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B-SC in Food Technology at Koneru Lakshmaiah Education Foundation (Deemed to be University)
Guntur, Andhra Pradesh
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About the Specialization
What is Food Technology at Koneru Lakshmaiah Education Foundation (Deemed to be University) Guntur?
This B.Sc. (Hons) Food Technology program at Koneru Lakshmaiah University focuses on the science and engineering principles applied to food processing, preservation, and quality control. In the context of India''''s rapidly growing food processing sector, this program is designed to meet the increasing demand for skilled professionals across the entire food supply chain, from farm to fork, ensuring food safety and nutritional security.
Who Should Apply?
This program is ideal for 10+2 science graduates with a strong interest in food science, nutrition, and industrial processing. It caters to fresh graduates seeking entry into the food manufacturing, research, or regulatory fields in India. Professionals currently in related sectors, aspiring entrepreneurs in the food industry, and individuals passionate about contributing to India''''s food innovation landscape will find this program highly beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Scientists, Quality Assurance Managers, Production Supervisors, Product Development Specialists, or Food Safety Auditors. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning significantly more. The program aligns with FSSAI regulations and industry best practices, fostering growth trajectories in both national and multinational food companies operating in India.
Student Success Practices
Foundation Stage
Master Core Scientific Fundamentals- (Semester 1-2)
Focus deeply on understanding the principles of food science, chemistry, and basic mathematics. Actively participate in labs for food processing and analysis to solidify theoretical knowledge with practical skills. Utilize online platforms like NPTEL for supplementary lectures and practice problems in core science subjects.
Tools & Resources
KLU library resources, NPTEL, Khan Academy, Lab manuals, Peer study groups
Career Connection
A strong foundation is crucial for grasping advanced food technology concepts and excelling in technical interviews for R&D or QA roles.
Develop Professional Communication Skills- (Semester 1-2)
Actively engage in professional communication classes and labs. Practice public speaking, technical report writing, and group discussions. Participate in college debates or clubs to refine presentation skills. Seek feedback from instructors and peers to continuously improve articulation.
Tools & Resources
KLU Communication Lab, Toastmasters (if available), Grammarly, LinkedIn for professional networking
Career Connection
Essential for effective teamwork, client interaction, and impressive presentations during placements and future leadership roles.
Cultivate Basic Computer Proficiency & Programming- (Semester 1-2)
Beyond basic office tools, grasp introductory programming concepts (e.g., Python) and their application in data handling. This helps in basic data analysis, automation, and understanding food tech software. Complete assigned lab exercises diligently and explore online coding challenges.
Tools & Resources
MS Office suite, Python IDLE, HackerRank, GeeksforGeeks for basic coding practice
Career Connection
Digital literacy and basic programming are increasingly valuable for data management, process control, and automation in modern food industries.
Intermediate Stage
Engage in Applied Food Processing Projects- (Semester 3-5)
Actively seek opportunities for mini-projects in food microbiology, cereal, dairy, and fruit/vegetable technologies. Collaborate with peers or faculty on developing new food products or improving existing processes. Document experiments, analyze results, and present findings in departmental seminars.
Tools & Resources
Departmental labs, KLU research facilities, Relevant journals, Faculty mentorship
Career Connection
Hands-on experience and project management skills are highly valued by recruiters for R&D and production roles.
Pursue Industry Certifications and Workshops- (Semester 3-5)
Complement academic learning with relevant industry certifications in areas like HACCP, FSSAI regulations, or ISO 22000. Attend workshops and seminars organized by KLU or external bodies on emerging food technologies, food safety, and quality management.
Tools & Resources
Online certification platforms (e.g., Coursera, Udemy for accredited courses), FSSAI training programs, Industry association events
Career Connection
These certifications make resumes stand out, demonstrating industry-specific knowledge and commitment to food safety standards, boosting placement chances.
Build a Professional Network- (Semester 3-5)
Attend industry conferences, guest lectures, and career fairs organized by KLU or in the region. Connect with alumni and industry professionals on LinkedIn. Engage in discussions, seek advice, and explore potential mentorship opportunities.
