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Curriculum of Integrated M. Tech. in Food Engineering Technology |
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In the preparation of the present syllabus, besides laying
stress in the core areas like processing, engineering, chemistry,
microbiology, analysis and packaging of foods, emphasis is given on the
learning of technologies in detail for processing various foods. Adequate
emphasis is given on laboratory work. Industrial training and visits to food
industries are included in the programme to further reinforce practical
experience of the students.
Courses offered:
CORE COURSES
Course
Code
|
Course Name
|
Credit Structure
|
Contact Hours |
|
L |
T |
P |
Total |
|
I Semester |
|
FT 201 |
Food Chemistry |
3 |
0 |
1 |
4 |
5 |
|
FT 202 |
Basic & Food Microbiology |
2 |
0 |
1 |
3 |
4 |
|
FT 203 |
Fluid mechanics |
3 |
0 |
1 |
4 |
5 |
|
ME 101 |
Engineering Graphics |
0 |
0 |
2 |
2 |
4 |
|
ME 103 |
Workshop Practice |
0 |
0 |
2 |
2 |
4 |
|
EL 475 |
Basic Electrical Engineering and Electronics |
2 |
0 |
1 |
3 |
4 |
|
MS 400 |
Applied Mathematics and Statistics |
4 |
0 |
0 |
4 |
4 |
|
II Semester |
|
FT 205 |
Food Biochemistry &
Nutrition |
3 |
0 |
1 |
4 |
5 |
|
FT 206 |
Principles of Food
Processing & Preservation |
2 |
0 |
1 |
3 |
4 |
|
FT 211 |
Thermodynamics &
Refrigeration |
3 |
0 |
0 |
3 |
3 |
|
FT 212 |
Heat Transfer
operations in Food Engineering |
3 |
0 |
1 |
4 |
5 |
|
BM 322 |
Social
responsibility & professional ethics in engineering |
3 |
0 |
0 |
3 |
3 |
|
CS 451 |
Computer fundamentals & programming |
2 |
0 |
1 |
3 |
4 |
|
III Semester |
|
FT 411 |
Instrumental methods
of food analysis |
1 |
0 |
1 |
2 |
3 |
|
FT 412 |
Fruits & vegetable
process technology |
2 |
0 |
1 |
3 |
4 |
|
FT 413 |
Mass transfer
operations in food processing |
3 |
0 |
1 |
4 |
5 |
|
FT 414 |
Cereals, Pulses &
Oilseeds Processing Technology |
3 |
0 |
1 |
4 |
5 |
|
FT 415 |
Biochemical
engineering |
3 |
0 |
0 |
3 |
3 |
|
FT 471 |
Industrial Training |
0 |
0 |
2 |
2 |
4 |
|
FP 513 |
Business management |
2 |
0 |
1 |
3 |
4 |
|
IV Semester |
|
FT 416 |
Food quality &
safety |
2 |
0 |
1 |
3 |
4 |
|
FT 417 |
Plantation Products and Spices Technology |
3 |
0 |
0 |
3 |
3 |
|
FT 418 |
Dairy Products
Technology |
2 |
0 |
1 |
3 |
4 |
|
FT 419 |
Food Process
Equipment Design |
3 |
0 |
0 |
3 |
3 |
|
FT 420 |
Mechanical
operations in Food Processing |
3 |
0 |
1 |
4 |
5 |
|
EL 476 |
Instrumentation and Control in Food Processing |
3 |
0 |
1 |
4 |
5 |
|
V Semester |
|
FT 511 |
Research Methodology |
2 |
0 |
1 |
3 |
4 |
|
FT 512 |
Advanced food
engineering |
3 |
0 |
1 |
4 |
5 |
