COURSE OUTLINES OF DIFFERENT PROGRAMS AT CCT

The course outlines of different programs run at CCT are given below:

1. B. Tech. Food Technology

B. Tech (Food) is based on annual examination system and it is a four-year course with total of 2000 marks.

First year courses comprise of basic sciences, engineering and microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. Third and fourth years are devoted to teaching product technology, quality control and food plant management. Besides, dissertation is compulsory.

An academic year consists of 150 working days. One theory paper of 100 marks will have 4 lectures per week. A lecture has a duration of 50 min. One practical of 25 marks will have 4 hours of practical per week. 70% attendance in the class is compulsory for students.

Students will have to present a seminar on relevant topics during the fourth year. They also go to in-plant training for 45 days. Students are given orientation before they leave for the training. A total of 50 marks is allotted for seminar, in-plant training report and confidential marking obtained from the industry providing training for the student.

The procedure for deciding on the dissertation is quite involved. An orientation program is first given on how to select dissertation topic, write proposal, review literature and write references. The students, with some assistance from prospective guides, submit a prioritized list of three possible topics of their interest. The Departments of Food Technology and Food quality control jointly deliberate on several aspects of the topics, mainly feasibility, significance and the appropriateness, before reaching the final decision. Students are notified of the decision and appropriate guides are allocated for the same. The total duration allocated for the dissertation work is six months with two months of full laboratory work. Usually, the review work goes along with regular classes. The Department later publishes the dates of submission of draft and the final manuscript, after which defense program starts.

The details of the subjects and weightage for each are given below:

First year

Subject Full marks
Basic & Food Microbiology (T+P) 100 (75+25)
Physics (T+P) 100 (75+25)
Chemistry (T+P) 100 (75+25)
Math and Stats (T+P) 100 (75+25)
Instrumental Techniques of Analysis (T+P) 100 (75+25)
Basic Principles of engineering (T+P) 50 (37.5+12.5)
Total 550

 Second year

Subject Full marks
Food Engineering (T+P) 100 (75+25)
Food Chemistry (T+P) 100 (75+25)
TFP-I* (T+P) 100 (75+25)
Biochemistry & Human Nutrition (T+P) 100 ({37.5+37.5}+25)
Principles of Food Processing (T+P) 100 (75+25)
Total 500

TFP-I* = Technology of Food Products-I (cereals, legumes, oilseeds and protein foods

Third year

Subject Full marks
Biochemical Engineering (T+P) 100 (75+25)
Industrial Microbiology (T+P) 100 (75+25)
TFP-II** (T+P) 100 (75+25)
Food Quality Control and Analysis (T+P) 100 (75+25)
TFP-III*** (T+P) 100 (75+25)
Total 500

TFP-II** = Technology of Food Products-II (fruits and vegetables, chocolate and sugar confectionery, tea, coffee and spices)
TFP-III*** = Technology of Food Products-III (meat, fish and poultry)

Fourth year

Subject Full marks
TFP-IV**** (T+P) 100 (75+25)
Storage and Packaging (T+P) 100 ({37.5+37.5}+25
OR and FPM (T+P) 100 (75+25)
Dissertation (T+P) 50
In-plant Training and Class Seminar 100 (75+25)
Total 450

 

2. B. Sc. In Nutrition & Dietetics

B. Sc. In Nutrition & Dietetics is a 4-year course with annual examination system. In the final year, students undergo field-posting (internship) for a duration of months. In the same year, they also carry out dissertation as for the partial fulfillment of the degree.

The whole course is divided into four parts, each of one year duration and 500 marks. In total, twenty papers are offered. Four theory papers are given 50 marks each while the rest sixteen papers are given 100 marks each. Eleven papers carry practical parts, the marks distribution for theory and practical being 75% and 25%, respectively. In the fourth year, there are two additional compulsory courses, namely, (i) dissertation, and (ii) field-based posting (3 month internship), each carrying 100 marks. Short field visits will be decided by the Nutrition & Dietetics Instruction Committee.

Working period is of 150 lecture hours (each lecture of 50-min duration) for the paper of 100 marks. One theory paper of 100 marks has 4 lectures per week. One practical paper of 25 marks has 4 hours of practical per week. An attendance of 70% in the class is compulsory.

Students should appear in 3-hour examination for theory paper of 100 as well as 75 full marks; and a 2-hour examination for theory paper of 50 as well as 37.5 full marks. Practical examination for 25 full marks has a duration of 6 hours.

Students will have to pass separately in theory and practical examinations. Pass marks in theory and practical are 35% and 40%, respectively.

Dissertation as well Internship (Field-based posting) has pass mark of 40%.

