Department offers the following course
Specialization
UG Courses
| Course Number | Credit Hours | Title of Course |
| FT 201 | 2 (1+1) | Fundamentals of Food Processing |
| FT 202 | 2 (1+1) | Processing Technology of Liquid Milk |
| FT 203 | 2 (1+1) | Food Additives and Preservatives |
| FT 204 | 3 (2+1) | Food Chemistry of Microconstituents |
| FT 205 | 3 (2+1) | Processing Technology of Meat and Poultry Products |
| FT 206 | 3 (2+1) | Technology of Bakery, Confectionery and Snack Foods |
| FT 207 | 3 (2+1) | Processing Technology of Legumes and Oilseeds |
| FT 208 | 2 (1+1) | Processing Technology of Spices and Plantation Crops |
| FT 301 | 3 (2+1) | Processing Technology of Fruits and Vegetables |
| FT 302 | 3 (2+1) | Processing Technology of Cereals |
| FT 303 | 3 (2+1) | Processing Technology of Dairy Products |
| FT 304 | 3 (2+1) | Sensory Evaluation of Food Products |
| FT305 | 3 (1+2) | Instrumental Techniques in Food Analysis |
| FT 306 | 2 (1+1) | Food Plant Sanitation |
| FT 307 | 2 (1+1) | Processing Technology of Fish and Marine Products |
| FT 308 | 3 (2+1) | Processing Technology of Beverages |
| FT 309 | 2 (2+0) | Food Quality, Safety Standards and Certification |
| FT 310 | 3 (2+1) | Food Packaging Technology and Equipment |
| FT 311/313 | 2(2+0) | Principles of Food Science and Nutrition |
| FT 312/314 | 3 (2+1) | Food Safety and Standards |
| *FT 491 | 3 (2+1) | Entrepreneurship Development |
| FT 493 | 7 (0+7) | Student READY – Experiential Learning Programme – I |
| FT 494 | 7 (0+7) | Student READY – Experiential Learning Programme – II |
| FT 495 | 3 (0+3) | Student READY – Research Project |
| FT 496 | 1 (0+1) | Student READY – Seminar |
| FT 497 | 2 (0+2) | Student READY – Industrial Tour |
| FT 498 | 20 (0+20) | Student READY – In-Plant Training |
PG Courses
| Course Number | Credit Hours | Title of Course |
| FPT-501 | 3(2+1) | Emerging Technologies in Food Processing |
| FPT-502 | 3 (2+1) | Emerging Technologies in Food Packaging |
| FPT-503 | 3(2+1) | Industrial Manufacturing of Food and Beverages |
| FPT-514 | 3(2+1) | Food Ingredients and Additives |
| FPT-517 | 3(2+1) | Enzymes in Food Processing |
| FPT-520 | 2(0+2) | Summer Internship |
| FPT-521 | 3(2+1) | Technology of Fruits and Vegetable Processing |
| FPT-522 | 3(2+1) | Technology of Cereals Pulses and Oilseeds |
| FPT-523 | 3(2+1) | Technology of Milk and Milk Products |
| FPT-524 | 2(2+0) | Food Quality Systems and Management |
| FPT-591 | 1(1+0) | Seminar |
| FPT-599 | 30 (0+30) | Master’s Research |
| FPT-601 | 3(3+0) | Novel Technologies for Food Processing and Shelf Life Extension |
| FPT-603 | 3(3+0) | Food Manufacturing Technology |
| FPT-608 | 3(2+1) | Carbohydrate Technology |
| FPT-610 | 2(0+2) | Advanced Food Analysis |
| FPT-691 | 1(1+0) | Seminar I |
| FPT-692 | 1(1+0) | Seminar II |
| FPT-699 | 75 (0+75) | Ph.D. Research |