Tools & Resources
LinkedIn, KLU Alumni Network, Industry events (e.g., ANNAFOOD, FoodPro)
Career Connection
Networking opens doors to internship opportunities, industry insights, and future job referrals, critical for career advancement.
Advanced Stage
Excel in Capstone Project and Internship- (Semester 6)
Treat the final year project as a real-world problem-solving exercise. Choose a project topic aligned with industry needs or personal career goals. Dedicate thoroughly to the industrial internship, gaining maximum practical exposure and building a strong professional rapport.
Tools & Resources
Faculty advisors, Industry mentors, Research databases, KLU placement cell
Career Connection
A well-executed project and successful internship are often direct pathways to full-time employment and provide invaluable portfolio material for interviews.
Master Interview Techniques and Soft Skills- (Semester 6)
Actively participate in KLU''''s placement training programs focusing on aptitude tests, group discussions, and personal interviews. Practice mock interviews with the career services team and peers. Refine resume and cover letter writing based on industry feedback.
Tools & Resources
KLU Placement Cell, Online aptitude tests, Mock interview platforms, Career counselling
Career Connection
Strong interview skills are paramount for converting placement opportunities into job offers in competitive Indian job markets.
Explore Entrepreneurial Avenues- (Semester 6)
If interested in entrepreneurship, utilize the ''''Entrepreneurship Development'''' elective and engage with KLU''''s incubation center or startup cells. Develop a viable business plan for a food product or service, understanding market dynamics and funding options.
Tools & Resources
KLU Incubation Centre, Startup India resources, Industry mentors, Business plan templates
Career Connection
This fosters an innovative mindset, enabling graduates to create their ventures, contribute to job creation, and potentially revolutionize the Indian food industry.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 with 50% in the qualifying examination (MPC/BiPC/MBiPC background required for Food Technology)
Duration: 3 years / 6 semesters
Credits: 131 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT101T | Principles of Food Processing & Preservation | Core | 3 | Food science fundamentals, Processing techniques, Preservation methods, Thermal processing and refrigeration, Drying and dehydration, Chemical and natural preservatives |
| FT102T | Fundamentals of Food Science | Core | 3 | Food composition and structure, Water activity and properties, Carbohydrates, proteins, lipids, Vitamins, minerals, enzymes, Food pigments and flavors |
| CH101T | Environmental Studies | Core | 2 | Ecosystems and biodiversity, Environmental pollution, Climate change and global warming, Waste management, Environmental ethics and policies |
| CS101T | Computer Fundamentals & Programming | Core | 3 | Computer hardware and software, Operating systems and networks, MS Office applications, Programming concepts (Python), Data types, control structures, functions |
| EN101T | Professional Communication | Core | 2 | Communication process and barriers, Public speaking and presentations, Technical writing skills, Group discussions and interviews, Non-verbal communication |
| FT103L | Food Processing & Preservation Lab | Practical | 1.5 | Food preparation techniques, Thermal processing experiments, Low-temperature preservation, Drying and concentration methods, Preservative application |
| FT104L | Food Analysis Lab | Practical | 1.5 | Proximate analysis of food, pH, acidity, and moisture content, Spectrophotometric analysis, Microbial enumeration techniques, Sensory evaluation basics |
| CS102L | Computer Fundamentals & Programming Lab | Practical | 1 | MS Office practical applications, Python programming exercises, Basic algorithm implementation, Data input and output, Conditional statements and loops |
| EN102L | Professional Communication Lab | Practical | 1 | Listening and speaking practice, Reading comprehension exercises, Writing reports and emails, Role-plays and presentations, Interview simulations |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT105T | Food Chemistry | Core | 3 | Chemical properties of water in food, Chemistry of carbohydrates and lipids, Protein structure and function, Enzymes in food systems, Vitamins, minerals, and additives |
