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B-TECH in Food Process Engineering at National Institute of Technology Rourkela
Sundargarh, Odisha
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About the Specialization
What is Food Process Engineering at National Institute of Technology Rourkela Sundargarh?
This Food Process Engineering program at National Institute of Technology Rourkela focuses on applying core engineering principles to all stages of food handling, processing, preservation, packaging, and distribution. It addresses the scientific and technological challenges faced by the modern food industry, which in India is a rapidly growing sector. The curriculum integrates chemical, mechanical, and biological engineering with food science to develop innovative solutions, ensuring food safety, quality, and sustainability from farm to fork.
Who Should Apply?
This program is ideal for high school graduates with strong analytical skills in science and mathematics, aspiring to build careers in the dynamic food sector. It particularly suits students passionate about combining engineering with biological and chemical sciences to solve real-world problems in food production. Fresh engineering graduates seeking roles in food manufacturing, process design, quality assurance, or those planning to pursue higher education or entrepreneurship in food technology, will find this program highly relevant.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including roles as process engineers in food and beverage manufacturing, quality control managers, research and development scientists, and food safety auditors. Entry-level salaries for B.Tech graduates typically range from INR 4-7 lakhs per annum, with significant growth potential in managerial and specialized technical roles. The curriculum also prepares students for further academic pursuits like M.Tech and PhD, and aligns with professional certifications in food safety standards.
Student Success Practices
Foundation Stage
Strengthen Core Engineering Fundamentals- (Semester 1-2)
Dedicate significant effort to mastering foundational subjects like Mathematics, Physics, Chemistry, and basic engineering disciplines. Utilize online learning platforms and NPTEL courses for deeper understanding, and actively participate in problem-solving sessions to build a solid base essential for advanced Food Process Engineering concepts. Consistent practice is key to conceptual clarity.
Tools & Resources
NPTEL courses, Khan Academy, Reference textbooks, Peer study groups
Career Connection
A strong grasp of fundamental engineering principles is crucial for comprehending complex food processes, designing innovative solutions, and excelling in technical interviews across various industries.
Develop Foundational Programming Skills- (Semester 1-2)
Engage in practical programming exercises using languages like C/C++ or Python. Participate in online coding challenges on platforms like HackerRank or CodeChef to enhance logical reasoning and problem-solving abilities. These skills are increasingly valuable for data analysis, process modeling, and automation in modern food processing plants.
Tools & Resources
HackerRank, CodeChef, GeeksforGeeks, Online C/Python tutorials
Career Connection
Basic programming competence is a vital asset for roles involving process optimization, data-driven decision-making, and automation engineering within the food industry.
Cultivate Effective Communication & Teamwork- (Semester 1-2)
Actively participate in group projects, technical presentations, and communication skill workshops. Practice public speaking, report writing, and engaging in constructive discussions. Joining college clubs or debate societies can further hone soft skills, which are critical for collaborative environments in industry and future leadership roles.
Tools & Resources
Toastmasters International (if available), College debate clubs, Technical writing guides, Presentation software
Career Connection
Strong communication and teamwork are indispensable for effective project execution, client interaction, and career progression in any engineering field, especially in multidisciplinary food R&D and manufacturing teams.
Intermediate Stage
Apply Food Engineering Concepts Practically- (Semester 3-5)
Engage enthusiastically in all Food Process Engineering laboratory sessions. Beyond following instructions, aim to understand the underlying principles and industrial relevance of each experiment. Seek opportunities to undertake mini-projects or review research papers to connect theoretical knowledge with practical applications and challenges in the food sector.
Tools & Resources
Departmental labs, Lab manuals, Relevant research papers, Guidance from faculty mentors
Career Connection
Practical application of concepts solidifies understanding, develops hands-on skills, and prepares students for roles in food production, process design, and quality control, giving them a distinct edge in placements.
