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    FSQM

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    This document outlines the course structure for an M.Tech program in Food Safety Quality Management. The program spans over 4 semesters and includes courses in food chemistry, microbiology, safety, and instrumentation. Core courses are offered in the first two semesters along with ability enhancement courses and electives. In the third semester, students can opt to do an industry project, research project, or village adoption program. The fourth semester focuses on completing the project and includes additional MOOC courses. The overall program aims to provide advanced training in food safety and quality management over 87 credits.

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    FSQM

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    Ad De
    24 views2 pages
    This document outlines the course structure for an M.Tech program in Food Safety Quality Management. The program spans over 4 semesters and includes courses in food chemistry, microbiology, safety, and instrumentation. Core courses are offered in the first two semesters along with ability enhancement courses and electives. In the third semester, students can opt to do an industry project, research project, or village adoption program. The fourth semester focuses on completing the project and includes additional MOOC courses. The overall program aims to provide advanced training in food safety and quality management over 87 credits.

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    This document outlines the course structure for an M.Tech program in Food Safety Quality Management. The program spans over 4 semesters and includes courses in food chemistry, microbiology, safety, and instrumentation. Core courses are offered in the first two semesters along with ability enhancement courses and electives. In the third semester, students can opt to do an industry project, research project, or village adoption program. The fourth semester focuses on completing the project and includes additional MOOC courses. The overall program aims to provide advanced training in food safety and quality management over 87 credits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views2 pages

    FSQM

    Uploaded by

    Ad De
    This document outlines the course structure for an M.Tech program in Food Safety Quality Management. The program spans over 4 semesters and includes courses in food chemistry, microbiology, safety, and instrumentation. Core courses are offered in the first two semesters along with ability enhancement courses and electives. In the third semester, students can opt to do an industry project, research project, or village adoption program. The fourth semester focuses on completing the project and includes additional MOOC courses. The overall program aims to provide advanced training in food safety and quality management over 87 credits.

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    © All Rights Reserved
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    of 2

    Department of Basic and Applied Sciences (Course Structure)

    M.Tech (Food Safety Quality Management)

    1st Semester

    Course Course Subject Name L-T-P Total


    code type(CC/AECC/SEC/G Credits
    E/DSE)
    BAS511 CC Food Chemistry and Biochemistry 3-0-2 4
    BAS512 CC Basics of Food Safety 3-0-2 4
    BAS513 CC Advanced Food Microbiology 3-0-2 4
    BAS514 DSE Advanced Instrumentation for 3-0-2 4
    food safety and quality
    ENG512 GE (One elective Advanced Food packaging 3-0-0 3
    FST516 course to be chosen Flavour Technology
    by students)
    Management Process
    FBM512 AECC 3-0-0 3
    and Organizational
    Behaviour
    FBM513 SEC/MOOC Entrepreneurship Development 2-0-0 2
    BAS515 AECC Credit Seminar 0-0-2 1
    BAS519 CC Literature survey 0-0-2 1
    Total Credits 26

    2nd Semester

    Course Course Subject Name L-T-P Total


    code type(CC/AECC/SEC/G Credits
    E/DSE)
    BAS521 CC Food Biotechnology 3-0-2 4
    BAS522 CC Food safety and public Health 3-0-0 3
    BAS525 CC Biosensors Design and 3-0-0 3
    Applications
    BAS523 DSE Research Methodology 3-0-0 3
    BAS527 DSE Advanced Instrumentation for 2-0-2 3
    food safety and quality-Part II
    FBM523 GE Project Finance 3-0-0 4
    BAS526 AECC Credit Seminar 0-0-2 1
    BAS529 AECC Report Writing 0-0-2 1
    Total Credits 22

    3rd Semester

    Course Course Subject Name L-T-P Total


    code type(CC/AECC/SEC/G Credits
    E/DSE)
    MOOC-1 MOOC* Professional Development (Tech 2-0-0 2
    writing/IPR/Ethics)
    - AECC Industry Project/Research Project 0-0-28 14
    AES500 CC Village Adoption 0-0-8 4
    Total Credits 20
    4th Semester

    Course Course Subject Name L-T-P Total


    code type(CC/AECC/SEC/ Credits
    GE/DSE)
    MOOC-2 MOOC List to be given by the department 3-0-0 3
    MOOC-3 MOOC List to be given by the department 2-0-0 2
    BAS541 DSE Industry Project/Research Project 0-0-28 14
    Total Credits 19

    Overall Credits= 87
    * Option 1. Students can opt either 6 months Industry project or Research Project (semester 3 and 4)
    Option 2. Students can also opt for one year research project or industry project (combining
    semester 3 and 4)

    List of Elective courses to be offered by the Department

    1st semester

    Course Course Subject L T P Credit Contact


    Type Code hours

    ENG 512 GE (One Advanced Food packaging


    elective Flavour Technology 3 0 0 3 3
    course to
    FST 516 be chosen Flavour Technology
    by 3 0 0 3 3
    students)
    2nd semester

    Course Course Code Subject L T P Credit Contact


    Type hours
    BAS 523 DES Research Methodology 3 0 0 3 3

    BAS 527 DSE Advanced 2 0 2 3 3


    Instrumentation for food
    safety and quality-Part II

    CC- Core course

    DSE- Discipline Specific Elective

    AECC- Ability Enhancement Compulsory Course

    SEC- Skill Enhancement Course

    GE - Generic Elective (other deptt course)

    *MOOC- List of MOOC courses to be offered via NPTEL by the department in Semester 4.

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