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SYLLABUS
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Mit School Of Food Technology
Syllabus
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Syllabus
Syllabus for Bachelor Of Technology (Food Technology)
Semester 1
Semester 2
Semester 3
Semester 4
Semester 5
Semester 6
Semester 7
Semester 8
Principles of Food Processing
Post-Harvest Managements of Fruit and Vegetable
Basics in Food Chemistry
Fundamentals of Microbiology
Basics of Food Engineering
Engineering Drawing
Mathematics – I (Calculus and Linear Algebra)
English
Deficiency Course-Mathematics
Deficiency Course-Biology
Applied Chemistry and Human Nutrition
Food Microbiology
Basics in Computer Application
Fluid Mechanics and Hydraulics
Fundamentals of Heat and Mass Transfer
Cereal Processing & Technology
Legume and Oilseed Technology
Mathematics –II (Calculus, Ordinary Differential Equations and Complex Variable )
Meat Poultry and Fish Technology
Food Packaging Technology
Food Biochemistry
Food Processing Equipments & Design -I
Dairy Product Processing
Bakery and Confectionery Technology
Fermentation Technology
Mathematics -III
Fruit and Vegetable Processing
Science of Food Additives
Food Quality Control
Food Processing Equipments & Design –II
Industrial Food Hygiene and Sanitation
Spice Science and Technology
Introduction to Business Management
Environmental Science
Beverage Technology
Techniques in Food Analysis
Food Safety and Security
Refrigeration Engineering
Food Trade Management
Professional Elective course-1
Professional Elective course-2
Open Elective Course-1
Open Elective Course-2
Food Processing Plant Design and Layout
Speciality Food Processing Technology
Food Biotechnology
Food Laws and Regulatory Governance
Professional Elective Course-3
Professional Elective Course-4
Open Elective Course-3
Open Elective Course-4
Ethics in Food Business Management
Food Industry Internship
Professional Elective course-5
Seminar and Group Discussions
Hands on Training
Village Adoption Program
Value Added Courses
Brochure of Value Added Courses