| FT106T | Unit Operations in Food Processing-I | Core | 3 | Mass and energy balances, Fluid flow principles, Heat transfer mechanisms, Evaporation and concentration, Drying and dehydration technologies |
| MA101T | Applied Mathematics | Core | 3 | Differential equations, Laplace transforms, Fourier series, Vector calculus, Probability and statistics |
| PH101T | Applied Physics | Core | 3 | Thermodynamics principles, Fluid mechanics basics, Optics and light applications, Electricity and magnetism, Modern physics concepts |
| EN103T | Digital English Skills | Core | 2 | Digital literacy and communication, Online safety and etiquette, Email and virtual meetings, Content creation and presentation tools, Information search and evaluation |
| FT107L | Food Chemistry Lab | Practical | 1.5 | Qualitative analysis of food components, Quantitative analysis of sugars and proteins, Enzyme activity determination, Spectroscopic techniques in food analysis, Emulsion and foam stability |
| FT108L | Unit Operations in Food Processing Lab | Practical | 1.5 | Fluid flow measurement, Heat exchange experiments, Evaporation process analysis, Drying curve determination, Size reduction and separation |
| FT109E | Food Product Development (Professional Elective - I Example) | Elective | 3 | Product concept and ideation, Market research and consumer trends, Ingredient functionality and selection, Pilot plant production and scale-up, Sensory evaluation and consumer testing, Regulatory compliance and labeling |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT201T | Food Microbiology | Core | 3 | Microorganisms important in food, Food spoilage and preservation, Foodborne pathogens and toxins, Fermentation and fermented foods, Microbial growth control, Probiotics and prebiotics |
| FT202T | Technology of Cereals & Legumes | Core | 3 | Cereal grain structure and composition, Milling of wheat and rice, Baking and bread making, Extrusion technology, Processing of pulses and oilseeds, Storage and quality of cereals |
| FT203T | Technology of Fruits & Vegetables | Core | 3 | Post-harvest physiology, Storage technologies, Canning and bottling, Juices, jams, and jellies, Dehydration of fruits and vegetables, Minimal processing and IQF |
| PY201T | Quantitative Aptitude & Reasoning | Core | 2 | Number systems and percentages, Profit, loss, and interest, Time, work, and distance, Logical reasoning and puzzles, Data interpretation |
| FT204L | Food Microbiology Lab | Practical | 1.5 | Sterilization techniques, Microbial culture and staining, Colony counting and enumeration, Isolation of foodborne pathogens, Antibiotic sensitivity testing |
| FT205L | Cereal & Legume Technology Lab | Practical | 1.5 | Milling experiments, Dough rheology and baking trials, Extrusion processing, Quality assessment of cereal products, Legume protein extraction |
| FT206L | Fruits & Vegetable Technology Lab | Practical | 1.5 | Canning and jam preparation, Juice extraction and clarification, Dehydration kinetics, Pickle and chutney making, Quality control of processed products |
| FT207O | Basics of Nutrition and Dietetics (Open Elective - I Example) | Elective | 3 | Macronutrients and micronutrients, Balanced diet and dietary guidelines, Nutritional deficiencies and disorders, Energy metabolism and BMI, Role of food in health and disease |
| FT208E | Food Biotechnology (Professional Elective - II Example) | Elective | 3 | Genetic engineering in food, Enzyme technology applications, Fermentation for food ingredients, Probiotics and prebiotics production, Biosensors in food safety |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT209T | Food Engineering Operations | Core | 3 | Thermodynamics in food systems, Fluid flow and pumping systems, Heat and mass transfer applications, Refrigeration and freezing engineering, Evaporation and membrane separation |
| FT210T | Food Quality & Safety Management | Core | 3 | HACCP and food safety systems, GMP and GHP standards, ISO series in food industry, Food laws and regulations (FSSAI), Quality control and assurance, Risk assessment and traceability |
| FT211T | Technology of Dairy & Meat Products | Core | 3 | Milk processing and products, Cheese, yogurt, and ice cream technology, Meat composition and properties, Slaughtering and meat processing, Poultry and fish processing, Value-added meat products |