|
FT513 |
Engineering
properties of biological materials |
3 |
0 |
0 |
3 |
3 |
|
FT514 |
Food Packaging,
Materials Handling &
storage |
3 |
0 |
1 |
4 |
5 |
|
|
Elective-I |
3 |
0 |
0 |
3 |
3 |
|
|
IDC |
3 |
0 |
0 |
3 |
3 |
|
VI Semester |
|
FT 515 |
Operations Research |
3 |
1 |
0 |
4 |
5 |
|
FT 516 |
Emerging Trends in
Food Processing |
3 |
0 |
0 |
3 |
3 |
|
FT 517 |
Food Plant Design
and Layout |
3 |
0 |
0 |
3 |
3 |
|
|
Elective-II |
|
|
|
3 |
|
|
|
Elective-III |
|
|
|
3 |
|
|
|
Seminar |
0 |
0 |
1 |
1 |
1 |
|
|
IDC |
3 |
0 |
0 |
3 |
3 |
|
VII Semester |
|
FT 601 |
Food Product
Development |
2 |
0 |
1 |
3 |
4 |
|
FT 602 |
Simulation &
Modeling |
3 |
1 |
0 |
4 |
5 |
|
|
Elective IV |
|
|
|
3 |
|
|
|
Elective-V |
|
|
|
3 |
|
|
FT681 |
Project Seminar |
0 |
0 |
3 |
3 |
6 |
|
|
IDC |
3 |
0 |
0 |
3 |
3 |
|
VIII
Semester |
|
FT682 |
Project Report |
0 |
0 |
12 |
12 |
24 |
ELECTIVE COURSES
Code
|
Course Name
|
L |
T |
P |
CH |
CR |
|
GROUP I |
|
FT 521 |
Bakery
and Confectionary Technology |
3 |
0 |
0 |
3 |
3 |
|
FT 522 |
Oils
and Fats Technology |
3 |
0 |
0 |
3 |
3 |
|
FT 523 |
Processing Technology of Meat, Poultry and Fish |
3 |
0 |
0 |
3 |
3 |
|
FT 524 |
Novel
Separation techniques |
3 |
0 |
0 |
3 |
3 |
|
GROUP II |
|
FT 525 |
Bioprocess Engineering |
3 |
0 |
0 |
3 |
3 |
|
FT 526 |
Fermentation and Process Control |
3 |
0 |
0 |
3 |
3 |
|
FT 527 |
Food
Biotechnology |
2 |
0 |
1 |
3 |
3 |
|
FT 528 |
Industrial Microbiology and Enzyme Technology |
3 |
0 |
0 |
3 |
3 |
|
FT 529 |
Fermented and Non Fermented Beverages |
3 |
0 |
0 |
3 |
3 |
|
GROUP III |
|
FT 530 |
Food
Process Design and Analysis |
3 |
0 |
0 |
3 |
3 |
|
FT 531 |
Food
Process Automation |
3 |
0 |
0 |
3 |
3 |
|
FT 532 |
Numerical Methods in Food Processing |
3 |
0 |
0 |
3 |
3 |
|
FT 533 |
Energy
Conservation in Food Processing |
3 |
0 |
0 |
3 |
3 |
|
FT 534 |
Drying
and Dehydration |
2 |
0 |
1 |
4 |
3 |
|
GROUP IV |
|
FT 535 |
Specialty Foods: Nutraceuticals and Functional Foods |
3 |
0 |
0 |
3 |
3 |
|
FT 536 |
Food
Plant Hygiene and Sanitation |
3 |
0 |
0 |
3 |
3 |
|
FT 537 |
Waste
Management and by product utilization in food industries |
3 |
0 |
0 |
3 |
3 |
|
FT 538 |
Industrial Safety and Hazards |
3 |
0 |
0 |
3 |
3 |
|
FT 539 |
Food
Rheology |
2 |
0 |
1 |
3 |
3 |
Any 500 level and above courses offered by the
University and recommended by the Department can be opted as an elective
course
(L =
Lecture, T = Tutorial, P = Practical, CH = Contact Hours, CR = Total Credit,
IDC= Inter Disciplinary Course)
(NB:
Students will opt minimum one elective from each of the group) |
Detail
Syllabus of Integrated M. Tech. in Food Engineering and Technology