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B-TECH-FOOD-TECHNOLOGY in General at Mizoram University
Aizawl, Mizoram
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About the Specialization
What is General at Mizoram University Aizawl?
This B.Tech Food Technology program at Mizoram University focuses on applying engineering and scientific principles to the entire food value chain, from raw material to consumption. Given India''''s diverse agricultural landscape and the burgeoning food processing industry, this program is highly relevant for ensuring food security, safety, and value addition. It integrates disciplines like chemistry, microbiology, engineering, and nutrition to address the complex challenges of modern food manufacturing and preservation.
Who Should Apply?
This program is ideal for high school graduates with a strong aptitude in science, particularly Physics, Chemistry, and Mathematics or Biology, who possess an interest in the science and engineering behind food. It suits individuals aspiring to become food scientists, quality assurance managers, production supervisors, or research and development specialists. Working professionals seeking to upgrade their skills in advanced food technologies or career changers from allied sectors can also pursue this, provided they meet the academic prerequisites.
Why Choose This Course?
Graduates of this program can expect diverse and rewarding career paths within India''''s rapidly expanding food sector. Typical roles include Food Technologist, Quality Control Officer, Product Development Manager, or Food Safety Auditor in major Indian and multinational food companies like ITC, Nestle India, Amul, and Britannia. Entry-level salaries generally range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA or more. The curriculum also prepares students for higher education, entrepreneurship, and aligns with national food processing and export initiatives.
Student Success Practices
Foundation Stage
Master Core Scientific and Engineering Fundamentals- (Semester 1-2)
Dedicate significant effort to building a strong base in Engineering Mathematics, Physics, Chemistry, and Basic Electrical/Electronics Engineering. Actively participate in problem-solving sessions and laboratory exercises to solidify theoretical concepts. Form small study groups for collaborative learning and to tackle challenging topics efficiently.
Tools & Resources
NPTEL courses for foundational subjects, University library for textbooks and reference materials, Peer learning groups, Online problem-solving platforms
Career Connection
A robust foundation is critical for comprehending advanced food engineering principles and excelling in technical interviews for various entry-level roles in R&D or process operations.
Immerse in Basic Food Science and Laboratory Techniques- (Semester 1-2)
Pay meticulous attention to Food Science and Nutrition subjects, focusing on understanding food composition, properties, and nutritional aspects. Actively engage in practical laboratory sessions to learn fundamental food analysis techniques, pH measurement, and proximate analysis. Begin exploring general articles or documentaries about the Indian food industry to contextualize classroom learning.
Tools & Resources
Food science textbooks, Lab manuals, Reputable food industry magazines or blogs, University food science laboratory
Career Connection
Essential for securing entry-level positions in quality control, product development support, and for understanding raw material specifications and basic food regulations.
Cultivate Basic Programming and Engineering Graphics Skills- (Semester 1-2)
Develop proficiency in foundational computer programming (e.g., C language) and engineering graphics (e.g., AutoCAD). These skills are invaluable for data handling, process modeling, and designing equipment layouts in the food industry. Regularly practice coding small projects and drafting engineering drawings to build competence.
Tools & Resources
Online coding platforms like HackerRank or GeeksforGeeks, AutoCAD tutorials, University computer labs, Engineering drawing kits and software
Career Connection
These skills enable participation in automation projects, process simulation, and plant design, opening doors to roles in modern food processing plants requiring technical design capabilities.
Intermediate Stage
Engage Actively in Practical Food Processing and Labs- (Semester 3-5)
Maximize learning from advanced laboratory subjects such as Food Biochemistry Lab, Fluid Mechanics Lab, Food Microbiology Lab, and Food Process Engineering Lab. Focus on the operational principles of equipment, safety protocols, and accurate data interpretation. Actively seek out opportunities to undertake minor projects within these labs under faculty guidance.
