Course Overview:
B.Sc. in Food Technology is a 3-year undergraduate program that focuses on the science behind food production, preservation, packaging, and distribution. This program equips students with the technical skills and knowledge required to ensure the quality and safety of food products, including the application of food science principles in real-world scenarios.
Duration:
3 years (6 semesters)
Syllabus - Semester-Wise Breakdown
Year 1 (Semester 1 & 2):
Introduction to Food Technology: Overview of the food industry, food safety standards, and regulations.
Principles of Food Science: Food chemistry, food microbiology, and the physical properties of food.
Food Processing and Preservation: Methods of food preservation like refrigeration, canning, drying, and fermentation.
Biochemistry: Study of chemical processes within living organisms, especially in relation to food and nutrition.
Mathematics and Statistics: Essential statistical methods and mathematical concepts for food technology applications.
Environmental Science: Understanding the impact of food production and processing on the environment.
Year 2 (Semester 3 & 4):
Food Microbiology: Microorganisms in food, food spoilage, foodborne diseases, and food safety practices.
Dairy Technology: Processing and preservation of milk and milk-based products, quality control.
Cereal, Pulse, and Oilseed Technology: Processing technologies for cereals, pulses, and oilseeds.
Food Packaging Technology: Principles and materials used in packaging, innovations in food packaging.
Food Additives and Preservatives: Use of chemical and biological additives in food processing, their health impacts.
Quality Assurance in Food: Understanding of quality standards, testing methods, and food quality management systems.
Year 3 (Semester 5 & 6):
Food Engineering: Application of engineering principles in food processing and preservation.
Meat, Fish, and Poultry Processing: Techniques and technologies in processing and preservation of animal-based products.
Fruits and Vegetable Processing: Techniques for preserving freshness, quality, and nutritional content of plant-based foods.
Food Safety and Hygiene: Study of hygiene practices, HACCP, and safety protocols in food production.
Food Biotechnology: Genetic modification of crops, fermentation, and food waste management.
Internship and Research Project: Hands-on experience in food industries and a research project focused on food science and technology innovations.
Average Fees:
INR 50,000 - 2,00,000 per year (varies based on institution)
Exams to Attend:
ICAR AIEEA (Indian Council of Agricultural Research All India Entrance Examination)
JEE Mains (for certain food technology programs)
BITSAT (for admission to BITS Pilani)
State-level entrance exams such as KEAM (Kerala), WBJEE (West Bengal), KCET (Karnataka)
EAMCET (Andhra Pradesh and Telangana)
LPUNEST (Lovely Professional University National Entrance and Scholarship Test)
Top 10 Food Technology Institutes in India:
National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana
Central Food Technological Research Institute (CFTRI), Mysore
Indian Institute of Technology (IIT), Kharagpur
National Institute of Technology (NIT), Rourkela
Amity University, Noida
Annamalai University, Tamil Nadu
Lovely Professional University (LPU), Punjab
Guru Nanak Dev University, Punjab
SRM Institute of Science and Technology, Tamil Nadu
Jadavpur University, Kolkata
Top 10 Food Technology Institutes in Kerala:
Kerala Agricultural University (KAU), Thrissur
St. Teresa's College, Ernakulam
Amrita Vishwa Vidyapeetham, Kollam
Mahatma Gandhi University, Kottayam
Mar Athanasius College, Kothamangalam
CMS College, Kottayam
Sree Sankara College, Kalady
St. Albert’s College, Kochi
St. Joseph’s College, Irinjalakuda
MES College, Erumely