Courses
Welcome to college of Food-Technology
The College offers Food Technology Program in the field of Agriculture. The college aims to To develop and transfer the technology for Food improvement of educational standard.
Degree Programme B. Tech. (Food Technology)
Duration 4 years (8 Semesters)
Course work 6 Semesters
Hands -on-Training 7 Semester
In-Plant Training 8 Semester
Syllabus Copy Download Here
SEMESTER WISE COURSE LAYOUT
SEMESTER -I
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPT-111 | Principles of Food Processing | 3 (2+1) |
2 | FPT-112 | Postharvest Management of Fruits and Vegetables | 3 (2+1) |
3 | FE-111 | Engineering Drawing and Graphics | 3 (1+2) |
4 | FE-112 | Fluid Mechanics | 3 (2+1) |
5 | FE-113 | Mathematics | 2 (2+0) |
6 | FCN-111 | Environmental Science and Disaster Management | 2 (1+1) |
7 | FCN-112 | Biochemistry | 2 (1+1) |
8 | FMS-111 | General Microbiology | 3 (2+1) |
9 | FBM-111 | Computer Programming and Data Structure | 3 (1+2) |
Total Credits | 24 (14+10) | ||
Semester-II
Sr. No. | Course No. | Course title | Credits | |
A) | Core Courses | |||
1 | FPT-123 | Cereal Processing | 3 (2+1) | |
2 | FPT-124 | Food Packaging Technology | 2 (1+1) | |
3 | FE-124 | Heat and Mass Transfer | 3 (2+1) | |
4 | FE-125 | Statistical Methods and Numerical Analysis | 2 (1+1) | |
5 | FMS-122 | Food Microbiology | 3 (2+1) | |
6 | FCN-123 | Human Nutrition | 3 (2+1) | |
7 | FCN-124 | Food Chemistry of Macronutrients | 3 (2+1) | |
8 | FBM-122 | Information and Communication Technology | 2 (1+1) | |
B) | Non-Gradial / Non-Credit Courses | |||
9 | PHEY-122 | Physical Education and Yoga | 1(0+1) | |
10 | DEG 123 | Democracy, Election and Good Governance | 1(1+0) | |
11 | NCC/NSS | NCC/ NSS | 1(0+1) | |
Total Credits | 24 (14+10) | |||
Semester-III
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPT-235 | Legumes and Oilseeds Technology | 3 (2+1) |
2 | FPT-236 | Meat, Poultry and Fish Technology | 3 (2+1) |
3 | FPT-237 | Processing Technology of Beverages | 2 (1+1) |
4 | FPT-238 | Processing of Milk and Milk Products | 3 (2+1) |
5 | FE-236 | Energy Generation and Conservation | 3 (2+1) |
6 | FE-237 | Unit Operations in Food Processing – I | 3 (2+1) |
7 | FCN-235 | Food Chemistry and Micronutrients | 3 (2+1) |
8 | FMS-233 | Industrial Microbiology | 3 (2+1) |
9 | FPO-231 | Student READY – Industrial Tour (I) | 1 (0+1) |
Total Credits | 24 (15+9) | ||
Semester-IV
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPT-249 | Wheat Milling and Baking Technology | 3 (2+1) |
2 | FPT-2410 | Fruits and Vegetables Processing | 3 (2+1) |
3 | FPT-2411 | Processing of Spices and Plantation Crops | 3 (2+1) |
4 | FE-248 | Unit Operations in Food Processing – II | 3 (2+1) |
5 | FE-249 | Post Harvest and Storage Engineering | 3 (2+1) |
6 | FCN-246 | Food Additives and Preservatives | 2 (1+1) |
7 | FMS-244 | Food Safety and Microbial Standards | 3 (2+1) |
8 | FBM-243 | ICT Application in Food Industry | 3 (1+2) |
Total Credits | 23 (14+9) | ||
Semester-V
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPT-3512 | Confectionary and Snacks Technology | 3 (2+1) |
2 | FPT-3513 | Food Extrusion Technology | 2 (1+1) |
3 | FE-3510 | Biochemical Engineering | 3 (2+1) |
4 | FE-3511 | Food Refrigeration and Cold Storage | 3 (2+1) |
5 | FCN-357 | Instrumental Techniques in Food Analysis | 2 (0+2) |
6 | FMS-355 | Food Biotechnology | 3 (2+1) |
7 | FBM-354 | Entrepreneurship Development | 3 (2+1) |
8 | FBM-355 | Business management and Economics | 2 (2+0) |
9 | FBM-356 | Food Laws and Regulations | 3 (2+1) |
10 | FPO-352 | Student READY – Industrial Tour (II) | 1 (0+1) |
Total Credits | 25 (15+10) | ||
Semester-VI
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPT-3614 | Food Quality and Sensory Evaluation | 3 (2+1) |
2 | FE-3612 | Food Processing Equipment Design | 2 (1+1) |
3 | FE-3613 | Food Plant Design and Layout | 3 (2+1) |
4 | FE-3614 | Instrumentation and Process Control | 3 (2+1) |
5 | FCN-368 | Enzymes in Food Industry | 2 (1+1) |
6 | FMS-366 | Food Plant Sanitation | 3 (2+1) |
7 | FMS-367 | Quality Assurance and Certification | 3 (2+1) |
8 | FBM-367 | Project Preparation and Management | 2 (1+1) |
9 | FBM-368 | Marketing Management and International Trade | 2 (2+0) |
10 | FBM-369 | Communication Skills and Personality Development | 2 (1+1) |
Total Credits | 25 (16+9) | ||
Semester-VII
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPO-473 | Student READY – Experiential Learning Programme – I | 7 (0+7) |
2 | FPO-474 | Student READY – Experiential Learning Programme – II | 7 (0+7) |
3 | FPO-475 | Student READY – Research Project | 3 (0+3) |
4 | FPO-476 | Student READY – Seminar | 1 (0+1) |
Total Credits | 18 (3+15) | ||
Semester-VIII
Sr. No. | Course No. | Course title | Credits |
A) | Core Courses | ||
1 | FPO-487 | Student READY – Inplant Training | 20 (0+20) |
Total Credits | 20 (0+20) | ||