BTech Food Technology is a 4-year undergraduate course that covers the study of Food processing, preservation techniques, and applications of food engineering used in the food industry to increase the shelf life of the product.
See Also: Food Technology Courses
Students will learn subjects such as food marketing and innovation, biochemistry, food chemistry, process engineering, food microbiology, food, and packaging engineering, food formulation technology, food preservation, industrial research techniques, food assessment techniques, and quality and reliability management.
Check: B Tech Food Technology
BTech Food Technology Elective Subjects are Nutraceuticals, Packaging and Related Technology, Food Sensory Science, Food Technology and Safety?, Chemistry of Food Proteins, Quality Management, Biochemical Engineering, Dairy Products and Technology, Fabricated and Textured Foods, Health Data Analysis, Agribusiness Management, Flavour Technology etc.
Table of Content
- B Tech Food Technology Course Details
- B Tech Food Technology Syllabus
- B Tech Food Technology Subjects
3.1 First Semester
3.2 Second Semester
3.3 Third Semester
3.4 Fourth Semester
3.5 Fifth Semester
3.6 Sixth Semester
3.7 Seventh Semester
3.8 Eighth Semester
4.1 JEE Details
5.1 B.Sc (Hons) Food Technology University Of Delhi
5.2 B tech Dairy Technology Syllabus
B Tech Food Technology Course Details
| Course Level | Undergraduate Level |
| Time Period | 4 Years (8 Semester) |
| BTech Food Technology Course Fee | INR 50,000-1,00,000 per semester |
| BTech Food Technology Exam Pattern | Semester wise |
| BTech Food Technology Admission Process | Entrance Exam and Merit-Based |
| BTech Food Technology Eligibility Criteria | 10+2 with PCM or PCB with minimum 50% marks from any recognized board. |
| BTech Food Technology Starting Salary | INR 2-6 LPA |
| BTech Food Technology Job Opportunities | Production Manager, Food Safety Technologist, Food Engineer, Nutrition Specialist, Food Processing Engineer, Food Executive, Food Storage Manager, Analytical Science etc. |
See also:
B Tech Food Technology Syllabus
The syllabus for B Tech Food Technology is listed below:
| Semester 1 | Semester 2 |
|---|---|
| Mathematics - I (Deficiency) (Non-Credit Course) | Applied Mathematics - I |
| Applied Physics - I | Applied Physics - II |
| Applied Chemistry - I | Applied Chemistry - II |
| Elements of Mechanical Engineering | Introduction to Programming Basics and C |
| Introduction to Computers | Electrical Science |
| Life Sciences | Environment Studies |
| Applied Physics Lab - I | Applied Physics Lab – II |
| Applied Chemistry Lab - I | Applied Chemistry Lab - II |
| Engineering Graphics Lab | Programming in C Lab |
| Elements of Mechanical Engineering Lab | Electrical Science Lab |
| Behavioral Science - I | English |
| English | Behavioral Science - II |
| Foreign Language - I French German Japanese Spanish Chinese |
Foreign Language - II French German Spanish Japanese Chinese |
| Semester 3 | Semester 4 |
| Applied Mathematics - II | Food Chemistry |
| Principles of Food Processing | Food Microbiology |
| General Biochemistry | Principles of Heat & Mass Transfer |
| General Microbiology | Statistics for Biology |
| Object Oriented Programming in C++ | Mechanics of Fluids |
| Thermodynamics | Data Base Management Systems |
| Electronics | Food Chemistry Lab |
| General Biochemistry Lab | Food Microbiology Lab |
| General Microbiology Lab | Principles of Heat & Mass Transfer Lab |
| Object Oriented Programming in C++ Lab | Mechanics of Fluids Lab |
| Electronics Lab | Database Management Systems Lab |
| Communication Skills – I | Seminar – I |
| Behavioural Science – III | Communication Skills - II |
| Foreign Language - III French German Spanish Japanese Chinese |
Behavioral Science – IV |
| Term Paper (Evaluation) | Foreign Language - IV French German Spanish Japanese Chinese |
| Semester 5 | Semester 6 |
| Food Quality- Analysis & Assurance | Food Engineering - II |
| Processing of Fruits & Vegetables | Processing of Cereals, Pulses & Oilseeds |
| Processing of Milk & Milk Products | Processing of Meat, Fish & Poultry Products |
| Food Engineering - I | Engineering Properties of Food Materials |
| Refrigeration & Air Conditioning | Food Additives |
| Food Quality- Analysis & Assurance Lab | Food Plant Sanitation |
| Processing of Fruits & Vegetables Lab | Project Management |
| Processing of Milk & Milk Products Lab | Food Engineering Lab - II |
