B.Sc. (Hons) Food Technology & Processing


Duration:   4 years course.
Affiliation:   MGM University, Aurangabad.
Eligibility:   H.S.C. Science with minimum 45% marks ( 40% for Reserved categories).

The Undergraduate program in Food Technology & processing (4-year) introduces students to conjectural and functional approaches to difficulty in Modern food processing multinational Agriculture, food, confectionery etc industry.
Download Syllabus Click here.


Semester 1
  1. Principles of Food Processing
  2. Postharvest Management of Fruits and Vegetables
  3. Engineering Drawing and Graphics
  4. Fluid Mechanics
  5. Mathematics
  6. Biochemistry
  7. General Microbiology
  8. Computer Programming and Data Structure
Semester 2
  1. Cereal Processing
  2. Food Packaging Technology
  3. Heat and Mass Transfer
  4. Statistical Methods and Numerical Analysis
  5. Food Microbiology
  6. Human Nutrition
  7. Food Chemistry of Macronutrients
  8. Information and Communication Technology
Semester 3
  1. Legumes and Oil seeds Technology
  2. Meat, Poultry and Fish Technology
  3. Processing Technology of Beverages
  4. Processing of Milk and Milk Products
  5. Energy Generation and Conservation
  6. Unit Operations in Food Processing – I
  7. Food Chemistry and Micronutrients
  8. Industrial Microbiology
  9. Industrial Tour (I)
  10. Exploring Enterprise

Semester 4
  1. Wheat Milling and Baking Technology
  2. Fruits and Vegetables Processing
  3. Processing of Spices and Plantation Crops
  4. Unit Operations in Food Processing – II
  5. Food Additives and Preservatives
  6. Food Safety and Microbial Standards
  7. ICT Application in Food Industry
  8. Entrepreneurial Skill
Semister 5
  1. Confectionery and Snacks Technology
  2. Food Extrusion Technology
  3. Biochemical Engineering
  4. Food Refrigeration and Cold Storage
  5. Instrumental Techniques in Food Analysis
  6. Food Biotechnology
  7. Entrepreneurship Development
  8. Business management and Economics
  9. Food Laws and Regulations
  10. Industrial Tour (II)
  11. Tools & techniques for Enterprise
Semister 6
  1. Food Quality and Sensory Evaluation
  2. Food Processing Equipment Design
  3. Food Plant Design and Layout
  4. Instrumentation and Process Control
  5. Enzymes in Food Industry
  6. Food Plant Sanitation
  7. Quality Assurance and Certification
  8. Project Preparation and Management
  9. Marketing Management and International Trade 2
  10. Communication Skills and Personality Development
  11. Advanced Technology Enterprise
Semester 7
  1. Experiential Learning Programme
  2. Research Project
  3. Seminar
  4. Enterprise Feasibility
Semister 8
  1. In Plant Training