SYLLABUS SCHEME B.Voc in Food Science and Quality Control DIPLOMA IN Food Science and Quality Control Semester I – W.e.f. 2016-17 Sr.No Paper code Total Exam Nomenclature Credits Hrs /week Duration 1 BVCOM-1 Communication Skills Theory 2 2 50(40+10*) 3hrs Practical 2 4 25(20+5*) 2 104 2 2 50(40+10*) 3hrs Basics of Computer Theory 2 4 50(40+10*) Practical 3 FTQ-1 Basic Biochemistry 2 2 50(40+10*) 3hrs 4 FTQ-5 Basic Biochemistry Lab 2 4 50(40+10*) 3hrs Total General Education Component 12 18 275(220+55*) 5 FTQ-2 General Microbiology 3 3 50(40+10*) 3hrs 6 Basic Principles of Food Processing 3 3 3hrs FTQ-3 50(40+10*) &Preservation 7 Dairy Technology And Quality 3 3 3hrs FTQ-4 50(40+10*) Control 8 FTQ-6 General Microbiology Lab 3 6 50(40+10*) 3hrs 9 Basic Principles of Food Processing & 3 6 3hrs FTQ-7 50(40+10*) Preservation Lab 10 Dairy Technology And Quality 3 6 3hrs FTQ-8 50(40+10*) Control Lab Total Skill Component 18 27 300(240+60*) Grand Total General Education Component and 12+ 18=30 18+27=45 275+300=575 Skill Component 575+25**=600 *Internal Assessment **Project work One Credit Hour Point For Theory = 1 Hour Contact Time /Week One Credit Hour For Practical= 2 Hours Contact Time /Week Semester I
SYLLABUS SCHEME B.Voc in Food Science and Quality Control DIPLOMA IN Food Science and Quality Control Semester – I W.e.f. 2016-17 Sr.No Paper code Nomenclature Total Credits Hrs /week Exam Duration 1 BVCOM-1 Communication Skills Theory Practical 2 2 2 4 50(40+10*) 25(20+5*) 3hrs 2 104 Basics of Computer Theory Practical 2 2 2 4 50(40+10*) 50(40+10*) 3hrs 3 FTQ-1 Basic Biochemistry 2 2 50(40+10*) 3hrs 4 FTQ-5 Basic Biochemistry Lab 2 4 50(40+10*) 3hrs Total General Education Component 12 18 275(220+55*) 5 FTQ-2 General Microbiology 3 3 50(40+10*) 3hrs 6 FTQ-3 Basic Principles of Food Processing &Preservation 3 3 50(40+10*) 3hrs 7 FTQ-4 Dairy Technology And Quality Control 3 3 50(40+10*) 3hrs 8 FTQ-6 General Microbiology Lab 3 6 50(40+10*) 3hrs 9 FTQ-7 Basic Principles of Food Processing & Preservation Lab 3 6 50(40+10*) 3hrs 10 FTQ-8 Dairy Technology And Quality Control Lab 3 6 50(40+10*) 3hrs Total Skill Component 18 27 300(240+60*) Grand Total General Education Component and Skill Component 12+ 18=30 18+27=45 275+300=575 575+25**=600 *Internal Assessment **Project work One Credit Hour Point For Theory = 1 Hour Contact Time /Week One Credit Hour For Practical= 2 Hours Contact Time /Week Semester I