| Food Engineering Lab - I | Processing of Cereals, Pulses and Oilseeds Lab |
| Refrigeration & Air Conditioning Lab | Processing of Meat, Fish and Poultry Products Lab |
| Communication Skills - II | Food Additives Lab |
| Behavioral Science – V | Communication Skills - IV |
| Foreign Language - V French German Spanish Japanese Chinese |
Behavioral Science – VI |
| Summer Project (Evaluation) | Foreign Language - VI French German Spanish Japanese Chinese |
| Semester 7 | Semester 8 |
| Principles of Food Biotechnology | General Economics |
| Packaging of Food Products | Elective (Choose Any One) Convenience and Specialty Foods Extruded Food Products Optimization Techniques Marketing Management Infestation Control and Storage of Food Grains Food Product Development Management, Accounting and Cost Control |
| Principles of Human Nutrition | Major Project (12-15 weeks) |
| Food Beverages | Communication Skills - VI |
| Technology of Spices, Plantation Crops & Flavors | Behavioral Science – VIII |
| Food Plant Sanitation | Foreign Language - VIII French German Spanish Japanese Chinese |
| Food Equipment and Plant Design | - |
| Management of Food Industry Waste | - |
| Principles of Food Biotechnology Lab | - |
| Packaging Food Products Lab | - |
| Principles of Human Nutrition Lab | - |
| Communication Skills - V | - |
| Behavioral Science – VII | - |
| Foreign Language - VII French German Spanish Japanese Chinese |
- |
See also: B Tech Food Science and Technology
B Tech Food Technology Subjects
The B Tech Food Technolgy subjects include mathematics, Introduction to food technology, Dairy Technology, Bakery and Confectionery Technology etc. The Detailed description of subjects is listed below;
Check: M Tech in Food Technology
B Tech Food Technology Syllabus: Semester 1 Subjects
- Applied Physics- This includes Energy bands in solids, Fermi level and Fermi distribution function, Einstein’s theory of matter radiation interaction and A and B coefficients, Numerical aperture, step index and graded index fibers, attenuation and dispersion mechanism in optical fibers (Qualitative only), applications of optical fibers etc
- Mathematics - I - This includes topics like Evolutes and involutes; Evaluation of definite and improper integrals; Beta and Gamma functions and their properties; Inverse and rank of a matrix, rank-nullity theorem; System of linear equations; Symmetric, skew-symmetric; Determinants;
- Introductory Biology- I Students will learn about the Introduction to Macromolecules, Molecular genetics, Reproduction, Heredity, Evolution, Principles of Classification.
- Engineering Graphics and Design-This include Introduction to Engineering Drawing, Orthographic Projections, Sections and Sectional Views of Right Angular Solids,: Customization& CAD Drawing.
B Tech Food Technology Syllabus: Semester 2 Subjects
- Introduction to Food Technology- This consists of the Historical development of food science and technology, the Evolution of Food Processing from prehistoric times till date, Introduction to various branches of Food Science and Technology.
- Programming for Problem Solving – This includes Introduction to Programming: Introduction to components of a computer system (disks, memory, processor, where a program is stored and executed, operating system, compilers etc.): Idea of Algorithm: steps to solve logical and numerical problems.
- Workshop/ Manufacturing Practices-This includes Manufacturing Methods- casting, forming, machining, joining, advanced manufacturing methods, CNC machining, Additive manufacturing.
- Communication Skills- Students will learn Vocabulary Building, Basic Writing Skills, Identifying Common Errors in Writing, Nature and Style of sensible Writing, Oral Communication
B Tech Food Technology Syllabus: Semester 3 Subjects
- Food Chemistry- Food chemistry includes Water: Structure of water and ice, properties, bound water, water activity. Post-harvest and Postmortem biochemical changes in foods and its implications on quality of foods. Vitamins: Fat soluble and water soluble, food sources, dietary requirements, deficiency disorders;
- Food Microbiology- This includes the Importance of microorganisms in foods; Classification, morphology, growth, nutrition and reproduction: bacteria, moulds, yeasts, and viruses; Methods of isolation, pure culture techniques and maintenance of cultures; enumeration methods for micro-organisms.
