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B-TECH in Food Technology Ft at Invertis University
Bareilly, Uttar Pradesh
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About the Specialization
What is Food Technology (FT) at Invertis University Bareilly?
This Food Technology program at Invertis University focuses on applying science and engineering principles to the processing, preservation, packaging, and distribution of food. It addresses critical aspects of food production, ensuring safety, quality, and nutritional value. In India, this specialization is vital given the large agricultural sector and burgeoning food processing industry, aiming to reduce post-harvest losses and create value-added products for domestic and international markets.
Who Should Apply?
This program is ideal for 10+2 science graduates with a strong interest in food science, engineering, and innovation, seeking entry into the dynamic food processing sector. It also caters to individuals passionate about food safety, quality assurance, and sustainable food production. Students with a background in Physics, Chemistry, Mathematics, Biology, or Agriculture are well-suited, aiming for roles in food R&D, production, or entrepreneurship.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India''''s rapidly growing food industry, including roles as Food Technologists, Quality Control Managers, Production Executives, and R&D Scientists. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience to INR 8-15 LPA. Opportunities exist in both large corporations and MSMEs, aligning with national initiatives for food security and processing.
Student Success Practices
Foundation Stage
Build Strong Science & Engineering Fundamentals- (Semester 1-2)
Focus diligently on core subjects like Engineering Physics, Chemistry, Mathematics, and Basic Engineering principles. Utilize university resources like the library and academic support centers for conceptual clarity. Form study groups to discuss complex topics and solve problems collaboratively.
Tools & Resources
Textbooks, University Library, Online Physics/Chemistry/Maths tutorials, Peer Study Groups
Career Connection
A solid foundation is crucial for understanding advanced food technology concepts and excelling in subsequent specialized subjects, which directly impacts project performance and interview success for core technical roles.
Develop Practical Lab Skills Early- (Semester 1-2)
Actively participate in all laboratory sessions for subjects like Engineering Physics Lab, Chemistry Lab, Food Chemistry Lab, and Food Microbiology Lab. Pay close attention to experimental procedures, data recording, and analysis. Seek additional lab exposure or volunteer for departmental projects to gain hands-on experience.
Tools & Resources
Lab Manuals, Lab Equipment, Faculty Mentors, Departmental Workshops
Career Connection
Proficiency in lab techniques is highly valued in food R&D, quality control, and production roles. Early skill development translates to better internship performance and higher employability in technical positions.
Enhance Communication & Professional Skills- (Semester 1-2)
Utilize the Language Lab and Communication Skills courses to improve spoken and written English, presentation abilities, and professional etiquette. Participate in debates, public speaking, and group discussions. Practice resume building and basic interview skills.
Tools & Resources
Language Lab, Communication Skills Workbooks, Online platforms for soft skills
Career Connection
Effective communication is essential for teamwork, presenting research findings, and excelling in job interviews, significantly boosting placement prospects in any industry role, especially client-facing or leadership positions.
Intermediate Stage
Engage in Industrial Training & Visits- (Semester 3-5 (including training periods))
Proactively seek and secure industrial training opportunities after semesters 2 and 4 in food processing units, dairies, or research institutions. Utilize industrial visits to understand real-world plant operations, machinery, and quality control systems. Network with industry professionals.
Tools & Resources
University Placement Cell, LinkedIn, Industry Contacts, Company Websites
Career Connection
Practical industry exposure clarifies career interests, provides valuable experience for resume building, and often leads to pre-placement offers or direct job opportunities in leading food companies across India.
Specialize in Core Food Technology Areas- (Semester 3-5)
Deep dive into specialized subjects like Food Chemistry, Food Microbiology, Heat & Mass Transfer, and specific commodity technologies (Dairy, Cereal, Fruits & Vegetables). Explore current research papers and industry trends in these areas. Consider pursuing certifications in HACCP or FSSAI regulations.
Tools & Resources
NPTEL courses, MOOCs (Coursera, edX), Research Journals, Industry Magazines, FSSAI/HACCP Certification Programs
Career Connection
Specialized knowledge makes you a valuable asset for niche roles in R&D, quality assurance, and production management. Certifications enhance your credibility and marketability in the Indian food industry.
Undertake Mini-Projects and Competitions- (Semester 4-5)
Actively participate in mini-projects, departmental competitions, and hackathons related to food product development, process optimization, or waste management. This allows for application of theoretical knowledge and fosters innovation and problem-solving skills.
