COURSE DESCRIPTION


B.Tech. Food Technology or Bachelor of Technology in Food Technology is an undergraduate Food Technology course. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Bachelor of Food Technology degree teaches a combination of skills in food technology, management and marketing. Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Technologists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Students cover subjects such as biochemistry, process engineering, food microbiology, food marketing and innovation, food and packaging engineering, food formulation technology, food preservation, food chemistry, industrial research techniques, food assessment techniques, and quality and reliability management. The duration of the course four years and it provides many jobs for it.


B.Tech. Food Technology Eligibility                       

  • XII with Physics, Chemistry and Mathematics or equivalent with minimum 55% marks.
  • Some reputed colleges and institutes conduct entrance examination for admission.

B.Tech. Food Technology Course Suitability

  • Candidate who want to have depth knowledge and practical skills to students regarding food preparation, entrepreneurship and food manufacturing and baking industries. 
  • They should have a scientific bend of mind, power of observation & concentration, interest in scientific and technological development and an interest in health and nutrition. 
  • They should have a sense of responsibility, ability to work on their own as well as a part of a team, effective communication skills and a discerning approach to food items. 
  • Applicants should have interest in science, high standards of cleanliness, commitment, enthusiasm and motivation.

How is B.Tech. Food Technology Course Beneficial?

  • The course is beneficial to fulfil research, product development, process operations, quality assurance and product safety needs in industry. 
  • The course is also beneficial for further studies such as M.E./M.Tech, M.Phil. and Ph.D. The course is suitable to provide professionals with knowledge of the development, preservation, processing, packaging, distribution and usage of safe, nutritive and healthy foods. 
  • There are many lucrative positions open to food technologists like Quality Assurance Manager, Laboratory Supervisor, Production Manager and food packaging manager.

COURSE ELIGIBILITY


XII with Physics, Chemistry and Mathematics or equivalent with minimum 55% marks.
  • B.Tech. Food Technology Syllabus

    Syllabus of Food Technology as prescribed by various Universities and Colleges.

        Sem. I

    Sr. No.

     Subjects of Study

    1         

    English

    2         

    Mathematics I

    3         

    Physics

    4         

    Chemistry

    5         

    Basic Engineering I

     

    Practical

    1         

    Personality and Development I

    2         

    NSS/NCC/NSO/YOGA

    3         

    Physics Laboratory

    4         

    Chemistry Laboratory

    5         

    Computer Literacy

    6         

    Engineering Drawing

    7         

    Work Shop Practice

     

      Sem. II 

    1         

    Value Education

    2         

    Biology for Engineers

    3         

    Principles of Environmental Science

    4         

    Mathematics - LS II

    5         

    Material Science

    6         

    Basic Engineering II

    7         

    Food biochemistry

     

    Practical

    1         

    Personality Development II

    2         

    Computer Practice

    3         

    Workshop Practice

    4         

    Engineering Drawing

    5         

    Food Biochemistry Laboratory

     

      Sem. III 

    1         

    German Language Phase I

    2         

    Japanese Language Phase I

    3         

    French Language Phase I

    4         

    Mathematics III

    5         

    Applied mechanics and strength of materials

    6         

    Momentum transfer

    7         

    Stoichiometry and engineering thermodynamics

    8         

    Food Microbiology

    9         

    Unit operations in food processing

     

    Practical

    1         

    Personality Development III

    2         

    General Microbiology Laboratory

    3         

    Unit operations in food processing Laboratory

     

      Sem. IV 

    1         

    German Language Phase II

    2         

    Japanese Language Phase II

    3         

    French Language Phase II

    4         

    Kinematics of Machinery

    5         

    Heat and Mass Transfer

    6         

    Food Process Engineering

    7         

    Fruit and vegetable processing

    8         

    Crop Processing Technology

     

    Practical

    1         

    Personality Development IV

    2         

    Comprehension I

    3         

    Engineering properties Laboratory

    4         

    Fruit and Vegetable Processing Laboratory

     

      Sem. V

    1         

    Refrigeration and Air - Conditioning

    2         

    Dairy Plant Engineering

    3         

    Post-harvest Physiology of fruits and vegetables

    4         

    Fat & oil processing Technology

    5         

    Biochemistry of processing & Preservation

    6         

    Computer Skills

     

    Practical

    1         

    Personality Development V

    2         

    Food Analysis Laboratory

    3         

    Food Engineering Laboratory

    4         

    Industrial Training I

     

      Sem. VI

    1         

    Instrumentation and process control

    2         

    Elective I

    3         

    Food Fermentation Technology

    4         

    Food Industry waste management

    5         

    Food Plant Safety and Hazard Analysis

     

    Practical

    1         

    Personality Development VI

    2         

    Comprehension II

    3         

    Food process equipment design and drawing laboratory

    4         

    Food microbiology and fermentation Laboratory

     

      Sem. VII

    1         

    Elective II

    2         

    Elective III

    3         

    Management of Food Processing Industries

    4         

    Bakery & Confectionery Technology

    5         

    Food Packaging Technology

     

    Practical

    1         

    Bakery & Confectionery Laboratory

    2         

    Computer Aided Drafting in Food Processing

    3         

    Industrial Training II

     

      Sem. VIII

    1         

    Elective IV

    2         

    Elective V

     

    Practical

    1

    Project Work

     

       List of Electives

     

    Sem. VI (Elec. 1)

    1         

    Cane Sugar Technology

    2         

    Beverage Processing

     

    Sem. VII (Elec. 2 & 3)

    1         

    Boiler and Steam Engineering

    2         

    Food Plant Layout and Design

    3         

    Bio statistics for food process engineering

    4         

    Enzyme Technology

     

    Sem. VIII (Elec. 4 & 5)

    1         

    Emerging non-thermal methods of food preservation

    2         

    Total Quality Management in Food Industry

    3         

    Fish Processing Technology

    4         

    Operations Research

    5         

    Meat & Poultry Processing Technology

    6         

    Food Biotechnology

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