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B-TECH in Food Technology at Kavayitri Bahinabai Chaudhari North Maharashtra University
Jalgaon, Maharashtra
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About the Specialization
What is Food Technology at Kavayitri Bahinabai Chaudhari North Maharashtra University Jalgaon?
This Food Technology program at Kavayitri Bahinabai Chaudhari North Maharashtra University focuses on applying science and engineering principles to food processing, preservation, packaging, and safety. It addresses critical needs of the Indian food industry for innovation, quality, and sustainable practices, preparing students to tackle challenges from farm to fork. The program emphasizes a blend of theoretical knowledge and practical skills crucial for modern food production.
Who Should Apply?
This program is ideal for aspiring engineers with a strong foundation in science, particularly those interested in the rapidly growing Indian food sector. It caters to fresh 10+2 graduates seeking entry into food processing, quality assurance, research & development, or entrepreneurship within the food domain. Individuals passionate about food science, product innovation, and ensuring food security and safety are well-suited.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing companies, dairy industries, beverage manufacturing, quality control labs, and government regulatory bodies like FSSAI. Entry-level salaries in India typically range from INR 3-5 LPA, growing significantly with experience. Opportunities include roles as Food Technologist, Quality Assurance Manager, Production Supervisor, and R&D Scientist in prominent Indian and multinational food companies.
Student Success Practices
Foundation Stage
Master Core Engineering & Science Fundamentals- (Semester 1-2)
Focus diligently on understanding the foundational principles of Engineering Mathematics, Physics, Chemistry, and Basic Electrical/Mechanical Engineering. These subjects are crucial building blocks for advanced Food Technology concepts. Utilize university tutoring, online resources like NPTEL, Khan Academy, and practice problem-solving regularly.
Tools & Resources
NPTEL, Khan Academy, College library resources, Peer study groups, Previous year question papers
Career Connection
A strong grasp of fundamentals ensures better understanding of food engineering principles and problem-solving in later years, which is essential for R&D and process optimization roles.
Develop Programming & Problem-Solving Aptitude- (Semester 1-2)
Actively engage with the ''''Programming & Problem Solving'''' course. Learn C programming thoroughly, practice logical thinking, and participate in coding challenges. This skill is increasingly relevant for data analysis, automation, and modeling in modern food processing.
Tools & Resources
GeeksforGeeks, HackerRank, CodeChef, Institutional computer labs
Career Connection
Essential for roles involving data logging, process control automation, and predictive analytics in smart food factories, enhancing employability in tech-driven food companies.
Cultivate Professional Communication & Teamwork- (Semester 1-2)
Actively participate in the Professional Communication courses and lab sessions. Focus on improving written and verbal communication, presentation skills, and collaborative abilities through group assignments. This will be vital for project work, internships, and future workplace interactions.
Tools & Resources
University language labs, Public speaking clubs, Online grammar resources, Peer feedback sessions
Career Connection
Strong communication skills are highly valued in the food industry for client interactions, team coordination, report writing, and presenting research findings, directly impacting career progression.
Intermediate Stage
Deep Dive into Food Science Core Subjects- (Semester 3-5)
Master subjects like Food Chemistry, Food Microbiology, Thermodynamics, Fluid Mechanics, and Food Process Engineering. Focus on practical applications and case studies relevant to the Indian food industry. Form study groups to discuss complex topics and prepare for competitive exams.
Tools & Resources
Food Science textbooks, Research papers, University lab facilities, Industry expert lectures
Career Connection
This knowledge forms the bedrock for roles in R&D, Quality Control, and Production within food manufacturing, enabling you to design, optimize, and manage food processes effectively.
Seek Early Industry Exposure through Internships/Visits- (Semester 3-5 (during breaks))
Actively look for short-term internships, industrial training programs, or frequent industrial visits in local food processing units (dairies, bakeries, fruit processing plants). This helps connect theoretical knowledge with real-world practices and build a professional network.
Tools & Resources
University''''s placement cell, Industry contacts, LinkedIn, Local industry associations
Career Connection
Early exposure provides valuable practical experience, clarifies career interests, and significantly boosts resume value for future placements in the Indian food industry.
Engage in Mini-Projects and Technical Seminars- (Semester 5 (Mini Project-I), Semester 6 (Technical Seminar-I))
Utilize mini-project opportunities to explore specific areas of interest within food technology. Focus on problem identification, experimental design, and data analysis. Present your findings effectively in technical seminars to hone research and presentation skills.
Tools & Resources
University labs, Academic journals, Faculty mentors, Presentation software
Career Connection
Developing research and presentation skills through projects and seminars is crucial for higher studies, R&D roles, and demonstrating initiative to potential employers.
