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Compare NIMS Institute of Medical and Allied Sciences B.Sc. in Food Technology Vs Shoolini University

Compare NIMS Institute of Medical and Allied Sciences B.Sc. in Food Technology and Shoolini University B.Sc. (Hons.) in Food Technology course on the basis of their Fees, Placements, Cut Off, Reviews, Seats, Courses and other details. Shoolini University B.Sc. (Hons.) in Food Technology course is rated 4.2 out of 5 by 6 genuine verified students. Explore Shiksha for detailed comparison on all course parameters and Download free information on B.Sc. Admission details, Placement report, Eligibility criteria etc.
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NIMS Institute of Medical and Allied Sciences, NIMS UniversityB.Sc. in Food Technology
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Shoolini UniversityB.Sc. (Hons.) in Food Technology
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NIMS Institute of Medical and Allied Sciences, NIMS UniversityJaipurB.Sc. in Food Technology
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Shoolini UniversitySolanB.Sc. (Hons.) in Food Technology
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Institute Information
2004
Private
Total Courses (24)
9 Courses
Compare
2009
private
Total Courses (228)
22 Courses
Compare
Course Details
Degree
UG
3 years
Full Time, Classroom
Degree
UG
4 years
Full Time, Classroom
Student Rating & Reviews
–
Overall Rating
4.2
Based on 6 verified reviews
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Placement
INR 22.00 Lakh
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INR 3.75 Lakh
INR 15.00 Lakh
100%
View Placement Details
Course Fees
INR 1.20 Lakh
(for 3 years)
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INR 6.72 Lakh
(for 4 years)
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Admission Info
RBSE 12th, CBSE 12th
Eligibility (General)
55%
View Admission Details
Shoolini University's Entrance Test, CUET, SAT India
Eligibility (General)
55%
View Admission Details
Accreditation and Approval
–
Grade 'A+'
UGC
Infrastructure & Facilities
  • Library
  • Cafeteria
  • Hostel
  • Sports Complex
  • Hospital / Medical Facilities
  • Wi-Fi Campus
  • Auditorium
  • Labs
  • Library
  • Hostel
  • Sports Complex
  • Auditorium
  • Labs
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Popular comparisons with NIMS Institute of Medical and Allied Sciences

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Popular comparisons with Shoolini University

Shoolini UniversityB.Sc. (Hons.) in Food Technology
4.2 (6)
VSAmity University, PunjabB.Sc. (Hons.) in Food Science Technology and Processing
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4.2 (6)
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