INNOVATIVE CURRICULUM
Ph.D. – Curriculum Structure
FIRST SEMESTER
| Course Code | Course Title | L | T | P | Credit |
| BAS 751 | Research Methodology | 3 | 0 | 0 | 3 |
| FBM 751 | Science Technology and Society-Post Modern Impact | 2 | 0 | 0 | 2 |
| Major* | Department Course-1 | – | – | –
| 3 |
| | Department Course-2 | – | – | – | 3 |
| Minor# | Other Department Course-1 | – | – | – | 3 |
| | Research | – | – | – | 2 |
| | Seminar | – | –
| – | 1 |
| Total | 5 | 0 | 0 | 17 |
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit |
| BAS 752 | Advanced Statistical Methods | 3 | 0 | 0 | 3 |
| Major* | Department Course-3 | – | – | – | 3 |
| Minor# | Other Department Course-2 | – | – | – | 3 |
| | Research | – | – | – | 8 |
| | Seminar | – | – | – | 1 |
| Total | 3 | 0 | 0 | 18 |
THIRD TO SIXTH SEMESTER
| Course code | Course title | L | T | P | Credit |
|---|
| | Research | – | – | – | 14 |
| | Seminar | – | – | – | 1 |
| Total | – | – | – | 15 |
*Each department will propose courses of two/three credits each as major course for their respective department, which will also be offered to students of other departments as minor course. Student will select major courses from the list of courses offered by their respective department. Total credit of major courses from department should be atleast 6 in first semester and 3 in second semester.
# Students will select minor course from the list of major courses offered by other department.
LIST OF THE COURSES OFFERED BY DEPARTMENTS
| Course code | Course title | L | T | P | Credit |
|---|
| BAS 751 | Research Methodology | 3 | 0 | 0 | 3 |
| FBM 751 | Society, Science and Technology | 2 | 0 | 0 | 2 |
| BAS 752 | Advanced Statistical Methods | 3 | 0 | 0 | 3 |
| Total | 8 | 0 | 0 | 8 |
DEPARTMENT OF FOOD ENGINEERING
| Course code | Course title | L | T | P | Credit |
|---|
| ENG 701 | Food Texture and Rheology | 2 | 1 | 0 | 3 |
| ENG 702 | Non-Thermal Food Processing Technology | 2 | 1 | 0 | 3 |
| ENG 703 | Transport Phenomena in Food Process Engineering | 2 | 1 | 0 | 3 |
| ENG 704 | Advanced Process Equipment Design | 2 | 1 | 0 | 3 |
| ENG 705 | Advanced Drying and Dehydration Techniques | 2 | 1 | 0 | 3 |
| ENG 706 | Advanced Food Process Modeling | 2 | 1 | 0 | 3 |
| Total | 12 | 6 | 0 | 18 |
DEPARTMENT OF FOOD SCIENCE TECHNOLOGY
| Course code | Course title | L | T | P | Credit |
|---|
| FST 701 | Carbohydrate Chemistry and Technology | 2 | 0 | 2 | 3 |
| FST 702 | Non-Thermal Food Processing Technology | 2 | 1 | 0 | 3 |
| FST 703 | Protein Chemistry and Technology | 2 | 0 | 2 | 3 |
| FST 704 | Food Toxicology | 2 | 0 | 2 | 3 |
| FST 701 | Carbohydrate Chemistry and Technology | 2 | 0 | 2 | 3 |
| Total | 10 | 1 | 8 | 15 |
DEPARTMENT OF FOOD BUSINEES MANAGEMENT AND ENTREPRENEURSHIP DEVELOPMENT
| Course code | Course title | L | T | P | Credit |
|---|
| FBM 701 | Strategic Human Resource Management | 3 | 0 | 0 | 3 |
| FBM 702 | Strategic Marketing Management | 3 | 0 | 0 | 3 |
| FBM 703 | Strategic Finance | 3 | 0 | 0 | 3 |
| FBM 704 | Strategic Supply Chain Management | 3 | 0 | 0 | 3 |
| FBM 705 | Leadership & Team Building | 3 | 0 | 0 | 3 |
| FBM 706 | Strategic Management | 3 | 0 | 0 | 3 |
| Total | 18 | 0 | 0 | 18 |
DEPARTMENT OF BASIC AND APPLIED SCIENCES
| Course code | Course title | L | T | P | Credit |
|---|
| BAS 701 | Advanced Instrumentation | 2 | 0 | 2 | 3 |
| BAS 702 | Advanced in Food Microbiology | 3 | 0 | 0 | 3 |
| BAS 703 | Introductory Bioinformatics | 2 | 0 | 1 | 3 |
| BAS 704 | Advanced Food Toxicology | 2 | 0 | 1 | 3 |
| BAS 705 | Biosafety, IPR and Bioethics | 2 | 0 | 0 | 3 |
| BAS 706 | Nanoscience and Nanotechnology | 3 | 0 | 0 | 3 |
| Total | 14 | 0 | 4 | 18 |
DEPARTMENT OF BASIC AND APPLIED SCIENCES
| Course code | Course title | L | T | P | Credit |
|---|
| AES 701 | Stress Management in Horticultural Crops | 3 | 0 | 0 | 3 |
| AES 702 | Processing and Value Addition of Horticulture Crops | 3 | 0 | 0 | 3 |
| AES 703 | Biotechnology in Food Sciences | – | – | – | 3 |
| AES 704 | Current Topics in Plant Physiology and Molecular Biology | 3 | 0 | 0 | 3 |
| AES 705 | Sustainability in Food Sector | 3 | 0 | 0 | 3 |
| AES 706 | Waste and by Product Management in Food Industry | 3 | 0 | 0 | 3 |
| Total | 15 | 0 | 4 | 18 |
