COMPETENCY BASED CURRICULUM
DIPLOMA IN FOOD TECHNOLOGY

(Duration 03 Years)
NSQF Level – 4

THIRD SEMESTER

SUBJECTS

3.1 Industrial/In-house Training 
3.2 Technology of Non-alcoholic Beverages 
3.3 Technology of Cereals and Pulses 
3.4 Technology of Meat, Fish & Poultry Products-        Lab Practical
3.5 Fruit & Vegetables Technology 
3.6 Food Fermentation Technology 
3.7 Multidisciplinary Elective (MOOCs+/Offline) 
# Student Centered Activities (SCA)


FOURTH SEMESTER

SUBJECTS

4.1 *English & Communication Skills– II
4.2 Principles of Food Engineering 
4.3 Bakery & Confectionery Technology 
4.4 Food Analysis & Quality Control 
4.5 Technology of Milk & Milk Products 
4.6 Open Elective (MOOCs+/Offline) 
4.7 Minor Project 
# Student Centered Activities (SCA) 

Lab Practical