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B-TECH in Food Technology at Parul Institute of Engineering & Technology
Vadodara, Gujarat
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About the Specialization
What is Food Technology at Parul Institute of Engineering & Technology Vadodara?
This B.Tech Food Technology program at Parul Institute of Engineering & Technology focuses on applying science and engineering principles to the processing, preservation, packaging, and distribution of food products. It addresses the growing demand for skilled professionals in India''''s dynamic food industry, aiming to innovate in food production, safety, and quality, thereby meeting evolving consumer needs and ensuring food security.
Who Should Apply?
This program is ideal for fresh 10+2 science graduates with a strong interest in applied science, engineering, and the culinary arts. It suits individuals aspiring to careers in food manufacturing, quality assurance, research, or product development. It also benefits those looking to contribute to India''''s burgeoning food processing sector and address global food challenges with scientific solutions.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths in food processing units, quality control labs, research & development, and food safety organizations like FSSAI. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA. Growth trajectories include R&D head, production manager, and quality assurance manager in Indian and multinational food companies.
Student Success Practices
Foundation Stage
Build Strong Engineering Fundamentals- (Semester 1-2)
Focus intensely on core engineering subjects like Mathematics, Physics, Chemistry, and basic Electrical/Mechanical Engineering. Utilize online platforms like NPTEL for supplemental learning and practice problem-solving rigorously. Attend all lab sessions to grasp practical applications, as a solid engineering base is critical for specialized food technology courses.
Tools & Resources
NPTEL courses for engineering basics, NCERT textbooks, Lab manuals
Career Connection
These fundamentals are the bedrock for advanced food engineering concepts, critical for R&D and process optimization roles in food industries.
Engage in Early Exposure to Food Science Basics- (Semester 1-2)
While foundation engineering is key, start exploring basic food science concepts through online articles, documentaries, and simple kitchen experiments. Understand the role of ingredients and basic preservation. Join campus clubs or participate in food-related awareness programs to spark early interest and connections.
Tools & Resources
Food science blogs/websites, YouTube channels on food chemistry, Campus science clubs
Career Connection
Early engagement helps in identifying specific areas of interest within food technology, guiding future specializations and project choices.
Develop Effective Study and Time Management Habits- (Semester 1-2)
Cultivate a disciplined study routine, balancing theoretical understanding with practical application. Form study groups with peers to discuss complex topics and clarify doubts. Utilize academic planners to manage assignments, exam preparation, and extracurricular activities effectively to avoid last-minute stress.
Tools & Resources
Google Calendar/Notion for planning, Peer study groups, University academic support
Career Connection
Strong academic discipline and time management are transferable skills valued in any professional setting, ensuring project deadlines and responsibilities are met.
Intermediate Stage
Master Core Food Technology Principles and Lab Skills- (Semester 3-5)
Deep dive into subjects like Food Chemistry, Microbiology, Fluid Mechanics, Heat & Mass Transfer, and Unit Operations. Dedicate significant time to practical lab sessions, understanding the scientific basis of each experiment. Aim for precision and critical analysis of results, as these are foundational for food processing roles.
Tools & Resources
Textbooks on Food Engineering/Science, Laboratory manuals, Food processing software simulations (if available)
Career Connection
Proficiency in these core areas is essential for roles in food processing, quality control, and product development in Indian food companies.
Seek Industry Exposure Through Internships and Projects- (Semester 4-6)
Actively pursue short-term internships or industrial training during breaks in food processing units, dairies, or beverage industries in Gujarat or across India. Engage in mini-projects related to food product development or process optimization under faculty guidance. This practical exposure bridges academic knowledge with real-world industry demands.
Tools & Resources
University placement cell, LinkedIn for industry contacts, Departmental project opportunities
Career Connection
Internships provide invaluable experience, build a professional network, and often lead to pre-placement offers or strong recommendations for future job applications.
Participate in Technical Competitions and Workshops- (Semester 3-6)
Join national-level food technology competitions, hackathons, or food product development challenges organized by professional bodies like AFSTI (Association of Food Scientists and Technologists, India). Attend workshops on emerging topics like food safety standards, advanced analytical techniques, or sustainable food systems. These enhance problem-solving and innovation skills.
Tools & Resources
AFSTI events, Industry workshops, Food tech startup challenges
Career Connection
Participation showcases initiative and specialized skills to potential employers, improving employability and fostering innovation relevant to India''''s competitive market.
Advanced Stage
Undertake a Comprehensive Major Project- (Semester 7-8)
Choose a challenging final-year project related to current industry needs or research gaps in food technology, ideally with an industry mentor or a strong R&D focus. Apply all acquired knowledge in design, experimentation, analysis, and report writing. This project demonstrates your capability to solve complex problems and innovate.
Tools & Resources
Research papers (Elsevier, Springer), Statistical software (SPSS, R), University lab facilities
Career Connection
A strong project is a critical component of your resume, showcasing practical expertise and research aptitude for R&D roles or higher studies.