Advanced Stage
Specialize through Electives and Advanced Projects- (Semester 6-8 (Electives, Project Work I & II))
Carefully choose electives that align with your career aspirations (e.g., Food Laws, Novel Processing, Waste Management). Dedicate significant effort to Project Work I & II, aiming for innovative solutions or comprehensive research. This allows for deep specialization.
Tools & Resources
Specialized software, Advanced lab equipment, Industry mentors, Research funding opportunities
Career Connection
Specialization enhances your profile for targeted roles in specific food sectors (e.g., dairy, bakery, regulatory affairs) and demonstrates expertise, leading to better placements and advanced opportunities.
Prepare Rigorously for Placements & Higher Studies- (Semester 7-8)
Actively participate in placement preparatory activities, including aptitude tests, group discussions, and mock interviews. Update your resume and LinkedIn profile. For those considering higher studies (M.Tech/Ph.D in India or abroad), prepare for GATE/GRE/TOEFL exams.
Tools & Resources
Placement cell workshops, Online aptitude platforms, Alumni network, Career counseling
Career Connection
Focused preparation directly translates to successful placements in leading food companies or securing admissions to prestigious institutions for advanced academic pursuits.
Build a Professional Network & Industry Presence- (Semester 6-8 (especially during Industrial Training))
Attend food industry conferences, workshops, and webinars. Connect with professionals, alumni, and faculty. Actively engage in discussions about industry trends, challenges, and innovations. Leverage industrial training for networking opportunities.
Tools & Resources
LinkedIn, Industry events (e.g., FoodPro, Annapoorna Anufood), Professional associations (e.g., AFST(I))
Career Connection
A strong professional network can open doors to job opportunities, mentorship, collaborative projects, and insights into the evolving demands of the Indian and global food industry.
Program Structure and Curriculum
Eligibility:
- No eligibility criteria specified
Duration: 8 semesters / 4 years
Credits: 164 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BS101 | Engineering Physics | Core | 4 | Modern Physics, Wave Optics, Lasers and Fibre Optics, Solid State Physics, Quantum Mechanics |
| BS102 | Engineering Mathematics – I | Core | 4 | Differential Calculus, Integral Calculus, Ordinary Differential Equations, Partial Differential Equations, Multiple Integrals |
| ES101 | Basic Electrical Engineering | Core | 3 | DC Circuits, AC Fundamentals, Single-Phase AC Circuits, Three-Phase AC Circuits, Electrical Machines |
| ES102 | Engineering Graphics | Core | 3 | Introduction to Engineering Graphics, Orthographic Projections, Isometric Projections, Sectional Views, AutoCAD Basics |
| HS101 | Professional Communication | Core | 2 | Grammar and Vocabulary, Writing Skills, Reading Comprehension, Presentation Skills, Group Discussion |
| BS101L | Engineering Physics Lab | Lab | 1 | Experiments on Modern Physics, Wave Optics Applications, Laser Characteristics, Semiconductor Device Properties |
| ES101L | Basic Electrical Engineering Lab | Lab | 1 | Verification of Circuit Laws, AC Circuit Analysis, Transformer Performance, Motor Characteristics |
| ES103 | Workshop Practice | Lab | 2 | Carpentry and Joinery, Fitting Operations, Welding Techniques, Basic Machining, Sheet Metal Work |
| HS101L | Professional Communication Lab | Lab | 1 | Listening Comprehension, Speaking Practice, Formal and Informal Writing, Oral Presentations, Interview Techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BS201 | Engineering Chemistry | Core | 4 | Water Technology, Electrochemistry, Corrosion and Its Control, Fuels and Combustion, Polymer Chemistry |
| BS202 | Engineering Mathematics – II | Core | 4 | Linear Algebra, Vector Calculus, Fourier Series, Laplace Transforms, Z-Transforms |
| ES201 | Basic Civil and Mechanical Engineering | Core | 3 | Civil Engineering Materials, Building Construction, Thermodynamics Principles, Fluid Mechanics Basics, Internal Combustion Engines |
| ES202 | Programming & Problem Solving | Core | 3 | Problem Solving Methodologies, Introduction to C Programming, Control Structures, Functions and Pointers, Arrays and Strings |
| BS201L | Engineering Chemistry Lab | Lab | 1 | Water Quality Analysis, pH Metry and Conductometry, Viscosity and Surface Tension, Titration Techniques |
| ES201L | Basic Civil and Mechanical Engineering Lab | Lab | 1 | Tests on Building Materials, Surveying Instruments, Engine Performance Testing, Refrigeration Cycle Demonstration |
