Central Campus of Technology
Dharan-14, Hattisar

Department of Food Technology

Food Technology program 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 duration of 50 minutes. One practical of 25 marks will have 4 hours of practical per week. 70 percent attendance in the class is compulsory for students.

Students will have to present a seminar on relevant topics during the fourth ear. They also go to in-plant training for 45 days. A total of 50 marks is allotted for seminar and in-plant training. Students carry out thesis/dissertation (100 marks) in the 4th year.

Eligibility for admission

Candidates who have passed I.Sc., 10+2 in Science, I. Tech. in Food/Lab Technology, or equivalent securing at least second division or equivalent shall be considered eligible to apply for admission to B.Tech. Food.

Admission criteria

A student who seeks admission to B.Tech. Food program:

Curriculum

1st 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 Brinciples of engineering ( T+P)

50 (37.5+12.5)

Total

550

2nd 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-1*= Technology of Food products-1 (cereals, legumes, oilseeds and protein foods)

3rd 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

550

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)

4th 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

550

Faculty Members of Department of Food Technology
# Designation Gender Name Department Status Photo
1 Professor male Pashupati Mishra Department of Food Technology permanent
2 Professor male Basanta Kumar Rai Department of Food Technology permanent
5 Reader female Geeta Bhattarai Department of Food Technology permanent
10 Reader female Babita Adhikari Department of Food Technology permanent