- Thermodynamics- Students will learn Definitions and concepts: SI Units, Thermodynamic systems, states, properties, processes, heat, work and energy, Thermodynamic Equilibrium: Zeroth Law, Temperature Scale.
B Tech Food Technology Syllabus: Semester 4 Subjects
- Cereals, Pulses and Oilseeds Technology- It includes Wheat: Milling; types of wheat flour, Wheat protein and its function; Wheat-based baked products: Bread, biscuits, chapattis and cakes; Extruded products: pasta, noodles; Rheology of flour- Falling number, Pasting properties.Oilseed: Structure; processing: traditional and modern methods of oil extraction, refining, bleaching, deodorizing, hydrogenation; Applications of different oils and fats in food processing and products.
- Unit Operations in Food Processing- Material handling and storage, Cleaning, Milling, Engineering properties of agricultural material, physical, mechanical, thermal, rheological properties,
- Functional Foods and Nutraceuticals- Scope, importance and renewed emphasis on specialty foods, health foods, functional foods. Nutraceuticals, infant and baby foods, adolescent/ teenage foods, foods for pregnant ladies and nursing mothers, geriatric foods.
B Tech Food Technology Syllabus: Semester 5 Subjects
- Dairy Technology- Introduction: Milk: Factors affecting composition and quality; Types of milk; Dairy Chemistry & Microbiology: Processing aspects in brief: Reception, Homogenization, Pasteurization, Milk products; Condensed milk: definition, methods of manufacture; Evaluation of condensed and evaporated milk. Students will also learn about Methods of manufacture of yogurt, khoa, burfi, kalakand, Gulab Jamun, rosogolla, chhana, paneer, shrikhand.
- Food Fermentation and Biotechnology -This includes Nucleic acids: structure and types of DNA and RNA, Watson and Crick model; the central dogma of life-replication, transcription, translation and their inhibition
- Bakery and Confectionery Technology - Bakery industry status in India and World, Raw materials and quality parameters; Product types; Functions of Gluten, Quality characteristics of confectionery ingredients; technology for the manufacture of chocolate, boiled sweets, caramel, toffee and fudge. Processing of liquorice paste, cream paste, marshmallow and fondants.
B Tech Food Technology Syllabus: Semester 6 Subjects
- Meat, Fish and Poultry Technology- This includes Introduction to meat and poultry industries, Meat: composition from different sources; Muscle structure and composition; Modern abattoirs, Scientific methods of Stunning and Slaughtering: Halal, jhatka and kosher meat processing, Steps in slaughtering and dressing.
- Food Product Development- New Proprietary Food Products: Sources for R&D initiative, Definition, Classification, Characterization, Factors shaping new product development- Social concerns, health concerns, the impact of technology. Product integrity and conformance to the standard.
- Engineered Textured and Fabricated Foods- Introduction, need of engineered foods, Extruders. Single Screw and Multiple Screw Extruders, Design and geometry of different parts. Extrusion process. Extrusion cooking. Compression during extrusion, effects of food components, Physical and Chemical Changes during Extrusion Process. Glass transition.
B Tech Food Technology Syllabus: Semester 7 Subjects
- Research Methodology -Research – Meaning, Objectives and types, criteria of good research, Significance of research, Research and scientific methods. Research ethics, research integrity, standards and problems in research ethics, research safety in laboratories, welfare of animals used in research. Selection of research problem, Justification, theory, hypothesis, basic assumptions, limitations and delimitations of the problem
- Food Safety and Quality Management- This will teach about the Need for Food Safety, the Definition of Food Safety, Types of hazards, biological, chemical, physical hazards, Factors affecting Food Safety, Emergence of Street foods and Convenience foods and the related safety concerns, Foodborne diseases- types, impact and control
B Tech Food Technology Syllabus: Semester 8 Subjects
Major Project/Dissertation -The students will carry out project works in groups of 4 or 5 students each under the guidance of a faculty member. The project shall consist of research/design/development/ implementation work.