| ES202L | Programming & Problem Solving Lab | Lab | 1 | C Program Development, Algorithm Implementation, Debugging Techniques, Problem Solving Exercises |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT301T | Food Chemistry – I | Core | 3 | Water in Foods, Carbohydrates Chemistry, Lipids Composition and Function, Proteins and Amino Acids, Enzymes in Food Processing |
| FT302T | Thermodynamics and Heat Transfer | Core | 3 | Basic Thermodynamic Concepts, First and Second Law of Thermodynamics, Heat Transfer Mechanisms, Heat Exchanger Design, Refrigeration Cycles |
| FT303T | Fluid Mechanics | Core | 3 | Fluid Properties, Fluid Statics, Fluid Kinematics, Fluid Dynamics, Flow Through Pipes |
| FT304T | Food Microbiology | Core | 3 | Microorganisms Important in Food, Food Spoilage, Foodborne Illnesses, Food Fermentation, Microbial Control in Foods |
| FT305T | Food Process Engineering – I | Core | 3 | Principles of Food Processing, Material and Energy Balances, Size Reduction, Mixing and Emulsification, Filtration and Centrifugation |
| FT301P | Food Chemistry – I Lab | Lab | 1 | Proximate Analysis of Foods, pH and Acidity Determination, Sugar Estimation, Protein and Lipid Analysis |
| FT303P | Fluid Mechanics Lab | Lab | 1 | Flow Rate Measurement, Pressure Drop in Pipes, Pump Performance Characteristics, Viscosity Measurement |
| FT304P | Food Microbiology Lab | Lab | 1 | Microbial Staining Techniques, Culture Media Preparation, Enumeration of Microorganisms, Sterilization Methods |
| FT305P | Food Process Engineering – I Lab | Lab | 1 | Particle Size Analysis, Mixer Performance Evaluation, Filtration Rate Studies, Centrifugation Efficiency |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT401T | Food Chemistry – II | Core | 3 | Food Additives, Food Pigments and Colors, Food Flavors and Aroma, Anti-nutritional Factors, Toxins in Food |
| FT402T | Mass Transfer Operations | Core | 3 | Principles of Diffusion, Evaporation Techniques, Distillation Processes, Liquid-Liquid Extraction, Drying Operations |
| FT403T | Food Process Engineering – II | Core | 3 | Size Enlargement Techniques, Mixing of Solids, Membrane Separation Processes, Extrusion Technology, Crystallization |
| FT404T | Nutritional Biochemistry | Core | 3 | Macronutrients Metabolism, Micronutrients Function and Deficiency, Energy Metabolism Pathways, Balanced Diet Formulation, Nutritional Assessment |
| FT405T | Bioprocess Technology | Core | 3 | Principles of Bioprocessing, Enzyme Technology Applications, Fermentation Kinetics, Bioreactor Design and Operation, Downstream Processing |
| FT401P | Food Chemistry – II Lab | Lab | 1 | Analysis of Food Additives, Estimation of Food Pigments, Flavor Compound Isolation, Vitamin Assays |
| FT402P | Mass Transfer Operations Lab | Lab | 1 | Diffusion Experiments, Drying Rate Determination, Evaporation Studies, Liquid-Liquid Extraction Efficiency |
| FT403P | Food Process Engineering – II Lab | Lab | 1 | Experiments on Size Enlargement, Extrusion Process Demonstration, Crystallization Studies |
| FT404P | Nutritional Biochemistry Lab | Lab | 1 | Estimation of Glucose, Protein Content Determination, Vitamin Analysis, Enzyme Activity Assays |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT501T | Food Engineering Operations | Core | 3 | Refrigeration Technology, Freezing Operations, Evaporation Techniques, Dehydration Processes, Non-thermal Processing Methods |
| FT502T | Food Quality Control and Sensory Evaluation | Core | 3 | Quality Assurance Systems, HACCP and GMP, ISO Standards in Food, Sensory Attributes and Tests, Statistical Quality Control |
| FT503T | Dairy Technology | Core | 3 | Milk Composition and Properties, Milk Processing Operations, Fermented Milk Products, Butter and Cheese Production, Ice Cream Technology |
| FT504T | Post Harvest Technology of Fruits and Vegetables | Core | 3 | Post Harvest Losses, Pre-cooling and Storage, Modified Atmosphere Packaging, Canning of Fruits and Vegetables, Value-added Products |
| FTE5XXT | Elective – I (e.g., Food Plant Utilities) | Elective | 3 | Water Treatment Systems, Steam Generation and Distribution, Refrigeration Systems, Effluent Treatment Plants, Air Compressors |
| FT501P | Food Engineering Operations Lab | Lab | 1 | Refrigeration System Performance, Freezing Rate Studies, Evaporation Efficiency, Dehydration Characteristics |
| FT502P | Food Quality Control and Sensory Evaluation Lab | Lab | 1 | Quality Parameter Analysis, Microbiological Testing, Sensory Profiling, Statistical Process Control Applications |
