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B-TECH 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.Tech Food Technology program at Koneru Lakshmaiah University focuses on applying engineering and scientific principles to food processing, preservation, packaging, and quality control. With India''''s rapidly expanding food industry, this specialization addresses the critical need for skilled professionals who can innovate and ensure food safety and sustainability from farm to fork, contributing to national food security and economic growth.
Who Should Apply?
This program is ideal for recent 10+2 science graduates with a strong interest in applied sciences and engineering, particularly in the realm of food. It also caters to aspiring entrepreneurs keen on launching food processing ventures and individuals looking to contribute to quality assurance, product development, or research and development roles within the food and beverage sector in India.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing units, quality control laboratories, R&D departments, and food regulatory bodies across India. Entry-level salaries typically range from INR 3.5 to 6 LPA, with significant growth potential up to INR 15-20 LPA for experienced professionals in managerial or specialist roles. Many pursue professional certifications in food safety or quality management.
Student Success Practices
Foundation Stage
Build Strong Engineering Fundamentals- (Semester 1-2)
Focus intensely on core engineering subjects like Mathematics, Physics, and Programming. Utilize online platforms such as NPTEL and Khan Academy for supplementary learning and practice problem-solving rigorously to strengthen analytical skills.
Tools & Resources
NPTEL courses, Khan Academy, Reference textbooks, Peer study groups
Career Connection
A solid foundation in these subjects is crucial for understanding advanced food engineering concepts and excelling in technical interviews for core engineering roles in the food industry.
Cultivate Effective Communication Skills- (Semester 1-2)
Actively participate in English for Communication classes, join debate clubs, and engage in public speaking opportunities. Practice writing clear technical reports and emails. Seek feedback on presentations to refine delivery.
Tools & Resources
Toastmasters International, Online grammar checkers, Presentation software (PowerPoint, Google Slides)
Career Connection
Strong communication is vital for teamwork, client interaction, and presenting project findings effectively, leading to better career progression and leadership opportunities.
Engage in Early Skill-Building Workshops- (Semester 1-2)
Attend university-organized workshops on C programming, basic CAD software for engineering graphics, and introductory laboratory techniques. These hands-on sessions build practical skills beyond theoretical knowledge.
Tools & Resources
C programming compilers, Basic CAD software trials, Department labs
Career Connection
Early practical exposure differentiates you, making you more adaptable to industry demands and better prepared for practical aspects of higher-level food technology courses.
Intermediate Stage
Maximize Laboratory and Mini-Project Engagement- (Semester 3-5)
Approach all food technology lab sessions with curiosity, documenting observations diligently. Actively seek out challenging topics for Mini Projects, focusing on real-world food industry problems or product development challenges. Collaborate effectively in lab and project teams.
Tools & Resources
Food Chemistry & Microbiology labs, Process engineering lab equipment, Project management tools, Research databases
Career Connection
Hands-on experience in labs and mini-projects provides practical skills and problem-solving abilities directly applicable to R&D, quality control, and process improvement roles in the food sector.
Seek Industry Exposure and Networking- (Semester 3-5)
Actively participate in industrial visits organized by the department to food processing plants and dairy units. Attend food technology conferences or webinars. Network with guest lecturers and alumni working in the food industry to understand career opportunities and trends.
Tools & Resources
LinkedIn, Industry associations (e.g., AIFPA, AFSTI), University career services
Career Connection
Early industry exposure helps in clarifying career goals and building valuable contacts for future internships and placements in leading food companies.
Specialize through Professional Electives- (Semester 5)
Carefully select professional electives based on emerging trends and personal career interests within food technology, such as food biotechnology, nutraceuticals, or advanced processing. Deepen knowledge in these niche areas through independent study and relevant online courses.
Tools & Resources
Elective course catalogs, MOOCs (Coursera, edX) in specialized areas, Research papers
Career Connection
Specialized knowledge makes you a more targeted candidate for specific roles in R&D or specialized production units, enhancing your employability and potential salary.
Advanced Stage
Excel in Industrial Training and Major Projects- (Semester 6-8)
Undertake industrial training or internships at reputable food companies, striving to gain maximum practical insights. For the major project, choose an innovative topic, dedicate significant effort, and aim for publishable quality research or a patentable product idea. Regularly consult with faculty mentors.
Tools & Resources
Industry connections, Research journals, Statistical software (SPSS, R), CAD tools for plant design
Career Connection
A strong internship record and a significant final year project are powerful assets for placements, demonstrating practical competence, research capability, and commitment to the field.
Master Placement Preparation and Soft Skills- (Semester 6-8)
Engage actively in placement training modules offered by the university, focusing on aptitude tests, technical interviews, group discussions, and resume building. Practice mock interviews with peers and career counselors. Develop leadership and team management skills through student organizations.