Check:
B Tech Food Technology Entrance syllabus
JEE Main or the Joint Entrance Examination (Main) is an undergraduate entrance test for B.Tech admission.JEE Main 2023 is conducted twice. BTech Food Technology Entrance Exam Syllabus is mentioned below
| Subjects | Maximum Questions Asked | Maximum Questions to Answer | Marks | ||
|---|---|---|---|---|---|
| Multiple Choice Questions (MCQs) | Numerical Type Questions | Multiple Choice Questions (MCQs) | Numerical Type Questions | ||
| Physics | 20 | 10 | 20 | 5 | 100 |
| Chemistry | 20 | 10 | 20 | 5 | 100 |
| Mathematics | 20 | 10 | 20 | 5 | 100 |
| Total | 90 | 75 | 300 | ||
JEE Details
| Exam Name | Joint Entrance Examination (JEE) Main |
| Conducted By | JAB (JEE Apex Board) on behalf of NTA |
| Duration | 3 hours (3.5 hours for both –B.Arch and B. Planning) |
| Mode of Conduction | Computed-Based Test Exam (Pen and paper-based for Drawing section in B.Arch) |
| Medium of paper | 13 languages- English, Hindi, Bengali, Punjabi, Gujarati, Kannada, Malayalam, Assamese, Marathi, Odia, Tamil, Telugu, and Urdu |
| Total Registrants for Previous session | 1,048,012 |
| Exam Frequency | Twice a year (April and May Sessions) |
| Official Website | jeemain.nta.nic.in |
| Papers | 3 – B.E/B.Tech, B. Arch and B. Planning |
| Total Marks | B.E/B.Tech –300; B.Arch –400; B. Planning- 400 |
| Total Questions Asked | B.E/B.Tech – 90; B.Arch – 82; B. Planning- 105 |
| Total Questions to be Answered | B.E/B.Tech – 75; B.Arch – 77; B. Planning- 100 |
| Marking Scheme | 4marks for each correct response; -1 mark for each incorrect response; Unattempted questions are not marked |
| Helpline | 0120-6895200 |
See also:
Syllabus of Related Courses
There are many options related with Food Technology courses such as B sc Hons in Food Technology, B Tech in Diary Technology,etc. The detailed syllabus of courses is listed below for proper understanding.
B.SC. (Hons) Food Technology University Of Delhi
The curriculum of B.Sc. (Hons) Food Technology offers the students to gain the requisite knowledge, skills and aptitude for the field of food technology. See Also: Delhi University
| Semester 1 | Semester 2 |
|---|---|
| English Communications/ Environmental Science | English Communications/ Environmental Science |
| Fundamentals of Food Technology | Technology of Food Preservation |
| Fundamentals of Food Technology Practical | Technology of Food Preservation Practical |
| Principles of Food Science | Food Processing Technology |
| Principles of Food Science Practical | Food Processing Technology PRACTICAL |
| GE -1 | GE -2 Theory |
| GE -1 Practical | GE – 2 Practical |
| Semester 3 | Semster 4 |
| Food and Nutrition | Technology of Cereals, Pulses and Oilseeds |
| Food and Nutrition Practical | Technology Of Cereals, Pulses And Oilseeds |
| Technology of Fruits, Vegetables and Plantation Crops | Food Microbiology |
| Technology of Fruits, Vegetables and Plantation Crops Practical | Food Microbiology Practical |
| Technology of Dairy and Sea Food | Technology of Meat, Poultry and Egg |
| Technology of Dairy and Sea Food Practical | Technology of Meat, Poultry and Egg Practical |
| SEC-1 | SEC- 2 |
| GE -3 Theory | GE - 4 Theory |
| GE – 3 Practical | GE - 4 Practical |
| Semester 5 | Semester 6 |
| Food Engineering | Food Chemistry-II |
| Food Engineering Practical | Food Chemistry-II Practical |
| Food Chemistry-I | Food Quality and Sensory Evaluation |
| Food Chemistry-I Practical | Food Quality and Sensory Evaluation practical |
| DSE -1 Theory | DSE -3 Theory |
| DSE -1 Practical | DSE -3 Practical |
| DSE -2 Theory | DSE -4 Theory |
| DSE -2 Practical | DSE -4 Practical |
Check: B Tech Food Science
B Tech. in Dairy
The program is practical and provides hands-on experience and emphasizes animal science, business management, and interpersonal skills. The course is also very practical and provides opportunities to work with dairy enterprises.