| FT212L | Food Engineering Lab | Practical | 1.5 | Heat exchanger performance, Evaporator efficiency, Filtration and centrifugation, Size reduction equipment, Pump characteristics |
| FT213L | Food Quality & Safety Lab | Practical | 1.5 | Microbial quality indicators, Detection of contaminants, Shelf-life testing, Sensory evaluation techniques, HACCP plan development |
| FT214L | Dairy & Meat Products Lab | Practical | 1.5 | Milk pasteurization and standardization, Cheese and yogurt making, Ice cream production, Meat curing and smoking, Fish processing methods |
| FT215O | Food Laws and Regulations (Open Elective - II Example) | Elective | 3 | Indian food laws (FSSAI), International food codes (Codex Alimentarius), Food labeling regulations, Food additives regulations, Export and import regulations |
| FT216E | Nutraceuticals and Functional Foods (Professional Elective - III Example) | Elective | 3 | Bioactive compounds in food, Definition and types of nutraceuticals, Functional food ingredients, Health benefits and claims, Product development and regulatory aspects |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT301T | Bakery & Confectionery Technology | Core | 3 | Ingredients in bakery and confectionery, Bread making processes, Cakes, pastries, and biscuits, Chocolate and candy production, Quality control in bakery, Equipment used in confectionery |
| FT302T | Fermentation Technology | Core | 3 | Microorganisms for fermentation, Types of fermentation processes, Bioreactor design and operation, Downstream processing techniques, Alcoholic and non-alcoholic beverages |
| FT303T | Food Packaging Technology | Core | 3 | Packaging materials and properties, Barrier properties and shelf-life, Aseptic and modified atmosphere packaging, Active and intelligent packaging, Packaging design and sustainability |
| FT304L | Bakery & Confectionery Lab | Practical | 1.5 | Bread and cake formulation, Biscuit and cookie preparation, Chocolate tempering and molding, Confectionery product development, Quality evaluation of finished products |
| FT305L | Fermentation Technology Lab | Practical | 1.5 | Microbial culture and growth kinetics, Fermentor operation and control, Ethanol and organic acid production, Enzyme production and assay, Product recovery and purification |
| FT306L | Food Packaging Lab | Practical | 1.5 | Packaging material characterization, Permeability testing, Package strength and integrity, Shelf-life extension studies, Advanced packaging systems |
| HS301O | Entrepreneurship Development (Open Elective - III Example) | Elective | 3 | Concept of entrepreneurship, Business idea generation, Market research and feasibility, Business plan development, Funding and legal aspects, Marketing and branding strategies |
| FT307E | Cereal Processing Technology (Professional Elective - IV Example) | Elective | 3 | Wheat and rice milling operations, Corn processing technologies, Extruded cereal products, Breakfast cereals and snacks, Quality parameters of processed cereals, Advanced cereal processing techniques |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT308T | Food Plant Design & Layout | Core | 3 | Principles of plant location, Layout planning and design, Equipment selection and installation, Material handling systems, Utilities and sanitation in food plants, Waste treatment and management |
| FT309L | Project Work | Project | 6 | Research problem identification, Literature review and hypothesis, Experimental design and methodology, Data collection and analysis, Report writing and presentation, Innovation and problem solving |
| FT310P | Internship | Internship | 3 | Industrial exposure and training, Practical application of knowledge, Skill development and professional ethics, Observation and data collection, Internship report and presentation |
| FT311E | Meat and Poultry Processing (Professional Elective - V Example) | Elective | 3 | Slaughtering techniques, Carcass utilization and grading, Meat curing, smoking, and tenderization, Poultry processing operations, Meat and poultry product development, Quality and safety in meat processing |
| FT312E | Post-Harvest Technology of Horticultural Crops (Professional Elective - VI Example) | Elective | 3 | Post-harvest losses and causes, Maturity indices and harvesting, Pre-cooling and grading, Storage technologies for fruits and vegetables, Value addition of horticultural crops, Packaging and transportation |