Tools & Resources
Placement cell resources, Online aptitude tests, Mock interview platforms, Career guidance workshops
Career Connection
Comprehensive preparation significantly boosts your chances of securing placements in top-tier food technology companies and ensures a smooth transition from academia to the professional world.
Explore Entrepreneurship and Higher Studies- (Semester 7-8)
For those inclined towards entrepreneurship, participate in business plan competitions and utilize the university''''s incubation center resources. If considering higher studies (M.Tech/Ph.D.), prepare for entrance exams like GATE and research potential universities or research areas during the final year.
Tools & Resources
University Incubation Center, Startup India initiatives, GATE preparation materials, Scholarship databases
Career Connection
This path can lead to becoming a job creator in India''''s vibrant startup ecosystem or pursuing advanced research careers, contributing to the development of novel food technologies.
Program Structure and Curriculum
Eligibility:
- Candidates must have passed Higher Secondary Examination (10+2) or equivalent with Mathematics, Physics, and Chemistry as major subjects, as per the eligibility criteria laid down by the University/AICTE.
Duration: 8 semesters / 4 years
Credits: 167.5 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18BM1001 | Mathematics-I for Engineers | Core | 4 | Differential Equations, Linear Algebra, Integral Calculus, Multivariable Calculus, Vector Calculus |
| B18PY1001 | Engineering Physics | Core | 3 | Wave Optics, Lasers and Fiber Optics, Quantum Mechanics, Solid State Physics, Electromagnetic Theory |
| B18CS1001 | Programming with C | Core | 3 | C Fundamentals, Control Structures, Functions and Pointers, Arrays and Strings, Structures and File I/O |
| B18ME1001 | Engineering Graphics | Core | 2 | Orthographic Projections, Isometric Projections, Sectional Views, Development of Surfaces, Introduction to CAD |
| B18EN1001 | English for Communication | Core | 3 | Grammar and Vocabulary, Reading Comprehension, Writing Skills, Listening and Speaking, Presentation Skills |
| B18CS1002 | Programming with C Lab | Lab | 1.5 | Basic C Programs, Conditional Statements, Loops and Functions, Arrays and Pointers, File Operations |
| B18PY1002 | Engineering Physics Lab | Lab | 1.5 | Optics Experiments, Semiconductor Characteristics, Magnetic Fields, Acoustics, Basic Electronics |
| B18ME1002 | Engineering Workshop | Lab | 1.5 | Carpentry, Fitting, Sheet Metal, Welding, Foundry Practices |
| B18AU0001 | Co-curricular and Extra-curricular Activities | Core | 1 | Sports and Games, Cultural Events, Technical Clubs, Social Service, Leadership Development |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18BM1002 | Mathematics-II for Engineers | Core | 4 | Laplace Transforms, Fourier Series, Partial Differential Equations, Complex Analysis, Numerical Methods |
| B18CY1001 | Engineering Chemistry | Core | 3 | Electrochemistry, Corrosion and its Control, Water Treatment, Polymers and Composites, Nanomaterials |
| B18EC1001 | Basic Electrical and Electronics Engineering | Core | 3 | DC and AC Circuits, Diodes and Rectifiers, Transistors, Operational Amplifiers, Digital Logic Gates |
| B18CS1003 | Data Structures | Core | 3 | Arrays and Linked Lists, Stacks and Queues, Trees and Graphs, Searching Algorithms, Sorting Algorithms |
| B18EN1002 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Pollution and Control, Waste Management, Renewable Energy Sources, Environmental Policies |
| B18CY1002 | Engineering Chemistry Lab | Lab | 1.5 | Volumetric Analysis, Instrumental Analysis, Water Quality Testing, Corrosion Rate Measurement, Polymer Synthesis |
| B18EC1002 | Basic Electrical and Electronics Engineering Lab | Lab | 1.5 | Circuit Laws Verification, Diode and Transistor Characteristics, Rectifier Circuits, Logic Gate Implementation, Op-Amp Applications |
| B18CS1004 | Data Structures Lab | Lab | 1.5 | Array and Linked List Operations, Stack and Queue Implementation, Tree Traversal Algorithms, Graph Algorithms, Sorting and Searching Programs |
| B18AU0002 | Co-curricular and Extra-curricular Activities | Core | 1 | Event Organization, Volunteer Work, Club Participation, Soft Skill Enhancement, Teamwork |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18FT2001 | Principles of Food Engineering | Core | 4 | Mass and Energy Balances, Fluid Flow in Food Systems, Heat Transfer Mechanisms, Unit Operations in Food Processing, Material Handling Systems |
