B Tech Food Technology Syllabus & Subjects 2023

BTech Food Technology course syllabus is all about a comprehensive knowledge of Food Science and Technology. Theoretical, Analytical, Computational, and Experimental concepts can be formed by learning the BTech Food Technology course subjects. Apart from sharing subjective concepts, the course encompasses an active learning process. By this method of learning students are made engaged in the project works, industry training, seminars, etc. The course is adequate to create Food Technology career-oriented skills like leadership skills, active listening and communication skills, innovative research skills, etc.

In the Food Technology industry professionals like Scientists, Food Executive, Food Engineer, Food Processing Engineer, etc. are in high demand. They work for adding value to the agro-production of the nation. Besides, they contribute to food safety and management, reduce hunger and malnutrition, etc. The BTech Food Technology course provides industry-required knowledge to students who want to work in all these positions. The BTech Food Technology syllabus serves as an important medium to get prepared for these jobs. 

BTech Food Technology subjects develop multiple abilities in students. They learn to assess, understand and adapt methods to preserve and package the foods as per the needs of the sector. They develop problem-solving skills like implementing regulations to develop food and allied products etc.  Apart from that, they study about the modern tools and techniques used for making value-added products in the sector of Food Technology.

BTech Food Technology syllabus content is prepared by industry experts. They select BTech Food Technology course subjects and projects based on the industry’s needs. To engage the students in real-life work situations, universities/institutes organize internship programs. Some private universities also offer international exposure along with core studies. The syllabus can vary between universities, but the concepts of the BTech Food Technology subjects are the same. The differences can be found in the outline of the syllabus. Whenever the students decide on a course, they should first check the syllabus as it is the only way to get an idea of what the course is about. There are numerous objectives behind the BTech Food Technology course syllabus. A few of them are mentioned here:

·    As a course, BTech Food Technology aims at developing academic excellence in the field

·    One of the important objectives is to make the students aware of the science-based models and technologies used in Food and Science Technology

·    The BTech Food Technology includes scientific information which the students learn to evaluate. Based on that learning they will be able to effectively resolve the issues that arise in the industry.

·    Developing a research-based skill is one of the aims the course targets to meet. With these skills, the students will be able to fetch solutions to the day-to-day problems of the Food Science and Technology fields

BTech Food Technology 1^st Year Syllabus

The following table shows the 1^st year syllabus and subjects of BTech Food Technology:

BTech Food Technology 2^nd Year Syllabus

Mentioned below is the 2^nd year syllabus of BTech Food Technology:

BTech Food Technology 3rd Year Syllabus

In the 3^rd year syllabus of BTech Food Technology, the following topics are taught to the students:

BTech Food Technology 4th Year Syllabus

The 4^th year syllabus of BTech Food Technology is tabled below:

BTech Food Technology subjects are integral parts of its syllabus. Like the syllabus, the BTech Food Technology course subjects’ goal is to train the students to impart detailed education on Food Processing. The core subjects are varied like the development of Food Products, Food Processing, Food Packaging, Food Safety, Quality Management, etc. Initially, the students are provided knowledge of the basic sciences like Physics, Chemistry, Mathematics, Basic Engineering, etc. Gradually, they are introduced to the core subjects of Food Microbiology, Food Engineering, Dairy-Plant Engineering, Fruits and Vegetable Processing, etc. Lab-based practical classes are conducted almost in all semesters though they may vary according to the syllabus pattern of colleges/universities. Usually, in the third year, students are taught optional subjects.

Listed below are the subjects taught through the BTech Food Technology course syllabus:

BTech Food Technology Core Subjects

A few of the core BTech Food Technology subjects are included in the table below. Some institutes offer English and some Foreign language as a part of the BTech Food Technology syllabus. However, the list below will give an idea of the Food Technology related subjects only.

The BTech Food Technology syllabus contains some technology and engineering-based common subjects. The engineering subjects deal with Food Processes, Thermodynamics, Dairy Plants, etc. And the set of technology-related common subjects focuses on Crop Processing, Fats and Oil Processing, Food Fermentation, etc. Having some common subjects in the syllabus helps the students to correlate the subject matter with each other. It enables them to obtain a complete knowledge of the topics. Understanding the underlying concepts of the common subjects becomes easy for them.

