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B.Sc. Food Science and Management

The School of Food Science offers a unique course, B.Sc. Food Science and Management, which is an amalgamation of food, nutrition and management. First of its kind in the country, the course has been designed for students who are interested in acquiring expertise in food science and entrepreneurship.

The School of Food Science is in constant synergy with the food industry to understand its requirements. It encourages the students to conduct research projects, develop new products and also supports the students to present papers at various research platforms like National and International Seminars and Conferences.

 

SUBJECTS OFFERED –

B.Sc. Food Science and Management:

Semester -I

  • Basics of Food Preparation
  • Principles of Management
  • Physical Sciences of Food

Semester -II

  • Food Science I
  • Experimental Foods
  • Food Chemistry

Semester -III

  • Food Science II
  • Food Microbiology
  • Food Merchandising
  • Introductory Nutrition
  • Baking Sciences and Techniques

Semester -IV

  • Marketing Research and Consumer Behaviour
  • Food Sanitation and Quality Control
  • Food Analysis
  • Nutritional Biochemistry
  • Inter – disciplinary Elective

Semester -V

  • Therapeutic Nutrition
  • Nutrition and Menu Development
  • Food Packaging
  • Food Design
  • Diet Counselling

Semester -VI

  • Principles of Food Processing and Preservation
  • Food Entrepreneurship
  • Post-Harvest Technology
  • Food Supply Chain Management

INFRASTUCTURE –

  • Bakery
  • Food Analytical and Instrumentation Laboratory
  • Research Laboratory
  • Food Preparation Laboratory

TEACHING METHODOLOGY–

  • Visual Aids
  • Demonstration Experiments
  • Case Study
  • Role Play
  • E– Resources
  • Research based learning
  • Guest Lectures
  • Peer teaching
  • Article review
  • Home experiments
  • Class discussion

 

PRACTICE SCHOOL–

Beyond Breads– a small scale business venture runs entirely by the students to develop managerial skills to become entrepreneurs.

Food safety auditEnsuring safe and hygienic food in the campus.

Mass production and sale of packaged preserved food products.

internship

 

STUDENT ENTREPRENEURS –

  1. Ranchana I, (BSc FSM 2016-19) Cake Batter
  2. Mahalakshmi S, (BSc FSM 2014-17) Pastry Joint- Home based cooking of all baked products
  3. Kripaali S, (BSc FSM 2016-19) The Bakers Street – Home baking, chocolates and chocolate bouquet
  4. Srimathi Krishnan, (BSc FSM 2015-18) Your Lil Store – Handmade happiness
  5. Architha R, (BSc FSM 2015-18) Achu’s Choco Chews – Customized home-made gifts for chocoholics
  6. Pooja Mohan (BSc FSM 2013-16) Makes all types of home baked goodies with a healthy touch
  7. Parichita A, (BSc FSM 2015-18) Confection ConnectionExotic luxury chocolates, baked products along with gift packaging

DEPARTMENT JOURNAL

The Journal of Food and Nutrition supports a spectrum of new concepts through in-depth research studies. It is a compilation of topics vital to the food industry today, and pin points the trends in future research and development along with latest students’ research work conducted at the School of Food Science.

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