| B18FT2002 | Food Chemistry | Core | 4 | Water in Food, Carbohydrates and Lipids, Proteins and Enzymes, Vitamins and Minerals, Food Additives and Flavors |
| B18FT2003 | Food Microbiology | Core | 4 | Microorganisms in Food, Food Spoilage, Foodborne Pathogens, Fermentation and Probiotics, Microbial Food Preservation |
| B18FT2004 | Basic Food Processing | Core | 3 | Principles of Food Preservation, Thermal Processing (Canning, Pasteurization), Refrigeration and Freezing, Drying and Dehydration, Introduction to Food Packaging |
| B18BM2003 | Probability and Statistics | Core | 3 | Probability Theory, Random Variables and Distributions, Sampling Distributions, Hypothesis Testing, Correlation and Regression |
| B18FT2005 | Food Chemistry Lab | Lab | 1.5 | Proximate Analysis of Food, pH and Acidity Measurement, Sugar Estimation, Vitamin C Analysis, Fat and Protein Determination |
| B18FT2006 | Food Microbiology Lab | Lab | 1.5 | Aseptic Techniques, Microbial Culture and Staining, Colony Counting, Identification of Food Spoilage Microbes, Antibiotic Sensitivity Testing |
| B18FT2007 | Basic Food Processing Lab | Lab | 1.5 | Pasteurization Techniques, Drying Experiments, Canning Procedures, Freezing Techniques, Juice and Jam Preparation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18FT2008 | Food Process Engineering | Core | 4 | Evaporation and Distillation, Extraction and Leaching, Membrane Separation Processes, Size Reduction and Mixing, Filtration and Centrifugation |
| B18FT2009 | Principles of Human Nutrition | Core | 3 | Macronutrients and Micronutrients, Energy Metabolism, Balanced Diet and Dietary Guidelines, Nutritional Deficiencies, Nutritional Assessment |
| B18FT2010 | Food Quality and Standards | Core | 3 | Food Safety Management Systems (FSMS), HACCP and ISO Standards, Food Laws and Regulations (FSSAI), Quality Control Techniques, Sensory Evaluation of Food |
| B18FT2011 | Dairy Technology | Core | 3 | Milk Composition and Properties, Milk Processing Operations, Manufacture of Dairy Products (Butter, Cheese), Ice Cream Technology, Quality Control in Dairy Industry |
| B18OE1001 | Open Elective-I | Elective | 3 | Interdisciplinary subject chosen by student, Skills Enhancement, General Knowledge, Innovation Topics, Societal Impact |
| B18FT2012 | Food Process Engineering Lab | Lab | 1.5 | Heat Exchanger Operation, Evaporator Performance, Filtration and Centrifugation Studies, Drying Rate Determination, Size Reduction Efficiency |
| B18FT2013 | Food Quality and Standards Lab | Lab | 1.5 | Microbiological Testing of Food, Chemical Residue Analysis, Heavy Metal Detection, Adulteration Detection, Sensory Evaluation Panels |
| B18FT2014 | Dairy Technology Lab | Lab | 1.5 | Milk Quality Testing, Butter and Paneer Production, Yoghurt and Ice Cream Making, Shelf-life Studies of Dairy Products, Packaging of Dairy Items |
| B18FT2015 | Mini Project-I | Project | 2 | Problem Identification, Literature Review, Methodology Design, Data Collection and Analysis, Report Writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18FT3001 | Post Harvest Technology | Core | 4 | Post-harvest Losses and Causes, Storage Technologies (Cold Storage, CA Storage), Packaging for Perishables, Transportation and Logistics, Processing of Fruits and Vegetables |
| B18FT3002 | Cereal, Pulse and Oil Seed Technology | Core | 4 | Composition of Cereals, Pulses, Oilseeds, Milling of Wheat and Rice, Pulse Processing, Oil Extraction and Refining, Products from Cereals, Pulses, Oilseeds |
| B18FT3003 | Meat, Poultry and Fish Technology | Core | 3 | Meat Composition and Structure, Slaughtering and Processing of Meat, Poultry Processing, Fish Preservation and Processing, Meat, Poultry, Fish Products |
| B18FT3004 | Food Additives and Flavors | Core | 3 | Types and Functions of Food Additives, Preservatives and Antioxidants, Emulsifiers and Stabilizers, Natural and Artificial Flavors, Regulatory Aspects of Additives |
| B18PR1001 | Professional Elective-I | Elective | 3 | Advanced Food Processing Techniques, Food Product Development, Food Biotechnology Applications, Food Safety Auditing, Nutraceuticals and Functional Foods |
