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B-SC-FOOD-TECHNOLOGY in General at Guru Teg Bahadur Institute of Management & Technology
Ludhiana, Punjab
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About the Specialization
What is General at Guru Teg Bahadur Institute of Management & Technology Ludhiana?
This B.Sc. Food Technology program at Guru Teg Bahadur Institute of Management & Technology focuses on the science and engineering behind food processing, preservation, packaging, and quality control. It is designed to meet the growing demands of the Indian food industry for skilled professionals who can innovate and ensure food safety from farm to fork, contributing to national food security and economic growth.
Who Should Apply?
This program is ideal for 10+2 graduates from medical or non-medical streams with a strong interest in science and its application to food. It suits fresh graduates seeking entry into the dynamic food processing sector, individuals passionate about food innovation, safety, and nutrition, and those aspiring for careers in food manufacturing, research, or quality assurance.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Technologists, Quality Assurance Managers, Production Supervisors, Research Associates, or Product Development Specialists in leading food companies like ITC, Nestle, Amul, and Britannia. Entry-level salaries typically range from INR 2.5 to 4.5 lakhs annually, with significant growth potential as experience accrues, leading to senior management or entrepreneurial ventures.
Student Success Practices
Foundation Stage
Build a Strong Scientific Foundation- (Semester 1-2)
Focus intently on core subjects like Basic Chemistry, Physics, and Food Process Engineering-I. Regularly review concepts, solve numerical problems, and understand the scientific principles behind food processes. Utilize online resources like NPTEL courses for deeper understanding and supplementary learning.
Tools & Resources
NPTEL courses for Chemistry/Physics/Engineering, Khan Academy for fundamental science, Textbooks prescribed by IKGPTU
Career Connection
A strong foundation ensures a clear grasp of advanced topics in later semesters, crucial for R&D roles and understanding complex industrial processes during placements.
Cultivate Laboratory Skills Diligently- (Semester 1-2)
Actively participate in all practical sessions, especially in Basic Chemistry Lab, Basic Physics Lab, and Food Microbiology Lab. Document experiments meticulously, understand the ''''why'''' behind each step, and develop precise handling of equipment. Seek feedback from lab instructors to refine techniques.
Tools & Resources
Lab manuals, YouTube tutorials for specific lab techniques, Peer collaboration for understanding protocols
Career Connection
Proficiency in lab techniques is paramount for quality control, research, and product development roles, directly enhancing employability in the food industry.
Enhance Communication and Computer Literacy- (Semester 1-2)
Practice communication skills through presentations and group discussions. Master basic computer applications like MS Excel for data analysis and PowerPoint for reports. These are essential transferable skills. Participate in college debating clubs or public speaking events.
Tools & Resources
MS Office Suite, Grammarly for writing improvement, Online presentation tools like Canva
Career Connection
Effective communication and digital literacy are vital for team collaboration, client interactions, and preparing professional reports in any food industry role.
Intermediate Stage
Seek Early Industry Exposure via Internships- (Semester 3-5 (during summer breaks))
Actively pursue summer industrial training opportunities in local food processing units, dairies, or bakeries. Even short-term observational stints provide invaluable real-world context to theoretical knowledge. Network with industry professionals during these exposures.
Tools & Resources
College placement cell, LinkedIn for industry connections, Local food industry directories
Career Connection
Early exposure builds practical knowledge, strengthens resumes, and often leads to pre-placement offers or valuable professional contacts in the Indian food sector.
Engage in Food Product Development Challenges- (Semester 3-5)
Participate in college-level or external food product development competitions. Apply knowledge from Food Product Development and Food Chemistry courses to create innovative food items. This fosters creativity, problem-solving, and teamwork.
Tools & Resources
College innovation labs, Food industry magazines/blogs for trends, Mentorship from faculty
Career Connection
Hands-on experience in product innovation is highly valued by R&D departments in food companies, improving chances for specialized roles.
Master Food Quality & Safety Standards- (Semester 4-5)
Deeply understand concepts like HACCP, FSSAI regulations, and ISO standards from the Food Quality and Safety Management course. Consider pursuing online certifications related to food safety to demonstrate expertise beyond the curriculum.
