Curriculum of M. 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.

Course Structure for M. Tech. in Food Engg. & Tech.

 

Semester-I

 

Code

Course Name

Credit

L

T

P

CH

FT 511

Research Methodology

3

2

0

1

4

FT 512

Transport Phenomena in Food Processing

4

3

0

1

5

FT 513

Engineering Properties of Biological materials

3

2

0

1

4

 

Elective-I

3

3

0

0

3

 

Elective-II

3

3

0

0

3

 

Elective-III

3

3

0

0

3

 

CBCT-I

3

3

0

0

3

 

Total

22

 =SUM(ABOVE) 19

0

 =SUM(ABOVE) 3

28

 

Semester-II

 

Code

Course Name

Credit

L

T

P

CH

FT 516

Emerging Food Processing Technologies

3

3

0

0

3

FT 517

Food Equipment and Plant Design

3

3

0

0

3

FT 518

Recent trends in food product development and packaging

3

2

0

1

4

FT 519

Food Process Modelling and Simulation

3

2

0

1

4

FT 571

Seminar

1

0

0

2

2

 

Elective-IV

3

3

0

0

3

 

CBCT-II

3

3

0

0

3

 

CBCT-III

3

3

0

0

3

 

Total

22

 =SUM(ABOVE) 19

 =SUM(ABOVE) 0

 =SUM(ABOVE) 4

28

 

Semester-III

 

 

Code

Course Name

Credit

L

T

P

CH

 

FT 681

Project work & dissertation part-I

12

0

0

12

24

As a school policy, the total credit for project should be 24. The distribution is based upon the workload for the project.

Semester-IV

 

FT 682

Project work & dissertation part-II

12

0

0

12

24

*Flexibility in semester of registration to earn credits by CBCT or MOOC courses may be facilitated.

List of Elective Courses:

There are slots for Three Electives. List of subjects against each slot are:

 

Elective-I

 

FT 541: Recent Trends in Plant Products Technology

FT 542: Recent Trends in Animal Products Technology

FT 543: Recent Trend in Baking and Confectionary

FT 544: Extrusion technology

FT 545: Traditional Indian Food; Case Studies

Elective-II

 

FT 546: Powder Technology

FT 547: Recent trends in Biochemical engineering

FT 548: Nano Technology in Food Applications

FT 549: Recent Trends in Fermentation Technology

FT 550: Recent trend in Enzyme technology

FT 551: Valorization of food byproduct

Elective-III

 

FT 552: Recent trend in drying and dehydration

FT 553: Food microstructure and texture

FT 554: Novel separation process

FT 555: Food supply chain management case study

 

 

Detail Syllabus of M. Tech. in Food Engineering and Technology