Master Food Safety and Quality Assurance Standards- (Semester 6-8)
Gain in-depth knowledge of Indian and international food laws, regulations (FSSAI, Codex Alimentarius), and quality management systems (HACCP, ISO 22000). Consider pursuing certifications in food safety auditing or quality management. This expertise is highly valued for roles in quality assurance, regulatory compliance, and food safety management.
Tools & Resources
FSSAI guidelines, Online courses on HACCP/ISO, Food safety manuals
Career Connection
Expertise in food safety and quality is crucial for positions as Quality Assurance Managers, Food Safety Officers, and auditors in various food processing sectors.
Focus on Career Development and Networking- (Semester 7-8)
Actively participate in placement preparatory activities, mock interviews, and resume building workshops conducted by the university. Network with alumni and industry professionals through conferences, webinars, and professional platforms like LinkedIn. Prepare for technical and HR interviews, and research companies diligently for tailored applications.
Tools & Resources
University career services, LinkedIn, Industry conferences, Mock interview sessions
Career Connection
Effective networking and preparation significantly increase chances of securing desirable placements in top food companies and startups across India, leading to successful career launch.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 examination with Physics and Mathematics as compulsory subjects along with one of the Chemistry/Biotechnology/Biology/Technical Vocational subject/Computer Science/Information Technology/Informatics Practices/Agriculture/Engineering Graphics/Business Studies. Obtained at least 45% marks (40% in case of candidates belonging to reserved category) in the above subjects taken together.
Duration: 8 semesters / 4 years
Credits: 160 Credits
Assessment: Internal: 30% (Continuous Evaluation - CE), External: 70% (University Examination - UE)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203001011 | Engineering Mathematics - I | Core | 4 | Differential Calculus, Integral Calculus, Vector Calculus, Matrices, Sequences and Series |
| 203001012 | Engineering Physics | Core | 4 | Wave Optics, Quantum Mechanics, Solid State Physics, Electromagnetism, Nuclear Physics |
| 203001014 | Basic Electrical Engineering | Core | 3 | DC and AC Circuits, Transformers, DC Machines, AC Machines, Electrical Safety |
| 203001016 | Elements of Mechanical Engineering | Core | 3 | Thermodynamics Basics, Power Plants, IC Engines, Refrigeration and Air Conditioning, Manufacturing Processes |
| 203001018 | Communication Skills | Core | 2 | Verbal Communication, Non-verbal Communication, Listening Skills, Presentation Skills, Report Writing |
| 203001013 | Engineering Physics Lab | Lab | 1 | Experiments on Optics, Semiconductor Devices, Measurement Techniques, Material Properties |
| 203001015 | Basic Electrical Engineering Lab | Lab | 1 | Circuit Laws, AC Circuit Analysis, Motor Characteristics, Transformer Testing |
| 203001017 | Engineering Graphics | Lab | 2 | Orthographic Projections, Isometric Projections, Sectional Views, CAD Software Basics |
| 203001019 | Workshop Practice | Lab | 2 | Carpentry, Fitting, Welding, Sheet Metal Work, Foundry |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203002011 | Engineering Mathematics - II | Core | 4 | Ordinary Differential Equations, Partial Differential Equations, Laplace Transforms, Fourier Series, Complex Numbers |
| 203002012 | Engineering Chemistry | Core | 4 | Water Treatment, Corrosion and its Control, Polymers, Fuels and Combustion, Electrochemistry |
| 203002013 | Programming for Problem Solving | Core | 3 | Introduction to Programming (C), Control Structures, Functions, Arrays and Pointers, File Handling |
| 203002014 | Environmental Science | Core | 2 | Ecosystems, Biodiversity, Pollution Control, Climate Change, Sustainable Development |
| 203002015 | Basic Electronics Engineering | Core | 3 | Semiconductor Diodes, Transistors, Operational Amplifiers, Digital Logic Gates, Sensors and Actuators |
| 203002016 | Engineering Chemistry Lab | Lab | 1 | Volumetric Analysis, Instrumental Methods, Water Hardness, Viscosity Measurement |
| 203002017 | Programming for Problem Solving Lab | Lab | 1 | C Programming Exercises, Debugging Techniques, Algorithm Implementation |
| 203002018 | Basic Electronics Engineering Lab | Lab | 1 | Diode Characteristics, Transistor Amplifiers, Logic Gate Implementation, Op-Amp Circuits |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203073301 | Engineering Mathematics - III (Statistics and Numerical Methods) | Core | 4 | Probability and Distributions, Hypothesis Testing, Regression Analysis, Numerical Methods for Equations, Numerical Integration |
