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Bachelor of Technology Food Process Technology

Bachelor of Technology Food Process Technology

School of Engineering and Technology (SET)

  • Programme Code

    SET0211

  • Level

    Graduate

  • Duration

    4 Years

About the Programme

B. Tech. in Food Process Engineering programme is a four-year undergraduate programme that introduces students to food-related technologies and its various specifications. It includes the study of the nutritive values of food and their chemical composition and relates to the study of areas food production areas like packaging,   chemical balances of food, nutrition, microbiology etc. along with the foundational knowledge of food products and food raw materials.
 
Students are introduced to various techniques such as food marketing, food processing, food and its related research methods etc. which helps them to understand them in the raw form and cope up with the challenges in the food processing industry.
   
The curriculum is designed to impart engineering knowledge in topics such as Unit Operations, Food Preservation, Crop Processing, Food Packaging and Food Safety & Quality Management to the students.

Program Educational Objectives (PEO)

  • PEO1:Graduates will be able to integrate the physical, biological and mathematical sciences with engineering principles for the study of food systems and human well being.
  • PEO2:Graduates will demonstrate the applications of food processing and food engineering principles through development of appropriate equipment, processes and entrepreneurship that are of societal and industrial importance.
  • PEO3:Graduates will adapt to and update with rapidly changing food processing ecosystem   through self-improvement with continuous learning about the impact of technology and engineering solutions on the sustainability of human nutrition and environment.
  • PEO4:Graduates will develop communication skills and demonstrate independent thinking, analytical and problem solving skills, self-management and function effectively in team-oriented and open-ended activities in an industrial or academic environment.
  • PEO5:Graduates will develop leadership skills at levels appropriate to their experience and perform ethically and professionally in business, academia, industry and society.

Program Outcomes (PO’s)

  • PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
  • PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
  • PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
  • PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
  • PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling to complex engineering activities with an understanding of the limitations.
  • PO6: The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
  • PO7: Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  • PO8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
  • PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  • PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
  • PO11: Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  • PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

 

  • PSO1: Acquire practical knowledge of food science and engineering techniques to identify, quantify and characterize appropriate food raw materials, processes and products critical for sustaining life processes and also for industrial applications.
  • PSO2: Ability to unravel basic principles and methods related to human food nutrition leading to individual and social well being in a sustainable environment safety and ethics.
  • PSO3: Develop management and communication skills through team work and self learning for healthy and sustainable food systems. 
     

This course is for individuals who...

This programme is fit for those students who have a scientific bend of mind. Anyone who seeks research and laboratory testing profiles providing a curative experience in the discipline of food science and technology should go ahead with this course.

Students who are looking for...

Any student who seeks a challenging career in food-related industry and wants to secure a niche in the food technology and research fields should opt for the programme.

Course Fee
For National Students
1st Year 168920 2nd Year 173988 3rd Year 179207 4th Year 184583
For International Students
Fee Per Semester Fee Per Year
2050 4000**
Programme Structure

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

Type of course

L

T

P

  1. CC
  2. AECC
  3. SEC
  4. DSE

THEORY SUBJECTS

  1.  

 

BTY114

Introduction to Biotechnology Engineering

0

0

2

1

 

CC

  1.  

 

CSE113

Programming for Problem Solving

3

0

0

3

 

AECC

  1.  

 

EVS112

Environmental Studies

3

0

0

3

 

AECC

  1.  

 

MTH114

Maths I

3

1

0

4

 

AECC

  1.  

 

ARP101

Communicative English

1

0

2

2

 

SEC

  1.  

 

PHY121

Thermodynamics

2

1

0

3

 

AECC

  1.  

 

EEE112

Principles of Electrical and Electronics Engineering

2

1

0

3

 

AECC

PRACTICAL

  1.  

 

CSP113

Programming for Problem Solving Lab

0

0

2

1

 

SEC

  1.  

 

EEP112

Principles of Electrical and Electronics Engineering Lab

0

0

2

1

 

SEC

  1.  

