Bachelor of Science in Food Science & Technology


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Course Overview

Food Science and Technology concerns the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological, and engineering sciences, and applies them to the scientific and technological aspects of food processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality, and nutritious food supply. Download Course Catalog.

Program Structure:

Course Code First Semester Courses Credit
FST 101 Mathematics 5
FST 102 Introduction to Animal Agriculture 5
FST 103 Agricultural Botany and Plant Physiology 5
FST 104 2 Plant Microbiology 5
FST 105 Introductory Food Science & Technology 5
FST 106 Biochemistry 1 5
TOTAL CREDITS 30
Course Code Second Semester Courses Credits
FST 111 Introduction to Computer Applications 5
FST 112 Principles of Agriculture and Introductory Ag 5
FST 113 introduction to Entomology & Nematology 5
FST 114 Introduction to Statistics 5
FST 115 Biochemistry II 5
FST 116 Food Technology & Nutritional Practical Skills 5
TOTAL CREDITS 30
Course Code Third Semester Courses Credit
FST 201 Basic Electrical Tech. & Mechanics 5
FST 202 Fish Farming 5
FST 203 Introduction to Agric. Extension 5
FST 204 Food Engineering I 5
FST 205 Food Microbiology II 5
FST 206 Rural Postharvest Technology 5
TOTAL CREDITS 30
Course Code Fourth Semester Courses Credit
FST 211 Introductory Livestock Management 5
FST 212 Principles of Food Preservation 5
FST 213 Food Processing and Preservation 5
FST 214 Rural Sociology 5
FST 215 Food Analysis I 5
FST 216 Food Chemistry II 5
TOTAL CREDITS 30
Course Code Fifth Semester Courses Credit
FST 301 Poultry Nutrition and Management 5
FST 302 Dairy Production Systems 5
FST 303 Introduction to Communication and Ext. Methods 5
FST 304 Food Engineering II 5
FST 305 Poultry Management I 5
FST 306 Food Analysis 5
TOTAL CREDITS 30
Course Code Sixth Semester Courses Credit
FST 311 Packaging and Packaging Materials 5
FST 312 Food Plant Economics & Product Marketing 5
FST 313 Food Analysis II 5
FST 314 Food Biotechnology 5
FST 315 Social Research Methods 1 5
FST 316 Animal Feeds and Feeding 5
TOTAL CREDITS 30
Course Code Seventh Semester Courses Credit
FST 401 Social Research Methods II 5
FST 402 Fruits and Vegetable Processing Technology 5
FST 403 Meat, Poultry & Fish Technology 5
FST 404 Poultry Management II 5
FST 405 Programme Development & Evaluation II 5
FST 406 Land Use Policy and Law 5
TOTAL CREDITS 30
Course Code Eighth Semester Courses Credit
FST 411 Fats and Oils Technology 5
FST 412 Plantation and Estates Crop Technology 5
FST 413 Food and Nutrition Security 5
FST 414 Cereals, Legumes & Root Crop Technology 5
FST 415 Special Project Report 5
FST 416 Entrepreneurship 5
TOTAL CREDITS 30

 

Career Opportunities

Jobs directly related to your degree include:

  • Food technologist
  • Nutritional therapist
  • Product/process development scientist
  • Quality manager
  • Regulatory affairs officer
  • Technical brewer
  • Chef
  • Production manager
  • Purchasing manager
  • Research scientist (life sciences)
  • Toxicologist

 

Contact KIU:

  • study@kesmondsuniversity.org
  • admissions@kesmondsuniversity.org
  • www.kesmondsuniversity.org