Tools & Resources
FSSAI website for regulations, Online courses on HACCP/ISO 22000, Food safety audit guidelines
Career Connection
Expertise in food safety and quality is non-negotiable for all roles in the food industry, making graduates highly sought after for quality assurance and regulatory compliance positions.
Advanced Stage
Undertake a Comprehensive Industrial Project- (Semester 6)
Utilize the Industrial Project in Semester 6 to tackle a real-world problem faced by a food industry. Choose a topic that aligns with your career interests, conduct thorough research, collect and analyze data, and present a viable solution. This is your capstone experience.
Tools & Resources
Faculty advisors, Industry mentors, Scientific databases (e.g., Google Scholar, ResearchGate)
Career Connection
A well-executed industrial project demonstrates problem-solving abilities and practical application of knowledge, significantly boosting your placement prospects in core food tech companies.
Develop Specialization through Electives and Certifications- (Semester 5-6)
Strategically choose electives like Food Waste Utilization or Food Plant Design and Layout based on your career goals. Supplement with advanced certifications in areas like nutraceuticals, advanced food analysis, or supply chain management specific to food.
Tools & Resources
Professional bodies (e.g., Association of Food Scientists & Technologists, India), Online platforms for specialized courses
Career Connection
Specialized knowledge makes you a niche candidate for specific roles, potentially leading to higher starting salaries and faster career progression in your chosen field.
Focus on Placement Preparation and Networking- (Semester 5-6)
Actively participate in placement drives, mock interviews, and resume-building workshops organized by the college. Network with alumni and industry professionals through conferences and seminars. Develop a strong professional online presence (LinkedIn).
Tools & Resources
College placement cell, LinkedIn, Industry conferences and job fairs
Career Connection
Robust preparation and networking directly increase your chances of securing desirable placements and building a lasting professional network for future career growth.
Program Structure and Curriculum
Eligibility:
- All those candidates who have passed 10+2 or its equivalent examination in Medical or Non-Medical Stream with Physics, Chemistry, Mathematics / Biology / Agriculture / Home Science as compulsory subjects from any recognized Board/University/Council.
Duration: 3 years / 6 semesters
Credits: 136 Credits
Assessment: Internal: Varies by subject, typically 40-60%, External: Varies by subject, typically 40-60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-101 | Engineering Materials | Core | 3 | Properties of Engineering Materials, Structure and Imperfections, Mechanical Properties, Corrosion and its Prevention, Failure Modes of Materials |
| BTFP-103 | Basic Chemistry | Core | 3 | Atomic Structure and Bonding, States of Matter, Chemical Thermodynamics, Chemical Kinetics, Electrochemistry |
| BTFP-105 | Basic Physics | Core | 3 | Units and Measurements, Mechanics and Properties of Matter, Heat and Thermodynamics, Optics and Waves, Electricity and Magnetism |
| BTFP-107 | Communication Skills in English | Core | 3 | Fundamentals of Communication, Effective Speaking and Listening, Presentation and Public Speaking, Writing Skills (Reports, Letters), Group Discussions and Interviews |
| BTFP-109 | Basic Computer Applications | Core | 3 | Computer Fundamentals, Operating Systems Basics, MS Office Suite (Word, Excel, PowerPoint), Internet and Web Applications, Data Management Concepts |
| BTFP-111 | Food Process Engineering-I | Core | 3 | Units and Dimensions, Material and Energy Balances, Fluid Mechanics Principles, Heat Transfer Mechanisms, Mass Transfer Operations |
| BTFP-113 | Basic Chemistry Lab | Practical | 2 | Volumetric Analysis Techniques, Qualitative Analysis of Ions, Quantitative Analysis Methods, pH Measurement and Buffers, Organic Compound Preparation |
