KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control Degree in Food Science and Quality Control Semester V – w.e.f. 2017-18 Sr.No Paper Total Exam code Nomenclature Credits Hrs Max.Marks /week 1 BVHR Human Rights 4 4 3hrs 50(40+10*) 2 BVCOM - Communication Skills Theory 2 2 50(40+10*) 3hrs 2 4 Practical 25(20+5*) 3 FTQ-38 Microbial Technology and 3hrs 2 2 50(40+10*) Therapeutic Foods 4 FTQ-43 Microbial Technology and 2 4 3hrs 50(40+10*) Therapeutic Foods Lab Total General Education Component 12 16 225 (200+45 *) 6 Advances in Food Processing and 3 3 3hrs FTQ-36 50(40+10*) Preservation 7 FTQ-37 Principles of Food Engineering 3hrs 3 3 50(40+10*) 8 FTQ-39 Food Industry Waste and 3hrs 3 3 50(40+10*) product Management 9 FTQ-40 Advances in Food Processing and 3 6 3hrs 50(40+10*) Preservation Lab 10 FTQ-41 Principles of Food Engineering Lab 3 6 3hrs 50(40+10*) 11 FTQ-42 Food Industry Waste and 3 6 3hrs 50(40+10*) Management Lab 12 PD-1** Product Development 25** Total Skill Component 18 27 325 (240+85*) Grand Total General Education Component 12+ 18=30 225+325=550 and Skill Component *Internal Assessment **Internal examination Semester V Syllabus is formed according to the QP Production Manager Level 7
KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control Degree in Food Science and Quality Control Semester – V w.e.f. 2017-18 Sr.No Paper code Nomenclature Total Credits Hrs /week Max.Marks Exam 1 BVHR Human Rights 4 4 50(40+10*) 3hrs 2 BVCOM Communication Skills Theory Practical 2 2 2 4 50(40+10*) 25(20+5*) 3hrs 3 FTQ-38 Microbial Technology and Therapeutic Foods 2 2 50(40+10*) 3hrs 4 FTQ-43 Microbial Technology and Therapeutic Foods Lab 2 4 50(40+10*) 3hrs Total General Education Component 12 16 225 (200+45 *) 6 FTQ-36 Advances in Food Processing and Preservation 3 3 50(40+10*) 3hrs 7 FTQ-37 Principles of Food Engineering 3 3 50(40+10*) 3hrs 8 FTQ-39 Food Industry Waste and Management 3 3 50(40+10*) 3hrs 9 FTQ-40 Advances in Food Processing and Preservation Lab 3 6 50(40+10*) 3hrs 10 FTQ-41 Principles of Food Engineering Lab 3 6 50(40+10*) 3hrs 11 FTQ-42 Food Industry Waste and Management Lab 3 6 50(40+10*) 3hrs 12 PD-1** Product Development - 25** Total Skill Component 18 27 325 (240+85*) Grand Total General Education Component and Skill Component 12+ 18=30 225+325=550 *Internal Assessment **Internal examination Semester V Syllabus is formed according to the QP Production Manager Level 7 product
syllabus%20Sem-V%20%26%20VI%20B_VOC_%20Food%20Science%20and%20Quality%20Control%20w_e_f_%202017-2018.docx