Tools & Resources
Lab equipment manuals, Specialized food engineering journals, Departmental faculty for project guidance, Online forums for lab techniques
Career Connection
Direct experience with food processing machinery and analytical methods is highly prized for roles in production, quality assurance, and R&D within the food manufacturing sector.
Seek Early Industry Exposure through Internships- (Semester 3-5)
Proactively search for short-term internships, industrial visits, or summer training programs in established food processing companies during academic breaks. This provides invaluable real-world insights into plant operations, hygiene practices, and quality control systems in the Indian context, while also aiding in professional networking.
Tools & Resources
University placement cell, LinkedIn and Internshala for internship postings, Local food industry directories, Industry expert networking events
Career Connection
Builds a professional network, provides practical skills, and significantly enhances your resume for final placements. This exposure helps in clarifying career interests and understanding industry demands.
Deep Dive into Core Food Technology Domains- (Semester 3-5)
Concentrate on gaining in-depth knowledge in core subjects like Food Microbiology, Heat and Mass Transfer, Food Process Engineering, and Food Quality Control. Identify specific areas of interest within these domains, such as dairy technology or cereal processing, to begin building a foundational specialization that can guide future elective choices and career paths.
Tools & Resources
Specialized food technology textbooks, Industry reports and white papers on specific food sectors, Webinars by professional food technologists, Relevant online certification courses
Career Connection
Develops specialized expertise critical for roles in specific processing units, targeted R&D initiatives for particular product lines, or advanced quality assurance positions in the industry.
Advanced Stage
Undertake a Comprehensive Research Project- (Semester 7-8)
Engage thoroughly in Project Part-I and Project Part-II. Choose a research topic aligned with current industry challenges or faculty expertise in Food Technology. Develop strong research methodology, data analysis skills using statistical software, and superior technical report writing abilities. Aim to present your findings at university seminars or local conferences.
Tools & Resources
Research databases (e.g., Scopus, Web of Science), Statistical software like R or SPSS, Academic writing workshops, Faculty mentors for research guidance
Career Connection
This experience is crucial for R&D roles, academic pursuits, and demonstrates problem-solving, innovation, and independent work capabilities, highly valued by prospective employers.
Master Industry Regulations and Quality Systems- (Semester 6-8)
Intensely focus on subjects like Food Quality Control and Assurance, Food Safety and Toxicology, and relevant departmental electives. Gain comprehensive knowledge of HACCP, FSSAI regulations, ISO standards, and other critical certifications pertinent to the Indian food industry. Consider pursuing external certifications in food safety or quality management.
Tools & Resources
FSSAI website and guidelines, Indian and international food safety standards documents, Quality management textbooks, Online courses on HACCP or ISO 22000
Career Connection
Directly prepares you for in-demand roles as a Quality Assurance Manager, Food Safety Auditor, or Regulatory Affairs Specialist within India''''s rigorously regulated food sector.
Cultivate Entrepreneurial and Advanced Professional Skills- (Semester 6-8)
If entrepreneurship is an interest, select electives like Entrepreneurship Development and actively explore innovative business ideas within the food sector. Participate in university incubation centers or startup pitching competitions. Simultaneously, enhance soft skills, communication, and leadership abilities through club activities, seminars, and advanced group projects.