BTech Food Technology optional subjects are large in number. It depends on the institute which subjects they will provide as optional papers. While some universities offer Food Technology-based subjects as optional, some others include management-related subjects. The students choose the optional BTech Food Technology course subjects according to their subject interests. Whichever option they choose for their course, it widens their knowledge and improves their core competencies.

The list below shows a few of the BTech Food Technology optional subjects taught at different universities:

·    Convenience and Specialty Foods

·    Cane Sugar Technology

·    Food Plant Layout and Design

·    Extruded Food Products

·    Total Quality Management in Food Industry

·    Optimization Techniques

·    Marketing Management

·    Enzyme Technology

·    Fish Processing Technology

·    Meat & Poultry Processing Technology

·    Beverage Processing

·    Food Product Development

·    Operations Research

·    Biostatistics for Food Process Engineering

·    Management, Accounting, and Cost Control

·    Infestation Control and Storage of Food Grains

The BTech Food Technology Subjects taught in the lab classes enhance the undergraduate Food Technology learning experience. In this learning method, the students are made actively engaged in the hands-on work. By practicing the lab subjects, they gain practical competency, improved concentration, critical analysis skills, etc.

The list includes some common lab subjects that students of BTech Food Technology study during the course:

To get admission to the BTech Food Technology course, the students need to appear in some national-level and state-level entrance exams. Some of the popular entrance exams are AIJEE, WBJEE, AP EAMCET, CUSAT CAT, etc. All these entrance exams are conducted to evaluate the aptitude of the students. They need to obtain minimum scores to get admission. However, a guaranteed good score depends on the preparation for the exam. Therefore, every aspirant must ensure that they are well-versed in the BTech Food Technology Syllabus prescribed for the entrance exams. The BTech Food Technology subjects for entrance exams must be thoroughly studied.

The table below gives a brief of some BTech Food Technology entrance exams along with the links to their prescribed syllabus:

The struggle often faced by students is to find books that provide knowledge on the BTech Food Technology course subjects. Therefore, aspirants of BTech Food Technology must be well aware of the important books related to this subject. The books are usually prepared based on existing and emerging learning requirements of the Food Technology industry. There are subject-specific books often recommended for BTech Food Technology students. 

At the basic stage, Food science written by Norman H. Potter could be a great book for Food Technology learners. Universities and colleges recommend books for a specific course of study. These books may vary according to the BTech Food Technology syllabus. With these books, the students gain in-depth study on the syllabus including topics, know about the processes and technologies used in Food Technology, etc. Some books also give an idea of the present Food Technology industry.

Students can go through the list of BTech Food Technology Books provided below:

The BTech Food Technology course structure is all about implementing an effective format for the course. The objective is to prepare a simple and adaptive course pattern for the BTech Food Technology students. The course structure of BTech Food Technology includes the BTech Food Technology course syllabus and subjects, workshops, seminars etc. 

Physics, Chemistry, Engineering, and Biology are usually covered in the 1^st year BTech Food Technology Syllabus. Later on, students are also introduced to optional subjects and labs. While the core or compulsory papers and optional ones help to gain theoretical understanding, the lab subjects give practical knowledge. Another important feature of this course structure is that it is very straightforward in nature. And the course content is very effectively formulated for the students. The appropriate teaching pedagogy is required to follow the course structure. Teaching methodologies like theoretical and practical teaching provided through well-equipped labs elaborated study materials, project works, etc. are used by colleges and universities.

Mentioned below is the course structure usually followed for the BTech Food Technology course.

BTech Food Technology is a specialized course. An industry-oriented curriculum is followed at every university offering this undergraduate-level Food Technology course. Project work plays an important role in gaining hands-on learning. Food Science for Human Nutrition, Evaluation of Oil Obtained from Seeds, and Economic Assessment of Methods Adopted in Yoghurt Production are some of the BTech Food Technology course subjects assigned for projects. 

Some universities include industrial training in the BTech Food Technology course syllabus. In this case, students are required to take part in the industrial training program in the final semester. Industrial training is considered a major project here. The students work dedicatedly for 12-15 weeks in the relevant sector. Whatever they learn through theoretical training, they use it here to gain practical work experience. By handling this major project, they get an idea of how the food industry is operated and what skills are required here. In the end, they develop the art of planning, organizing, and managing the work atmosphere on their own. The efficacy they develop through the training helps them in securing jobs after the completion of the course.