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B.Voc. in Food Processing & Engineering

Food processing is a contemporary exercise that develops efficiency and improves promotion of the food products. This course is based on developing set of methods and techniques which can be used to transform raw materials into nutritious and safe food for consumption. It offers exponential career opportunities to trained professionals in food processing. The curriculum has been designed to include general education and skill development components, having extensive practical and on job trainings along with regular industrial visits so that they can be easily absorbed in Food Industry or become Entrepreneurs.

Syllabus
Food Processing & Engineering Semester I – Communication Skills – I, Kannada (opt), Hindi (opt), Basic computer skills – I, Basics of Food Processing, Fundamentals of Food and Nutrition, Basics of Food Safety and Regulatory Act, Practical Basics of Food Processing, Practical Fundamentals of Food and Nutrition, Practical Basics of Food Safety and Regulatory Act, Industrial Visit.
Food Processing & Engineering Semester II – Communication Skills – II, Kannada (opt), Hindi (opt), Basic computer skills – II, Introduction to Cereals, Legumes and Oil Processing, Fundamentals of Food Chemistry and Microbiology, Introduction to Fruit and Vegetable Processing, Practical Introduction to Cereals, Legumes and Oil Processing, Practical Fundamentals of Food Chemistry and Microbiology, Practical Introduction to Fruit and Vegetable Processing, Industrial Visit.
Food Processing & Engineering Semester III – Soft skills, Health safety and environment, Fundamentals of Indian constitution, Introduction to Bakery & Confectionery Processing, Food Engineering and Instrumentation, Introduction to Dairy Technology, Practical Introduction to Bakery & Confectionery Processing, Practical Food Engineering and Instrumentation, Practical Introduction to Dairy Technology, Industrial Visit.
Food Processing & Engineering Semester IV – Behavioral skills, Human Rights and Value Education, Fundamentals of Business Law, Introduction to Meat, Fish and Poultry Processing, Basics of Food Packaging, Food Additives and Preservatives, Practical Introduction to Meat, Fish and Poultry Processing, Practical Basics of Food Packaging, Practical Food Additives and Preservatives, Industrial Visit.
Food Processing & Engineering Semester V – Gender Equity and Value Education, Legal and ethical aspects of Business, Entrepreneurship, Food Drying and Concentration Techniques, Spices and Plantation Crop Technology, Introduction to Fermentation Technology, Practical Food Drying and Concentration Techniques, Practical Spices and Plantation Crop Technology, Practical Introduction to Fermentation Technology, Industrial Visit.
Food Processing & Engineering Semester VI – General Project Management, Inventory Management, Principles of Marketing, Food Industry Waste Management, Practical Food Industry Waste Management, Industrial Project.

Faculty

Dr Adarsha Gowda M.H
Assistant Professor
M.Sc., Ph.D
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Ms Neena Livia Rodrigues
Lecturer
B.E., M.Tech
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