A student having passed all the years’ examination will be graded as follows:

  • Distinction – 75% and above
  • 1st division – 60% and above 
  • 2nd division – 45% and above 

Details of subjects in each year, nature of course and marks distribution are as follows:

First year

Subject Full marks
Math and Stat (T+P) 100 (75+25)
Principles of Food Science & Nutrition (T) 100
Nutritional Physiology (T) 50
Biophysics (T+P) 50 (37.5+12.5)
Food Chemistry (T+P) 100 (75+25)
Food & Medical Microbiology (T+P) 100 (75+25)
Total 500

 

Second year

Subject Full marks
Food Processing (T+P) 100 (75+25)
Nutritional Biochemistry (T) 100
Food Science-I (T) 100
Food Science-II (T+P) 100 (75+25)
Hygiene and Sanitation (T) 50
Food Toxicology (T) 50
Total 500

 

Third year

Subject Full marks
Human Nutrition (T) 100
Catering and Management (T+P) 100 (75+25)
Community Nutrition & Nutrition Management (T) 100
Food Quality Control & Analysis (T+P) 100 (75+25)
Research Methodology &Computer Application (T) 100
Total 500

 

Fourth year

Subject Full marks
Food Habit & Nutritional Assessment (T+P) 100 (75+25)
Clinical Nutrition (T+P) 100 (75+25)
Dietetics (T+P) 100 (75+25)
Dissertation 100
Field-based Posting (Internship, 3 months) 100
Total 500

 

3. M. Tech. Food Technology

It is a two-year program with a weightage of 1000 marks (500 marks each year) and yearly examination system (as of 2014). Exercise is being done to change the program to semester system.

Six theory papers are offered in the first year out of which four papers carry 70 marks, one paper 50 marks and the remainder carries 35 marks. There are also 5 practical papers (four of them of 30 marks and one of only 15 marks). The second year comprises of five theory papers and three practical papers. Besides these, two additional subjects, viz., research topic selection and review work (RTSRW) of 50 marks and dissertation of 70 marks are compulsory.

An academic year consists of 150 working days. One theory paper of 100 marks will have 4 hours of lectures per week. The subject with only theory paper of 50 marks in the first year will have 3 hours of lecture per week. One practical paper of 30 marks will have 4 hours of practical per week. A practical paper of 15 marks will have 4 hours of practical in two week’s time. 70% attendance in the class is compulsory for the students.

The details of the subject and weightage are given below:

 First year

Subject Full marks Pass marks
Food Science(a) (T+P) 50 (35+15) 14+6
Food Plant automation & Numerical Methods (T+P) 100 (70+30) 28+12
Food Process engineering (T+P) 100 (70+30) 28+12
Food Biotechnology & By-product Utilization (T+P) 100 (70+30) 28+12
Food ecology (T) 50 20
Optional (Product Technology Group A(b), any one) 100 (70+30) 28+12

(a) = food chemistry, biochemistry, human nutrition and food microbiology
(b) = (i) Fruit and Vegetable Technology, (ii) Grain Technology, (iii) Tea and Coffee Technology, (iv) Spice and Herbal Food Technology

 Second year

Subject Full marks Pass marks
Food Packaging (T+P) 50 (35+15) 14+6
Technology of Nepalese Indigenous Foods (T+P) 50(35+15) 14+6
Food Storage Technology (T+P) 50(35+15) 14+6
Industrial Management Science (T) 100 40
Research Topic Selection and Review Work 50 20
Dissertation 100 40
Optional (Product Technology Group B(c), any one) 100 (70+30) 28+12

(c) = (i) Meat Technology, (ii) Dairy Technology, (iii) Soft Drink Technology, (iv) Snack Food Technology

In addition to these, several industrial visits are also conducted, for example: (i) local tour to villages for the study of indigenous food technology, (ii) tour to tea industries, (iii) tour to packaging and storage facilities, (iv) tour to slaughter house, (v) long tour to dairy and soft drink industries.

4. Bridge Course for M. Tech. (Food)

Bridge course for M. Tech. Food Technology is a one-year course. Students are required to attend a prerequisite course of 500 marks comprising core food technology courses, viz., Food Chemistry, Principles of Food Processing, Food Engineering, Basic- and Food Microbiology, Biochemistry and Human Nutrition, Food analysis and Quality Control before they are entitled to pursue the mainstream course of M. Tech. Food Technology.

An academic year consists of 250 working days. One theory paper of 100 marks will have 4 hours of lectures per week. The subject with only theory paper of 50 marks in the first year will have 3 hours of lecture per week. One practical paper of 30 marks will have 4 hours of practical per week. A practical paper of 15 marks will have 4 hours of practical in two week’s time.

The details of the course are as follows: 

Subject Full marks
Food Chemistry (T+P) 100 (75+25)
Principles of Food Processing(T+P) 100 (75+25)
Food engineering (T+P) 100 (75+25)
Basic- and Food Microbiology (T+P) 100 (75+25)
Biochemistry and Human Nutrition (T+P) 50 (37.2+12.5)
Food analysis and Quality Control (T+P) 50 (37.2+12.5)
Total 500

 

5. B.Sc. (Microbiology major, Botany and Zoology minor)

B.Sc. (Microbiology major) is a 4-year program with annual examination system (as of 2014). The minor subjects that are taken in combination are botany and zoology. The total intake capacity is 50 (25 seats for each combination of minor subjects). The details of the subjects and marks weightage for each as follows:

I Request Faculties of B. Sc. and M. Sc. Programs to provide relevant information on the course structure. It is essential that the outline be easily comprehensible like the ones presented above.