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B.VOC(FOOD PROCESSING)

About the programme

B.Voc. (Food Processing and Preservation) course is being run by the college Under National Skills Qualification Programme of University Grants Commission, New Delhi. Food processing is a contemporary exercise that develops efficiency and improves promotion of the food products. This course is based on developing set of methods and techniques which can be used to transform raw materials into nutritious and safe food for consumption. Despite the fact that food processing industry in India is at developing stage, it offers exponential career opportunities to trained professionals in food processing. The curriculum has been designed to include general education and skill development components, having extensive practical and on job trainings along with regular industrial visits so that they can be easily absorbed in Food Industry or become Entrepreneurs. The Industrial partner of this course is HPMC Ltd. Fruit Processing Plant Parwanoo (Solan). They are supporting in training and placement programmes of students.

Eligibility

Any student who has passed the +2 Examination(any stream) under 10+2+3 system of education of a recognized university/Board/Council or any other examination recognized by the Panjab University as equivalent thereto shall be eligible to offer the subject of Food processing and Preservation.

Level of Awards:
Award* Duration
Diploma 1 year
Advanced Diploma 2 years
B.Voc. Degree 3 years

*This programme provides options of multiple exit points i.e. after Diploma and Advanced Diploma.

COURSE SCHEME

1st Year

SEMESTER-I SEMESTER-II
Subject code Courses Subject code Courses
BFP -101 Communication Skills-I BFP -201 Communication Skills-II
BFP -102 Computer Fundamentals BFP -202 Ethical Considerations
BFP- 103 Food Biochemistry BFP -203 Fruit and Vegetable Processing Technology
BFP -104 Food Microbiology BFP -204 Food and Nutrition
BFP- 105 Food Analysis & Instrumentation BFP- 205 Principles of Food Processing, Preservation & Utilization

2nd Year

SEMESTER-III SEMESTER-IV
Subject code Courses Subject code Courses
BFP -301 Industrial Safety and Hazards- I BFP -401 Industrial Safety and Hazards- II
BFP -302 Industrial Management- I BFP -402 Industrial Management -II
BFP- 303 Food Quality Assurance BFP -403 Neutraceutical & Probiotics
BFP -304 Food Fermentation & Beverage Technology BFP -404 Meat, Poultry & Fish Processing
BFP- 305 Milk &Dairy Food Product Development BFP- 405 Food Engineering
BFP-306 Industrial visit and report making BFP-406 Industrial Training
    BFP-407 Seminar

3rd Year

SEMESTER-V SEMESTER-VI
Subject code Courses Subject code Courses
BFP-501 Entrepreneurship Development -I BFP-601 Entrepreneurship Development & Agribusiness Management
BFP-502 Research Methods And Statistics -I BFP-602 Research Methods And Statistics -II
BFP-503 Food Biotechnology BFP-603 Case study related to agribusiness and retail management
BFP-504 Cereal and Pulse Technology BFP-604 Food Packaging & Industrial Waste Treatment
BFP-505 Bakery & Confectionary Technology BFP-605 Plantation Product and Technology of Spices
BFP-506 Report making and viva of Industrial visit BFP-606 Food Plant Layout and Process Equipment Design
    BFP-607 Project Work