Production Systems

This elective focuses on designing and implementing eco-friendly food production systems that reduce environmental impact while ensuring high-quality output. Topics include climate-resilient agriculture, organic farming practices, renewable energy integration in processing facilities, and sustainable packaging solutions.

3. Food Packaging Technology and Design

Students gain expertise in packaging materials, preservation techniques, smart packaging innovations, and sustainability in packaging design. The course includes practical lab work on material selection, shelf-life extension methods, and regulatory compliance for packaging standards.

4. Plant-Based Protein Development

This course explores the development of plant-based alternatives to animal proteins using advanced processing techniques. Students learn about protein isolation, texturization, flavor enhancement, nutritional fortification, and sensory optimization of plant-based products.

5. Food Quality Management and ISO Standards

Students study quality assurance frameworks, ISO certification processes, internal audits, and continuous improvement strategies in food production environments. The course prepares them for roles in compliance management and quality control within large-scale operations.

6. Functional Foods and Nutraceuticals

This elective explores the science behind functional foods and nutraceuticals, including their health benefits, bioactive compounds, regulatory frameworks, and market trends. Students engage in product development projects focused on enhancing nutritional value through natural ingredients.

7. Fermentation Science and Applications

This course covers traditional and modern fermentation techniques used in food production, particularly in dairy, bakery, and beverage industries. Emphasis is placed on microbial diversity, fermentation optimization, and product development for commercial applications.

8. Food Process Automation and Control Systems

Students learn about automation technologies, process control systems, data analytics, and digital transformation in food production environments. The course includes exposure to industrial software tools and hands-on experience with programmable logic controllers (PLCs) and sensors.

9. Nutritional Counseling and Public Health

This elective combines nutrition science with public health principles, focusing on dietary planning, community health initiatives, and policy development. Students gain skills in client counseling, program evaluation, and nutritional education strategies.

10. Molecular Food Science and Techniques

Students explore molecular-level interactions within foods using advanced analytical techniques such as chromatography, spectroscopy, and mass spectrometry. The course also covers protein structure analysis, lipid chemistry, and food component identification methods.

Project-Based Learning Philosophy

The department strongly believes in project-based learning as a core pedagogical approach. Through this methodology, students are encouraged to apply theoretical knowledge to real-world challenges, fostering critical thinking, collaboration, and innovation.

Mini-Projects (Years 1–3)

Mini-projects are introduced in the second and third years, with students working on smaller-scale research or development tasks. These projects help students develop problem-solving skills and gain experience in laboratory techniques, data analysis, and report writing.

Capstone Project (Year 4)

The final-year capstone project is a significant component of the program. Students work on an independent research or development initiative under faculty mentorship. Projects are often aligned with current industry trends, such as sustainable packaging solutions, functional food innovations, or process optimization strategies.

Project Selection and Mentorship

Students select their capstone projects based on personal interest, faculty availability, and relevance to industry needs. Each student is paired with a faculty mentor who guides them through the research process, provides technical support, and ensures alignment with academic standards.

Evaluation Criteria

Projects are evaluated based on several criteria, including originality, feasibility, impact, documentation quality, presentation skills, and peer feedback. Students must submit detailed progress reports and present their findings at the end of the academic year.