Curriculum of B. Tech. in Food Engineering and Technology |
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:
Course No.
|
Course Title
|
Credit Structure
|
Contact Hours
|
L
|
T
|
P
|
Total
|
|
|
|
|
|
|
MS101
|
Mathematics I
|
3
|
1
|
0
|
4
|
4
|
PH 101
|
Physics I
|
2
|
1
|
1
|
4
|
5
|
CH101
|
Chemistry
|
2
|
1
|
1
|
4
|
5
|
EL 101
|
Basic
Electrical Engineering
|
2
|
1
|
1
|
4
|
5
|
ME101
|
Engineering
Graphics
|
1
|
0
|
2
|
3
|
5
|
ME103
|
Workshop
Practice
|
0
|
0
|
2
|
2
|
4
|
Humanities
Elective
EG101/SO101/
BM101
|
Communicative
English/
Sociology/
Elementary
Economics
|
3
|
0
|
0
|
3
|
3
|
Total
|
13
|
4
|
7
|
24
|
31
|
|
|
|
|
|
|
MS103
|
Mathematics
II
|
3
|
1
|
0
|
4
|
4
|
PH 102
|
Physics II
|
2
|
1
|
1
|
4
|
5
|
ME102
|
Engineering
Mechanics
|
3
|
1
|
0
|
4
|
4
|
EL 102
|
Basic
Electronics
|
3
|
1
|
1
|
5
|
6
|
CO101
|
Introductory
Computing
|
2
|
1
|
0
|
3
|
3
|
CO102
|
Computing
Laboratory
|
0
|
0
|
2
|
2
|
4
|
ES 101
|
Environmental
Science
|
3
|
0
|
0
|
3
|
3
|
Total
|
16
|
5
|
4
|
25
|
29
|
|
|
|
|
|
|
MS201
|
Mathematics III
|
2
|
1
|
0
|
3
|
3
|
FT 201
|
Food Chemistry
|
3
|
0
|
1
|
4
|
5
|
FT 202
|
Basic and Food
Microbiology
|
2
|
0
|
1
|
3
|
4
|
FT 203
|
Fluid Mechanics
|
3
|
1
|
1
|
5
|
6
|
FT 204
|
Computations in
Food Processing
|
2
|
1
|
1
|
4
|
5
|
ME205
|
Thermodynamics
|
3
|
1
|
0
|
4
|
4
|
Total
|
15
|
4
|
4
|
23
|
27
|
|
|
|
|
|
|
FT 205
|
Food Biochemistry
and Nutrition
|
3
|
0
|
1
|
4
|
5
|
FT 206
|
Principles of
Food Processing and Preservation
|
3
|
0
|
0
|
3
|
3
|
FT 207
|
Transfer
Processes in Food Engineering
|
3
|
0
|
1
|
4
|
5
|
FT208
|
Mechanical
Operations in Food Processing
|
3
|
0
|
1
|
4
|
5
|
FT209
|
Fruits and
Vegetables Process Technology
|
2
|
0
|
1
|
3
|
4
|
EL 321
|
Instrumentation
and Process Control
|
3
|
0
|
1
|
4
|
5
|
Total
|
17
|
0
|
5
|
22
|
27
|
|
|
|
|
|
|
FT 301
|
Instrumental
Methods of Food Analysis
|
1
|
0
|
1
|
2
|
3
|
FT 302
|
Thermal
Operations in Food Processing
|
3
|
0
|
1
|
4
|
5
|
FT 303
|
Mass Transfer
Operations in Food Processing
|
3
|
0
|
1
|
4
|
5
|
FT 304
|
Cereals, Pulses
and Oilseeds Processing Technology
|
3
|
0
|
1
|
4
|
5
|
FT 305
|
Biochemical
Engineering
|
3
|
0
|
0
|
3
|
3
|
FT 306
|
Recent Advances
in Food Research
|
0
|
0
|
1
|
1
|
2
|
BM 321
|
Fundamentals of
Management
|
3
|
0
|
0
|
3
|
3
|
Total
|
15
|
1
|
5
|
21
|
26
|
|
|
|
|
|
|
FT 307
|
Food Quality
and Safety
|
2
|
0
|
1
|
3
|
4
|
FT 308
|
Food Plant
Utilities
|
2
|
0
|
1
|
3
|
4
|
FT 309
|
Dairy
Products Technology
|
2
|
0
|
1
|
3
|
4
|
FT 310
|
Food Process
Equipment Design
|
3
|
0
|
0
|
3
|
3
|
BM 322
|
Social