Tools & Resources
University entrepreneurship cell, Local startup incubators, Toastmasters International or public speaking clubs, Professional networking platforms like LinkedIn
Career Connection
Develops competencies for leadership positions, launching your own food venture, or excelling as a product manager or business analyst in larger food corporations.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 examination with Physics and Mathematics as compulsory subjects along with one of Chemistry/Biotechnology/Biology/Technical Vocational subject. Obtained at least 45% marks (40% in case of candidates belonging to reserved category) in the above subjects taken together. (Source: MZU Admission Brochure 2023)
Duration: 8 semesters / 4 years
Credits: 184 Credits
Assessment: Internal: 30% (Theory), 50% (Practical), External: 70% (Theory), 50% (Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-101 | Engineering Physics | Core | 4 | Wave Optics, Laser and Fibre Optics, Solid State Physics, Quantum Mechanics, Nuclear Physics |
| FT-102 | Engineering Chemistry | Core | 4 | Electrochemistry and Corrosion, Water Treatment, Engineering Materials, Spectroscopic Techniques, Phase Rule |
| FT-103 | Engineering Mathematics-I | Core | 4 | Differential Calculus, Integral Calculus, Ordinary Differential Equations, Laplace Transforms, Sequence and Series |
| FT-104 | Basic Electrical Engineering | Core | 4 | DC Circuits, AC Circuits, Transformers, Electrical Machines, Measuring Instruments |
| FT-105 | Computer Programming | Core | 2 | Programming Fundamentals, C Language Basics, Control Statements, Functions and Arrays, Pointers and Structures |
| FT-106 | Engineering Physics Lab | Lab | 1 | Experiments on Optics, Electrical Measurements, Semiconductor Device Characteristics |
| FT-107 | Engineering Chemistry Lab | Lab | 1 | Volumetric Analysis, pH Metry, Conductometry, Colorimetry |
| FT-108 | Basic Electrical Engineering Lab | Lab | 1 | DC and AC Circuit Experiments, Study of Electrical Machines, Wiring Practices |
| FT-109 | Computer Programming Lab | Lab | 1 | C Programming Exercises, Control Structures Implementation, Function and Array Usage |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-201 | Engineering Mechanics | Core | 4 | Statics of Particles, Equilibrium of Rigid Bodies, Kinematics of Particles, Work and Energy, Impulse and Momentum |
| FT-202 | Engineering Mathematics-II | Core | 4 | Vector Calculus, Matrices, Partial Differential Equations, Fourier Series, Integral Transforms |
| FT-203 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Natural Resources, Environmental Pollution, Solid Waste Management, Environmental Policies and Practices |
| FT-204 | Engineering Graphics | Core | 2 | Engineering Curves, Orthographic Projections, Sectional Views, Isometric Projections, Introduction to AutoCAD |
| FT-205 | Basic Electronics Engineering | Core | 4 | Semiconductor Diodes, Transistors BJT and FET, Operational Amplifiers, Digital Electronics Fundamentals, Communication Systems Basics |
| FT-206 | Food Science and Nutrition | Core | 4 | Food Composition and Properties, Carbohydrates, Proteins, Lipids, Vitamins and Minerals, Water in Food, Balanced Diet and Nutrition |
| FT-207 | Basic Electronics Engineering Lab | Lab | 1 | Diode Characteristics, Transistor Amplifier Circuits, Operational Amplifier Applications, Logic Gates Verification |
| FT-208 | Engineering Graphics Lab | Lab | 1 | Orthographic Drawing Practice, Sectional View Drawings, Isometric Drawing, Basic CAD Drawing |
| FT-209 | Food Science Lab | Lab | 1 | Proximate Analysis of Food, pH and Acidity Measurement, Specific Gravity Determination, Sugar Estimation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-301 | Engineering Mathematics-III | Core | 4 | Complex Analysis, Probability Theory, Statistical Methods, Numerical Methods, Transforms |
