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B.Sc. (Hons.) Food Science & Technology

B.Sc. (Food Science & Technology) Honours/Honours with Research

Programme Level

Undergraduate

Duration

4 Years

A skill-driven undergraduate programme integrating food science, technology, quality, and safety for global careers.

Overview

The B.Sc. Food Science & Technology program equips young students and aspiring professionals with strong analytical, technical, and research skills needed to address emerging challenges in the modern food system. Food scientists and technologists are highly versatile, interdisciplinary, and collaborative professionals working at the intersection of science, technology, and innovation.

With rapid transformations in food production—from traditional household processing to today’s complex global food supply chains—there is a growing need for experts who understand the science behind food, as well as the technologies that enhance its safety, quality, and nutritional value. This program bridges this gap by connecting students to the scientific principles of food, contemporary manufacturing practices, and the broader environmental and technological factors influencing food systems.

The curriculum is designed to meet the increasing demand for skilled professionals in food safety, quality assurance, product development, natural resource management, environmental governance, regulatory affairs, and sustainability. Graduates are prepared to contribute to improved food security, innovation in food processing, and responsible environmental stewardship, making them valuable assets in research institutions, food industries, government agencies, and entrepreneurial ventures.

Programme Snapshot

Programme Name: B.Sc. Food Science & Technology

Duration: 4 Years (Semester System, NEP2020)

Eligibility: 10+2 (Science – PCB / PCM)

Mode: Full-time, Regular

Career Pathways: Food Industry | Quality & Safety | Research | Higher Studies

The B.Sc. Food Science & Technology programme aims to provide students with a strong scientific foundation in food composition, processing, preservation, and safety. It equips learners with technical expertise in modern food technologies, food engineering, product development, and emerging innovations in the field. The curriculum emphasizes food biotechnology, microbiology, quality assurance, and regulatory aspects to ensure that students understand the principles required for producing safe, high-quality food products. Through hands-on laboratory work, analytical exercises, and project-based learning, students develop essential problem-solving, research, and critical-thinking skills needed to address real-world challenges in food systems.

In addition to technical competence, the programme focuses on fostering innovation, creativity, and an entrepreneurial mindset necessary for advancing the food processing sector. It highlights the importance of sustainability, ethical practices, and resource-efficient food production in strengthening national and global food security. By integrating scientific knowledge with practical skills and industry exposure, the programme prepares graduates to excel in diverse roles across food industries, research organizations, government agencies, regulatory bodies, and start-ups.

10+2 with Science (PCB/PCM) from a recognized board with a minimum of 50% marks or equivalent grade (45% Marks or equivalent grade for Scheduled Caste/ Scheduled Tribes), or as per university norms.

Upon successful completion of the course, Food Scientists & Technologists are expected to branch out into different paths of seeking advanced research-based knowledge, professional employment, or entrepreneurship that they find fulfilling. Besides research, they can get suitable teaching positions in Colleges and Universities as an Assistant Professor after qualifying National Eligibility Test (NET). The list below provides a synoptic overview of possible career paths:

Food Technologist – Food processing, preservation, and product improvement

Quality Assurance / Quality Control Executive – Ensuring food safety and quality standards

Production Supervisor / Plant Operations Executive – Managing food manufacturing units

R&D / Product Development Scientist – Innovating new and value-added food products

Food Safety Officer / Auditor – HACCP, ISO, and FSSAI compliance

Food Analyst / Chemist / Microbiologist – Laboratory testing and analysis

Regulatory Affairs Executive – Working with food laws, labelling, and compliance

Sensory Analyst – Evaluating taste, texture, and consumer acceptance

Packaging Technologist – Designing safe and sustainable food packaging

Supply Chain & Procurement Executive – Raw material sourcing and distribution

Nutritional Analyst – Developing nutrition profiles and diet-based products

Entrepreneur / Start-up Founder – Functional foods, nutraceuticals, alternative proteins

Extension Officer / Public Health Worker – Government and community food initiatives

Food Industry Trainer – Food hygiene, safety, and manufacturing practices

Academia / Higher Studies – Teaching, research, and advanced certifications

Food & Beverage Manufacturing Companies
Nestlé, Amul, Britannia, ITC Foods, Haldiram’s, PepsiCo, Coca-Cola, Mondelez, Parle

Nutraceutical & Health Food Companies
Himalaya, Patanjali, Dabur, Herbalife, Yakult, Marico, Horlicks/GSK Consumer Healthcare

