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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

B.Sc. Food Science ​ Fee 2026

Programmes Duration (YR) Fee Payable I Sem Fee II Sem Onwards
B.Sc. Food Science 3 Half Yearly 100640 45000
B.Sc. (Hons.) / B.Sc. (Hons.) with Research Food Science and Technology 4 Half Yearly 105640 50000

Up to 100% Merit Scholarship

for outstanding students scoring above 90%.

Merit-Based Support

75% or 50% fee scholarships available for achievers with 80% and 70%+.

Merit-cum-Means Scholarship

50% tuition fee support for students with family income < ₹5 Lakh (min. 70% marks).

Special Scholarship

for Transgender, Differently-abled, and Wards of Non-Commissioned Officers (Up to 100% in UG / 50% in PG).

Free-ship for Orphans

one full free seat for the entire duration of the program.

Legacy & Support Benefits

Fee concession for SRHU staff wards & alumni continuing higher studies at SRHU.

SRHU University

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