Explore Industry through Internships and Workshops- (Semester 3-5)
Actively seek summer internships in diverse segments of the food processing industry, such as dairy plants, beverage companies, or food research organizations. Attend industry workshops, seminars, and industrial visits to gain firsthand exposure to real-world operations, modern technologies, and specific challenges faced by Indian food manufacturers.
Tools & Resources
College placement cell, LinkedIn, Industry associations (e.g., AIFPA), Company websites for career opportunities
Career Connection
Internships provide invaluable practical experience, build professional networks, and often lead to pre-placement offers, significantly enhancing employability and career launch.
Specialize through Electives and Certifications- (Semester 4-6)
Strategically choose department electives based on specific career interests, such as dairy processing, cereal technology, or food safety. Consider pursuing online certifications in areas like HACCP, FSSAI regulations, or advanced analytical techniques. This specialization helps in developing a niche expertise and a competitive advantage in the job market.
Tools & Resources
NPTEL advanced courses, Coursera/edX for specialized food tech courses, FSSAI website for regulations and certifications
Career Connection
Specialized knowledge through electives and certifications makes candidates more attractive for targeted roles in R&D, quality assurance, product development, and regulatory compliance within the food sector.
Advanced Stage
Undertake Impactful Major Projects- (Semester 7-8)
Select a challenging and industry-relevant major project that addresses a current problem in food engineering. Focus on innovative solutions, rigorous experimental design, robust data analysis, and effective project management. Aim for presentations at national conferences or publications in peer-reviewed journals, showcasing your research capabilities.
Tools & Resources
Departmental research labs, Faculty mentors, Statistical software (R, Python, SPSS), Technical writing and presentation tools
Career Connection
A strong major project demonstrates problem-solving abilities, research aptitude, and advanced technical skills, making graduates highly desirable for R&D roles, product development, and academic pursuits.
Intensive Placement and Career Preparation- (Semester 7-8)
Engage in rigorous placement preparation including aptitude tests, group discussions, and mock interviews tailored to the food industry. Refine your resume and cover letters to highlight relevant skills and projects. Actively network with alumni and industry professionals through career fairs and online platforms to understand current hiring trends and secure desirable placements.
Tools & Resources
College placement cell resources, Online aptitude platforms, LinkedIn for networking, Mock interview sessions with career counselors
Career Connection
Systematic and targeted placement preparation significantly increases the chances of securing desirable roles in top food processing companies, consultancies, or government organizations across India.
Explore Entrepreneurship and Innovation- (undefined)
Attend workshops and seminars on entrepreneurship within the food sector. Develop business plans for innovative food products, processing technologies, or sustainable food solutions. Participate in startup competitions or ideation challenges to cultivate an entrepreneurial mindset, leveraging the growing startup ecosystem and government support for agri-food ventures in India.
Tools & Resources
NIT Rourkela Incubation Centre, Startup India initiatives, Business plan competitions, Mentorship from food industry entrepreneurs
Career Connection
Fosters an innovative and self-reliant mindset, enabling graduates to either launch their own food-tech ventures or drive new product and process development within established companies, contributing to job creation and economic growth.
Program Structure and Curriculum
Eligibility:
- 10+2 with Physics, Chemistry, and Mathematics, qualified in JEE Main examination as per NIT admission norms.
