ORDINANCE FOR BACHELOR'S AND MASTER'S DEGREE IN FOOD SCIENCE AND TECHNOLOGY

1. Admission and Intake

Admission to eligible candidates will be given strictly on merit, drawn on the basis of a written test, as per the rules prescribed by the Academic Council of the university. Academic Council/ Admission Committee of the University shall govern the intake in each course.

2. Eligibility

Minimum qualification required for admission to B.Sc.(Food Science and Technology) and M.Sc.(Food Science and Technology) programs shall be intermediate with mathematics/biology/agriculture and B.Sc. (Zoology, Botany, Chemistry)/ B.Sc. (Ag.)/ B.Sc. (Microbiology)/ B.Sc. (Biochemistry)/ B.Sc.( Food Science and Technology), respectively, from Secondary Board of Examination / University/ Institute in India or abroad, recognized by this University. Those appearing in the final year of the qualifying examination shall also be eligible to apply, provided that they submit specific proof of having passed the final year examination, with minimum requirement, at the time of admission/ personal interview, if qualified and called for.

3. Attendance

Minimum attendance required to be eligible to appear in the examination shall be 75% of all class lectures (theory & practicals), seminars, tests, tours and project work taken together for all papers and also for each paper separately. In case a student is short of attendance due to illness, participation in sports and extra-curricular activities etc., the following shall apply:

v a shortage of up to 5% shall be condoned by the HOD on the specific recommendations of the class teacher.

v the Vice-Chancellor, on the specific recommendations of the HOD shall condone a shortage of up to 10%.

v a committee constituted by the appropriate authority of the University, on medical grounds may condone a shortage of upto 25%.

4. Duration

The duration of B.Sc. (Food Science and Technology) and M.Sc. (Food Science and Technology) programs shall be 3 yrs. and 4 semesters, respectively.

5. Examination

5.1 B.Sc. in Food Science and Technology

It is an annual course, and the degree will be awarded after three years of regular study.

a) Theory Examination: For yearly stream academic programs, there shall be one University Examination each year, normally on the completion of 200 days of teaching work inclusive of theory, practicals, seminars, sessionals, educational tour. The examination pattern will follow a 30:70 weightage pattern. 30 marks will be adjudged by the subject teacher in the form of sessionals and 70 marks in the form of year-end examinations, by the subject teacher, after being recommended as the examiner by the "Board of Studies".

b) Practical Examination: A practical Examination of 100 marks shall be conducted in those subjects, where it is given in the course structure. The vice-chancellor on the basis of the recommendations of the "Board of Studies" will appoint the examiners. The examination shall comprise of a viva-voce and practical test of the students, and also assignments, if any.

Minimum Pass Marks:

Qualifying marks: 33%

Second Division: 45%

First Division: 60%

Distinction: 75%

The student will have to clear both theory and practical papers, separately. In case a student fails to clear any one or more of the papers, he/she shall be given a second chance to clear the backlog by taking a back-paper examination, which shall be conducted separately. In the meantime, the student will be given provisional admission in the next year.

Course Programme:

FIRST YEAR

1. General Biology (Theory)

2. General Chemistry (Theory)

3. Mathematics & Statistics (Theory)

4. Human Food & Nutrition (Theory + Practical)

5. Computer Fundamentals & Applications (Theory + Practical)

SECOND YEAR

1. General Biochemistry (Theory + Practical)

2. General Microbiology (Theory + Practical)

3. Milk & Milk Processing (Theory + Practical)

4. Food Processing Principles (Theory)

THIRD YEAR

1. Food Evaluation (Theory + Practical)

2. Technology of Plant Foods (Theory + Practical)

3. Technology of Animal Foods (Theory + Practical)

4. Basic Food Microbiology (Theory + Practical)

Examination Max. Marks Minimum Passing Marks

Sessional 30

Semester-end 70

Total 100 33

Practical 100 33

Grand Total 200 66

First Year: Grand Total: 700 Minimum Passing Marks: 231

Second Year: Grand Total: 700 Minimum Passing Marks: 231

Third Year: Grand Total: 800 Minimum Passing Marks: 264

5.2 M.Sc. in Food Science and Technology

M. Sc. (FST) shall be a four semesters course spread over two years. Each semester shall consist of 100 working days.

There shall be two Semester examinations in each semester, comprising:

a) Sessionals: It shall be conducted by the subject teacher at his/her discretion. The question paper will be of objective-type/short-answer type, and will be set by the subject teacher. The weightage of this examination will be 30%. It can comprise of a single unit test (of 15 marks), or of two class tests (7.5 marks each). 10marks will be kept for class assignments, aptitude, discipline etc, and 5 marks for attendance and punctuality, all within 30%.

b) Semester-End Examination: It shall be conducted by the University, normally after completion of 100 days of teaching. The question paper will be set by the Internal Examiners, who shall normally consist of the subject teacher or any other teacher of the Department/University as per the recommendations of the Board of Studies. The question paper will be of a pattern as decided by the University. The weightage of this examination will be 70%.

c) Practical Examination: A practical examination comprising of 100 marks shall be conducted every semester. It shall comprise of all the laboratory exercises of all the courses taught in that particular semester. The Vice-Chancellor on the basis of the recommendations of the "Board of Studies" will appoint the examiners. The examination shall comprise a viva-voce and practical test of the students, and also assignments, if any.

