Syllabus for Bachelor Of Technology (Food Technology)
- 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
- Professional Elective course-5
- Seminar and Group Discussions
- Hands on Training
- Village Adoption Program
Value Added Courses
