BFT302 Basics of Food Science and Technology Syllabus
AKTU B.Tech · 3rd Semester · Unit-wise syllabus (effective 2023-24)
BFT302 Basics of Food Science and Technology (also written as KFT302) is a subject in Semester 3 of the AKTU B.Tech programme, prescribed by Dr. A.P.J. Abdul Kalam Technical University. It carries 4 credits with an L-T-P of 3-1-0. The syllabus is divided into 5 units: Food Processing Sector in India, Malnutrition, Quality. The complete unit-wise topic list, course outcomes and reference books are given below, taken from the official AKTU syllabus effective from 2023-24.
BFT302 Subject Details
| Subject Code | BFT302 / KFT302 |
|---|---|
| Subject Name | Basics of Food Science and Technology |
| University | Dr. A.P.J. Abdul Kalam Technical University (AKTU) |
| Course | B.Tech (Bachelor of Technology) |
| Year / Semester | 2nd Year · 3rd Semester |
| Credits | 4 |
| L-T-P | 3-1-0 |
| Total Units | 5 |
| Scheme Effective From | 2023-24 |
| Last Verified | 2026-08-17 |
BFT302 Basics of Food Science and Technology Unit-Wise Syllabus
Official AKTU syllabus (effective 2023-24) — 5 units.
Unit 1: Food Processing Sector in India
Introduction to Food Science & Technology. Food Processing Sector in India: Growth, Opportunities and Challenges. Various types of Food Processing Industries, Market Scenario and Scope. Government Initiatives to promote Food Processing Industry in India. Food and its functions, Physico-chemical properties of foods. Chemical constituents of foods, Desirable and undesirable food constituents and their significance.
Unit 2: Malnutrition
Concept of Food Nutrition, Relation of Nutrition to good health. Food Energy, Determination of energy requirements. Malnutrition: Causes and Effects. Factors affecting the bioavailability of nutrients. Common Nutritional deficiency diseases. Recommended Dietary Allowances (RDA) or Intakes (RDI). Balanced diet and basic food groups . Basal metabolic rate and dietary requirements of different age groups.
Unit 3
Basic concept of Food Processing and Food Preservation. Familiarization with commonly used terms as Cooking, Roasting, Broiling, Stewing, Simmering, Pasteurization etc. General Principles of Food Preservation. Name of Methods Employed for Food Preservation. Basic idea of Functional foods , Nutraceuticals and Speciality foods with examples.
Unit 4: Quality
Quality: Basic concepts. Various definitions of Quality, Quality Attributes of foods. Quailty Control Cycle. Causes of undesirable changes leading to quality deterioration in foods and their implications. Names of Regulatory and Accreditation Bodies. Basic idea of Sensory attributes of Foods and their assessment.
Unit 5
Basic concept of Food Security and Food safety, Adulteration in Foods, Concept of HACCP. Definition of Safe and Unsafe foods as per FSSAI. Toxicity in Foods. Basic idea of Names and Significance of of ISO series. Basic concepts of Food Packaging. Desirable attributes of Food Package, Importance of Label and its declaration. An understanding of commonly used terms as Shelf Life, Net weight, Gross Weight, Drained Weight, Expiry Date, Best Before etc.
BFT302 Course Outcomes
- SEMESTER: III
- PRE-REQUISITE : NIL
- OBJECTIVE: To provide basic knowledge of basic fundamental aspects of Food Science and Technology, Food
- Composition and Nutritional value, Processing, Preservation and Packaging along with Quality and Safety of Foods
- to orovide an overview of the operations involved and status of Food Processing Sector in India.
- Understand the scope and status of Food Processing sector in India.
- Understand the Food Constituents , Nutritional value of foods, its estimation and Balanced Diet.
- Gain insight into processing and Preservation of foods and technologies available.
- Gain insight into the Quality aspects of foods and the relevant parameters and their estimation.
- Gain insight into Safety of foods, Safe and Unsafe foods and know the hazards and risks associated with
- Unsafe foods.
- S.No Name of Authors / Books / Publishers Year of
- Publication
- / Reprint
- Norman N.Potter, Joseph H.Hotchkiss, “ Food Science”, 5th Edition, CBS Publishers & 2007
- Distributors Pvt. Ltd.,
- Shubhangini A. Joshi, Nutrition and Dietetics, 4th Edition , Tata Mc GrawHill 2017
- Publishing Company Ltd.
- WHO Reference Data for Children and Adolescents (5-19 years). Available at 2007
- http://www.who.int/growthref/en/
- B.Srilakshmi, Food Science, 7th Edition, New Age International (P) Ltd., New Delhi 2018
- Kramer, A, Twigg, B A “Quality Control for the Food Industry: Fundamental & Applications, 2017
- Medtech
- COURSE DETAILS: Lecture
Frequently Asked Questions about BFT302
What is the syllabus of BFT302 Basics of Food Science and Technology?
The AKTU BFT302 Basics of Food Science and Technology syllabus is divided into 5 units: Food Processing Sector in India; Malnutrition; Quality. The complete topic list for each unit is published on this page, taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus effective from 2023-24.
How many units are there in BFT302?
BFT302 Basics of Food Science and Technology has 5 units in the AKTU syllabus, with an L-T-P (Lecture-Tutorial-Practical) structure of 3-1-0 and 4 credits.
Is BFT302 the same subject as KFT302?
Yes. AKTU renumbered its B.Tech subject codes from the 2022-23 session onwards, so the same subject appears as BFT302 and KFT302 depending on the scheme year. The syllabus content is the same.
Which semester is BFT302 taught in?
BFT302 Basics of Food Science and Technology is taught in Semester 3 of the 2nd year of the AKTU B.Tech programme.
How many credits is BFT302 worth?
BFT302 Basics of Food Science and Technology carries 4 credits in the AKTU evaluation scheme, with an L-T-P of 3-1-0.
Where can I download BFT302 previous year question papers?
AKTU B.Tech previous year question papers for every semester are available to download free on Ryzenstudy, with no login or registration required.
Is this the official AKTU syllabus for BFT302?
Yes. Every topic on this page is taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus document (AKTU B.Tech 2nd Year Food Technology Syllabus), effective from 2023-24. A direct link to the original AKTU PDF is provided at the top of this page. Last verified on 2026-08-17.
Related AKTU Syllabus
Source: Dr. A.P.J. Abdul Kalam Technical University official syllabus — AKTU B.Tech 2nd Year Food Technology Syllabus, effective from 2023-24. Ryzenstudy is not affiliated with AKTU. Content last verified on 2026-08-17.