| FT-302 | Food Biochemistry | Core | 4 | Biomolecules Structure and Function, Enzymes and Coenzymes, Metabolism of Carbohydrates, Lipids, Proteins, Photosynthesis and Respiration, Genetic Engineering in Food |
| FT-303 | Material Science | Core | 4 | Atomic Structure and Bonding, Crystalline Solids and Defects, Mechanical Properties of Materials, Phase Diagrams, Corrosion and its Control |
| FT-304 | Thermodynamics of Food Processing | Core | 4 | Laws of Thermodynamics, Thermochemical Principles, Heat Capacity and Enthalpy, Refrigeration Cycles, Psychrometry and Drying |
| FT-305 | Fluid Mechanics | Core | 4 | Fluid Properties, Fluid Statics, Fluid Kinematics, Flow through Pipes, Fluid Flow Measurement |
| FT-306 | Food Biochemistry Lab | Lab | 1 | Enzyme Activity Estimation, Protein Quantification, Carbohydrate Identification, Lipid Extraction and Analysis |
| FT-307 | Fluid Mechanics Lab | Lab | 1 | Flow Measurement Devices, Friction Losses in Pipes, Pump Performance Characteristics, Pressure Measurement |
| FT-308 | Manufacturing Practice | Lab | 1 | Basic Workshop Operations, Machining Processes, Welding Techniques, Carpentry Skills |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-401 | Food Microbiology | Core | 4 | Microorganisms Important in Food, Food Spoilage Microorganisms, Foodborne Illnesses, Food Preservation Principles, Fermented Foods and Probiotics |
| FT-402 | Heat and Mass Transfer | Core | 4 | Heat Conduction, Heat Convection, Heat Radiation, Evaporation and Drying, Distillation and Extraction |
| FT-403 | Food Process Engineering-I | Core | 4 | Size Reduction, Mixing and Agitation, Separation Operations, Filtration and Centrifugation, Crystallization |
| FT-404 | Fundamentals of Food Processing | Core | 4 | Principles of Food Preservation, Thermal Processing and Canning, Refrigeration and Freezing, Drying and Dehydration, Novel Food Processing Technologies |
| FT-405 | Industrial Management | Core | 4 | Principles of Management, Production Planning and Control, Quality Control Techniques, Inventory Management, Human Resource Management |
| FT-406 | Food Microbiology Lab | Lab | 1 | Sterilization Techniques, Microbial Culture and Staining, Enumeration of Microorganisms, Food Spoilage Analysis |
| FT-407 | Heat and Mass Transfer Lab | Lab | 1 | Heat Exchanger Performance, Drying Characteristics, Mass Transfer Coefficient Determination |
| FT-408 | Industrial Management Lab | Lab | 1 | Case Studies in Production, Project Scheduling Tools, Quality Control Charts |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-501 | Food Process Engineering-II | Core | 4 | Material Handling Systems, Extrusion Technology, Membrane Separation Processes, Non-Thermal Processing, Process Control and Automation |
| FT-502 | Instrumental Methods of Food Analysis | Core | 4 | Spectroscopic Techniques, Chromatographic Methods, Electrophoresis, Rheological Properties, Microscopy in Food Analysis |
| FT-503 | Food Quality Control and Assurance | Core | 4 | Quality Concepts and Definitions, HACCP and ISO Standards, GMP and GHP, Food Laws and Regulations (Indian), Sensory Evaluation of Food |
| FT-504 | Meat, Poultry and Fish Processing | Core | 4 | Post-Mortem Changes in Meat, Meat Preservation Techniques, Poultry Processing, Fish Processing and Products, Utilization of By-products |
| FT-505 | Dairy Technology | Core | 4 | Milk Composition and Properties, Market Milk Processing, Fermented Milk Products, Ice Cream Manufacturing, Butter and Cheese Production |
| FT-506 | Food Process Engineering Lab | Lab | 1 | Extruder Operation, Membrane Filtration, Size Reduction Equipment, Evaporator Performance |
| FT-507 | Instrumental Methods of Food Analysis Lab | Lab | 1 | Spectrophotometer Usage, Chromatographic Analysis, Texture Profile Analysis, Sensory Evaluation Practice |
