Food science is both a fundamental and applied branch of science that begins with agriculture and overlaps with nutrition before moving on to scientific considerations of food safety and processing. Introduction to Biology, Introduction to food technology, Mathematics and Statistics, Computational Techniques, Chemistry, Principles of Food Science, Foundations of Food and Nutrition, Food Processing and Engineering, Fruits, Project Management, and Entrepreneurship are among the topics covered in the course syllabus. Biochemistry, technology for cereals, pulses, and oilseeds, food engineering, principles of food preparation, dairy, and seafood technology, food chemistry, food microbiology, testing and evaluation of food quality, food safety, food quality management, technology for meat, poultry, and eggs, and Vegetables and Plantation Crop Technology.