B. TECH IN FOOD
AIMS
This program aims at preparing competent manpower for entrepreneur, food inspector, community nutritionist, quality controller at food industries; both government and non-government sectors. Further they will equally be able to study, research the physical, biological and biochemical behavior of food materials for academic or non-academic purpose as a researcher.
FIRST YEAR
Physics(Theory/ Practical)
Chemistry(Theory/ Practical)
Maths and Statistics (Theory/ Practical)
Instrumental Techniques of Analysis(Theory/ Practical)
Basic and Food Microbiology(Theory/ Practical)
Basic Principle of Engineering (Theory/ Practical)
SECOND YEAR
Food Chemistry (Theory/Practical)
Principle of Food Processing (Theory/ Practical)
Food Engineering (Unit operations and process engineering)(Theory/ Practical)
Biochemistry and human nutrition (Theory/ Practical)
TFP-1 (Cereals, Legumes, Oilseeds and Protein food) (Theory/ Practical)
THIRD YEAR
TFP - II ( Fruits& Vegetables, Chocolate & Sugar) (Theory/ Practical)
Confectionary, Tea, Coffee & Spices (Theory/ Practical)
TFP - III ( Meat, Fish & Poultry) (Theory/ Practical)
Biochemical Engineering (Theory/ Practical)
Industrial Microbiology (Theory/ Practical)
Food Quality Control & Analysis (Theory/ Practical)
FOURTH YEAR
Storage and Packaging Technology (Theory/ Practical)
Operation Research and Food Plant Management (Theory/ Practical)
Dairy Technology (Theory/Practical)
Dissertation (Theory/ Practical)
In-plant training and class seminar (Theory/ Practical)
Fact file