Master of Technology (MTech) in Food Technology is a 2 Year course by Tribhuvan University, Institute of Science and Technology.
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Candidates having a four-year bachelor’s degree in food technology (B. Tech Food of Tribhuvan University) or a four-year bachelor’s degree in dairy technology, agricultural engineering, or food biotechnology from Tribhuvan University or an institute recognized by this university shall be considered eligible to apply for admission to M. Tech. (Food). The applicant should have a minimum of 50% marks in his/her bachelor's degree.
Applicants must appear for the entrance examination conducted by the office of the Dean, Institute of Science and Technology, and obtain the minimum score set by the admission committee to qualify for admission. Selection of the applicants for admission will be done on a merit basis, which is established based on the marks obtained in the entrance examination and bachelor’s degree.
Total Credit Hours: 19
| S.N. | Subjects | Nature of Course | Credit |
|---|---|---|---|
| 1. | Advanced Food Science (Food Chemistry, Biochemistry, Human Nutrition, Microbiology) | Th + Pr | 3+1 |
| 2. | Food Biotechnology | Th + Pr | 2+1 |
| 3. | Advanced Food Processing | Th + Pr | 2+1 |
| 4. | Numerical Methods | Th + Pr | 2+1 |
| 5. | Research Methodology and Biostatistical Tools | Th + Pr | 2+1 |
| 6. | Food Ethics, Safety and Nutraceuticals | Th | 2 |
Total Credit Hours: 20
| S.N. | Subjects | Nature of Course | Credit |
|---|---|---|---|
| 1. | Technology of Nepalese Indigenous Food | Th + Pr | 2+1 |
| 2. | Food Process Engineering | Th + Pr | 2+1 |
| 3. | Food Plant Automation | Th + Pr | 2+1 |
| 4. | Food Safety Seminar | Th | 1 |
| 5. | Total Quality Management | Th | 2 |
| 6. | Specialization Subject – I | Th + Pr | 3+2* |
*= 1 Credit Seminar
Specialization Subjects (Choose One):
Fruit and Vegetable Technology – I
Meat Technology – I
Dairy Technology – I
Tea and Coffee Technology – I
Technology of Alcoholic and Non-Alcoholic Beverages – I
Snacks Food Technology – I
Spices and Herbal Food Technology – I
Fat and Oil Technology – I
Sugar Technology – I
Total Credit Hours: 21
| S.N. | Subjects | Nature of Course | Credit |
|---|---|---|---|
| 1. | Food Packaging | Th + Pr | 3+1 |
| 2. | Food Product Development | Th + Pr | 3+1 |
| 3. | Applied Statistics | Th | 2 |
| 4. | Industrial Management | Th | 2 |
| 5. | Project Work | Pr | 2 |
| 6. | Specialization Subject – II | Th + Pr | 3+2* |
*= 1 Credit Seminar
Specialization Subjects (Choose One):
Fruit and Vegetable Technology – II
Meat Technology – II
Dairy Technology – II
Tea and Coffee Technology – II
Technology of Alcoholic and Non-Alcoholic Beverages – II
Snacks Food Technology – II
Spices and Herbal Food Technology – II
Fat and Oil Technology – II
Sugar Technology – II
Total Credit Hours: 10
| S.N. | Subjects | Credit |
|---|---|---|
| 1. | Dissertation | 10 |
Gain advanced knowledge of food chemistry, microbiology, and processing.
Develop skills in food product development and innovation.
Learn techniques for quality control and food safety management.
Understand food packaging, storage, and preservation technologies.
Apply engineering principles to food manufacturing and automation.
Conduct research and analysis in food science and technology.
Learn regulatory standards and policies related to the food industry.
Enhance skills in handling food biotechnology and nutraceuticals.
Gain exposure to industrial practices through internships or projects.
Prepare for careers in R&D, quality assurance, and food industry management.
Food Technology courses provide knowledge and skill to process agricultural raw materials in value added finished products, reduce postharvest loss of primary agricultural products and prepare safe, nutritious and health friendly food products. Shelf life and quality improvement of food are other objectives of Food Technology education. The importance of this education lies in its potential to generate manpower needed in the sector of food manufacturing, food industry management, postharvest loss reduction, quality control functions of government, and education sector itself.
M. Tech. (Food) is a postgraduate course of Tribhuvan University. This course is run by Central Department of Food Technology under Institute of Science and Technology.
Complying with the university policy and program Food Technology Subject Committee has this year redesigned the curriculum of M. Tech. (Food) of annual system in semester system. In redesigning the curriculum, the Subject Committee has split old course to adjust credit hour, modified the syllabus of the existing courses to incorporate recent development in the respective fields and introduced few new courses of new and important emergence.