| Semester 1 | Semester 2 |
|---|---|
| Physical Chemistry of Milk | Computer Programming |
| Milk Production Management & Dairy Development | Condensed & Dried Milks |
| Engineering Drawing | Fat Rich Dairy Products |
| Workshop Practice & Technology | Refrigeration and Air Conditioning |
| Fluid Mechanics | Dairy Engineering |
| Fundamentals of Microbiology | Economic Analysis |
| Moral Value & Education | Dairy Extension Education |
| Thermodynamics | Cheese Technology |
| Elementary Mathematics | Ice Cream & Frozen Desserts |
| Market Milk | Judging of Dairy Products |
| Introductory Dairy Microbiology | Starter Culture and Fermented Milk Products |
| Heat and Mass Transfer | Dairy Process Engineering |
| Traditional Dairy Products | Marketing Management & International Trade |
| Electrical Engineering | Dairy Plant Management & Pollution Control |
| Biochemistry & Human Nutrition | Dairy Biotechnology |
| Industrial Statistics | - |
| Semester 3 | Semester 4 |
| IT in Dairy Industry | Hands-on Training and Experiential Learning |
| Quality and Safety monitoring in Dairy Industry | In-Plant Training |
| By-Products Technology | - |
| Financial Management & Cost Accounting | - |
| Dairy Plant Design and Layout | - |
| Chemical Quality Assurance | - |
| Principles of Dairy Machine Design | - |
| Environmental Sciences | - |
| Food Engineering | - |
| Food Chemistry | - |
| Food and Industrial Microbiology | - |
| Packaging of Dairy Products | - |
| Food Technology | - |
| Entrepreneurship Development and Industrial Consultancy | - |
| Operation Research | - |
Check: JEE Advance
B Tech. Food Process and Food Engineering
The syllabus for B. Tech. Food Tech. (Process and Food Engineering is listed below:
| Semester I | Semester 2 |
|---|---|
| Elementary Biology (PCM Group) | Principles of Food Engineering |
| Elementary Mathematics (Ag. & Bio group) | Engineering Graphics -II |
| Engineering Physics | Food Chemistry |
| Engineering Graphics -I | Engineering Mathematics -I |
| Workshop Practice | Computer and Languages |
| Introductory Microbiology | Basic Electrical Engineering |
| Principles of Economics | Professional Communication & Technical Writing |
| Fundamentals of Food Technology | Principles of Food Processing & Preservation |
| Moral & Value Education | - |
| Semester 3 | Semester 4 |
| Engineering Mathematics -II | Refrigeration & Air Conditioning |
| Food Biotechnology | Engineering Thermodynamics |
| Engineering Mechanics | Fluid Mechanics |
| Heat & Mass Transfer | Electrical Machines |
| Basic Electronics | Environmental Studies – I |
| Statistical Methods | Food Handling & Storage Engineering |
| Engineering Properties of Biological Materials | Quantitative Techniques in Food Processing |
| Principles of Food Quality & Safety | Principles of Thermal and Non-thermal Food Processing |
| Semester 5 | Semester 6 |
| Instrumentation & Control Engineering | Agri- Business Management |
| Boiler Technology | Technology of Beverages |
| Principles of Food and Dairy Microbiology | Technology of Meat & Poultry Products |
| Environmental Studies – II | Unit Operations in Food Engineering |
| Cereal, Pulses & Oil seeds Technology | Fruits & Vegetable Processing |
| Technology of Dairy Products | Energy Management in Food Industries |
| Processing of Marine Products | Food Additives |
| Food Packaging Technology | Baking & Confectionery Technology |
| Training - I | - |
| Semester 7 | Semester 8 |
| Drying & Dehydration of Food | Food Plant Sanitation & Waste Management |
| Quality Control in Food Industry | Food Plant Design & Maintenance |
| Fermented Food Products | Food Plant Operations Management |
| Dairy Engineering | Functional & Minimally Processed Foods |
| Food Process Equipment Design | Food Laws & Legislation |
| Extrusion Technology | Entrepreneurship in Food Industries |
| Marketing of Food Products | Seminar - II |
| Processing of Spice and Plantation Crops | Project (Project Execution and Report) |
| Project (Project Formulation) | - |
| Training - II | - |
| Seminar I | - |
Check: MTech Food technology
Syllabus for BSc Food Technology Mangalore University
The Bachelor of Science Degree in Food Technology helps students to familiarize with about processing and preservation techniques of fruits, vegetables, pulses, oilseeds, spices, meat, fish, poultry, milk & milk products.
