Undergraduate Programs

The common program

The common program has been designed to provide knowledge of basic science which will form the basis for subsequent study in the specialization streams. During the common program course units from both the Department of Food Science & Technology, and the Department of Applied Nutrition will be offered to the students. These will be in addition to the above-mentioned basic course units. Typical modules offered in the common program are shown below.

Semester 1

Semester 2

Semester 3

General chemistry I

Organic chemistry for life sciences

Functional foods

Laboratory skills in chemistry

Nutrition and metabolism

Principles of economics

Principles of biochemistry

Human physiology

Food processing and preservation

Food production systems

Introduction to food and nutrition

Concepts and practice of statistics

Orientation to food industry

Principles of food science

Human nutrition

Mathematics I

Principles of microbiology

Academic English

Applications of information technology

Special assignment (2-week attachment to stakeholder organization during vacation)

English for science

Social harmony and conflict resolution

English for communication

Food Science & Technology specialization (FST)

FST specialization is mainly concerned about using science in creative and innovative ways to create a healthier, safer, high-quality food supply. Feeding the world’s population, which is expected to grow by 2.3 billion by 2050, will require raising food production by 70 percent. As a food scientist specializing in FST, you will learn how to contribute to feeding the world by designing new foods. You will also have the opportunity to explore new ways to process, package and preserve food to ensure its safety and quality.

Typical core modules offered in the FST specialization are shown below.

Year 2 (semester 4)

Year 3

Year 4

Post-harvest technology

Food engineering

Research project

Food safety and quality management

Food chemistry

Research methodology and scientific communication

Food packaging technology

Food microbiology

Organizational and human resource management

Food analysis

Aquatic food processing technology

Mass communication

General chemistry II

Cereal science and bakery technology

In-plant training

Food biotechnology

Dairy technology


Food physics

Sensory science

Academic English

Meat & egg processing technology

Professionalism and leadership

Food business management and marketing

Experimental design

Food laws and regulatory systems

Spectroscopic techniques for food science