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B-TECH in Food Science Technology at Guru Nanak Dev University
Amritsar, Punjab
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About the Specialization
What is Food Science & Technology at Guru Nanak Dev University Amritsar?
This Food Science & Technology program at Guru Nanak Dev University focuses on applying scientific and engineering principles to food processing, preservation, packaging, and quality control. It addresses the growing need for skilled professionals in India''''s rapidly expanding food industry, crucial for national food security and economic growth. The curriculum emphasizes a blend of theoretical knowledge and practical skills essential for modern food production, ensuring graduates are industry-ready.
Who Should Apply?
This program is ideal for 10+2 science graduates with a strong interest in food, nutrition, and industrial processes, seeking entry into the dynamic food manufacturing sector. It also benefits young entrepreneurs aiming to launch food-related ventures, and those passionate about ensuring food safety and quality for the Indian consumer market. A prerequisite academic background including Physics, Chemistry, and Mathematics or Biology is generally required.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food processing units, quality assurance labs, research and development departments, and food regulatory bodies across India. Entry-level salaries typically range from INR 3-6 lakhs annually, with significant growth potential up to INR 15-25 lakhs for experienced professionals in managerial or specialized roles. Opportunities exist in companies like ITC, Nestle, Amul, Britannia, and governmental organizations such as FSSAI.
Student Success Practices
Foundation Stage
Develop Strong Engineering Fundamentals- (Semester 1-2)
Focus on thoroughly understanding core engineering subjects like Mathematics, Physics, Chemistry, and Basic Electrical Engineering. These subjects form the bedrock for advanced food technology concepts. Attend all lectures, practice problem-solving regularly, and utilize online resources for clarity.
Tools & Resources
NPTEL courses, Khan Academy, Engineering textbooks, University tutoring services
Career Connection
A solid foundation ensures better comprehension of food process engineering, equipment design, and chemical reactions in food, crucial for R&D and manufacturing roles.
Cultivate Effective Communication and Lab Skills- (Semester 1-2)
Actively participate in Communication Skills classes and labs. Focus on improving written and oral communication, presentation abilities, and report writing. Simultaneously, meticulously follow lab protocols in Chemistry, Physics, and Electrical Engineering labs to develop precision and safety awareness.
Tools & Resources
Communication Skills textbooks, English language proficiency apps, Lab manuals, Observation of senior students
Career Connection
Strong communication is vital for teamwork, presenting research, and interacting with clients. Robust lab skills are fundamental for future food analysis and quality control positions.
Engage in Early Exploration of Food Science- (Semester 1-2)
While core engineering forms the basis, start exploring the broader field of food science through documentaries, popular science articles, and simple kitchen experiments. This builds early interest and helps contextualize engineering principles within food applications.
Tools & Resources
Food science blogs, Scientific journals (e.g., Food Chemistry), YouTube channels on food processing, Local food industry visits
Career Connection
Early exposure clarifies career interests, helps in choosing electives later, and demonstrates genuine passion during internships and job interviews in the food industry.
Intermediate Stage
Master Core Food Technology Principles and Lab Techniques- (Semester 3-5)
Deep dive into subjects like Fluid Flow, Heat and Mass Transfer, Food Chemistry, Microbiology, and Biochemistry. Actively participate in all associated labs, understanding equipment operation, data collection, and analysis. Aim to connect theoretical concepts with their practical applications in food processing.
Tools & Resources
Lab equipment manuals, Dedicated food technology textbooks, Research papers, University library resources
Career Connection
These core subjects are the backbone of food industry roles. Mastery leads to proficiency in process optimization, product development, quality control, and troubleshooting in food manufacturing plants.
Seek Industry Exposure through Mini-Projects and Internships- (Semester 3-5)
Proactively search for short-term internships or volunteer opportunities in local food processing units, bakeries, or dairy farms during semester breaks. Work on mini-projects related to food products or processes, even small ones. Network with faculty and industry professionals.
Tools & Resources
University career services, LinkedIn, Industry contacts, Faculty guidance for project ideas
Career Connection
Real-world experience is invaluable for understanding industry operations, building a professional network, and enhancing resumes for future placements. It also helps in deciding on specialization areas.
