Information Desk

courses-offered

The course is devided into six semesters. Each semster having avarge 8 courses of about 20 credits. Semester wise courses alongwith its credit are listed below. 

“DIPLOMA IN FOOD TECHNOLOGY AND NUTRITION”

SEMESTER WISE DISTRIBUTION OF THE COURSES

 

SEMESTER I

Course No.

Course Title

Credits (T+P=T)

BS 101

Basic Chemistry

1+1 = 2

BS 102

Basic  Physics

2+1 = 3

BS 103

Environmental Science and Disaster  Management

2+1 = 3

BS 104

Human Anatomy and Physiology

1+2 = 3

BS 105

Language and Communication skills

2+0 = 2

BS 106

Health, Hygiene and Sanitation

1+1 = 2

FE 101

Applied Mathematics

1+1 = 2

HN 101

Basic Nutrition

2+1 = 3

NSS 101

NSS / NCC / Sports

0+1 = 1*

8

Total Credits

12+8 = 20

SEMESTER II

Course No.

Course Title

Credits (T+P=T)

BS 201

Basic Biochemistry

2+1 = 3

BS 202

Computer Application

1+1 = 2

FE 201

Engineering Mathematics  I

2+0 = 2

FE 202

Fluid Mechanics

2+1 = 3

FS  201

Food Chemistry

2+1 = 3

FS 202

Food Science

2+1 = 3

FS 203

General and Food Microbiology

2+1 = 3

FS 204

Food Production and Culinary  Science

1+2 = 3

NSS 201

NSS / NCC / Sports

0+1 = 1*

8

Total Credits

14+8 = 22

SEMESTER III

Course No.

Course Title

Credits (T+P=T)

FE 301

Engineering Mathematics  II

2+0 = 2

FE 302

Engineering Drawing and Graphics

0+2 = 2

FE 303

Food Engineering and Thermodynamics

2+1 = 3

FS  301

Food Preservation and Storage

2+1 = 3

FT 301

Post Harvest Engineering

2+1 = 3

FT 302

Principles of Food Processing

2+1 = 3

HN 301

Human Nutrition

2+1 = 3

DT 301

Meal Planning

1+1 = 2

NSS 301

NSS / NCC / Sports

0+1 = 1*

8

Total Credits

13+8 = 21

SEMESTER IV

Course No.

Course Title

Credits (T+P=T)

FE 401

Electronics and Instrumentation

1+1 = 2

FS 401

Food Product Development

1+1 = 2

FT 401

Cereal, Legume and Oilseed Processing

3+1 = 4

FT 402

Milk and Milk Product Processing

2+1 = 3

HN 401

Nutritional Assessment

1+1= 2

HN 402

Maternal and Child Nutrition

2+1 = 3

HN 403

Public Health Nutrition

2+1 = 3

DT 401

Diet Therapy

1+1 = 2

NSS 401

NSS / NCC / Sports

0+1 = 1*

8

Total Credits

13+8 = 21

SEMESTER V

Course No.

Course Title

Credits (T+P=T)

BS 501

Entrepreneurship Development

1+1 = 2

FS 501

Convenience and Health Food

1+1 = 2

FS 502

Food Analysis & Quality assurance

1+2 = 3

FT 501

Bakery and Confectionary Technology

1+1 = 2

FT 502

Fruit and Vegetable Processing

2+1 = 3

HN 501

Sports and Geriatric Nutrition

2+1 = 3

DT 501

Therapeutic Nutrition

2+1 = 3

DT 502

Hospital Dietetics and Patient Counselling

1+1 = 2

 

 

 

8

Total Credits

11+9 = 20

SEMESTER VI

Course No.

Course Title

Credits (T+P=T)

TP 601

Training and Project Report

Areas of Training:

Food Industry / Dairy Industry/Nutritionist or Dietician at Hospital, Health Club, Resort, Gym  or such other places/ Food and/or  Nutrition Organization, Institutes etc. /  Food manufacturing Units / Nutraceuticals, Functional Food, Product Development Industry/ICDS, Public Health Departments, Food & Drug Control  Departments etc. Other Related Industries,  Organizations, Institutes etc.

0+20 = 20

1

Total Credits

0+20 = 20

 

GRAND TOTAL

41

63 + 61 = 124

DEPARTMENT WISE CREDIT LOADS

No.

Abbreviation

Department

No. of Subjects

Credit Load

1

BS

Basic Science and Humanities

9

13 + 09 = 22

2

FE

Food Engineering

6

10 + 06 = 16

3

FS

Food Science

8

12 + 10 = 22

4

FT

Food Technology

7

12 + 06 = 18

5

HN

Human Nutrition

6

11 + 06 = 17

6

DT

Dietetics

4

05 + 04 = 09

7

TP

Operational Department

1

00 + 20 = 20

GRAND TOTAL

41

63 + 61 = 124

 

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