| Semester 1 | Semester 2 |
|---|---|
| English | English |
| Kannada/Hindi/Malayalam | Kannada/Hindi/Malayalam |
| Food and Nutrition | Food Chemistry |
| Principles of Food Science | Food Preservation |
| Food Microbiology | Fundamentals of food Processing |
| Food and Nutrition Practical-1 | Food Chemistry Practical-4 |
| Principles of Food Science Practical-2 | Food Preservation Practical-5 |
| Food Microbiology Practical-3 | Fundamentals of food Processing Practical-6 |
| Constitution of India, Human Rights, Gender and Environmental studies | Constitution of India, Human Rights, Gender and Environmental studies |
| Semester 3 | Semester 4 |
| English | English |
| Kannada/Hindi/Malayalam | Kannada/Hindi/Malayalam |
| Technology of Plant Products | Bakery, Confectionary and Extruded Foods |
| Technology of Animal Products | Technology of Fat and Oil Products |
| Brewing and Fermentation Technology | Food Biotechnology |
| Technology Plant Products Practical-7 | Bakery, Confectionary and Extruded Foods Practical-10 |
| Technology of Animal Products Practical-8 | Technology of Fat and Oil products Practical-11 |
| Fermentation Technology Practical-9 | Food Biotechnology Practical-12 |
| Semester 5 | Semester 6 |
| Food Engineering | Nutraceuticals and Functional Foods |
| Food Packaging and Storage Technology | Utilization of Food Industry Wastes |
| Techniques of Food Analysis | Enzyme Technology |
| Quality Control in Food Processing Industries | Food Plant Sanitation |
| Emerging Technologies in Food Processing | Bioethics, Biosafety and IPR |
| Waste Management of Food Industries | Nutraceuticals, Functional Foods, Food Waste Utilization Practical- 16 |
| Food Engineering and Packaging Technology Practical-13 | Enzyme Technology and Sanitation Practical -17 |
| Food Analysis and Quality Control Practical-14 | Project work |
| Emerging Technologies and Waste Management Practical-15 | - |
B Tech Food Technology Syllabus in Sharda
Graduates will learn knowledge of basic sciences with engineering principles for pursuing excellence in various disciplines of biotechnology and develop leadership, independent thinking, and communication skills to solve problems professionally and ethically in academia, research, industry. Check: Sharda University
| Term 1 | Term 2 |
|---|---|
| Introduction to Biotechnology Engineering | Physical Chemistry |
| Programming for Problem Solving | Application based Programming in Python |
| Environmental Studies | Functional English Beginners 2/ Functional English Intermediate 2 |
| Maths I | Value Ethics |
| Communicative English | Thermodynamics |
| Thermodynamics | Biostatistics |
| Principles of Electrical and Electronics Engineering | Design/Creativity based course |
| Programming for Problem Solving Lab | Physical Chemistry Lab |
| Principles of Electrical and Electronics Engineering Lab | Application based Programming in Python Lab |
| Computer Aided Design & Drafting | Functional English Lab II |
| Physics Lab 2 | Mechanical Workshop |
| - | Physics Lab |
| Term 3 | Term 4 |
| Management for Engineers | Aptitude Reasoning and Business Communication Skills-Intermediate |
| Food Chemistry | Dairy Engineering |
| Food Microbiology | Unit Operations in Food Processing |
| Heat and Mass Transfer | Program Elective 1 (Post harvest and storage engineering ) |
| Computer Based Numerical methods | Engineering Properties of Food |
| Aptitude Reasoning and Business Communication Skills-Basic | Food Preservation |
| Food Chemistry Lab | Open Elective 1 (Entrepreneurship Essentials) NPTEL |
| Food Microbiology Lab | Dairy Engineering Lab |
| Project Based Learning (PBL) -1 | Food Preservation Lab |
| Summer Internship | Project Based Learning (PBL) -2 |
| Term 5 | Term 6 |
| Instrumentation for Food Quality Analysis | Modelling and Simulation in Food Process operations |
| Technology of Meat, Marine and Poultry Products | Advanced Food Process Engineering |
| Food Safety | Program Elective-3 |
| Program Elective 2 | Program Elective-4 |
| Open Elective 2 | Open Elective – 3 |
| Technology of Meat, Marine and Poultry Products Lab | Technology of Cereals, Pulses and Oilseeds Lab |
| Intrumentation for food quality analysis lab | Project Based Learning (PBL) -4 |