Duration: 8 semesters / 4 years
Credits: 196 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MA1001 | Differential Equations | Core | 4 | First Order Ordinary Differential Equations, Higher Order Linear Differential Equations, Series Solutions of ODEs, Laplace Transforms, Partial Differential Equations, Boundary Value Problems |
| PH1001 | Physics | Core | 4 | Mechanics and Oscillations, Wave Optics, Quantum Mechanics Fundamentals, Solid State Physics, Electromagnetism, Statistical Physics |
| EE1001 | Basic Electrical Engineering | Core | 4 | DC Circuits Analysis, AC Circuits and Phasors, Magnetic Circuits and Inductance, Transformers, DC Machines (Generators & Motors), AC Machines (Induction & Synchronous) |
| CE1001 | Engineering Mechanics | Core | 4 | Force Systems and Equilibrium, Centroids and Moments of Inertia, Friction, Kinematics of Particles, Kinetics of Particles, Work, Energy, and Impulse-Momentum |
| CS1001 | Introduction to Computing | Core | 4 | Computer Fundamentals, Operating System Basics, Programming Concepts using C, Data Representation, Flow Control and Functions, Basic Algorithms |
| ME1001 | Manufacturing Process | Core | 3 | Foundry Technology, Welding Processes, Metal Forming Processes, Machining Processes, Joining Processes, Introduction to Automation |
| PH1002 | Physics Lab | Lab | 2 | Basic Measurement and Error Analysis, Optical Phenomena Experiments, Electrical Circuit Measurements, Magnetic Field Studies, Semiconductor Device Characteristics, Thermal Properties of Materials |
| EE1002 | Basic Electrical Engineering Lab | Lab | 2 | Ohm''''s Law and KVL/KCL Verification, Series and Parallel DC Circuits, AC Circuit Analysis, Transformer Characteristics, DC Motor Speed Control, Power Factor Improvement |
| CS1002 | Computing Lab | Lab | 2 | C Programming Basics and Data Types, Control Flow Statements, Arrays and Strings Manipulation, Functions and Pointers, Structures and Unions, File Handling in C |
| ME1002 | Manufacturing Process Lab | Lab | 2 | Fitting Shop Operations, Carpentry Shop Techniques, Welding Practice, Foundry Sand Testing and Casting, Machine Shop Operations, Sheet Metal Work |
| HS1001 | English Communication Skills | Core | 2 | Grammar and Usage, Vocabulary Building, Listening Comprehension, Effective Speaking Skills, Reading Strategies, Technical Report Writing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MA1002 | Linear Algebra and Complex Analysis | Core | 4 | Matrices and Systems of Equations, Vector Spaces and Subspaces, Eigenvalues and Eigenvectors, Complex Numbers and Functions, Analytic Functions and Cauchy-Riemann Equations, Complex Integration and Residue Theorem |
| CY1001 | Chemistry | Core | 4 | Chemical Thermodynamics, Reaction Kinetics, Electrochemistry, Corrosion and its Control, Polymer Chemistry, Water Technology |
| EC1001 | Basic Electronics Engineering | Core | 4 | Semiconductor Diodes and Applications, Bipolar Junction Transistors (BJTs), Field Effect Transistors (FETs), Operational Amplifiers (Op-Amps), Digital Logic Gates and Boolean Algebra, Basic Communication Systems |
| ME1003 | Thermodynamics | Core | 4 | Basic Concepts and Definitions, First Law of Thermodynamics, Second Law of Thermodynamics, Entropy and Availability, Properties of Pure Substances, Thermodynamic Cycles |
| HS1003 | Environmental Science | Core | 2 | Natural Resources and Their Management, Ecosystems and Biodiversity, Environmental Pollution (Air, Water, Soil), Solid Waste Management, Climate Change and Global Warming, Environmental Legislation and Ethics |
| BS1001 | Biology for Engineers | Core | 3 | Cell Biology, Biomolecules (Proteins, Nucleic Acids), Metabolism and Energy Production, Genetics and Gene Expression, Microbiology and Immunology, Biosensors and Bioengineering Applications |