Tools & Resources
Departmental Mentors, Lab Facilities, Innovation Cells, Industry-sponsored Challenges
Career Connection
Project experience and competition wins demonstrate initiative, practical skills, and a competitive edge to potential employers, especially for roles in product innovation and process improvement within Indian food companies.
Advanced Stage
Focus on Advanced Projects & Dissertation- (Semester 6-8)
Choose a relevant and challenging final year project and dissertation topic, preferably industry-aligned or research-intensive. Work closely with your faculty mentor, conduct thorough research, execute experiments meticulously, and present findings effectively. Aim for potential publications or patent applications.
Tools & Resources
Research Guides, University Labs, Industry Collaboration, Scopus/Web of Science for research papers
Career Connection
A strong final year project is a powerful differentiator, showcasing your advanced technical skills, research capabilities, and problem-solving approach, which is critical for securing R&D roles or higher studies (M.Tech/PhD) in leading Indian and international institutions.
Master Food Safety & Quality Systems- (Semester 6-8)
Gain in-depth understanding of Food Safety Management Systems (FSMS), HACCP, ISO 22000, and Indian food laws (FSSAI). Consider advanced certifications in these areas. These are critical for roles in quality assurance, regulatory affairs, and auditing within the food industry.
Tools & Resources
Official FSSAI Guidelines, ISO 22000 Standards, HACCP Principles Documents, Certified Training Programs
Career Connection
Expertise in food safety and quality is non-negotiable for food industry placements. It prepares you for high-demand roles as Quality Assurance Managers, Food Safety Auditors, and Compliance Officers in India''''s stringent regulatory environment.
Strategize for Placements & Career Launch- (Semester 7-8)
Actively participate in placement preparatory activities, mock interviews, and group discussions organized by the university. Refine your resume and cover letter. Research target companies in the Indian food sector and understand their specific requirements. Network actively with alumni and industry HR.
Tools & Resources
Placement Cell, Career Counselors, Alumni Network, Job Portals (Naukri, LinkedIn), Company Websites
Career Connection
A strategic approach to placements maximizes your chances of securing a desirable job upon graduation. This includes roles in food processing, retail, hospitality, and regulatory bodies, ensuring a strong start to your career in the Indian food industry.
Program Structure and Curriculum
Eligibility:
- 10+2 with Physics, Chemistry, Mathematics/Biology/Agriculture with minimum 45% marks (40% for SC/ST).
Duration: 8 semesters / 4 years
Credits: 181 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-101 | Engineering Physics | Core | 4 | Relativity, Quantum Mechanics, Solid State Physics, Lasers & Optical Fibers, Nanomaterials |
| FT-102 | Engineering Chemistry | Core | 4 | Electrochemistry, Corrosion, Water Treatment, Polymers, Phase Rule |
| FT-103 | Basic Electrical Engineering | Core | 4 | DC Circuits, AC Circuits, Transformers, DC Machines, AC Machines |
| FT-104 | Basic Electronics Engineering | Core | 4 | Diodes, Transistors, Rectifiers, Amplifiers, Oscillators |
| FT-105 | Environmental Studies | Core | 3 | Ecosystems, Biodiversity, Environmental Pollution, Natural Resources, Environmental Management |
| FT-106 | Engineering Graphics & Design | Core | 2 | Projections, Sections, Orthographic Views, Isometric Views, CAD Basics |
| FT-107 | Programming for Problem Solving | Core | 3 | C Programming Fundamentals, Data Types & Variables, Control Structures, Functions & Arrays, Pointers & Structures |
| FT-108 | Engineering Physics Lab | Lab | 1 | Experimental Physics, Measurement Techniques, Optics Experiments, Electronics Experiments, Material Properties |
| FT-109 | Engineering Chemistry Lab | Lab | 1 | Volumetric Analysis, Instrumental Analysis, Water Hardness, Viscosity Measurement, Polymer Synthesis |
