Career Prospects

The fast-growing biotechnology sector in Karnataka has been facing a severe shortage of industry-ready graduates and post-graduates for a long time. In an effort to fulfill the needs of the industry, Padmashree has started a unique course where the students will be trained extensively in the field of Food Processing and Nutraceuticals.
The course comprises of two segments.
  • The first segment comprises of 5 semesters classroom teaching where the students are trained extensively to be industry ready.
  • The second segment comprises of industry internship where the students get a wonderful opportunity to undergo training in various Food Processing and Nutraceuticals industries to get practical experience in various departments.

About the Course :

Padmashree Institute of Management and Sciences is proud to announce a unique course B.Voc. Food Technology and Quality Management affiliated with Bangalore University which is recognized by DDU KAUSHAL KENDRA which is a skill enhancement program. This course helps students to become industry ready and gives life science students excellent opportunity to acquire skills and apply them in the 6 months industry internship which is a part of the curriculum.



  • A candidate entering the first year has options to do a one-year diploma, two-year advanced diploma or full three-year B.Voc Food Technology and Quality Management.

Affiliations :

  • Affiliated to Bangalore University
  • UGC Recognized

Duration :

1 year to 5 years (multiple entries – multiple exit provision)

Highlights :

  • First of its kind flagship program of UGC, New Delhi
  • Skill upgrading and job oriented program
  • Complies with national skill quality frame work guidelines of ministry of skill development and entrepreneurship
  • Curriculum comply industry requirement
  • Multi entry and exit options with industry internship/ project at every exit point
  • 100% industry internship and job placement assistance

Employability :

The course is pro-industry and students coming out of the course would be placed in food processing industries, herbal extraction in various roles such as production, packaging, quality control, auditing, product development, sales, and marketing.

The course is also designed to groom the students into entrepreneurs.

Eligibility (Full Time) :

A candidate who has passed two years pre-university examinations conducted by the Karnataka PU Education Board or any other examination considered as equivalent there to shall be eligible for admission to B.Voc. Food Technology and Quality Management.

Eligibility Lateral Admission to B.VOC (SEMESTER III) :

Lateral entry is permitted for a candidate who has passed two years pre-university examinations conducted by the Karnataka PU Education Board or any other examination considered as equivalent there to and with minimum one-year Diploma/Vocational/any relevant course in sciences to Semester III of B. Voc Degree.

Maximum Period for Completion of the Programmes:

The candidate shall complete the programme within the period as prescribed in the regulation governing the maximum period for completing various degree/diploma programmes from the dates of admissions. It is generally twice the number of years of the programme. The term completing the programme means passing all the prescribed examinations of the programme to become eligible for the degree.


  • English
  • Kannada/Hindi
  • Fundamentals of Food Processing, Preservation, and Nutraceuticals
  • Basic Microbiology
  • Principles of Biochemistry
  • Basic techniques of food processing and Preservation
  • Microbial Techniques
  • Biochemical Techniques – 1
  • Information Technology
  • English
  • Kannada/Hindi
  • Dairy Technology and Probiotics
  • Microbial taxonomy and culture techniques
  • Bioorganic and Bioinorganic chemistry
  • Milk and Dairy processing technology
  • Microbial culture techniques
  • Biochemical Techniques – 2
  • Information Technology
  • English
  • Kannada/Hindi
  • Beverages and dietary supplements
  • Principles and Practices of Food Microbiology
  • Natural product chemistry
  • Practical aspects of Beverage industry
  • Techniques of Food Microbiology
  • Organic analysis
  • Biostatistics
  • English
  • Kannada/Hindi
  • Packaging, labeling, and safety
  • Molecular biology and Recombinant Technology
  • Biochemistry of Food
  • Processing techniques and package designing
  • Molecular biology and Recombinant DNA Technology
  • Practices of Physiology and Nutrition Chemistry
  • Project
  • Agro Processing
  • Poultry, meat and Fish Processing
  • Agriculture and environmental microbiology
  • Food and Diary Microbiology
  • Physiology and nutrition chemistry
  • Enzyme technology
  • Agro-processing techniques and machinery
  • Practice of poultry, meat and fish processing
  • Agri and environmental microbiology
  • Food and diary microbiology techniques
  • Analytical techniques
  • Enzyme technology – Principles and Practices
  • Fruit and Vegetable processing
  • Food and nutraceuticals – regulations, safety and ethics
  • Fermentation and Bio-processing
  • Microbial sources of food and nutraceuticals
  • Biomolecules
  • Metabolism
  • Fruits and Vegetables Processing Techniques
  • Practices of Nutraceuticals
  • Fermentation techniques
  • Microbial sources of food and nutraceuticals
  • Qualitative and quantitative analysis of biomolecules
  • Advanced Biochemical techniques
  • Industry Internship/Project Work

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