4 Years
Under Graduate
Engineering
Full Time
B.Tech. in Food Technology is an exciting endeavor, promising a comprehensive understanding of the complexities of food production, processing, and safety. In the initial semesters, students delve into foundational subjects like Mathematics, Physics, Chemistry, and Biology, laying the groundwork for more specialized studies. As the program progresses, coursework becomes more focused, covering topics such as Food Chemistry, Microbiology, Processing Technologies, and Quality Assurance. Hands-on experience through internships and industrial training further enriches learning, providing invaluable insights into real-world challenges and solutions. In the final years, students explore advanced subjects like Food Law, Packaging Technology, and Entrepreneurship, preparing them to navigate the intricacies of the food industry with confidence. Culminating in a comprehensive project and viva voce examination, the curriculum ensures that graduates emerge not only with theoretical knowledge but also with practical skills and a deep understanding of the multifaceted nature of the food technology field.
| Semester I | Semester II |
|---|---|
| Mathematics | Material Science |
| Chemistry | Mathematics |
| Physics | Biology |
| Computer Literacy | Food Biochemistry |
| Engineering Graphics | Basic Engineering |
| Personality and Development I | Personality and Development II |
| Electrical Engineering | Workshop |
| Semester III | Semester IV |
|---|---|
| Food Microbiology | Heat and Mass Transfer |
| Applied Mechanics and Strength of Materials | Food Processing Engineering |
| Mathematics | Kinematics of Machinery |
| Unit Operations in Food Processing | Fruit and Vegetable Processing |
| Stoichiometry and Engineering Thermodynamics | Crop Processing Engineering |
| Semester V | Semester VI |
|---|---|
| Refrigeration and Air Conditioning | Instrumentation and Process Control |
| Dairy Plant Engineering | Open Elective I |
| Biochemistry: Processing and Preservation | Food Fermentation |
| Fat and Oil Processing | Food Plant Safety |
| Post-harvest Physiology | Food and Waste Management |
| Computer Skills | Hazard Analysis |
| Semester VII | Semester VIII |
|---|---|
| Food Processing and Management | Practical |
| Food Packaging Technology | Project |
| Bakery & Confectionery | Internship |
| Open Elective II | Open Elective IV |
| Open Elective III | Open Elective V |
| Subject | Topics Covered |
|---|---|
| Chemistry | Basic chemistry principles, organic chemistry, biochemistry |
| Biology | Cell biology, genetics, microbiology, biotechnology |
| Physics | Mechanics, thermodynamics, electromagnetism, optics |
| Mathematics | Algebra, calculus, geometry, probability, statistics |
| Food Science & Tech. | Food chemistry, microbiology, engineering principles |
| General Knowledge | Current affairs, general science, history, geography, polity, economy |
| Book Title | Author(s) | Description |
|---|---|---|
| "Food Processing Technology: Principles and Practice" | P.J. Fellows | A comprehensive overview of fundamental principles and advanced techniques used in food processing, covering unit operations, food preservation methods, and practical applications in the food industry. |
| "Food Chemistry" | Owen R. Fennema | An exploration of the chemical composition of food, including carbohydrates, proteins, lipids, vitamins, and minerals, and how these components interact to influence the sensory attributes of food. |
| "Food Microbiology: Fundamentals and Frontiers" | Michael Doyle, Robert Buchanan, and Frank Busta | An in-depth examination of food microbiology, covering foodborne pathogens, spoilage microorganisms, microbial food safety systems, and the role of microorganisms in food production, preservation, and safety. |
| "Introduction to Food Engineering" | R. Paul Singh and Dennis R. Heldman | A foundational text in food engineering, covering principles of heat and mass transfer, fluid mechanics, and food rheology, and their applications in designing and optimizing food manufacturing processes. |
| "Food Packaging Science and Technology" | Dong Sun Lee | A comprehensive guide to food packaging materials, technologies, and regulations, covering topics such as active and intelligent packaging, barrier properties, and sustainable packaging solutions in the food industry. |
| "Sensory Evaluation Techniques" | Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr | A practical resource for sensory evaluation methods used in the food industry, covering subjective and objective techniques, designing and conducting sensory tests, interpreting results, and making informed decisions in product development. |
Q: What is B.Tech. Food Technology?
Ans: B.Tech. Food Technology is an undergraduate engineering program that focuses on the science and technology involved in the processing, preservation, packaging, and distribution of food products.
Q: What subjects are covered in B.Tech. Food Technology?
Ans: Subjects include Food Chemistry, Food Microbiology, Food Engineering, Food Processing and Preservation, Food Quality Assurance, Food Analysis, Food Biotechnology, and Food Safety Management, among others.
Q: What are the career prospects after completing B.Tech. Food Technology?
Ans: Graduates can pursue careers as food technologists, quality assurance managers, research scientists, product development managers, and more in food processing industries, research organizations, regulatory bodies, and academia.
Q: Are there opportunities for practical experience during the program?
Ans: Yes, students participate in laboratory sessions, industrial training, and internships to gain hands-on experience in food processing techniques, quality control methods, and food safety practices.
Q: Is there a research component in the curriculum?
Ans: Some programs may include a research project or thesis component where students work on specific research topics under faculty guidance, allowing them to apply their knowledge to address real-world food technology challenges.
Q: What are some elective courses available in B.Tech. Food Technology?
Ans: Elective courses may include Advanced Food Processing Techniques, Food Packaging Technology, Food Product Development, Nutraceuticals and Functional Foods, and Industrial Fermentation Technology, among others.
Q: Can B.Tech. Food Technology graduates pursue higher studies?
Ans: Yes, graduates can pursue higher studies such as M.Tech. in Food Technology, Food Science, or related fields, as well as research-based programs like Ph.D. in Food Technology or Food Science.
Q: How does the curriculum address food safety and regulations?
Ans: The curriculum covers topics such as food safety management systems, regulatory requirements, food quality standards, and compliance with food laws and regulations to ensure graduates are well-versed in these critical areas.
Q: What are some advanced topics covered in B.Tech. Food Technology?
Ans: Advanced topics may include nanotechnology applications in food processing, bioprocessing techniques, molecular gastronomy, functional foods, food waste management, and sustainable food production methods.
Q: What are the prerequisites for B.Tech. Food Technology?
Ans: While specific prerequisites may vary, having a strong background in Chemistry, Biology, Mathematics, and Physics is beneficial, with some universities requiring these subjects at the 10+2 level.
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