B.Tech Food Science and Technology syllabus is designed to train the students in technologies involved in the food industries. At the end of the 4 - year course, the students are ready to pursue a career in food science and technology.

Semester Wise B.Tech Food Science and Technology Syllabus

B.Tech Food Science and Technology syllabus helps the students in becoming efficient in the food sector. Semester wise B.Tech Food Science and Technology subjects list is listed below:

B.Tech Food Science and Technology First Year Syllabus
SEMESTER I SEMESTER II 
Principles of Food Processing Cereal Processing
Mathematics Food Packaging Technology
Biochemistry Heat and Mass Transfer
Engineering Drawing and Graphics Statistical Analysis
Environmental Science Information and Communication Technology
Computer Programming Food Microbiology
Fluid Mechanics General Microbiology
B.Tech Food Science and Technology Second Year Syllabus
SEMESTER III SEMESTER IV
Human Nutrition Wheat Milling and Baking Technology
Oilseeds and Legumes Technology Fruits and Vegetables Processing
Meat, Poultry and Fish Technology Unit Operations
Processing Technologies of Beverages ICT Application in Food Industry
Energy Generation and Conservation Food Additives and Preservatives
Industrial Microbiology Food Safety
Food Chemistry Processing of Spices and Plantation Crops
Chemistry of Food Lab Biochemistry Lab
Food Microbiology Lab Numerical Methods Lab
B.Tech Food Science and Technology Third Year Syllabus
SEMESTER V SEMESTER VI 
Confectionery and Snacks Technology Food Quality and Sensory Evaluation
Food Extrusion Technology Food Processing Equipment Design
Biochemical Engineering Instrumentation and Process Control
Food Refrigeration and Cold Storage Enzymes in Food Industry
Instrumental Techniques Quality Assurance and Certification
Food Laws and Regulation Project Preparation and Management
Instrumental Techniques in Food Analysis Food Plant Sanitation
Food Processing Lab Microbial Lab
B.Tech Food Science and Technology Fourth Year Syllabus
SEMESTER VII SEMESTER VIII
Business Plan Development Career Planning Development
Food Packing Technology Marketing Management
Food Biotechnology International Trade
Food Engineering Food Production Trends and Programs
Technology of Milk Products Processing Food Storage and Transport Engineering
Seminar Research Project
Instrumentation and Control Lab Product Development and Quality Assurance Lab

B.Tech Food Science and Technology Subjects

B.Tech Food Science and Technology syllabus can be divided as core and elective subjects. Students can choose elective subjects in B.Tech Food Science and Technology based on their personal interests, career scopes or future education goals. 

B.Tech Food Science and Technology Core Subjects:

  • Food Safety
  • Post Harvest and Storage Engineering
  • Processing Technology
  • Food Packaging
  • Principles of Food Processing
  • Food Packaging Technology
  • Process Instrumentation and Control
  • Bakery, Confectionary and Extruded Foods
  • Food Process Engineering

 B.Tech Food Science and Technology Lab Subjects:

  • Unit Operation of Chemical Engineering
  • Food Processing Lab
  • Food Analysis and Quality Control Lab
  • Microbial Technology Lab
  • Data Structure and Algorithm Lab
  • Food Engineering Lab
  • Instrumentation and Control Lab
  • Product Development and Quality Assurance Lab

B.Tech Food Science and Technology Elective Subjects:

  • Entrepreneurship Development
  • Food Laws
  • Industrial Microbiology
  • Food Plant Sanitation
  • Food Plant Design and Layout
  • Enzyme Technology
  • Modeling and Simulation of Food Processes

B.Tech Food Science and Technology Course Structure

The B.Tech Food Science and Technology subjects are divided into eight semesters. The topics include the various technologies and science involved in food science, for example, food processing, food quality, and nutritional value.

From the third year of the course, the students may select elective subjects to choose from depending on their interests. Industrial training makes sure that students understand the topics more effectively. The aspirants submit research-based practical projects at the end of the IVth year. 

B.Tech Food Science and Technology Teaching Methodology and Techniques

The B.Tech Food Science and Technology course uses a project-based learning methodology that enables the teacher and the students to create collaborative learning. Experiential learning is employed for an adequate understanding of the concepts. Talks with industry experts and internships will provide students with industrial exposure. Some of the teaching methodologies and techniques used are as follows:

  • Lecture
  • Group Projects
  • Research Projects
  • Workshops
  • Internships
  • Case Study
  • Experiential Learning
  • Industrial Training 

B.Tech Food Science and Technology Projects

B.Tech Food Science and Technology involves various concepts that students can employ in a project, improving the aspirants' understanding. Projects play a crucial role in imparting knowledge of robust food research, marketing, and production techniques.

Popular B.Tech Food Science and Technology projects are:

  • Market Survey for Acceptance Towards Sterilized Flavoured Milk
  • Vacuum and Freeze Drying of Spices Mix
  • Production of Biodiesel from Barley Waste
  • Extraction of Glucose from Rice
  • Process Development for Oil Extraction from Mango Seed Kernel

B.Tech Food Science and Technology Reference Book

Reference books provide years of knowledge and research in a condensed form. Some of the reference books an aspirant of B.tech Food Science and Technology will come across during the course are listed below:

B.Tech Food Science and Technology Books
Books Authors
Preservation of Fruits and Vegetables Giridhari Lal, G S Siddappa, G L Tandon
Postharvest Technology of Fruits and Vegetables Verma L R and Joshi V K
Fundamentals of Packaging F A Paine
Technology of Extrusion Cooking N D Frame

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