KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control DIPLOMA IN Food Science and Quality Control Semester I – W.e.f. 2016-17 Paper Exam Nomenclature Hrs Max. Marks Code Duration Credits /week 2 2 3hrs FTQ-1 Basic Biochemistry 50(40+10*) 3 3 3hrs FTQ-2 General Microbiology 50(40+10*) Basic Principles of Food 3 3 3hrs FTQ-3 50(40+10*) Processing &Preservation Technology And Quality 3 3 3hrs FTQ-4 50(40+10*) Control 2 4 3hrs FTQ-5 Basic Biochemistry Lab 50(40+10*) 3 6 3hrs FTQ-6 General Microbiology Lab 50(40+10*) Principles of Food 3 6 3hrs FTQ-7 Processing & Preservation 50(40+10*) Lab Dairy Technology And Quality 3 6 3hrs FTQ-8 50(40+10*) Control Lab - - 3hrs FTQ-9 Project Work 25(20+5*) 3hrs Communication Skills 50(40+10*) 2 2 3hrs BVCOM-1 Theory 25(20+5*) 2 4 Practical Basics of Computer 3hrs 50(40+10*) Theory 2 2 3hrs 104 50(40+10*) Practical 2 4 30 45 600(490+110) *Internal Assessment One Credit Hour Point For Theory = 1 Hour Contact Time /Week One Credit Hour Point For Practical= 2 Hours Contact Time /Week Semester 1st Syllabus is formed according to the QP Dairy Process Equipment Operator Level 4 KURUKSHETRA UNIVERSITY, KURUKSHETRA
KURUKSHETRA UNIVERSITY, KURUKSHETRA SYLLABUS SCHEME B.Voc in Food Science and Quality Control DIPLOMA IN Food Science and Quality Control Semester – I W.e.f. 2016-17 Paper Code Nomenclature Credits Hrs /week Max. Marks Exam Duration FTQ-1 Basic Biochemistry 2 2 50(40+10*) 3hrs FTQ-2 General Microbiology 3 3 50(40+10*) 3hrs FTQ-3 Basic Principles of Food Processing &Preservation 3 3 50(40+10*) 3hrs FTQ-4 Technology And Quality Control 3 3 50(40+10*) 3hrs FTQ-5 Basic Biochemistry Lab 2 4 50(40+10*) 3hrs FTQ-6 General Microbiology Lab 3 6 50(40+10*) 3hrs FTQ-7 Principles of Food Processing & Preservation Lab 3 6 50(40+10*) 3hrs FTQ-8 Dairy Technology And Quality Control Lab 3 6 50(40+10*) 3hrs FTQ-9 Project Work - - 25(20+5*) 3hrs BVCOM-1 Communication Skills Theory Practical 2 2 2 4 50(40+10*) 25(20+5*) 3hrs 3hrs 104 Basics of Computer Theory Practical 2 2 2 4 50(40+10*) 50(40+10*) 3hrs 3hrs 30 45 600(490+110) *Internal Assessment One Credit Hour Point For Theory = 1 Hour Contact Time /Week One Credit Hour Point For Practical= 2 Hours Contact Time /Week Semester 1st Syllabus is formed according to the QP Dairy Process Equipment Operator Level 4 KURUKSHETRA UNIVERSITY, KURUKSHETRA
B_VOC%20FOOD%20SCIENCE%20AND%20QUALITY%20%20CONTROL.docx