| CS1003 | Data Structures and Algorithms | Core | 4 | Arrays, Pointers, and Structures, Linked Lists, Stacks and Queues, Trees and Binary Search Trees, Graphs and Graph Traversal, Sorting and Searching Algorithms |
| CY1002 | Chemistry Lab | Lab | 2 | Volumetric Analysis (Acidimetry, Complexometry), pH Metry and Potentiometry, Conductometry, Viscosity Determination, Corrosion Rate Measurement, Water Analysis (Hardness, Alkalinity) |
| EC1002 | Basic Electronics Engineering Lab | Lab | 2 | Diode Characteristics and Rectifiers, Transistor Amplifier Design, FET Characteristics, Operational Amplifier Circuits, Digital Logic Gate Verification, Oscilloscope and Function Generator Usage |
| CS1005 | Data Structures and Algorithms Lab | Lab | 2 | Array and Linked List Implementations, Stack and Queue Applications, Tree Traversal Algorithms (BFS, DFS), Graph Algorithms (Dijkstra, Floyd-Warshall), Sorting and Searching Techniques, Recursive Algorithms |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MA2003 | Probability and Statistics | Core | 4 | Basic Probability Concepts, Random Variables and Distributions, Expectation and Variance, Sampling Distributions, Hypothesis Testing, Correlation and Regression Analysis |
| FP2001 | Food Chemistry | Core | 3 | Water in Foods, Carbohydrates, Lipids and Fats, Proteins and Enzymes, Vitamins, Minerals, and Food Additives, Food Dispersions and Rheology |
| FP2002 | Fluid Flow and Heat Transfer Operations | Core | 4 | Fluid Statics and Dynamics, Flow through Pipes and Pumps, Modes of Heat Transfer, Heat Exchangers, Evaporation Principles, Thermal Processing of Foods |
| FP2003 | Food Microbiology | Core | 3 | Microorganisms Important in Food, Factors Affecting Microbial Growth, Food Spoilage Microorganisms, Foodborne Pathogens and Illnesses, Fermented Foods and Probiotics, Microbial Detection Methods |
| BT2001 | Basic Biochemistry | Core | 3 | Amino Acids, Peptides, and Proteins, Enzymes and Coenzymes, Carbohydrate Metabolism, Lipid Metabolism, Nucleic Acids and Genetic Information, Biochemical Techniques |
| FP2004 | Fluid Flow and Heat Transfer Operations Lab | Lab | 2 | Fluid Flow Rate Measurements, Pump Characteristics, Heat Conduction Experiments, Convection Heat Transfer Studies, Heat Exchanger Performance, Evaporator Performance Evaluation |
| FP2005 | Food Chemistry Lab | Lab | 2 | Proximate Analysis of Food, Carbohydrate Estimation Methods, Protein and Amino Acid Analysis, Fat and Oil Characterization, Vitamin C Determination, Acidity, pH, and TSS Measurement |
| FP2006 | Food Microbiology Lab | Lab | 2 | Sterilization and Aseptic Techniques, Microbial Culturing and Isolation, Staining and Microscopic Examination, Enumeration of Microorganisms, Effect of Antimicrobials on Microbes, Foodborne Pathogen Detection |
| HS2001 | Organizational Behavior | Core | 3 | Foundations of Organizational Behavior, Individual Behavior (Perception, Attitudes), Motivation Theories, Group Dynamics and Teamwork, Leadership Styles and Theories, Organizational Culture and Change |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| ME2006 | Material Science and Engineering | Core | 4 | Atomic Structure and Bonding, Crystalline Solids and Imperfections, Mechanical Properties of Materials, Metals and Alloys, Polymers and Ceramics, Composite Materials |
| FP2007 | Mass Transfer Operations in Food Processing | Core | 4 | Diffusion and Mass Transfer Coefficients, Drying Operations, Evaporation and Concentration, Extraction (Liquid-Liquid, Solid-Liquid), Distillation, Membrane Separation Processes |
| FP2008 | Food Process Engineering | Core | 3 | Size Reduction Principles and Equipment, Mixing and Emulsification, Filtration and Centrifugation, Extrusion Processing, Separation Technologies, Rheology of Food Materials |
| FP2009 | Food Process Technology | Core | 3 | Cereal and Pulse Processing, Fruit and Vegetable Processing, Dairy Processing Technology, Meat, Poultry, and Fish Processing, Beverage Technology, Confectionery and Bakery Products |
