B. Tech Food Science and Technology

Biotech Cover Photo
Overview Of The Program

Introduction:
Food – One of the basic necessities for survival. Providing food security to the teeming millions is a day–to–day challenge that developing countries are facing today. The study and application of food science and technology principles would enable us to combat such difficult situations. In an era of increasing population, decreasing energy sources and increasing poverty, it is but imperative that appropriate technology, with an aim towards providing food security be developed. Applications in the realm of food production, processing and preservation could help transform the economic and cultural structure of developing nations across the globe.

Objective:
1. Food Science and Technology is the key to the conversion of raw agricultural materials into a wide variety of properly processed and preserved foods, thus contributing to the well-being, economy, standard of living, and progress of humanity.
2. To provide an insight into the process of translating scientific discovery into innovative food processing technologies.
3. Demonstrate process, equipment and packages for food industry.

Eligibility

A) The Candidate must be either 17 years of age or attain the age at the time of admission. Candidate must have passed HSC (10+2) or equivalent examination from a recognized Board, securing minimum 50% marks in the aggregate of all subjects. Physics, Chemistry and English are compulsory and the student should have cleared either Mathematics / Biology in standard XII examinations leading to an aggregate of 50% as mentioned above.
• The Scheduled Caste, Scheduled Tribe and OBC students shall have relaxation of 10% in the aggregate marks required for eligibility.

B) Score of recognized national / state level entrance examinations are required failing which candidates will have to appear for an entrance test of the School of Biotechnology and Bioinformatics, D Y Patil Deemed To Be University, Navi Mumbai.

Duration Of Course

4 YEARS

Calendar Year

July 2018 to April 2022

List Of Documents

1. S.S.C / Equivalent Examination mark statement & Certificate.
2. H.S.C. / Equivalent Examination mark statement & Certificate.
3. Bonafide and character certificate from the Head of Institution last attended
4. Leaving and / or Transfer Certificate from the Institute last attended.
5. Aadhar Card
6. Income / Salary Certificate of Parent
7. Residence Proof
8. Backward Class / Caste Certificate duly verified by the Competent Authority
9. Physical Fitness certificate from a registered Medical Practitioner.

Subject Covered

Semester – I
• Basic Mathematics
• Introductory Chemistry
• Introductory Physics
• Applied Mechanical Engineering Principles
• Basic Biochemistry
• Professional English and Communication

Semester – II
• Physical Chemistry I
• Physical Chemistry II
• Basic Electrical Engineering
• Engineering Drawing
• Basic Microbiology
• Biostatistics

Semester – III
• Food Chemistry
• Food Microbiology
• Principles of Food Preservation
• Introduction to Food Processing
• Principles of Food Science and Engineering
• Human Nutrition

Semester – IV
• Introduction to Biotechnology
• Food Additives and Ingredients
• Fruit and Vegetable Processing Technology
• Dairy Technology
• Crop Improvement and Plant Tissue Culture
• Bioinformatics and Software Hardware Application

Semester – V
• Meat, Fish and Poultry Processing Technology
• Technology for Cereals, Legumes and Oilseeds
• Food Packaging
• Sugar and Confectionary Technology
• Principles of Food Analysis
• Fermentation Technology

Semester – VI
• Biochemical Engineering Operation
• Biochemical Engineering
• Human Values and Professional Ethics
• Nutraceuticals and Functional Foods
• Post Harvest Technology
• Research Methodology and Scientific Writing

Semester – VII
• Process Design, Piping and Instrumentation Diagrams
• Waste Management in Food Processing
• Food Process Unit Operation, Engineering and Design
• Food Safety, Quality and Regulations
• Good Manufacturing Practice
• Food Business Management and Marketing

Yearly Syllabus

Semester – I
• Basic Mathematics
• Introductory Chemistry
• Introductory Physics
• Applied Mechanical Engineering Principles
• Basic Biochemistry
• Professional English and Communication

Semester – II
• Physical Chemistry I
• Physical Chemistry II
• Basic Electrical Engineering
• Engineering Drawing
• Basic Microbiology
• Biostatistics

Semester – III
• Food Chemistry
• Food Microbiology
• Principles of Food Preservation
• Introduction to Food Processing
• Principles of Food Science and Engineering
• Human Nutrition

Semester – IV
• Introduction to Biotechnology
• Food Additives and Ingredients
• Fruit and Vegetable Processing Technology
• Dairy Technology
• Crop Improvement and Plant Tissue Culture
• Bioinformatics and Software Hardware Application

Semester – V
• Meat, Fish and Poultry Processing Technology
• Technology for Cereals, Legumes and Oilseeds
• Food Packaging
• Sugar and Confectionary Technology
• Principles of Food Analysis
• Fermentation Technology

Semester – VI
• Biochemical Engineering Operation
• Biochemical Engineering
• Human Values and Professional Ethics
• Nutraceuticals and Functional Foods
• Post Harvest Technology
• Research Methodology and Scientific Writing

Semester – VII
• Process Design, Piping and Instrumentation Diagrams
• Waste Management in Food Processing
• Food Process Unit Operation, Engineering and Design
• Food Safety, Quality and Regulations
• Good Manufacturing Practice
• Food Business Management and Marketing

Grading System

65% Theory
35% Practicals

Fees PER YEAR

I Year
Rs. 2,10,000/-

II, III, IV Year
Rs. 2,00,000/-

TOTAL FEES

Rs. 8,10,000/-