Develop Problem-Solving Skills with Design Challenges- (Semester 3-5)
Engage in design-oriented problems and case studies related to food processing. For example, design a basic flow diagram for a juice processing plant or optimize a drying process. Participate in hackathons or technical competitions focused on food technology.
Tools & Resources
Engineering design software (e.g., AutoCAD), Industry case studies, Online forums, Peer collaboration platforms
Career Connection
These skills are critical for roles in R&D, process engineering, and product development, where innovative solutions to food industry challenges are constantly required.
Advanced Stage
Specialize and Execute a Capstone Project- (Semester 6-8)
Choose professional electives aligning with specific career interests (e.g., Dairy, Bakery, Novel Technologies). Dedicate significant effort to the final year project (Project-I & Project-II), aiming for innovative solutions, detailed analysis, and a well-documented report. Seek mentorship from faculty and industry experts.
Tools & Resources
Advanced lab equipment, Statistical analysis software, Scientific literature databases (e.g., Scopus), Project management tools
Career Connection
A strong project and specialized knowledge enhance employability, providing a competitive edge for specific roles in R&D, product innovation, or higher studies.
Gain Comprehensive Industrial Training & Network Professionally- (Semester 7 (Industrial Training) and ongoing)
Leverage the mandatory industrial training to gain in-depth experience in a reputable food company. Actively learn about plant operations, quality control, and management practices. Attend industry seminars, workshops, and job fairs to expand your professional network and understand industry trends.
Tools & Resources
LinkedIn for networking, Industry event calendars, Alumni network, Professional associations like AFSTI
Career Connection
Industrial training often leads to pre-placement offers or valuable referrals. Networking is crucial for job searches, mentorship, and long-term career growth in the Indian food sector.
Focus on Placement Preparation and Soft Skills Refinement- (Semester 7-8)
Systematically prepare for placements by practicing aptitude tests, technical interviews, and group discussions. Refine soft skills such as leadership, critical thinking, and presentation abilities. Work on building a professional resume and portfolio showcasing projects and achievements.
Tools & Resources
University placement cell resources, Online aptitude test platforms, Mock interview sessions, Public speaking clubs
Career Connection
Effective placement preparation maximizes chances of securing desirable jobs in top food companies and startups, leading to a successful transition from academia to industry.
Program Structure and Curriculum
Eligibility:
- 10+2 with Physics, Chemistry, and Mathematics/Biology/Biotechnology/Technical Vocational subject, with minimum 45% marks (40% for SC/ST category) from a recognized board.
Duration: 8 semesters / 4 years
Credits: 179 Credits
Assessment: Internal: 40% (for theory), 60% (for practicals), External: 60% (for theory), 40% (for practicals)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| ECL-101 (HS-101) | Communication Skills-I | Humanities and Social Sciences | 3 | Introduction to Communication, Listening Skills, Speaking Skills, Reading Skills, Writing Skills |
| ECL-103 (PC-101) | Communication Skills-I Lab | Practical/Lab | 1 | Conversational Practice, Presentation Skills, Group Discussion, Interview Techniques, Role Plays |
| BTFD-101 (BS-101) | Engineering Chemistry | Basic Science | 4 | Water Treatment, Corrosion, Fuels and Lubricants, Polymers, Electrochemistry |
| BTFD-103 (BS-103) | Engineering Chemistry Lab | Practical/Lab | 1 | Volumetric Analysis, Water Hardness, Viscosity Determination, Acid-Base Titrations, Spectrophotometry |
| BTFD-105 (BS-105) | Engineering Mathematics-I | Basic Science | 4 | Matrices, Differential Calculus, Integral Calculus, Ordinary Differential Equations, Partial Derivatives |