| FP2010 | Food Packaging Technology | Core | 3 | Functions of Food Packaging, Packaging Materials and Properties, Flexible Packaging, Rigid Packaging (Glass, Metal, Plastics), Modified Atmosphere Packaging, Active and Intelligent Packaging |
| FP2011 | Mass Transfer Operations Lab | Lab | 2 | Drying Rate Determination, Diffusion Coefficient Measurement, Packed Bed Performance, Liquid-Liquid Extraction Experiments, Distillation Column Efficiency, Osmotic Dehydration |
| FP2012 | Food Process Engineering Lab | Lab | 2 | Size Reduction Studies, Mixing Equipment Performance, Filtration Characteristics, Centrifugal Separation Efficiency, Membrane Filtration Experiments, Extruder Operation |
| FP2013 | Food Process Technology Lab | Lab | 2 | Cereal Product Analysis, Fruit Juice Extraction and Preservation, Milk Processing and Product Development, Fermented Food Production, Vegetable Dehydration, Bakery Product Preparation |
| HS2003 | Technical Communication | Core | 2 | Principles of Technical Writing, Types of Technical Reports, Technical Presentations, Business Correspondence, Data Interpretation and Visualization, Oral Communication Skills |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| ME3005 | Operation Research | Core | 3 | Linear Programming and Simplex Method, Transportation Problem, Assignment Problem, Queuing Theory, Network Analysis (CPM, PERT), Decision Theory |
| FP3001 | Engineering Properties of Food Materials | Core | 3 | Physical Properties of Foods, Thermal Properties, Mechanical Properties, Rheological Properties, Electrical Properties, Aerodynamic and Hydrodynamic Properties |
| FP3002 | Post Harvest Engineering | Core | 3 | Harvesting and Threshing Operations, Drying and Dehydration of Grains, Storage Structures and Conditions, Milling and Processing Equipment, Handling and Transportation of Perishables, Grading, Cleaning, and Sorting |
| FP3003 | Food Quality and Sensory Evaluation | Core | 3 | Concepts of Food Quality, Quality Control and Assurance, Sensory Attributes of Food, Sensory Evaluation Methods, Statistical Analysis of Sensory Data, Consumer Acceptance and Preference Testing |
| DE-I | Department Elective-I (Choose one from list) | Elective | 3 | Cereal Processing Technology, Fruits and Vegetable Processing Technology, Dairy Process Engineering, Meat, Poultry and Fish Processing Technology |
| OE-I | Open Elective-I (Refer to General Open Electives List) | Elective | 3 | Multidisciplinary subjects offered by other departments |
| FP3004 | Engineering Properties of Food Materials Lab | Lab | 2 | Moisture Content Determination, Density and Porosity Measurement, Thermal Conductivity Measurement, Texture Profile Analysis, Rheological Characterization, Surface Tension and Angle of Repose |
| FP3005 | Post Harvest Engineering Lab | Lab | 2 | Drying Kinetics Experiments, Storage Loss Assessment, Milling Performance Evaluation, Cleaning and Grading Equipment Operation, Size Reduction of Grains, Packaging Material Testing |
| FP3006 | Seminar | Project | 2 | Literature Review and Research Topics, Effective Presentation Skills, Technical Report Writing, Latest Trends in Food Processing, Methodology for Research Projects, Public Speaking and Q&A Sessions |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FP3011 | Food Plant Design and Layout | Core | 4 | Principles of Plant Layout, Site Selection and Factory Location, Equipment Selection and Sizing, Material Handling Systems, Utility Services (Steam, Water, Electricity), Waste Management in Food Plants |
| FP3012 | Food Refrigeration and Cold Chain Management | Core | 3 | Refrigeration Principles and Cycles, Refrigerants and Environmental Impact, Cold Storage Design and Construction, Controlled Atmosphere Storage, Freezing Systems and Equipment, Cold Chain Logistics and Management |
