KURUKSHETRA UNIVERSITY, KURUKSHETRA B.VOC FOOD SCIENCE AND QUALITY CONTROL SEMESTER – I (DIPLOMA IN FOOD SCIENCE AND QUALITY CONTROL) LEVEL – 4 Q.P – DAIRY PROCESSING EQUIPMENT OPERATOR REFERENCE ID.-FIC/Q 2002
KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control DIPLOMA IN Food Science and Quality Control Semester – I W.e.f. 2016-17 Paper Code Nomenclature Credits Hrs /week Max. Marks Exam Duration FTQ-1 Basic Biochemistry 2 2 50(40+10*) 3hrs FTQ-2 General Microbiology 3 3 50(40+10*) 3hrs FTQ-3 Basic Principles of Food Processing &Preservation 3 3 50(40+10*) 3hrs FTQ-4 Technology And Quality Control 3 3 50(40+10*) 3hrs FTQ-5 Basic Biochemistry Lab 2 4 50(40+10*) 3hrs FTQ-6 General Microbiology Lab 3 6 50(40+10*) 3hrs FTQ-7 Principles of Food Processing & Preservation Lab 3 6 50(40+10*) 3hrs FTQ-8 Dairy Technology And Quality Control Lab 3 6 50(40+10*) 3hrs FTQ-9 Project Work - - 25(20+5*) 3hrs BVCOM-1 Communication Skills Theory Practical 2 2 2 4 50(40+10*) 25(20+5*) 3hrs 3hrs 104 Basics of Computer Theory Practical 2 2 2 4 50(40+10*) 50(40+10*) 3hrs 3hrs 30 45 600(490+110) *Internal Assessment One Credit Hour Point For Theory = 1 Hour Contact Time /Week One Credit Hour Point For Practical= 2 Hours Contact Time /Week Semester 1st Syllabus is formed according to the QP Dairy Process Equipment Operator Level 4 KURUKSHETRA UNIVERSITY, KURUKSHETRA
Paper Code Nomenclature Total Credit Hrs/Week Max Marks Exam Duration FTQ-19 Cereal and Bakery Technology And Quality Control 3 3 50(40+10*) 3hrs FTQ-20 and Vegetable Technology And Quality Control 3 3 50(40+10*) 3hrs FTQ-21 Basics of Food Packaging 2 2 50(40+10*) 3hrs FTQ-22 Food Safety and Quality Assurance-I 3 3 50(40+10*) 3hrs FTQ-23 Cereal and Bakery Technology And Quality Control Lab 3 6 50(40+10*) 3hrs FTQ-24 Fruit and Vegetable Technology And Quality Control Lab 3 6 50(40+10*) 3hrs FTQ-25 Basics of Food Packaging Lab 2 4 50(40+10*) 3hrs FTQ-26 Food Safety and Quality Assurance-I Lab 3 6 50(40+10*) 3hrs FTQ-27 Industrial Training ** - - 50(40+10*) 3hrs BVEPD Export Procedure and Documentation 4 4 50(40+10*) 3hrs BC-I Business Communication-I 4 4 50(40+10*) 3hrs 30 41 550 *Internal Assessment **Students will undergo industrial training for 45 days at the end of second semester One Credit Hour For Theory = 1 Hour Contact Time /Week One Credit Hour Point For Practical= 2 Hours Contact Time /Week KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control ADVANCE DIPLOMA IN Food Science and Quality Control Semester – III w.e.f. 2016-17
w.e.f. 2016-17 Paper No. Nomenclature Credits Hrs /week Max. Exam Duration FTQ-36 Advances in Food Processing and Preservation 3 3 50(40+10*) 3hrs FTQ-37 Principles of Food Engineering 3 3 50(40+10*) 3hrs FTQ-38 Microbial technology and Therapeutic Foods 2 2 50(40+10*) 3hrs FTQ-39 Food Industry Waste and Management 3 3 50(40+10*) 3hrs FTQ-40 Nutrition and Health 2 2 50(40+10*) 3hrs FTQ-41 Advances in Food Processing and Preservation Lab 3 6 50(40+10*) 3hrs FTQ-42 Principles of Food Engineering Lab 3 6 50(40+10*) 3hrs FTQ-43 Microbial technology and Therapeutic Foods Lab 2 4 50(40+10*) 3hrs FTQ-44 Food Industry Waste and Management Lab 3 6 50(40+10*) 3hrs FTQ-45 Nutrition and Health lab 2 4 50(40+10*) 3hrs BVHR Human Rights 4 4 50(40+10*) 3hrs Total 30 42 550 SYLLABUS SCHEME B.Voc in Food Science and Quality Control DEGREE IN Food Science and Quality Control Semester – VI w.e.f. 2016-17 Paper No. Nomenclature Credits Max. Marks Exam Duration FTQ-46 Industrial training cum project 30 200 (160+40*) 3Hrs Total 200 Grand Total(I-VI) 2900 *Internal Assessment KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control DEGREE IN Food Science and Quality Control Semester – V w.e.f. 2016-17 product product