Bachelor of Food Technology (B.Tech Food) is a 4 Year course by Tribhuvan University, Institute of Science and Technology.
Duration
Discipline
Level
Affiliation
Last Updated
Candidates who have passed I.Sc., 10+2 in Science, I. Tech. in Food/Lab Technology, or equivalent securing at least second division or equivalent, shall be considered eligible to apply for admission to B.Tech. Food.
A student who seeks admission to B.Tech. Food program:
Subject | Full Marks (T+P) |
|---|---|
Basic & Food Microbiology (T+P) | 100 (75+25) |
Physics (T+P) | 100 (75+25) |
Chemistry (T+P) | 100 (75+25) |
Math and Stats (T+P) | 100 (75+25) |
Instrumental Techniques of Analysis (T+P) | 100 (75+25) |
Basic Principles of Engineering (T+P) | 50 (37.5+12.5) |
Total | 550 |
Subject | Full Marks (T+P) |
|---|---|
Food Engineering (T+P) | 100 (75+25) |
Food Chemistry (T+P) | 100 (75+25) |
TFP-I* (T+P) | 100 (75+25) |
Biochemistry & Human Nutrition (T+P) | 100 (37.5+37.5+25) |
Principles of Food Processing (T+P) | 100 (75+25) |
Total | 500 |
TFP-I = Technology of Food Products-I (Cereals, legumes, oilseeds, and protein foods)
Subject | Full Marks (T+P) |
|---|---|
Biochemical Engineering (T+P) | 100 (75+25) |
Industrial Microbiology (T+P) | 100 (75+25) |
TFP-II** (T+P) | 100 (75+25) |
Food Quality Control and Analysis (T+P) | 100 (75+25) |
TFP-III*** (T+P) | 100 (75+25) |
Total | 550 |
TFP-II = Technology of Food Products-II (Fruits and vegetables, chocolate and sugar confectionery, tea, coffee, and spices)
TFP-III = Technology of Food Products-III (Meat, fish, and poultry)
Subject | Full Marks (T+P) |
|---|---|
TFP-IV**** (T+P) | 100 (75+25) |
Storage and Packaging (T+P) | 100 (37.5+37.5+25) |
OR and FPM (T+P) | 100 (75+25) |
Dissertation (T+P) | 50 |
In-plant Training and Class Seminar | 100 (75+25) |
Total | 550 |
Food Quality Control Officer
Food Safety Officer / Inspector
Production Supervisor in food industries
Food Product Development Specialist
Research and Development (R&D) Officer
Food Microbiologist / Laboratory Technician
Packaging and Labeling Expert
Entrepreneur in food processing or bakery sectors
Regulatory Compliance Officer
Nutrition Consultant (with additional qualifications)
Technical Officer in government agencies like DFTQC (Nepal)
Positions in NGOs/INGOs working in food security and nutrition
Academic roles (Lecturer or Lab Assistant) in colleges
The Food Technology program is based on an annual examination structure and is a four-year study with a total of 2000 marks. First-year subjects include fundamental sciences, engineering, and microbiology. The second year includes food science courses as well as other core courses in food processing. The third and fourth years are dedicated to teaching product technology, quality control, and food plant management. Furthermore, dissertation is required.
An academic year is comprised of 150 working days. One theoretical paper worth 100 points will include four lectures every week. A lecture lasts 50 minutes. One 25-mark practical will require 4 hours of practical time every week. Students must attend at least 70% of the class.
During the fourth term, students will be required to deliver a seminar on relevant themes. In addition, they attend 45 days of in-plant training. Seminar and in-plant training are worth a total of fifty points. In their fourth year, students complete a thesis/dissertation (100 points).