| BTFP-115 | Basic Physics Lab | Practical | 2 | Experiments on Mechanics, Heat and Thermal Properties, Optical Phenomena, Electrical Circuits, Measurement Techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-102 | Food Microbiology | Core | 3 | Introduction to Microorganisms, Microbial Growth and Control, Food Spoilage Microbes, Foodborne Pathogens and Illnesses, Fermentation in Foods |
| BTFP-104 | Organic Chemistry | Core | 3 | Nomenclature and Isomerism, Reaction Mechanisms, Alkanes, Alkenes, Alkynes, Aromatic Compounds, Functional Groups |
| BTFP-106 | Human Physiology & Nutrition | Core | 3 | Digestive System, Circulatory and Respiratory Systems, Macronutrients and Micronutrients, Energy Metabolism, Nutritional Requirements |
| BTFP-108 | Food Process Engineering-II | Core | 3 | Heat Exchangers Design, Evaporation and Drying, Distillation and Extraction, Filtration and Centrifugation, Mixing and Homogenization |
| BTFP-110 | Food Chemistry-I | Core | 3 | Water in Food Systems, Carbohydrates in Food, Lipids and Fats, Proteins and Enzymes, Vitamins and Minerals |
| BTFP-112 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Environmental Pollution (Air, Water, Soil), Solid Waste Management, Climate Change and Global Warming, Environmental Policies |
| BTFP-114 | Food Microbiology Lab | Practical | 2 | Microbial Staining Techniques, Culture Media Preparation, Microbial Counting Methods, Sterilization Procedures, Food Sample Microbial Analysis |
| BTFP-116 | Food Chemistry-I Lab | Practical | 2 | Analysis of Moisture and Ash, Determination of Carbohydrates, Lipid and Protein Estimation, pH and Acidity Measurement, Titration Techniques |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-201 | Food Product Development | Core | 3 | Product Development Process, Idea Generation and Screening, Market Research and Consumer Trends, Formulation and Prototyping, Sensory Evaluation and Shelf Life |
| BTFP-203 | Food Chemistry-II | Core | 3 | Flavors and Colorants in Food, Sweeteners and Emulsifiers, Food Additives and Preservatives, Food Toxins and Contaminants, Enzymatic and Non-Enzymatic Browning |
| BTFP-205 | Dairy Technology | Core | 3 | Milk Composition and Properties, Dairy Processing Operations, Production of Fluid Milk and Cream, Fermented Dairy Products (Yogurt, Cheese), Butter and Ice Cream Technology |
| BTFP-207 | Food Engineering Applications | Core | 3 | Material Handling Systems, Size Reduction Equipment, Mixing and Blending Operations, Separation Technologies, Extrusion and Refrigeration |
| BTFP-209 | Post-Harvest Technology of Cereals, Pulses & Oilseeds | Core | 3 | Post-Harvest Handling of Grains, Drying and Storage of Cereals, Milling of Wheat and Rice, Processing of Pulses and Oilseeds, By-product Utilization |
| BTFP-211 | Food Chemistry-II Lab | Practical | 2 | Analysis of Food Additives, Determination of Colors and Flavors, Antioxidant Activity Assessment, Shelf Life Studies, Spectrophotometric Methods |
| BTFP-213 | Dairy Technology Lab | Practical | 2 | Milk Adulteration Tests, Preparation of Paneer and Khoa, Manufacture of Yogurt and Lassi, Quality Analysis of Milk and Cream, Ghee Preparation and Analysis |
| BTFP-215 | Summer Industrial Training-I | Practical | 2 | Industrial Exposure and Observation, Understanding Food Manufacturing Processes, Safety and Hygiene Practices, Report Writing, Presentation Skills |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-202 | Food Packaging | Core | 3 | Functions of Food Packaging, Packaging Materials Properties, Shelf Life Extension, Aseptic and Modified Atmosphere Packaging, Labeling and Regulatory Aspects |
| BTFP-204 | Fruits and Vegetable Processing Technology | Core | 3 | Post-Harvest Handling of Produce, Canning of Fruits and Vegetables, Freezing and Dehydration, Juices, Syrups and Concentrates, Jams, Jellies and Pickles |
| BTFP-206 | Meat, Poultry and Fish Processing Technology | Core | 3 | Composition of Meat and Poultry, Post-Mortem Changes in Meat, Slaughtering and Dressing, Preservation of Meat and Fish, Value-Added Meat Products |