| FT503P | Dairy Technology Lab | Lab | 1 | Milk Composition Testing, Yogurt and Paneer Preparation, Butter and Cheese Making, Ice Cream Formulation |
| FT504P | Post Harvest Technology of Fruits and Vegetables Lab | Lab | 1 | Storage Studies, Drying of Fruits and Vegetables, Canning and Bottling, Jam, Jelly and Pickle Preparation |
| FT505P | Mini Project – I | Project | 2 | Problem Identification, Literature Review, Experimental Design, Data Analysis, Project Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT601T | Food Packaging Technology | Core | 3 | Packaging Materials Properties, Functions of Packaging, Flexible and Rigid Packaging, Active and Smart Packaging, Shelf Life Prediction |
| FT602T | Meat, Poultry & Fish Technology | Core | 3 | Meat Structure and Composition, Post-mortem Changes in Meat, Meat Processing Techniques, Poultry Products Processing, Fish Processing and Preservation |
| FT603T | Food Biotechnology | Core | 3 | Genetic Engineering in Food, Enzyme Applications in Food, Probiotics and Prebiotics, Food Diagnostics, Novel Bioproducts |
| FTE6XXT | Elective – II (e.g., Novel Food Processing Technologies) | Elective | 3 | High Pressure Processing, Pulsed Electric Fields, Ultrasound in Food Processing, Microwave and Radio Frequency Heating, Plasma Technology |
| FT601P | Food Packaging Technology Lab | Lab | 1 | Packaging Material Testing, Permeability Measurements, Package Design Principles, Shelf Life Studies |
| FT602P | Meat, Poultry & Fish Technology Lab | Lab | 1 | Meat Quality Evaluation, Sausage and Ham Production, Fish Filleting and Canning, Poultry Processing |
| FT603P | Food Biotechnology Lab | Lab | 1 | DNA Extraction and PCR, Enzyme Assays, Microbial Fermentation Studies, Probiotic Analysis |
| FT604P | Technical Seminar – I | Seminar | 2 | Literature Review, Topic Selection and Research, Presentation Skills, Technical Report Writing |
| FT605P | Industrial Training | Internship | 4 | Industrial Exposure, Practical Application of Knowledge, Problem Solving in Industry, Observation and Report Writing |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT701T | Food Plant Design & Layout | Core | 3 | Plant Location Factors, Plant Layout Principles, Material Handling Systems, Utility Selection and Design, Hygienic Plant Design |
| FT702T | Cereal and Legume Technology | Core | 3 | Cereal Grains Composition, Wheat Milling Technology, Rice Processing and Products, Pulse Processing, Extruded Snack Products |
| FT703T | Fat and Oil Technology | Core | 3 | Edible Oils and Fats, Oil Extraction Methods, Refining and Processing of Oils, Hydrogenation and Interesterification, Margarine and Shortening Production |
| FTE7XXT | Elective – III (e.g., Food Additives and Ingredients) | Elective | 3 | Functionality of Food Additives, Preservatives and Antioxidants, Sweeteners and Emulsifiers, Flavor Enhancers and Colorants, Hydrocolloids |
| FT701P | Food Plant Design & Layout Lab | Lab | 1 | Plant Layout Drawing, Equipment Selection and Sizing, Process Flow Diagrams, Utility Load Calculations |
| FT702P | Cereal and Legume Technology Lab | Lab | 1 | Flour Quality Testing, Bread Making Process, Extrusion Cooking, Pulse Product Development |
| FT703P | Fat and Oil Technology Lab | Lab | 1 | Oil Extraction and Analysis, Refined Oil Quality Tests, Margarine and Shortening Preparation, Emulsification Studies |
| FT704P | Project Work – I | Project | 5 | Research Proposal Development, Experimental Work Execution, Data Collection and Analysis, Interim Project Report |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT801T | Fermentation Technology | Core | 3 | Microbial Metabolism in Fermentation, Fermenter Design and Operation, Industrial Fermentation Processes, Biofuels Production, Enzyme Production and Applications |
| FT802T | Food Business Management & Entrepreneurship | Core | 3 | Business Planning and Strategy, Food Marketing and Sales, Financial Management in Food Industry, Legal Aspects of Food Business, Entrepreneurial Skills Development |
| FTE8XXT | Elective – IV (e.g., Food Laws and Regulations) | Elective | 3 | FSSAI Act and Regulations, International Food Laws, Food Labeling Requirements, Food Standards and Quality Control, Adulteration and Enforcement |
| FT803P | Technical Seminar – II | Seminar | 2 | Advanced Research Topics, Critical Analysis of Literature, Effective Public Speaking, Comprehensive Technical Report Writing |
| FT804P | Project Work – II | Project | 5 | Extensive Experimental Work, Data Interpretation and Discussion, Thesis Writing and Documentation, Project Defense and Presentation |