| Technical Skill Enhancement Course-1 | Technical Skill Enhancement Course-2 |
| Project Based Learning (PBL) -3 | Higher Order Mathematics and Advanced People Skills |
| Quantitative Aptitude Behavioral and Interpersonal Skills | - |
| Summer Internship | - |
| Community Connect | - |
| Term 7 | Term 8 |
| Food Packaging Technology | Major Project – 2 |
| Intellectual property and patenting | - |
| Program Elective-5 | - |
| Program Elective-6 | - |
| Open Elective – 4 | - |
| Food Packaging Technology Lab | - |
| Applied Nutrition and Biochemistry Lab | - |
| Major Project- 1 | - |
| Summer Internship | - |
| Comprehensive Examination | - |
Check: Food and Beverage Management Courses
B Tech Food Technology Books
The common books for B Tech Food Technolgy are:
| Higher Engineering Mathematics ”, Khanna Publishers | Grewal B.S., |
| Engineering Mathematics –I | T Veerarajan |
| Fundamentals of Electrical Engineering and Electronics | J.B.Gupta |
| Transport Process and Unit Operations Geankoplis C.J | Geankoplis C.J |
| Woodroof, Jasper Guy, and G. Frank Phillips | Beverages: carbonated and noncarbonated, AVI Pub. Co., 1981 |
| Brody, A. L. and John B. L | Developing New Food Products for a Changing Marketplace,, 2nd Edition, CRC / Taylor & Francis, 2008 |
Check:
B Tech Food Technology Top colleges
The list of B Tech Food Technology Top colleges is:
| College | Fee Structure (INR) |
|---|---|
| Institute of Food and Dairy Technology | 71,860 |
| Amity University, Noida | 7.68 Lakhs |
| Galgotias University | 6.36 Lakhs |
| College of Food Technology, Murbad | 3.32 Lakhs |
| SNS College of Technology | 2 Lakhs |
| Guru Nanak Dev University | 4.22 Lakhs |
| Hindustan College of Engineering and Technology | 2 Lakhs |
| MIT College of Food Technology, MIT-ADT University | 7.39 Lakhs |
See Also: Engineering courses
B Tech Food Technology FAQs
Ques. What are the subjects in Food technology B Tech?
Ans. There are many subjects in B Tech Food Technology which include Food Hygiene and Sanitation, Food Processing, Nutrition Health, Laws and Quality Assurance, Enzyme Technology, Food Plant Layout & Design etc.
Ques.Is there Maths in B Tech Food Technology?
Ans. Maths is not compulsory for B Tech Food Technology.
Ques. Is there any future in Food Technology?
Ans. To reduce hunger and provide food to everyone in the country the demand for Food Technology is increasing day by day. The food Tech industry is getting more digital and advanced in India.
Ques. Which country is best for food technology?
Ans. The list of Best countries to study Food Science is:
- Food Science in USA
- Food Science in New Zealand
- Food Science in Hungary
- Food Science in Canada
- Food Science in Australia
- Food Science in Ireland
Ques. Which IIT is best for Food Technology?
Ans. The best IIT for Food technology is IIT Kharagpur which is established in 1951.
Ques. What is the role of a Food technologist?
Ans. The Food Technologist is responsible for the research, and development of the production of foodstuff. They study and observe the chemical, physical and biological properties of food and help to improve the products from the nutritional value to the shelf life.
Ques. What are the skills in food technology?
Ans. The skills in Food technology are General Practical skills, Knife skills, Preparing fruits and vegetables skills, Use of the cooker skill, Use of equipment skill, Cooking methods skills, Preparing, combining and shape skill, Sauce making skill, Tenderise and marinate skill, Dough skills.
Ques. What is the 4C in Food Tech?
Ans.The 4C’s in Food Tech is Cooking, Cleaning, Cross-contamination and Chilling.
Ques. Can Food Technologists work in Hotels?
Ans. Food Technologists can work in hotels and they have a bright future. They can also work in food industries, soft drink factories, hospitals, distilleries, packaging industries etc.
Ques. What is the highest salary of a Food Technologist?
Ans. The highest salary of a Food Technologist is INR 7.2 Lakhs per year.
Ques. Is Food Tech a Good career?
Ans. Food Tech is an interesting, fulfilling career and has a great salary package. Placement in an international food company is usually the pinnacle of the career.
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