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

Semester I

 

 

 

 

 

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

Semester II

 

 

 

 

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

Semester III

 

 

 

 

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

Semester IV

 

 

 

 

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

Semester V

 

 

 

 

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

Semester VI

 

 

 

 

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

Semester VII

 

 

 

 

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

Semester VIII

 

 

 

 

-

FT Elective IV

3

0

0

3

3

-

Open Elective III

3

0

0

3

3

FT 482

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