Course Title
| Course Code | Course title | Credit hours | Credits (Semester) | Credits (Year) |
| 1st year 1st Semester | ||||
| NFE 111 | Introduction to Food Science and Technology | 3 | 13 Credits | 37 Credits |
| NFE 113 | Human Nutrition | 3 | ||
| ENG 111 | English Language-I | 3 | ||
| NFE 115 | Physical, Inorganic and Analytic Chemistry | 3 | ||
| NFE 116 | Physical, Inorganic and Analytic Chemistry Practical | 1 | ||
| 1st year 2nd Semester | ||||
| NFE 121 | Organic Chemistry | 3 | 13 Credits | |
| NFE 122 | Organic Chemistry Practical | 1 | ||
| CSE 112 | Computer Fundamentals | 3 | ||
| MAT 111 | Mathematics-I (Differential Calculus & Integral Calculus) | 3 | ||
| NFE 123 | Methods for Nutritional Status | 3 | ||
| 1st year 3rd Semester | ||||
| NFE 131 | Unit Operations in Food Industries | 3 | 11 Credits | |
| NFE 132 | Unit Operations in Food Industries Practical | 1 | ||
| NFE 133 | Unit Processing in Food Industries | 3 | ||
| NFE 135 | Human Physiology | 3 | ||
| NFE 136 | Human Physiology Practical | 1 | ||
| 2nd year 1st Semester | ||||
| NFE 211 | Biochemistry | 3 | 13 Credits | 36 Credits |
| NFE 212 | Biochemistry Practical | 1 | ||
| STA 131 | Statistics and Probabilities | 3 | ||
| NFE 213 | Engineering Properties and Principle of Food Machineries | 3 | ||
| NFE 215 | Art of Living and Food Anthropology | 3 | ||
| 2nd year 2nd Semester | ||||
| NFE 221 | Food Biotechnology | 3 | 11 Credits | |
| NFE 223 | Dietetics | 3 | ||
| NFE 224 | Dietetics Practical | 1 | ||
| NFE 225 | Baking and Confectionary Technology | 3 | ||
| NFE 226 | Baking and Confectionary Technology Practical | 1 | ||
| 2nd year 3rd Semester | ||||
| NFE 231 | Food Microbiology | 3 | 12 Credits | |
| NFE 232 | Food Microbiology Practical | 1 | ||
| NFE 233 | Fruits and Vegetable Technology | 3 | ||
| NFE 234 | Fruits and Vegetable Technology Practical | 1 | ||
| NFE 235 | Clinical Nutrition | 3 | ||
| NFE 236 | Clinical Nutrition Practical | 1 | ||
| University Press, Calcutta , Mumbainol) diseases _____________________________3rd year 1st Semester | ||||
| NFE 311 | Nutrition in Health and Disease | 3 | 11 Credits | 38 Credits |
| NFE 312 | Nutrition in Health and Disease Practical | 1 | ||
| NFE 313 | Dairy Science and Engineering | 3 | ||
| NFE 314 | Dairy Science and Engineering Practical | 1 | ||
| NFE 315 | Advanced Food Process Engineering | 3 | ||
| 3rd year 2nd Semester | ||||
| NFE 321 | Water and Beverage Technology | 3 | 14 Credits | |
| NFE 322 | Water and Beverage Technology Practical | 1 | ||
| NFE 323 | Food Processing and Packaging Engineering | 3 | ||
| NFE 324 | Food Processing and Packaging Engineering Practical | 1 | ||
| NFE 325 | Nutritional Planning | 3 | ||
| NFE 327 | Quality Control and Assessment in Food Processing Industries | 3 | ||
| 3rd year 3rd Semester | ||||
| NFE 331 | Advanced Food Microbiology | 3 | 13 Credits | |
| NFE 332 | Advanced Food Microbiology Practical | 1 | ||
| NFE 333 | Food Engineering and Economics | 3 | ||
| MKT 231 | Principle of Marketing | 3 | ||
| NFE 335 | Food Laws and Regulation | 3 | ||
| 4th year 1st Semester | ||||
| NFE 411 | Environmental Food Technology | 3 | 13 Credits | 33 Credits |
| NFE 413 | Food Preservation and Engineering | 3 | ||
| NFE 414 | Food Preservation and Engineering Practical | 1 | ||
| NFE 415 | Food Storage Engineering | 3 | ||
| NFE 417 | Sensory Evaluation | 3 | ||
| 4th year 2nd Semester | ||||
| NFE 421 | Management of Food Industries | 3 | 13 Credits | |
| NFE 423 | Advanced Human Nutrition | 3 | ||
| NFE 425 | Ethics and Food Processing | 3 | ||
| NFE 427 | Instrumental Methods of Food Analyses | 3 | ||
| NFE 428 | Instrumental Methods of Food Analyses Practical | 1 | ||
| 4th year 3rd Semester | ||||
| NFE 431 | Internship | 3 | 7 Credits | |
| NFE 433 | Thesis/Term paper | 4 | ||
| Total | 144 Credits | |||