| Year | Part/ Paper | Title |
| Ist | I | A functional English Course for undergraduates |
| PartIII (Main) | 1. Basic Nutrition and Food Commodities |
| | | 2. Food Chemistry |
| Ist | | 3. Food microbiology and sanitation and hygeine |
| 2nd | | 4. Food preparation, Packaging materials |
| | | 5. Post Harvest Technology |
| | | 6. Analytical Instrumentation and Sensory Evaluation |
| 3rd | | 7. Food Analysis, Adulteration And testing |
| | | 8. Food Toxicology |
| | | 9. Introduction to Food Manufacture and Enterpreneurship Development |
