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:

• Must appear in an entrance examination of two hours duration conducted by Central Campus of Technology, Institute of Science and Technology (IOST), TU.
• Secure at least 50% marks in the entrance examination
• The selection of the students for admission will be based as per the merit of the entrance examination.
• Candidate must comply with all the application procedures.

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