| BTFD-107 (ES-101) | Engineering Graphics & Design | Engineering Science | 3 | Orthographic Projections, Isometric Projections, Engineering Curves, Sections of Solids, Auto-CAD Introduction |
| BTFD-109 (ES-103) | Basic Electrical Engineering | Engineering Science | 4 | DC Circuits, AC Circuits, Transformers, DC Machines, AC Machines |
| BTFD-111 (ES-105) | Basic Electrical Engineering Lab | Practical/Lab | 1 | Ohm''''s Law Verification, Network Theorems, AC Circuit Analysis, Transformer Testing, Motor Characteristics |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| ECL-102 (HS-102) | Environmental Studies | Humanities and Social Sciences | 3 | Natural Resources, Ecosystems, Biodiversity, Environmental Pollution, Social Issues and Environment |
| BTFD-102 (BS-102) | Engineering Physics | Basic Science | 4 | Wave Optics, Lasers and Fiber Optics, Quantum Mechanics, Solid State Physics, Semiconductor Devices |
| BTFD-104 (BS-104) | Engineering Physics Lab | Practical/Lab | 1 | Diffraction Grating, Newton''''s Rings, Laser Wavelength, Optical Fiber Losses, Band Gap Measurement |
| BTFD-106 (BS-106) | Engineering Mathematics-II | Basic Science | 4 | Vector Calculus, Laplace Transforms, Fourier Series, Complex Numbers, Probability and Statistics |
| BTFD-108 (ES-102) | Programming for Problem Solving | Engineering Science | 3 | C Programming Basics, Control Statements, Functions, Arrays and Pointers, Structures and Unions |
| BTFD-110 (ES-104) | Programming for Problem Solving Lab | Practical/Lab | 2 | C Language Programs, Data Structure Implementation, Algorithm Design, Debugging Techniques, File Operations |
| BTFD-112 (ES-106) | Manufacturing Practices | Engineering Science | 3 | Foundry Shop, Welding Shop, Machining Shop, Fitting Shop, Carpentry Shop |
| BTFD-114 (MC-101) | NSS/NCC/Sports/Yoga | Mandatory Non-Credit | 0 | Community Service, Physical Fitness, Discipline, Teamwork, Well-being |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-201 (BS-201) | Applied Mathematics-III | Basic Science | 4 | Linear Algebra, Vector Spaces, Numerical Methods, Transform Techniques, Statistical Methods |
| BTFD-203 (PC-201) | Fluid Flow and Heat Transfer | Professional Core | 4 | Fluid Properties, Fluid Dynamics, Energy Equation, Heat Conduction, Convection and Radiation |
| BTFD-205 (PC-203) | Fluid Flow and Heat Transfer Lab | Practical/Lab | 1 | Fluid Friction Measurement, Flow Measurement Devices, Heat Exchanger Performance, Thermal Conductivity, Pump Characteristics |
| BTFD-207 (PC-205) | Food Chemistry-I | Professional Core | 4 | Water in Food, Carbohydrates, Proteins, Lipids, Vitamins and Minerals, Enzymes in Food |
| BTFD-209 (PC-207) | Food Chemistry-I Lab | Practical/Lab | 1 | Proximate Analysis, Carbohydrate Estimation, Protein Estimation, Lipid Extraction, pH and Titratable Acidity |
| BTFD-211 (PC-209) | Microbiology | Professional Core | 3 | Microbial Classification, Growth and Metabolism, Sterilization and Disinfection, Foodborne Microorganisms, Culture Techniques |
| BTFD-213 (PC-211) | Microbiology Lab | Practical/Lab | 1 | Staining Techniques, Pure Culture Isolation, Microbial Counting, Fermentation Studies, Media Preparation |
| BTFD-215 (HS-201) | Engineering Economics | Humanities and Social Sciences | 3 | Demand and Supply, Market Structures, Cost Analysis, Project Evaluation, Depreciation |
| BTFD-217 (MC-201) | Constitution of India | Mandatory Non-Credit | 0 | Preamble and Basic Features, Fundamental Rights, Directive Principles, Union and State Governments, Judiciary |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-202 (PC-202) | Mass Transfer | Professional Core | 4 | Diffusion and Fick''''s Law, Distillation Operations, Absorption and Stripping, Liquid-Liquid Extraction, Drying and Humidification |
| BTFD-204 (PC-204) | Mass Transfer Lab | Practical/Lab | 1 | Drying Curve Determination, Distillation Column Performance, Absorption Tower Efficiency, Membrane Separation, Moisture Content Measurement |