| FT-110 | Basic Electrical Engineering Lab | Lab | 1 | Circuit Laws Verification, Motor Characteristics, Transformer Testing, Power Measurement, Circuit Simulation |
| FT-111 | Basic Electronics Engineering Lab | Lab | 1 | Diode Characteristics, Transistor Biasing, Rectifier Circuits, Amplifier Design, Oscillator Circuits |
| FT-112 | Programming for Problem Solving Lab | Lab | 1 | C Programming Practice, Algorithm Implementation, Debugging Skills, Data Structure Basics, File Handling in C |
| FT-113 | Workshop Practice | Lab | 1 | Fitting Shop, Carpentry Shop, Welding Shop, Foundry Shop, Machine Shop |
| FT-114 | Language Lab | Lab | 1 | Pronunciation Practice, Listening Comprehension, Communication Skills, Presentation Skills, Group Discussion |
| FT-115 | Sports/Yoga/NSS/NCC | Non-Credit | 0 | Physical Fitness, Teamwork, Community Service, Leadership, Discipline |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-201 | Engineering Mathematics – I | Core | 4 | Matrices, Differential Calculus, Integral Calculus, Ordinary Differential Equations, Vector Calculus |
| FT-202 | Food Chemistry | Core | 4 | Water in Foods, Carbohydrates Chemistry, Lipids & Fatty Acids, Proteins & Amino Acids, Vitamins & Minerals |
| FT-203 | Food Microbiology | Core | 4 | Microorganisms in Food, Food Spoilage Mechanisms, Foodborne Illnesses, Fermentation in Foods, Microbial Food Preservation |
| FT-204 | Principles of Food Processing | Core | 4 | Unit Operations in Food, Heat Transfer Principles, Mass Transfer Principles, Freezing Technology, Drying & Evaporation |
| FT-205 | Thermodynamics & Fluid Mechanics | Core | 4 | Laws of Thermodynamics, Properties of Fluids, Fluid Statics, Fluid Dynamics, Flow through Pipes |
| FT-206 | Communication Skills | Core | 2 | Effective Listening, Verbal Communication, Non-Verbal Communication, Written Communication, Presentation Techniques |
| FT-207 | Engineering Mathematics – I Lab | Lab | 1 | Matrix Operations, Differential Equation Solutions, Numerical Methods, Vector Algebra Problems, Mathematical Software Usage |
| FT-208 | Food Chemistry Lab | Lab | 1 | Carbohydrate Analysis, Lipid Extraction, Protein Estimation, Vitamin Assay, Mineral Analysis |
| FT-209 | Food Microbiology Lab | Lab | 1 | Microbial Culturing, Microscope Techniques, Food Spoilage Organisms, Foodborne Pathogen Detection, Antimicrobial Assays |
| FT-210 | Principles of Food Processing Lab | Lab | 1 | Heat Treatment Experiments, Drying Rate Determination, Freezing Point Depression, Evaporation Techniques, Mass Transfer Experiments |
| FT-211 | Thermodynamics & Fluid Mechanics Lab | Lab | 1 | Calorimetry Experiments, Heat Engine Efficiency, Fluid Flow Measurements, Pressure Drop in Pipes, Pump Performance |
| FT-212 | Professional Communication Lab | Lab | 1 | Public Speaking, Interview Skills, Report Writing, Resume Building, Professional Etiquette |
| FT-213 | Industrial Training | Training | 0 | Industry Exposure, Practical Application, Workplace Ethics, Teamwork in Industry, Problem Solving Skills |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-301 | Engineering Mathematics – II | Core | 4 | Complex Numbers, Fourier Series, Laplace Transforms, Partial Differential Equations, Probability & Statistics |
| FT-302 | Heat & Mass Transfer Operations | Core | 4 | Heat Conduction, Heat Convection, Thermal Radiation, Mass Diffusion, Evaporation Systems |
| FT-303 | Food Engineering Operations-I | Core | 4 | Material Balances, Energy Balances, Size Reduction Equipment, Mixing & Blending, Filtration & Centrifugation |
| FT-304 | Basic Computer Applications | Core | 3 | Operating System Concepts, MS Office Suite, Internet & Email, Data Management, Cyber Security Basics |
| FT-305 | Human Physiology & Nutrition | Core | 3 | Digestive System, Metabolic Processes, Macronutrients, Micronutrients, Balanced Diet |
| FT-306 | Heat & Mass Transfer Lab | Lab | 1 | Heat Exchanger Experiments, Conduction Heat Transfer, Mass Transfer Diffusion, Drying Curve Analysis, Cooling Tower Performance |
| FT-307 | Food Engineering Operations-I Lab | Lab | 1 | Size Reduction Tests, Mixing Efficiency, Filtration Characteristics, Centrifugation Separation, Material Handling |
