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Cochin Arts and Science College

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B.Sc Food Technology & Quality Assurance

Course Description

Food Technology is the application of chemical, biological and physical principles and techniques that are used in food production, processing and storage. Quality Assurance is the process of preventing mistakes and defects in products to assure quality.

The Department of Food Technology and Quality Assurance was established in 2022 at Cochin Arts and Science College with a B.Sc. Degree Programme affiliated with MG University. Through an understanding of the sciences underpinning food technology and comprehension of food quality assurance, the course enables graduates to acquire the technical and professional skills for a career in either the food industry or a government food control authority.

The Bachelor of Food Technology & Quality Assurance is a degree program that focuses on the study of food science, technology, and quality control in the food industry. It is designed to provide students with a strong foundation in the principles and practices of food production, processing, preservation, and safety.

In this program, students typically learn about food chemistry, food microbiology, food engineering, food packaging, and food product development. They also study quality control methods, food safety standards, and regulatory requirements in the food industry.

The Bachelor of Food Technology & Quality Assurance program aims to prepare students for careers in various sectors of the food industry, including food manufacturing, food processing, quality assurance, research and development, and food safety management. Graduates of this program can pursue different roles in food-related industries.

Program Outcome

PO1 – Expertise in the concepts of quality assurance and quality management systems and how to apply them to the production and distribution of safe food that complies with legal and sanitary standards;  

PO2 – A working knowledge of the physical, chemical, and biological concepts behind food processing and storage;

PO3 – The capacity to use statistical control techniques, and microbiological, and chemical analysis principles to ensure the quality and safety of food;  

PO4 – A capacity to undertake research into the science of foods; 

PO5 – Critical, presentational and interpersonal skills.


A person, who has passed Higher Secondary/Intermediate (10+2) with a science
stream or equivalent to it shall be eligible for the course.

Course Design

The curriculum requirement of the B.Sc. Food Technology and Quality Assurance Programme shall consist of three academic years as prescribed in the curriculum. The three academic years shall be split into 6 semesters (6 months each). Examinations will be conducted at the end of each semester in subjects prescribed in the respective scheme of examinations.

Study Area

  • Introduction to food technology
  • Food Processing Technology
  • Food Engineering
  • Dairy Technology
  • Food Packaging Technology
  • Food Analytical Instrumentation
  • Food Chemistry
  • Food Microbiology
  • Principles of Food Spoilage & Preservation
  • Technology of Beverages & Confectionaries 
  • Technology of Fruits & Vegetables  
  • Cereal Chemistry 
  • Sensory Evaluation of Food
  • Food Safety & Quality Assurance 
  • Technology of Meat, Fish & Poultry Products 
  • Food Analysis

Career Opportunities

  • Food Technologist
  • Food Scientist
  • Quality Officer/ Manager
  • Research Scientist
  • Product/Process Development Scientist
  • Quality Analyst
  • Food Safety Officer
  • Quality Control Supervisor
  • Sensory Scientist
  • Food Microbiologist
  • Food Designer
  • Food Plant Production Supervisor/Manager
  • Food Chemist

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