Jawaharlal Nehru Krishi Vishwavidyalaya
Teaching

B.Sc. (Agriculture)

  Food Science  

VI.

Biochemistry 3(2+1)
  TOTAL 3(2+1)

Semesters wise distribution of courses Programme M.Sc.(Ag.)Food Technology

Semester - I Course Title Code Credits
Major Courses Food Chemistry & Nutrition FST-501

3(2+1)

Food Microbiology FST-502

3(2+1)

Principles of Food Processing FST-504

3(2+1)

Food Packaging Technology FST-505

2(1+1)

Food Quality systems & Management FST-506

3(2+1)

Supporting Course Applied Nutrition FST-534

3(2+1)

Compulsory
Non-Credit
Courses
Library and Information Services PGS- 501

1 (0+1)

Basic Concepts in Laboratory Techniques PGS- 504

1 (0+1)

Semester - II    

 

Major
Courses
Food Engineering FST-503

3(2+1)

  Techniques in Food Analysis FST-507

3(1+2)

Minor
Course
Technology of Fruits and Vegetables processing FST-512

3(2+1)

  Technology of Cereals, Pulses and Oilseeds FST-513

3(2+1)

  Food Additives and Ingredients FST-521

3(2+1)

Supporting Courses Statistical Methods For Food Science FST-531

2(1+1)

Compulsory Non-Credit Course Agril. Research, Res. Ethics & Rural Development Programme (e-course) PGS 505

1 (1+0)

  Disaster Management(e-course) PGS 506

1 (1+0)

Semester - III    

 

Major Course Written Comprehensive Examination  

 

  Master’s Seminar FST-591

1 (1+0)

  Master’s Research FST-599

10 (0+10)

Compulsory Non-Credit Courses Technical Writing & Communication Skills PGS 502

1 (0+1)

  Intellectual Property & its Management in agriculture (e-course) PGS 503

1 (1+0)

Semester - IV    

 

  Master’s Research FST-599

10(0+10


* Non-credit courses will be offered in First, Second and Third semesters.

First Semester

PGS-501 Library and information services 1(0+1)
PGS-504 Basic concepts in laboratory techniques 1(0+1)

Second Semester

PGS-505 Agriculture research ethics and rural development program 1(0+1)
PGS-506 Disaster management 1(0+1)

Third Semester

PGS-502 Technical writing and communication 1(0+1)
PGS-503 Intellectual property and its management 1(0+1)