| BTFD-206 (PC-206) | Food Chemistry-II | Professional Core | 4 | Food Additives, Food Pigments, Flavor Compounds, Food Toxins, Non-Enzymatic Browning |
| BTFD-208 (PC-208) | Food Chemistry-II Lab | Practical/Lab | 1 | Food Adulteration Detection, Pigment Extraction, Flavor Analysis, Antioxidant Activity, Fat Rancidity Tests |
| BTFD-210 (PC-210) | Biochemistry | Professional Core | 4 | Biomolecules Structure, Metabolic Pathways, Enzyme Kinetics, Nucleic Acids, Protein Synthesis, Bioenergetics |
| BTFD-212 (PC-212) | Biochemistry Lab | Practical/Lab | 1 | Enzyme Assay, pH Buffers, Qualitative Tests for Biomolecules, Chromatography Techniques, Electrophoresis |
| BTFD-214 (PC-214) | Food Process Engineering-I | Professional Core | 4 | Material Balance, Energy Balance, Size Reduction, Mixing and Agitation, Filtration and Centrifugation |
| BTFD-216 (PC-216) | Food Process Engineering-I Lab | Practical/Lab | 1 | Material Balance Calculations, Energy Balance Calculations, Size Reduction Equipment Operation, Mixer Performance, Filtration Rate Studies |
| BTFD-218 (MC-202) | Essence of Indian Traditional Knowledge | Mandatory Non-Credit | 0 | Indian Knowledge Systems, Traditional Medicine, Yoga and Ayurveda, Sustainable Practices, Classical Arts |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-301 (PC-301) | Post Harvest Technology of Cereals & Legumes | Professional Core | 4 | Cereal and Legume Structure, Processing Techniques, Storage Methods, Milling Operations, By-products Utilization, Quality Control |
| BTFD-303 (PC-303) | Post Harvest Technology of Cereals & Legumes Lab | Practical/Lab | 1 | Grain Quality Testing, Milling Operations, Rheology of Flours, Bread Making, Pasta Production |
| BTFD-305 (PC-305) | Food Packaging | Professional Core | 4 | Packaging Materials, Packaging Functions, Shelf Life Extension, Modified Atmosphere Packaging, Aseptic Packaging |
| BTFD-307 (PC-307) | Food Packaging Lab | Practical/Lab | 1 | Package Permeability, Seal Strength Testing, Packaging Material Testing, Shelf Life Studies, Migration Testing |
| BTFD-309 (PC-309) | Food Process Engineering-II | Professional Core | 4 | Evaporation Techniques, Dehydration Methods, Freezing Technology, Membrane Separations, Extrusion Processing, High Pressure Processing |
| BTFD-311 (PC-311) | Food Process Engineering-II Lab | Practical/Lab | 1 | Evaporator Performance, Dryer Characteristics, Freezing Rate Determination, Membrane Filtration, Extruder Operation |
| BTFD-313 (HS-301) | Industrial Management | Humanities and Social Sciences | 3 | Principles of Management, Production Planning, Inventory Control, Quality Management Systems, Marketing Management |
| BTFD-315 (OE-301) | Open Elective – I | Open Elective | 3 | Various topics from other engineering/science disciplines as offered by other departments |
| BTFD-317 (MC-301) | Value Education | Mandatory Non-Credit | 0 | Ethical Values, Human Values, Professional Ethics, Social Responsibility, Moral Development |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-302 (PC-302) | Fruits and Vegetable Processing | Professional Core | 4 | Post-harvest Physiology, Canning Technology, Juices and Concentrates, Jams, Jellies, and Marmalades, Drying and Dehydration, Fermented Products |
| BTFD-304 (PC-304) | Fruits and Vegetable Processing Lab | Practical/Lab | 1 | Canning Process, Juice Extraction, Jam/Jelly Preparation, Dehydration of Fruits, Value-added Products |
| BTFD-306 (PC-306) | Dairy and Meat Technology | Professional Core | 4 | Milk Composition and Properties, Dairy Product Processing, Meat Processing Technology, Poultry and Fish Technology, By-products Utilization |
| BTFD-308 (PC-308) | Dairy and Meat Technology Lab | Practical/Lab | 1 | Milk Quality Testing, Butter and Cheese Making, Meat Quality Evaluation, Sausage Preparation, Sensory Evaluation |
| BTFD-310 (PC-310) | Food Quality and Safety Management | Professional Core | 4 | HACCP Principles, GMP and GHP, ISO Standards, Food Laws and Regulations, Risk Assessment, Traceability Systems |