 

MEP106

Computer Aided Design & Drafting

0

0

3

1.5

 

SEC

  1.  

 

PHY162

Physics Lab 2

0

0

2

1

 

SEC

TOTAL CREDITS

23.5

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

CHY110

Physical Chemistry

3

0

0

3

 

AECC

  1.  

 

CSE114

Application based Programming in Python

3

0

0

3

 

AECC

  1.  

 

FEN102/ FEN104

Functional English Beginners 2/ Functional English Intermediate 2

1

0

0

1

 

SEC

  1.  

 

HMM111

Value Ethics

2

0

0

2

 

SEC

  1.  

 

PHY122

Thermodynamics

2

1

0

3

 

AECC

  1.  

 

MTH215

Biostatistics

3

1

0

4

 

AECC

PRACTICAL

  1.  

 

BTY115

Design/Creativity based course

0

0

2

1

 

CC

  1.  

 

CHY152

Physical Chemistry Lab

0

0

2

1

 

SEC

  1.  

 

CSP114

Application based Programming in Python Lab

0

0

2

1

 

SEC

  1.  

 

ENP103

Functional English Lab II

0

0

2

1

 

SEC

  1.  

 

MEP105

Mechanical Workshop

0

0

3

1.5

 

SEC

  1.  

 

PHY161

Physics Lab

0

0

2

1

 

SEC

Summer Internship (0-0-2)1 for II term to be evaluated in III term

TOTAL CREDITS

22.5

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

HMM305

Management for Engineers

3

0

0

3

 

AECC

  1.  

 

FPE201

Food Chemistry

3

0

0

3

 

AECC

  1.  

 

FPE202

Food Microbiology

3

0

0

3

 

CC

  1.  

 

FPE203

Heat and Mass Transfer

3

1

0

4

 

CC

  1.  

 

 

Computer Based Numerical methods

2

0

0

2

 

CC

PRACTICAL

  1.  

 

ARP203

Aptitude Reasoning and Business Communication Skills-Basic

0

0

4

2

 

SEC

  1.  

 

FPP201

Food Chemistry Lab

0

0

2

1

 

SEC

  1.  

 

FPP202

Food Microbiology Lab

0

0

2

1

 

CC

  1.  

 

FPP251

Project Based Learning (PBL) -1

0

0

2

1

 

SEC

  1.  

 

FPP294

Summer Internship

0

0

2

1

 

SEC

TOTAL CREDITS

21

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

ARP204

Aptitude Reasoning and Business Communication Skills-Intermediate

0

0

4

2

 

CC

  1.  

 

FPE205

Dairy Engineering

3

0

0

3

 

CC

  1.  

 

FPE207

Unit Operations in Food Processing

3

0

0

3

 

CC

  1.  

 

FPE209

Program Elective 1 (Post harvest and storage engineering )

 

2

1

0

3

 

DSE

  1.  

 

FPE208

Engineering Properties of Food

2

1

0

3

 

AECC

  1.  

 

FPE206

Food Preservation

3

0

0

3

 

 

  1.  

 

NBT002

Open Elective 1 (Entrepreneurship Essentials) NPTEL

3

0

0

3

 

 

PRACTICAL

  1.  

 

FPP205

Dairy Engineering Lab

0

0

2

1

 

CC

  1.  

 

FPP206

Food Preservation Lab

0

0

2

1

 

CC

  1.  

 

FPP252

Project Based Learning (PBL) -2

0

0

2

1

 

SEC

  1.  

 

 

 

 

 

 

 

 

              SEC

Summer Internship (0-0-2)1 for IV term to be evaluated in V term

 

TOTAL CREDITS

23

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

FPE301

Instrumentation for Food Quality Analysis

3

0

0

3

 

CC

  1.  

 

FPE302

Technology of Meat, Marine and Poultry Products

3

0

0

3

 

CC

  1.  

 

FPE303

Food Safety

2

0

0

2

 

DSE

  1.  

 

 

Program Elective 2

3

0

0

3

 

AECC

  1.  

 

 

Open Elective 2

3

0

0

3

 

 

PRACTICAL

6.

