Bachelor of Technology in Food Technology Syllabus
The B.Tech in Food Technology curriculum is designed to equip students with a strong foundation in food processing, technology, and food safety management. The syllabus incorporates a blend of theoretical knowledge and practical skills, allowing students to excel in the food industry, research, and development sectors.
1st Year Subjects
Subject
Description
Mathematics I
Basic principles of mathematics with applications in food technology.
Chemistry I
Principles of general and organic chemistry in relation to food processes.
Physics
Fundamental concepts in physics relevant to food processing and engineering.
Introduction to Food Technology
Overview of food science, food processing, and the role of technology in food production.
Engineering Mechanics
Concepts of mechanics applied to food machinery and equipment design.
Biology
Introduction to biological systems, microbiology, and their relevance to food safety.
Food Microbiology
Study of microorganisms in food, including fermentation, spoilage, and foodborne pathogens.
Environmental Studies
Study of environmental impacts related to food production and sustainable practices.
2nd Year Subjects
Subject
Description
Food Chemistry
In-depth study of the chemical composition of food and its impact on food processing.
Food Processing
Techniques and technologies involved in processing and preserving food.
Food Engineering
Principles of food engineering in the design and operation of food processing systems.
Food Safety and Quality Control
Methods for ensuring food safety and quality in production and packaging.
Nutrition Science
Study of the nutritional value of food and its effects on human health.
Food Packaging Technology
Techniques and materials used for packaging food to ensure freshness and safety.
Principles of Management
Introduction to management principles with applications in the food industry.
3rd Year Subjects
Subject
Description
Food Process Engineering
Advanced study of processes involved in food manufacturing, including heat transfer and mass balance.
Product Development
Techniques for developing new food products from concept to commercialization.
Food Quality Assurance
Study of methods to maintain and monitor the quality of food products in production.
Food Analysis Techniques
Laboratory techniques for analyzing food properties, ingredients, and nutrients.
Food Biotechnology
Application of biotechnology in food processing, such as genetic modification and fermentation.
R&D in Food Technology
Research methods and practices in food innovation and development.
Food Laws and Regulations
Study of national and international regulations governing food safety and labeling.
4th Year Subjects
Subject
Description
Supply Chain Management
Techniques for managing the flow of food products from producers to consumers.
Food Process Design and Simulation
Study of the design and optimization of food processing systems using simulation tools.
Industrial Training/Project
Practical training in the food industry, allowing students to apply learned skills.
Food Entrepreneurship
Introduction to the principles of starting and managing a food-related business.
Waste Management in Food Industry
Methods to manage waste and reduce environmental impact in food production.
Emerging Technologies in Food Processing
Study of cutting-edge technologies in the food industry, such as nanotechnology and robotics.
Electives (Based on Specialization)
Specialization
Subject
Description
Food Processing
Advanced Food Process Engineering
Advanced techniques in the processing and preservation of food.
Food Safety and Quality
Hazard Analysis and Critical Control Points (HACCP)
Methods for identifying and managing food safety hazards.
Nutrition and Health
Functional Foods and Nutraceuticals
Study of foods with health benefits beyond basic nutrition.
Food Packaging
Packaging Materials and Innovations
Study of new materials and technologies for food packaging.
This syllabus offers a comprehensive overview of the knowledge and skills needed to pursue a career in the food technology sector. The program is designed to meet the demands of the growing global food industry, ensuring graduates are well-prepared for roles in food manufacturing, quality control, research, and entrepreneurship.