| BTFD-312 (PC-312) | Food Quality and Safety Management Lab | Practical/Lab | 1 | HACCP Plan Development, Sensory Evaluation Methods, Microbiological Analysis, Chemical Testing for Adulterants, Hygiene Monitoring |
| BTFD-314 (HS-302) | Research Methodology & IPR | Humanities and Social Sciences | 3 | Research Design, Data Collection Methods, Statistical Analysis, Report Writing, Intellectual Property Rights |
| BTFD-316 (OE-302) | Open Elective – II | Open Elective | 3 | Various topics from other engineering/science disciplines as offered by other departments |
| BTFD-318 (MC-302) | Human Rights | Mandatory Non-Credit | 0 | Concept of Human Rights, Universal Declaration of Human Rights, Human Rights in India, Women and Child Rights, Enforcement Mechanisms |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-401 (PC-401) | Fermentation Technology | Professional Core | 4 | Microbial Growth Kinetics, Bioreactor Design and Operation, Fermented Food Products, Enzyme Technology, Downstream Processing |
| BTFD-403 (PC-403) | Fermentation Technology Lab | Practical/Lab | 1 | Fermenter Operation, Alcohol Production, Probiotic Product Development, Enzyme Immobilization, Microbial Culture Management |
| BTFD-405 (PC-405) | Food Plant Design and Layout | Professional Core | 4 | Plant Location Factors, Building Materials, Layout Principles, Utilities Design, Waste Management Systems, Safety and Hygiene |
| BTFD-407 (PC-407) | Food Plant Design and Layout Lab | Practical/Lab | 1 | Process Flow Diagram, Plant Layout Drawing, Equipment Selection, Utility Calculation, Feasibility Report |
| BTFD-409 (PE-401) | Professional Elective – I (Options: Novel Food Processing Technologies, Food Additives and Ingredients, Bakery and Confectionery Technology) | Professional Elective | 3 | High-Pressure Processing, Pulsed Electric Fields, Food Preservatives, Emulsifiers and Stabilizers, Bread Making, Chocolate Production |
| BTFD-417 (OE-401) | Open Elective – III | Open Elective | 3 | Various topics from other engineering/science disciplines as offered by other departments |
| BTFD-419 (PROJ-401) | Industrial Training | Project/Internship | 3 | Practical Industry Experience, Report Writing, Industry Best Practices, Skill Application, Problem Identification |
| BTFD-421 (PROJ-403) | Project-I | Project/Dissertation | 2 | Problem Identification, Literature Review, Methodology Design, Data Collection, Preliminary Analysis |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFD-402 (PC-402) | Food Biotechnology | Professional Core | 4 | Genetic Engineering, Enzyme Biotechnology, Microbial Biotechnology, Biosensors in Food, Nutraceuticals Development |
| BTFD-404 (PC-404) | Food Biotechnology Lab | Practical/Lab | 1 | DNA Extraction, PCR Techniques, Enzyme Activity, Fermentation Optimization, Biosensor Applications |
| BTFD-406 (PE-402) | Professional Elective – II (Options: Food Engineering Operations, Waste Management in Food Industry, Food Logistics and Supply Chain Management) | Professional Elective | 3 | Refrigeration and Freezing, Evaporation and Drying, Solid Waste Management, Liquid Effluent Treatment, Supply Chain Components, Cold Chain Logistics |
| BTFD-414 (PE-404) | Professional Elective – III (Options: Entrepreneurship Development, Food Marketing and Consumer Behavior, Sensory Evaluation of Foods) | Professional Elective | 3 | Business Plan Development, Start-up Funding, Market Segmentation, Product Life Cycle, Sensory Attributes, Panel Selection and Testing |
| BTFD-422 (PROJ-402) | Project-II | Project/Dissertation | 5 | Project Execution, Data Analysis, Result Interpretation, Thesis Writing, Final Presentation |
| BTFD-424 (PROJ-404) | Seminar | Project/Seminar | 1 | Technical Presentation, Literature Review, Communication Skills, Public Speaking, Question and Answer Session |
| BTFD-426 (PROJ-406) | Grand Viva | Viva Voce | 2 | Comprehensive Knowledge, Subject Application, Interview Skills, Problem Solving, Overall Understanding |