| B18FT3005 | Post Harvest Technology Lab | Lab | 1.5 | Storage Studies of Fruits/Vegetables, Ethylene Scavenging, Minimal Processing, Packaging Material Evaluation, Detection of Spoilage |
| B18FT3006 | Cereal, Pulse and Oil Seed Technology Lab | Lab | 1.5 | Flour Quality Testing, Oil Extraction Methods, Pulse Dehulling, Rice Parboiling, Product Formulation |
| B18FT3007 | Meat, Poultry and Fish Technology Lab | Lab | 1.5 | Meat Curing and Smoking, Sausage Preparation, Fish Drying and Salting, Poultry Product Development, Quality Assessment |
| B18FT3008 | Mini Project-II | Project | 2 | Experimental Design, Data Analysis Tools, Interpretation of Results, Technical Report Writing, Presentation Skills |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18FT3009 | Food Packaging | Core | 4 | Packaging Materials Properties, Packaging Systems and Techniques, Modified Atmosphere Packaging (MAP), Aseptic and Active Packaging, Shelf Life and Package Design |
| B18FT3010 | Bakery and Confectionery Technology | Core | 3 | Ingredients in Baking, Bread and Cake Production, Biscuit and Cookie Technology, Chocolate and Candy Manufacturing, Quality Control in Bakery |
| B18FT3011 | Food Industrial Management and Entrepreneurship | Core | 3 | Industrial Organization and Management, Marketing and Sales, Human Resource Management, Financial Management, Business Plan Development |
| B18PR1002 | Professional Elective-II | Elective | 3 | Food Fermentation Technology, Food Waste Valorization, Food Processing Equipment Design, Food Supply Chain Management, Advanced Sensory Science |
| B18OE1002 | Open Elective-II | Elective | 3 | Cross-disciplinary learning, Emerging Technologies, Soft Skills Development, Societal Challenges, Ethical Studies |
| B18FT3012 | Food Packaging Lab | Lab | 1.5 | Permeability Testing of Films, Package Integrity Tests, Mechanical Strength of Packages, Shelf Life Prediction, Package Design Software |
| B18FT3013 | Bakery and Confectionery Technology Lab | Lab | 1.5 | Bread Making Process, Cake and Pastry Production, Biscuit Formulation, Chocolate Tempering, Confectionery Product Development |
| B18FT3014 | Industrial Training/Internship | Internship | 4.5 | Industry Exposure, Practical Skill Development, Professional Networking, Problem-Solving in Real-world, Report and Presentation |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18FT4001 | Food Plant Design and Layout | Core | 4 | Site Selection for Food Plants, Principles of Plant Layout, Equipment Selection and Sizing, Utility Services (Water, Steam, Power), Cost Estimation and Feasibility Analysis |
| B18FT4002 | Food Biotechnology | Core | 3 | Genetic Engineering in Food, Enzyme Technology in Food Processing, Microbial Fermentation for Food, Probiotics and Prebiotics, Bioprocess Engineering Principles |
| B18PR1003 | Professional Elective-III | Elective | 3 | Food Nanotechnology, Food Rheology and Texture, Nutritional Genomics, Functional Food Formulation, Food Supply Chain Analytics |
| B18PR1004 | Professional Elective-IV | Elective | 3 | Advanced Food Microbiology, Non-thermal Food Processing, Food Product Marketing, Waste Management in Food Industry, Dairy Plant Engineering |
| B18FT4003 | Food Plant Design Lab | Lab | 1.5 | Plant Layout Drawing (CAD), Equipment Sizing Calculations, Process Flow Diagram Development, Utility Requirement Estimation, Feasibility Report Preparation |
| B18FT4004 | Food Biotechnology Lab | Lab | 1.5 | DNA Isolation from Food Samples, PCR Techniques, Fermentation Process Monitoring, Enzyme Activity Assays, Probiotic Culture Maintenance |
| B18FT4005 | Project Work-I | Project | 3 | In-depth Research, Experimental Design and Execution, Data Analysis using Software, Interim Report Submission, Oral Presentation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| B18OE1003 | Open Elective-III | Elective | 3 | Entrepreneurship Development, Intellectual Property Rights, Environmental Impact Assessment, Artificial Intelligence in Food, Sustainable Development |
| B18PR1005 | Professional Elective-V | Elective | 3 | Food Regulatory Affairs, Advanced Bakery Engineering, Beverage Technology, Packaging Machinery, Bio-active Food Components |
| B18FT4006 | Project Work-II | Project | 8.5 | Comprehensive Project Implementation, Advanced Data Interpretation, Troubleshooting and Optimization, Final Thesis Writing, Project Defense and Presentation |