| FT-508 | Dairy Technology Lab | Lab | 1 | Milk Quality Testing, Paneer Production, Yoghurt Preparation, Ice Cream Making |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-601 | Fruits and Vegetable Processing | Core | 4 | Post-harvest Physiology, Canning of Fruits and Vegetables, Jam, Jelly, Marmalade Production, Fruit Juice Processing, Freezing and Dehydration |
| FT-602 | Cereal, Pulse and Oilseed Processing | Core | 4 | Cereal Grain Structure, Milling of Cereals, Baking and Confectionery, Pulse Processing, Oil Extraction and Refining |
| FT-603 | Food Plant Design and Layout | Core | 4 | Plant Location and Site Selection, Building Materials and Sanitation, Equipment Selection and Sizing, Utility Systems in Food Plants, Waste Management |
| FT-604 | Food Packaging Technology | Core | 4 | Packaging Materials Properties, Functions of Packaging, Flexible Packaging, Active and Smart Packaging, Packaging Laws and Regulations |
| OE-601 | Soft Skills and Personality Development | Open Elective | 4 | Communication Skills, Group Discussion Techniques, Presentation Skills, Interview Preparation, Interpersonal Skills and Etiquette |
| FT-606 | Fruits and Vegetable Processing Lab | Lab | 1 | Jam and Jelly Preparation, Sauce and Ketchup Production, Canning of Fruits/Vegetables, Juice Extraction and Preservation |
| FT-607 | Cereal, Pulse and Oilseed Processing Lab | Lab | 1 | Milling Operations, Baking Experiments, Oil Extraction Methods, Pasta Production |
| FT-608 | Industrial Training | Core | 1 | Practical Industry Exposure, Observation of Manufacturing Processes, Report Writing on Industry Experience |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-701 | Food Additives and Ingredients | Core | 4 | Preservatives and Antioxidants, Emulsifiers and Stabilizers, Flavor Enhancers and Sweeteners, Food Colorants, Functional Ingredients |
| FT-702 | Bakery and Confectionery Technology | Core | 4 | Wheat Flour Chemistry, Bread Making Process, Biscuits and Cakes, Chocolate Technology, Sugar Confectionery |
| FT-703 | Food Biotechnology | Core | 4 | Recombinant DNA Technology, Enzymes in Food Processing, Fermentation Technology, Probiotics and Prebiotics, Genetically Modified Foods |
| DE-701 | Food Product Development | Departmental Elective | 4 | Concept Generation, Product Formulation, Process Development, Sensory Evaluation and Testing, Market Testing and Launch |
| OE-706 | Entrepreneurship Development | Open Elective | 4 | Entrepreneurial Process, Business Plan Development, Marketing Strategies for Startups, Financial Management, Legal Aspects of Business |
| FT-706 | Bakery and Confectionery Technology Lab | Lab | 1 | Bread and Biscuit Production, Cake and Pastry Making, Chocolate Tempering, Confectionery Item Preparation |
| FT-707 | Food Biotechnology Lab | Lab | 1 | Microbial Culture Techniques, Enzyme Activity Assays, DNA Extraction and Quantification, PCR Applications |
| FT-708 | Project Part-I | Project | 2 | Literature Review, Problem Identification, Methodology Design, Proposal Writing |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-801 | Food Safety and Toxicology | Core | 4 | Food Hazards Biological, Chemical, Physical, Toxicants in Food, Risk Assessment and Management, Food Safety Management Systems, Traceability and Recalls |
| DE-806 | Nutraceuticals and Functional Foods | Departmental Elective | 4 | Definition of Nutraceuticals, Functional Food Categories, Bioactive Compounds in Food, Health Benefits and Claims, Regulatory Aspects of Nutraceuticals |
| DE-810 | Spices and Plantation Products Technology | Departmental Elective | 4 | Spice Processing and Quality, Essential Oils and Oleoresins, Tea Processing Technology, Coffee Processing and Products, Cocoa Processing |
| FT-804 | Project Part-II | Project | 6 | Experimental Work Execution, Data Analysis and Interpretation, Thesis Writing, Project Presentation and Defense |
| FT-805 | Seminar | Project | 0 | Technical Topic Selection, Literature Review and Research, Presentation Skills, Discussion and Q&A |