Minimum Passing Marks:

Third Division: 40%

Second Division: 50%

First Division: 60%

Distinction: 75%

The student will have to clear both theory and practical papers, separately. In case a student fails to clear any one or more of the papers, he/she shall be given a second chance to clear the backlog by taking a back-paper examination, which shall be conducted separately or along with the semester-end examination of the semester in which the said course is being offered. In the meantime, the student will be given provisional admission in the next semester.

A student will have to clear all the papers by the end of the last semester/degree program in order to be eligible for the award of the relevant degree by the University. In case a student is unable to clear all the papers by the end of the course, he/she may be allowed to reappear, in subsequent examinations, as an ex-student, without undergoing a repeat of regular academic programs. They shall be required to appear and clear only those papers, practicals, project work, dissertation, in which they could not secure minimum pass marks. The marks in subject already cleared shall be carried over as such.

d) Project work/ Dissertation: where provided, the student will undertake a project in consultation with his/her supervisor and shall continue to work for a period of one semester. The project may consist of original research work, compilation of state-of-art report, market survey, an industrial project. On completion of the project work, the candidate will submit it to the Institute in Triplicate.

The assessment of the project work/dissertation shall be done jointly by the supervisor and an external examiner or a committee of members (appointed by the University). The final report shall be judged as satisfactory/unsatisfactory.

Course Programme:

FIRST SEMESTER

1. FST 151 Food and Nutrition (Theory + Practical) 3-0-3

2. FST 152 Dairy Science (Theory + Practical) 3-0-3

3. FST 153 Microbiology (Theory + Practical) 3-0-3

4. FST 154 Biochemistry (Theory + Practical) 3-0-3

5. FST 155 Information Technology and Operating Systems (Theory + Practical) 3-0-3

6. FST 156 Mathematics & Statistics (Theory) 3-0-3

7. FST 157 Analytical Study & Experiments I (Practical) 0-0-6

SECOND SEMESTER

1. FST 251 Food Chemistry (Theory ) 3-0-0

2. FST 252 Food Microbiology (Theory + Practical) 3-0-3

3. FST 253 Milk Processing & Management (Theory + Practical) 3-0-3

4. FST 254 Food Packaging & Storage (Theory + Practical) 3-0-3

5. FST 255 Food Process Engineering (Theory + Tutorial) 3-1-0

6. FST 256 Technology of Food Preservation (Theory + Practical) 3-0-3

7. FST 257 Analytical Study & Experiments II (Practical) 0-0-6

The students are supposed to undertake "Industrial Training" at the end of the second semester, during the summer break. The report of this training will be required to be submitted at the end of the fourth semester, which will be evaluated and will be acceptable only if graded satisfactory.

THIRD SEMESTER

1. FST 351 Food Evaluation and Quality Management (Theory + Practical) 3-0-3

2. FST 352 Beverage Technology (Theory + Tutorial) 3-1-0

3. FST 353 Processing of Cereals, Pulses & Oilseeds (Theory + Practical) 3-0-3

4. FST 354 Processing of Flesh Foods (Theory + Practical) 3-0-3

5. FST 355 Processing of Fruits & Vegetables (Theory + Practical) 3-0-3

6. FST 356 Food Biotechnology (Theory) 3-0-0

7. FST 357 Analytical Study & Experiments III (Practical) 0-0-6

FOURTH SEMESTER

1. FST 451 Seminar (on industrial training) (Satisfactory/Unsatisfactory)

2. FST 452 Dissertation/ Project Proposal/Project Report/ Thesis Research (Satisfactory/Unsatisfactory) (with Viva-Voce/ Presentation)

Examination Max. Marks Minimum Passing Marks

Sessional 30

Semester-end 70

Total 100 40

Practical 100 40

First Semester: Grand Total: 700 Minimum Passing Marks: 280

Second Semester: Grand Total:700 Minimum Passing Marks: 280

Third Semester: Grand Total: 700 Minimum Passing Marks: 280

Fourth Semester: Satisfactory / Unsatisfactory

6. A candidate who has discontinued the academic program during any year/semester, may on the recommendation of the HOD be permitted by the Vice-Chancellor to take re-admission in the academic program at the beginning of the semester/year concerned, in a subsequent year, not however beyond a gap of two years, under the condition that the maximum period to stay in a course shall not exceed 4-7 years from the time of initial admission. Fee once paid shall not be adjusted or refunded during subsequent admissions.

7. The course fee and examination fee shall be decided by the University from time to time and will have to be deposited by the candidate, as and when asked for.

8. The academic programs may be conducted in collaboration with any other institution where necessary facilities are available.

9. Above rules are subject to amendment by appropriate authorities of the University from time to time, as and when deemed necessary.

10. In view of the need in the actual implementation of the course, the adaptations and amendments, if any, by the Board of Studies, or the Expert Committee appointed by the Vice-Chancellor for the respective course/subject, for the first ordinances, shall be deemed passed and hence incorporated.

11. There shall be a moderation committee consisting of at least three faculty members of the Department. After compilation, the result shall be presented to the committee. The committee shall moderate the result by awarding some marks to a candidate who by award of these marks can be declared to have passed in all the subjects and aggregate of the semester without affecting the grand total. After moderation the result shall be published.