Diploma in Food Science (2 Year)

Diploma in Food Science – 2 Years Syllabus

 Year 1: Foundation in Food Science & Nutrition

1. Introduction to Food Science

• Definition and scope of food science
• Components of food (macro and micronutrients)
• Food groups and dietary guidelines
• Food spoilage and shelf-life

2. Food Chemistry

• Water activity and its role in food
• Carbohydrates, proteins, and fats – structure and functions
• Browning reactions (enzymatic and non-enzymatic)
• Role of vitamins and minerals in food systems
• Food additives and their classification

3. Food Microbiology

• Classification of microorganisms in food
• Microbial growth factors
• Spoilage organisms and foodborne pathogens
• Fermented foods and probiotics
• Hygiene and sanitation in food handling

4. Principles of Human Nutrition

• Balanced diet and RDA
• Nutritional needs across life stages (infants, children, elderly)
• Deficiency diseases (scurvy, anemia, kwashiorkor, etc.)
• Diet planning basics

5. Basics of Food Processing

• Importance and objectives of processing
• Thermal processing (blanching, pasteurization, sterilization)
• Refrigeration and freezing
• Drying and dehydration methods
• Chemical and biological food preservation

6. Food Safety & Hygiene

• Importance of hygiene in food industry
• Personal hygiene and sanitation practices
• Pest control
• Introduction to food safety laws and regulations

Year 2: Application & Industry-Oriented Training

1. Food Quality Control & Assurance

• Quality attributes of food (sensory, physical, chemical, microbial)
• Food adulteration and detection methods
• Quality control tests and techniques
• Introduction to HACCP, ISO, FSSAI guidelines

2. Food Analysis Techniques

• Sampling methods
• Moisture, protein, fat, and ash determination
• Analytical instruments: Spectrophotometry, Chromatography
• Nutritional labeling and calculations

3. Food Packaging Technology

• Functions of packaging
• Types of packaging materials (glass, plastic, metal, paper)
• Modern packaging techniques (MAP, vacuum packing)
• Labelling requirements (nutritional, legal)

4. Processing of Specific Foods

a. Dairy Technology

• Milk processing (pasteurization, homogenization)
• Cheese, yogurt, butter, and ghee production
• Ice cream manufacturing

b. Bakery and Confectionery Technology

• Bread, biscuit, and cake making
• Chocolates and sugar confectioneries
• Leavening agents and baking faults

c. Fruits and Vegetable Technology

• Preservation methods (pickling, canning, drying)
• Juice and jam production
• Spoilage and post-harvest losses

d. Meat, Fish & Poultry Technology

• Slaughtering process and hygiene
• Meat preservation (chilling, curing, freezing)
• Fish processing and value-added products

5. Entrepreneurship Development

• Food business planning and management
• Licensing and legal requirements (FSSAI, MSME)
• Cost estimation and budgeting
• Marketing and branding strategies

6. Industrial Training / Project Work

• Internship in food processing unit / lab
• Project on new food product development or quality testing
• Report writing and viva presentation