B. Tech Food Science and Technology
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.
1. Acquaint the student with the basic scientific understanding of foods and food processing as determined through biochemistry, chemistry, microbiology, physics, and other sciences.
2. Provide an insight into the process of translating scientific discovery into innovative food processing technologies.
3. 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.
4. Demonstrate process, equipment and packages for food industry.
5. Train manpower in Food Science, Food technology, Nutrition, Engineering, Marketing, Business Management and Product Development to meet demand of rapidly increasing food based industries.
Eligibility for appearing at AIET – 2016
• 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. English as a subject is compulsory.
• Candidates with Mathematics will be considered eligible for B. Tech Biotechnology / Bioinformatics/ Biomedical Engineering / Food Science and Technology and M. Tech Integrated programs.
• Candidates with Biology will be considered eligible for B. Tech Biotechnology / Bioinformatics/ Food Science and Technology and M. Tech Integrated programs.
• The Scheduled caste, Scheduled tribe and OBC students shall have relaxation of 10% in the aggregate marks required for eligibility.
July 2017 – June 2018
1. S.S.C / Equivalent Examination mark statement & Certificate.
2. H.S.C. / Equivalent Examination mark statement & Certificate.
3. AIET B. Tech 2016 mark statement.
4. Bonafide and character certificate from the Head of Institution last attended
5. Leaving and / or Transfer Certificate from the Institute last attended.
6. Nationality Certificate
7. Domicile Certificate, If available
8. Residence Proof
9. Backward Class / Caste Certificate duly verified by the Competent Authority
10. Passport in case of Foreign Nationals / Wards of Persons of Indian Origin /Wards of Non Resident Indians
11. Physical Fitness certificate from a registered Medical Practitioner.
12.Income / Salary certificate of parents
Semester – I
- Basic Mathematics
- Introductory Chemistry
- Introductory Physics
- Applied Mechanical Engineering Principles
- Basic Biochemistry
- Communication and Presentation Skills
Semester – II
- Physical Chemistry – I
- Physical Chemistry – II
- Basic Electrical Engineering
- Engineering Drawing
- Basic Microbiology
Semester – III
- Food Chemistry
- Food Microbiology
- Principle of Food Preservation
- Introduction to Food Processing
- Principle of Food Science and Engineering
- Human Nutrition
Semester – IV
- Food Biotechnology
- Food Additives and Ingredients
- Fruit and Vegetable Processing Technology
- Dairy Technology
- Crop Improvement & Plant Tissue Culture
- Bioinformatics and Software, Hardware Application
Semester – V
- Meat, Fish, 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 Operations
- Biochemical Engineering
- Human Values and Professional Ethics
- Nutraceuticals and Functional Foods
- Post-Harvest Technology
- Research Methodology and Scientific Writing
Semester – VII
- Process Design and P&ID
- Waste Management in Food Processing
- Food Process Unit Operation, Engineering and Design
- Food Safety, Quality and Regulations
- Good Manufacturing Practices
- Food Business Management & Marketing
Semester – VIII
- Project Work and Internship
II, III, IV Year