| FP3013 | Food Safety and Standards | Core | 3 | Food Hazards (Biological, Chemical, Physical), Hazard Analysis and Critical Control Points (HACCP), ISO 22000 Food Safety Management System, Food Laws and Regulations (FSSAI), Food Adulteration and Detection, Hygiene and Sanitation in Food Industry |
| DE-II | Department Elective-II (Choose one from list) | Elective | 3 | Bakery and Confectionery Technology, Food Additives and Ingredients, Food Waste Management, Nutraceuticals and Functional Foods, Food Quality Assurance, Nano-technology in Food Processing |
| DE-III | Department Elective-III (Choose one from list) | Elective | 3 | Bakery and Confectionery Technology, Food Additives and Ingredients, Food Waste Management, Nutraceuticals and Functional Foods, Food Quality Assurance, Nano-technology in Food Processing |
| OE-II | Open Elective-II (Refer to General Open Electives List) | Elective | 3 | Multidisciplinary subjects offered by other departments |
| FP3014 | Food Refrigeration and Cold Chain Management Lab | Lab | 2 | Refrigeration System Performance Analysis, Ice Cream and Frozen Dessert Production, Cold Storage Temperature Monitoring, Freezing Rate Studies of Food Products, Effect of Chilling on Perishables, Cold Chain Packaging |
| FP3015 | Food Process Management Lab | Lab | 2 | Food Factory Layout Design, Material Flow Analysis, Production Planning and Scheduling, Quality Control Charts Implementation, Inventory Management Techniques, Cost Analysis of Food Production |
| FP3016 | Industrial Training cum Project Phase-I | Project | 3 | Industry Exposure and Observation, Problem Identification in Food Industry, Project Proposal Formulation, Preliminary Data Collection, Initial Report Preparation, Teamwork and Communication in Industrial Settings |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| HS4001 | Professional Ethics and Human Values | Core | 3 | Ethics in Engineering Profession, Human Values and Moral Principles, Ethical Dilemmas in Practice, Professionalism and Responsibility, Corporate Social Responsibility, Environmental Ethics |
| DE-IV | Department Elective-IV (Choose one from list) | Elective | 3 | Food Fortification, Food Plant Utilities and Instrumentation, Supply Chain Management in Food Industry, Computer Applications in Food Process Engineering |
| OE-III | Open Elective-III (Refer to General Open Electives List) | Elective | 3 | Multidisciplinary subjects offered by other departments |
| FP4001 | Major Project Phase-II | Project | 6 | Advanced Project Planning and Design, Experimental Methodology, Data Acquisition and Analysis, Result Interpretation and Discussion, Interim Report Submission, Problem-Solving and Critical Thinking |
| FP4002 | Comprehensive Viva | Core | 2 | Review of Core Engineering Subjects, Food Process Engineering Concepts, Project and Internship Experience Discussion, General Technical Knowledge Assessment, Problem-Solving Aptitude, Interview and Communication Skills |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DE-V | Department Elective-V (Choose one from list) | Elective | 3 | Advanced Food Processing Operations, Biofuel and Bioprocess Technology, Entrepreneurship in Food Sector, Food Extrusion Technology, Food Biotechnology, Value Addition to Food Products |
| DE-VI | Department Elective-VI (Choose one from list) | Elective | 3 | Advanced Food Processing Operations, Biofuel and Bioprocess Technology, Entrepreneurship in Food Sector, Food Extrusion Technology, Food Biotechnology, Value Addition to Food Products |
| FP4007 | Major Project Phase-III | Project | 8 | Independent Research and Development, Prototype Development and Testing, Data Validation and Interpretation, Comprehensive Final Report Writing, Project Presentation and Defense, Innovation and Commercialization Aspects |