Food Processing Industries
Mother Dairy, Hatsun Agro, Aavin, Aachi, MTR, Venkys, Godrej Agrovet

Quality Testing & Analytical Laboratories
TÜV SÜD, SGS India, Intertek, Eurofins, Vimta Labs

Fast-Moving Consumer Goods (FMCG) Companies
HUL (Hindustan Unilever), Marico, ITC, Reliance Retail, Adani Wilmar

Food Packaging Industries
Tetra Pak, UFlex, Huhtamaki, Amcor

Cold Chain, Storage & Supply Chain Companies
Snowman Logistics, ColdEX, DHL Supply Chain, NAFED cooperatives

Start-ups & Food Innovation Companies
Licious, FreshToHome, Epigamia, Veeba, GoodDot, Blue Tribe Foods, Zomato Hyperpure

Government Organizations & Public Sector Units
FSSAI, ICAR institutes, CFTRI, DRDO–DFRL, FCI, BIS, State Food Safety Departments

Hospitality & Catering Sector
Taj Hotels, Oberoi Group, ITC Hotels, Sodexo, Compass Group

Retail & Supermarket Chains
Reliance Smart, Big Bazaar (Future Group), DMart, Spencer’s Retail, BigBasket

Academic & Research Institutions
NIFTEM, CFTRI, IITs (Food Labs), State Agricultural Universities

Higher education

M.Sc., MBA (Food & Agribusiness), PhD

Merit Scholarship

Up to 100% of Tuition Fees

Merit Cum Means Scholarship

Up to 50% of Tuition Fees

Loan Facility

Interest free education loan

Special Scholarship

Up to 100% of Tuition Fees for: Ward of Armed / Para Military / Police Force Personnel (Serving and Retd, Non-Commissioned Officer), Differently abled candidate, Transgender

Fee Relaxation

25% Fee Concession for female candidate - B.Tech CSE & 26% Fee Relaxation for the students from Uttarakhand

Free-Ship Scholarship

Free education to one candidate in each academic program of the University who is an orphan

SRHU University

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Admission Open For 2025

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International Endowed Chair Professor

Prof Rakesh Kumar

Prof Rakesh Kumar is the Founder and President of the Breast Cancer in Young Women Foundation (USA), dedicated to vaddressing the distinct issues affecting young women with breast cancer. He also serves as the International Endowed Chair Professor at the Cancer Research Institute of the Himalayan Institute of Medical Sciences. Additionally, he holds adjunct professorships at Rutgers New Jersey Medical School and Virginia Commonwealth University.

Dr Kumar earned his Ph.D. from the All India Institute of Medical Sciences in 1984 and began his research career at Memorial Sloan Kettering Cancer Center in January 1986. From 1988 to 2017, he held various academic and leadership positions —including faculty member, tenured professor, distinguished professor, endowed chair, department chair, and research leader—at esteemed institutions such as Memorial Sloan Kettering Cancer Center in New York and the University of Texas MD Anderson Cancer Center in Houston. From 2017 to 2022, he served as the National Chair for Cancer Research for the Government of India and as a distinguished professor, continuing his innovative work in breast cancer research.

With nearly 40 years of research and professional experience, Dr. Kumar has made conceptual contributions to the field of cancer research (h-index 108, citations >50,000). He has authored over 325 peer-reviewed publications, edited or co-edited nine books, and delivered 290 invited lectures worldwide. His work has been featured on the covers of 18 major cancer journals and has been highlighted in institutional research reports of the MD Anderson Cancer Center.

A passionate educator and mentor, Dr. Kumar has guided 67 trainees throughout his career. He serves on the editorial boards of multiple leading cancer journals and has served on the editorial boards of 21 top cancer journals. His global reputation is further demonstrated by his participation in about 100 peer-review panels for cancer research funding in the US and internationally over the past 28 years.

Dr. Kumar's innovative research has earned him numerous prestigious honors, including the Hinkle Society Faculty Award at Penn State University (1994), the Dalla/Fort Worth Living Legend Faculty Achievement Award in Basic Sciences (2004), the Ranbaxy Research Award (2006), and the Lifetime Achievement Award from the American Association of Indian Scientists in Cancer Research (2013), among others. Dr. Kumar's pioneering research continues to have a profound influence on the fields of oncology and breast cancer, opening up new opportunities for biomedical scientists and trainees worldwide.