Responsibility and Professional Ethics in Engineering
|
3
|
0
|
0
|
3
|
3
|
-
|
FT Elective I
|
3
|
0
|
0
|
3
|
3
|
-
|
Open Elective
I *
|
3
|
0
|
0
|
3
|
3
|
Total
|
18
|
0
|
3
|
21
|
24
|
|
|
|
|
|
|
FT 401
|
Food Packaging,
Transportation and Storage
|
2
|
0
|
1
|
3
|
4
|
FT 402
|
Plant Design
and Process Economics
|
2
|
0
|
1
|
3
|
4
|
-
|
FT Elective
II
|
3
|
0
|
0
|
3
|
3
|
-
|
FT Elective
III
|
3
|
0
|
0
|
3
|
3
|
-
|
Open Elective
II*
|
3
|
0
|
0
|
3
|
3
|
FT 471
|
Industrial
Summer Training #
|
0
|
0
|
2
|
2
|
0
|
FT 481
|
Project I
|
0
|
0
|
6
|
6
|
12
|
Total -
|
13
|
0
|
10
|
23
|
29
|
|
|
|
|
|
|
-
|
FT Elective
IV
|
3
|
0
|
0
|
3
|
3
|
-
|
Open Elective
III
|
3
|
0
|
0
|
3
|
3
|
|
Project II
|
0
|
0
|
12
|
12
|
24
|
Total -
|
6
|
0
|
12
|
18
|
30
|
#
Industrial Summer Training: Training shall be of 8
weeks duration carried out during the summer break after the 6th
semester. The report will be submitted in the 7th semester.
* Open Elective: Any course of level 300 and above offered
in the University and recommended by the department.
List of FT Electives
There are slots for Four
FT Electives. At least two Electives should be picked from the Engineering
Group (431 onwards).
Course No.
|
Course Title
|
L |
T |
P |
Total |
FT 421 |
Bakery and
Confectionary Technology |
2 |
0 |
1 |
3 |
FT 422 |
Plantation Products
and Spices Technology |
3 |
0 |
0 |
3 |
FT 423 |
Oils and Fats
Technology |
2 |
0 |
1 |
3 |
FT 434 |
Processing
Technology of Meat, Poultry and Fish |
2 |
0 |
1 |
3 |
FT 425 |
Fermented and Non
Fermented Beverages |
2 |
0 |
1 |
3 |
FT 426 |
Food Product
Development |
2 |
0 |
1 |
3 |
FT 427 |
Flavors Technology |
3 |
0 |
0 |
3 |
FT 428 |
Specialty Foods:
Nutraceuticals and Functional Foods |
3 |
0 |
0 |
3 |
FT 429 |
Traditional Indian
Foods |
2 |
0 |
1 |
3 |
FT 430 |
Industrial
Microbiology and Enzyme Technology |
2 |
0 |
1 |
3 |
FT 431 |
Food Process Design
and Analysis |
3 |
0 |
0 |
3 |
FT 432 |
Food Process
Automation |
3 |
0 |
0 |
3 |
FT 433 |
Numerical Methods in
Food Processing |
3 |
0 |
0 |
3 |
FT 434 |
Energy Conservation
in Food Processing |
3 |
0 |
0 |
3 |
FT 435 |
Food Plant Hygiene
and Sanitation |
3 |
0 |
0 |
3 |
FT 436 |
Food Industry Waste
Management |
3 |
0 |
0 |
3 |
FT 437 |
Industrial Safety
and Hazards |
3 |
0 |
0 |
3 |
FT 438 |
Optimization
Techniques |
3 |
0 |
0 |
3 |
FT 439 |
Advanced Food
Processing Methods |
3 |
0 |
0 |
3 |
FT 440 |
Engineering
Properties of Biological Materials |
3 |
0 |
0 |
3 |
Also any other course
of level 400 and above offered in the department of FPT. |
Detail Syllabus
of B. Tech. in Food Engineering and Technology