Bachelor of Technology (B.Tech) in Food Technology is a four year course by Purbanchal University.
Duration
Discipline
Level
Affiliation
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The candidate must have passed:
School Leaving Certificate Examination (Grade XII with Physics, Chemistry, English, and either Biology, Mathematics, or Computer Science) with a minimum GPA of 2.00 or 45% marks from any recognized university or board.
OR
+2 Science or I.Sc. or PCL with Physics, Chemistry, English, and either Biology, Mathematics, or Computer Science, with at least GPA 2.00 or 45% marks from any recognized university or board.
OR
Diploma in Engineering, Food & Dairy Technology, Animal Science, Plant Science, Pharmacy, General Medicine, or Lab Technology with Physics, Chemistry, English, and either Biology, Mathematics, or Computer Science, and having at least GPA 2.00 or 45% marks from any recognized university or board.
OR
A Level with Physics, Chemistry, English, and either Biology, Mathematics, or Computer Science with a GPA of 2.00 or 45% marks from any recognized university or board.
Applied Physics
Applied Chemistry
Applied Mathematics and Statistics
Applied Microbiology
Basic Engineering for Food and Dairy
Agro-Business Management
Food Chemistry
Food Extension Education
Computer Application in Food & Dairy Industries
Instrumental Methods of Food Analysis
Food Process Engineering I
Biochemistry & Human Nutrition
Advanced Microbiology
Biochemical Engineering
Modern Biotechnology and Genetic Engineering
Post Harvest Technology
IT Based Management in Food/Dairy Industries
Quality Control and Assurance
Food Process Laboratory System Development
Food Process Engineering II
Nutrition and Dietetics
Packaging Technology
Industrial Microbiology
Human Resource and Entrepreneurship Development
Advanced Food Process Engineering
Technology of Food Products I: Fruits and Vegetables
Technology of Food Products II: Cereal, Legumes and Oil Seeds
Technology of Food Products III: Fats and Oils
Market Research and Consumer Behavior
Technology of Food Products IV: Snack Foods
Technology of Food Products V: Alcoholic and Non-Alcoholic Beverages
Technology of Food Products VI: Spices, Tea and Coffee
Technology of Food Products VII: Meat, Fish and Poultry
Technology of Food Products VIII: Chocolate and Confectionery
Environmental Management
Marketing and Exporting of Food Commodities
Technology of Food Products IX: Indigenous Foods of Nepal
Quality Management System and Application
Food and Beverage Services
Research and Development in Food Technology
Research Topic Selection
In-Plant Training (P 2)
Thesis (P 4)
Credit Hours:
SUB TOTAL (THEORY + PRACTICAL): 88 + 47
GRAND TOTAL: 135
Dairy Chemistry I
Dairy Microbiology I
Dairy Engineering I: Mechanical and Electrical
Technology of Dairy Products I: Market Milk
Technology of Dairy Products II: Indigenous Milk Products
Dairy Chemistry II
Dairy Microbiology II
Dairy Engineering II: Refrigeration and Air Conditioning
Technology of Dairy Products III: Ice-Cream and Frozen Milk Products
Technology of Dairy Products IV: Fermented Milk Products
Dairy Extension and Marketing
Dairy Business Management
Dairy Engineering III: Design of Dairy Equipment
Technology of Dairy Products V: Dried and Condensed Milk Products
Dairy Plant Operation and Instrumentation
Quality Control in Dairy
Research Topic Selection
In-Plant Training (P 2)
Thesis (P 4)
Credit Hours:
SUB TOTAL (THEORY + PRACTICAL): 88 + 47
GRAND TOTAL: 135
Understand the science of food composition and nutrition.
Apply food processing and preservation techniques.
Use quality control and food safety standards (HACCP, FSSAI).
Operate food machinery and production systems.
Analyze food products chemically and microbiologically.
Develop new food products and packaging methods.
Study the impact of processing on food quality and shelf life.
Ensure hygiene and sanitation in food industries.
Communicate technical data effectively.
Prepare for roles in food industries, R&D, and regulatory bodies.
Bachelor of Technology (B.Tech) in Food Technology is a four year course by Purbanchal University.
