| Introduction |
| The two courses in Food Technology offered by the department (B. Tech. Food Technology and M Sc Food Technology) have been designed to equip students with the knowledge and skills to enter a competitive global food processing industry. The B. Tech course is designed to extend the curriculum content and specific discipline knowledge within eight semesters. The first two years of the course focus on the areas of Food Processing, Food Microbiology, Food Preservation, Food Chemistry and Human Nutrition. In the later stage the emphasis is given on Food Technology Design, Promotion and Marketing, and Technologies involved in various food industries like Dairy industry, Meat industry, Fruit industry, Bakery industry, etc. The last semester is exclusively dedicated for industrial exposure in which a student has to attend at least 3 months on-site industrial training.
The M Sc Food Technology has cross-disciplinary components involving different disciplines including Microbiology, Biochemistry and Engineering, thus enhancing both the general and specific skills that will be required in various food industries. The pedagogical focus is on current research issues in managing the Food Industry, innovation in Food Technology and developing skills for research in this field in India.
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| Minimum Duration |
| 8 Semesters |
| Intake (Zero mean not defined or vacancy based) |
| 60 |
| Eligibility |
| Candidate should have passed Higher Secondary Part II (10+2) from any institution recognized by the State Board of School Education or equivalent with Physics, Chemistry and Biology or Mathematics as their subjects at 10+2 level. |
| Selection Procedure |
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| Carrer Prospectus |
| The food industry is one of the largest growing industries in the world and as such requires skilled personnel to ensure a consistent supply of quality product for ever-discerning, quality-conscious consumers. Modern food production involves a broad range of advanced technologies and a multi-disciplinary approach. The area of food science and technology is a vital source of science and technology for national societal missions which provide a human face to the organisations where technologies from areas such as food safety, biotechnology, microbiology, functional foods, and production technology and management disciplines are incorporated into traditional food production. This introduces new and complex technologies into the production and handling of food products, raising the demand for highly qualified specialists in Food Technology.
After completing this program, a student will be able to combine traditional and new food technologies to meet the highest standards of food production and food safety. Student will be able to satisfy future demands for healthy, safe, sustainable, ethical and attractive food products in a global context.
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Department of Food Technology