 

FPP302

Technology of Meat, Marine and Poultry Products Lab

0

0

2

1

 

CC

 

 

 

Intrumentation for food quality analysis lab

0

0

2

1

 

 

8.

 

 

Technical Skill Enhancement Course-1

0

0

2

1

 

SEC

9.

 

FPP351

Project Based Learning (PBL) -3

0

0

2

1

 

SEC

10.

 

ARP301

Quantitative Aptitude Behavioral and Interpersonal Skills

0

0

4

2

 

SEC

11.

 

FPP394

Summer Internship

-

-

-

1

 

SEC

12.

 

CCU101

Community Connect

0

0

2

  2

 

SEC

Total Credits

23

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

FPE304

Modelling and Simulation in Food Process operations

2

1

0

3

 

CC

  1.  

 

FPE305

Advanced Food Process Engineering

3

1

0

4

 

CC

  1.  

 

 

Program Elective-3

2

0

0

2

 

DSE

  1.  

 

 

Program Elective-4

2

1

0

3

 

DSE

  1.  

 

 

Open Elective – 3

3

0

0

3

 

AECC

PRACTICAL

6.

 

FPP301

Technology of Cereals, Pulses and Oilseeds Lab

0

0

2

1

 

CC

7.

 

FPP352

Project Based Learning (PBL) -4

0

0

2

1

 

SEC

8.

 

 

Technical Skill Enhancement Course-2

0

0

2

1

 

SEC

9.

 

ARP302

Higher Order Mathematics and Advanced People Skills

0

0

4

2

 

SEC

Summer Internship (0-0-2)1 for VI term to be evaluated in VII term

 

TOTAL CREDITS

20

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

L

T

P

Type of Course

THEORY SUBJECTS

  1.  

 

FPE401

Food Packaging Technology

3

0

0

3

 

CC

  1.  

 

FPE402

Intellectual property and patenting

3

0

0

3

 

CC

  1.  

 

 

Program Elective-5

2

0

0

2

 

DSE

  1.  

 

 

Program Elective-6

2

1

0

3

 

DSE

  1.  

 

 

Open Elective – 4

3

0

0

3

 

AECC

PRACTICAL

6.

 

FPP401

Food Packaging Technology Lab

0

0

2

1

 

CC

 

 

FPP402

Applied Nutrition and Biochemistry   Lab

0

0

2

1

 

 

7.

 

FPP451

Major Project- 1

-

-

-

2

 

SEC

9.

 

FPP494

Summer Internship

-

-

-

1

 

SEC

11.

 

SC22

Comprehensive Examination

-

-

-

0

 

CC

TOTAL CREDITS

20

 

 

S.

No.

Paper ID

Course Code

Course

Teaching Load

Credits

Pre-Requisite/Co Requisite

 

 

L

T

P

Type of Course

PRACTICAL

  1.  

 

FPP452

Major Project – 2

-

-

-

08

 

SEC

TOTAL CREDITS

08

 

 

Eligibility Criteria
For National Students
  • Matriculation with-60% marks Sr. Secondary (10+2) 70% marks (Aggregate) & minimum 60% marks in PCM Computer Science/PCB for Biotechnology without gap between 10th and 12th.
  • Minimum 50% marks in Maths

+

  • SUAT (Online Test) Followed by Personal Interview

Or

  • JEE All India Rank upto 3 Lakh

Or

  • UPSEE All India Rank upto 50 000
For International Students The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.
Career path you can choose after the course
  • Quality Assurance Manager
  • Laboratory Supervisor
  • Food Scientist
  • Process Manager
  • Sensory Specialist
  • Food Sales Representative 
  • Food Researcher
  • Food Consultant 
  • Quality Control Manager
  • Research & Design Engineer
  • Production Manager
  • Food Packaging Manager
  • Product Development Specialist
  • Cadbury
  • Venky’s
  • Hatsun
  • Buhler
  • Frigerio Conserva Allana
  • Anmol
  • Godrej Agrovet

Take the next step towards a career in engineering.

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