| FT-308 | Computer Applications Lab | Lab | 1 | Spreadsheet Applications, Database Management, Presentation Software, Internet Research, Basic Programming |
| FT-309 | Value Education & Human Rights | Mandatory Non-Credit | 1 | Ethical Values, Moral Development, Human Rights Principles, Social Justice, Environmental Ethics |
| FT-310 | Industrial Training (Evaluation) | Evaluation | 1 | Report Writing, Presentation Skills, Industrial Project Analysis, Practical Skill Assessment, Industry Feedback |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-401 | Food Processing & Preservation Technology | Core | 4 | Thermal Processing, Refrigeration & Freezing, Drying Technologies, Non-Thermal Processing, Hurdle Technology |
| FT-402 | Food Plant Sanitation & Hygiene | Core | 3 | Microbial Control in Plants, Cleaning & Sanitization Protocols, HACCP Principles, GMP & GHP, Pest Control |
| FT-403 | Food Analysis & Quality Control | Core | 4 | Proximate Analysis of Foods, Instrumental Analysis Techniques, Sensory Evaluation Methods, Quality Management Systems, Food Laws & Standards |
| FT-404 | Unit Operations in Food Processing | Core | 4 | Evaporation & Concentration, Distillation Processes, Extraction Techniques, Membrane Separations, Crystallization |
| FT-405 | Industrial Management | Core | 3 | Principles of Management, Production Planning, Marketing Strategies, Financial Management, Human Resource Management |
| FT-406 | Food Processing & Preservation Lab | Lab | 1 | Canning Experiments, Freezing Methods, Drying of Foods, Pasteurization Trials, Concentration Techniques |
| FT-407 | Food Analysis & Quality Control Lab | Lab | 1 | Moisture & Ash Analysis, Fat & Protein Estimation, Spectrophotometric Analysis, Texture Profile Analysis, Rheological Measurements |
| FT-408 | Unit Operations in Food Processing Lab | Lab | 1 | Evaporator Performance, Distillation Column Operation, Solid-Liquid Extraction, Membrane Filtration, Crystallizer Design |
| FT-409 | Industrial Visit | Practical | 1 | Food Plant Operations, Production Lines, Quality Control Practices, Safety Protocols, Waste Management |
| FT-410 | Mini Project | Project | 1 | Research Methodology, Problem Identification, Experimental Design, Data Analysis, Report Writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-501 | Dairy Technology | Core | 4 | Milk Composition & Properties, Milk Processing Operations, Fermented Milk Products, Cheese & Ice Cream Production, Dairy Plant Operations & Hygiene |
| FT-502 | Cereal & Legume Technology | Core | 4 | Cereal Grains Processing, Flour Milling Technology, Baking Science & Technology, Pasta & Noodles Production, Legume & Pulse Processing |
| FT-503 | Fruits & Vegetable Technology | Core | 4 | Post-Harvest Physiology, Canning of Fruits & Vegetables, Jam, Jelly & Marmalade Production, Fruit Juices & Beverages, Dehydration & Storage |
| FT-504 | Food Packaging Technology | Core | 3 | Packaging Materials, Packaging Systems, Modified Atmosphere Packaging, Aseptic Packaging, Shelf Life Extension |
| FT-505 | Open Elective – I | Elective | 3 | |
| FT-506 | Dairy Technology Lab | Lab | 1 | Milk Quality Testing, Butter Making, Yogurt Production, Cheese Analysis, Ice Cream Formulation |
| FT-507 | Cereal & Legume Technology Lab | Lab | 1 | Flour Quality Analysis, Bread Making Trials, Pasta Extrusion, Pulse Milling, Snack Food Preparation |
| FT-508 | Fruits & Vegetable Technology Lab | Lab | 1 | Juice Extraction, Jam & Jelly Preparation, Dehydration of Fruits, Canning Procedures, Quality Assessment |
| FT-509 | Industrial Training | Training | 0 | Food Industry Operations, Process Flow Analysis, Quality Control in Production, Safety Standards, Problem-solving in Industry |
| FT-510 | Value Added Skill Program | Skill Development | 1 | Professional Communication, Team Building, Problem Solving, Leadership Skills, Interview Preparation |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-601 | Meat, Poultry & Fish Technology | Core | 4 | Meat Science & Quality, Meat Processing & Products, Poultry Processing, Fish Processing & Preservation, Seafood Technology |
| FT-602 | Bakery & Confectionery Technology | Core | 4 | Baking Ingredients & Functions, Bread Making Technology, Cake & Pastry Production, Chocolate Processing, Sugar Confectionery |