| BTFP-208 | Food Quality and Safety Management | Core | 3 | Food Standards and Regulations (FSSAI), Hazard Analysis Critical Control Point (HACCP), ISO and Quality Management Systems, Good Manufacturing Practices (GMP), Food Auditing and Certification |
| BTFP-210 | Instrumentation & Process Control | Core | 3 | Sensors and Transducers, Measurement of Process Variables, Control Systems Fundamentals, PID Controllers and Tuning, Automation in Food Processing |
| BTFP-212 | Fruits and Vegetable Processing Technology Lab | Practical | 2 | Preparation of Jams and Jellies, Squash and Nectar Production, Canning of Fruits and Vegetables, Drying of Horticultural Products, Quality Evaluation of Processed Products |
| BTFP-214 | Meat, Poultry and Fish Processing Technology Lab | Practical | 2 | Quality Evaluation of Meat and Poultry, Preparation of Sausages and Meat Products, Fish Curing and Smoking, Determination of Meat Quality Parameters, Hygienic Handling Practices |
| BTFP-216 | Project Work-I | Practical | 2 | Problem Identification and Scope Definition, Literature Review and Research Methods, Experimental Design and Data Collection, Preliminary Data Analysis, Report Writing and Presentation |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-301 | Baking and Confectionery Technology | Core | 3 | Raw Materials for Baking, Dough Rheology and Bread Making, Cake and Pastry Production, Biscuit and Cookie Technology, Chocolate and Candy Manufacturing |
| BTFP-303 | Beverages Technology | Core | 3 | Tea and Coffee Processing, Carbonated Soft Drinks, Fruit Juices and Nectars, Alcoholic Beverages (Beer, Wine), Water Treatment for Beverages |
| BTFP-305 | Entrepreneurship Development | Core | 3 | Entrepreneurial Environment, Business Idea Generation, Business Plan Development, Marketing and Financial Management, Legal Aspects and Project Report |
| BTFP-307 | Food Additives and Ingredients | Core | 3 | Types and Functions of Additives, Preservatives and Antioxidants, Emulsifiers, Stabilizers, Thickeners, Sweeteners and Colorants, Flavor Enhancers and Fortificants |
| BTFP-309 | Elective-I (Food Waste Utilization) | Elective | 3 | Sources of Food Waste, Waste Valorization Techniques, By-product Recovery, Bioconversion of Food Waste, Sustainable Waste Management |
| BTFP-311 | Baking and Confectionery Technology Lab | Practical | 2 | Preparation of Bread and Rolls, Cake and Muffin Baking, Biscuit and Cookie Production, Chocolate Tempering and Confectionery, Quality Evaluation of Baked Products |
| BTFP-313 | Beverages Technology Lab | Practical | 2 | Preparation of Fruit Juices and Syrups, Soft Drink Production, Tea and Coffee Processing Simulation, Quality Analysis of Beverages, Water Quality Testing |
| BTFP-315 | Summer Industrial Training-II | Practical | 2 | Advanced Industrial Operations, Problem Solving in Food Industry, Quality Control and Assurance Practices, Project Report Development, Professional Communication |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFP-302 | Cereal and Baking Science | Core | 3 | Cereal Grains Composition, Wheat Milling and Flour Quality, Rice Processing and Products, Extruded Cereal Products, Fundamentals of Baking Science |
| BTFP-304 | Food Fermentation Technology | Core | 3 | Microorganisms in Fermentation, Alcoholic Fermentation Processes, Lactic Acid Fermentation, Fermented Dairy Products, Traditional Fermented Indian Foods |
| BTFP-306 | Food Business Management | Core | 3 | Marketing Principles for Food Products, Financial Management in Food Industry, Supply Chain Management, Human Resource Management, Legal and Ethical Business Practices |
| BTFP-308 | Industrial Project | Project | 12 | Project Planning and Execution, Data Analysis and Interpretation, Problem-Solving in Industrial Settings, Comprehensive Report Writing, Oral Presentation and Defense |
| BTFP-310 | Elective-II (Food Plant Design and Layout) | Elective | 3 | Principles of Plant Layout, Food Plant Design Considerations, Utility Services (Water, Steam, Power), Waste Management Systems, Hygienic Design and Safety |