| FT-603 | Food Biotechnology | Core | 4 | Microbial Fermentation, Enzyme Technology in Food, Genetic Engineering in Food, Probiotics & Prebiotics, Biosensors in Food |
| FT-604 | Food Plant Design & Layout | Core | 3 | Site Selection for Plants, Plant Layout Principles, Equipment Selection & Sizing, Utility Services Design, Safety & Ergonomics |
| FT-605 | Elective – I | Elective | 3 | |
| FT-E101 | Novel Food Processing Technologies | Elective | 3 | High Pressure Processing, Pulsed Electric Fields, Ultrasound in Food, Ohmic Heating, Microwave & Radio Frequency |
| FT-E102 | Food Additives & Contaminants | Elective | 3 | Preservatives & Antioxidants, Sweeteners & Flavourings, Colouring Agents, Mycotoxins, Heavy Metals & Pesticides |
| FT-E103 | Food Laws & Regulations | Elective | 3 | FSSAI Act & Rules, Prevention of Food Adulteration, Codex Alimentarius, Import/Export Regulations, Food Labeling Requirements |
| FT-606 | Meat, Poultry & Fish Technology Lab | Lab | 1 | Meat Cutting Techniques, Sausage Production, Poultry Product Preparation, Fish Preservation Methods, Quality Testing |
| FT-607 | Bakery & Confectionery Technology Lab | Lab | 1 | Bread & Cake Baking, Pastry Making, Chocolate Tempering, Sugar Confectionery, Sensory Evaluation of Products |
| FT-608 | Food Biotechnology Lab | Lab | 1 | Fermentation Processes, Enzyme Assays, DNA Extraction, Microbial Identification, Bioreactor Operation |
| FT-609 | Industrial Training (Evaluation) | Evaluation | 1 | Training Report Analysis, Presentation of Findings, Application of Skills, Problem-solving during Training, Industry Best Practices |
| FT-610 | Project | Project | 1 | Project Planning, Literature Review, Experimental Design, Data Interpretation, Technical Report Writing |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-701 | Waste Management in Food Industry | Core | 4 | Food Waste Characterization, Solid Waste Management, Wastewater Treatment, By-product Utilization, Anaerobic Digestion |
| FT-702 | Open Elective – II | Elective | 3 | |
| FT-703 | Elective – II | Elective | 3 | |
| FT-E201 | Food Safety Management Systems | Elective | 3 | ISO 22000 Principles, HACCP Implementation, FSSC 22000, Food Traceability, Food Crisis Management |
| FT-E202 | Sensory Evaluation of Foods | Elective | 3 | Sensory Attributes, Taste & Aroma Testing, Panel Selection & Training, Statistical Analysis of Data, Consumer Acceptance Tests |
| FT-E203 | Entrepreneurship Development | Elective | 3 | Business Plan Development, Market Research, Funding & Finance, Legal & Regulatory Aspects, Marketing Strategies |
| FT-704 | Project | Project | 4 | Advanced Research, Experimental Execution, Data Interpretation, Scientific Writing, Project Presentation |
| FT-705 | Industrial Training | Training | 0 | In-depth Industry Exposure, Advanced Process Understanding, Specialized Equipment Operation, Real-world Problem Solving, Professional Networking |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-801 | Food Process Engineering Design | Core | 4 | Heat Exchanger Design, Evaporator Design, Dryer Design Principles, Reactor Design & Scale-up, Pump & Pipeline Selection |
| FT-802 | Open Elective – III | Elective | 3 | |
| FT-803 | Elective – III | Elective | 3 | |
| FT-E301 | Nutraceuticals & Functional Foods | Elective | 3 | Prebiotics & Probiotics, Antioxidants in Foods, Dietary Fibres, Bioactive Compounds, Formulation of Functional Foods |
| FT-E302 | Rheology of Foods | Elective | 3 | Viscosity & Flow Behavior, Elasticity & Plasticity, Texture Measurement, Rheological Models, Food Product Development |
| FT-E303 | Total Quality Management | Elective | 3 | Quality Philosophies, TQM Principles, Statistical Process Control, Six Sigma Methodology, Lean Manufacturing |
| FT-804 | Industrial Training (Evaluation) | Evaluation | 1 | Industry Project Review, Performance Assessment, Skill Application, Professional Growth, Feedback Integration |
| FT-805 | Project & Dissertation | Project | 6 | Comprehensive Research, Thesis Writing, Innovative Solutions, Experimental Validation, Final Presentation & Defense |