| 203073302 | Food Chemistry | Core | 4 | Water in Foods, Carbohydrates, Proteins, Lipids, Vitamins and Minerals |
| 203073303 | Fluid Mechanics in Food Processing | Core | 3 | Fluid Properties, Fluid Flow Measurement, Pipe Flow, Pumps and Pumping, Flow in Porous Media |
| 203073304 | Principles of Food Processing | Core | 4 | Heat Processing, Low-Temperature Processing, Water Activity Control, Irradiation, Novel Processing Technologies |
| 203073305 | Food Microbiology | Core | 3 | Microorganisms in Food, Food Spoilage, Foodborne Pathogens, Fermented Foods, Microbial Growth Kinetics |
| 203073306 | Food Chemistry Lab | Lab | 2 | Proximate Analysis, Titration Methods, Spectrophotometry, Rheological Properties |
| 203073307 | Fluid Mechanics in Food Processing Lab | Lab | 1 | Pressure Measurement, Flow Rate Determination, Pump Performance, Viscosity Measurements |
| 203073308 | Food Microbiology Lab | Lab | 2 | Sterilization Techniques, Microbial Isolation, Enumeration Methods, Identification of Microbes |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203074301 | Heat and Mass Transfer in Food Processing | Core | 4 | Conduction Heat Transfer, Convection Heat Transfer, Radiation Heat Transfer, Mass Transfer Operations, Heat Exchangers |
| 203074302 | Food Engineering Thermodynamics | Core | 3 | Laws of Thermodynamics, Refrigeration Cycles, Psychrometry, Energy Balances, Vapor Compression Systems |
| 203074303 | Post-Harvest Technology of Cereals, Pulses and Oilseeds | Core | 4 | Grain Storage, Milling of Cereals, Pulse Processing, Oil Extraction, By-product Utilization |
| 203074304 | Food Additives and Ingredients | Core | 3 | Preservatives, Sweeteners, Flavors and Colors, Thickeners and Emulsifiers, Nutritional Additives |
| 203074305 | Instrumentation and Process Control in Food Industry | Core | 3 | Measurement of Process Variables, Sensors and Transducers, Control Systems, Controllers, SCADA and PLC |
| 203074306 | Heat and Mass Transfer Lab | Lab | 2 | Thermal Conductivity, Convective Heat Transfer, Mass Diffusion, Drying Operations |
| 203074307 | Food Engineering Thermodynamics Lab | Lab | 2 | Refrigeration System Performance, Drying Air Properties, Energy Efficiency Analysis |
| 203074308 | Post-Harvest Technology Lab | Lab | 1 | Grain Quality Analysis, Milling Characteristics, Oil Extraction Efficiency |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203075301 | Food Preservation Techniques | Core | 4 | Thermal Processing (Canning, Pasteurization), Refrigeration and Freezing, Drying and Dehydration, Chemical Preservatives, High Pressure Processing |
| 203075302 | Food Packaging Technology | Core | 3 | Packaging Materials, Modified Atmosphere Packaging, Active and Intelligent Packaging, Packaging Design, Packaging Regulations |
| 203075303 | Dairy Technology | Core | 4 | Milk Composition and Properties, Milk Processing Operations, Fermented Dairy Products, Ice Cream Manufacturing, Dairy Plant Management |
| 203075304 | Meat, Poultry and Fish Technology | Core | 3 | Meat Structure and Composition, Slaughtering and Dressing, Meat Curing and Smoking, Poultry Processing, Fish Processing |
| 203075305 | Food Plant Design and Layout | Core | 3 | Plant Location, Layout Principles, Material Handling, Utilities in Food Plants, Hygienic Design |
| 203075306 | Food Preservation Lab | Lab | 2 | Canning Procedures, Freezing Methods, Drying Kinetics, Chemical Preservation Efficacy |
| 203075307 | Dairy Technology Lab | Lab | 2 | Milk Quality Testing, Paneer Manufacturing, Yogurt Production, Ghee Preparation |
| 203075308 | Seminar | Project | 1 | Technical Presentation Skills, Literature Review, Topic Research, Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203076301 | Fruit and Vegetable Technology | Core | 4 | Pre-processing of Fruits and Vegetables, Juice and Concentrate Production, Jams, Jellies, and Marmalades, Canning of Fruits and Vegetables, Dehydration of Produce |
| 203076302 | Food Quality Control and Assurance | Core | 3 | Quality Concepts, Statistical Quality Control, HACCP, ISO Standards, Sensory Evaluation |
| 203076303 | Food Biotechnology | Core | 3 | Enzyme Technology, Microbial Fermentation, Genetic Engineering in Food, Bioreactors, Functional Foods |
| 203076304 | Bakery and Confectionery Technology | Core | 4 | Raw Materials for Bakery, Bread Making, Cake and Biscuit Production, Confectionery Products, Packaging of Bakery Products |
| 2030763XX | Elective - I (e.g., Food Plant Sanitation / Nutraceuticals / Food Entrepreneurship) | Elective | 3 | Sanitation Principles, Cleaning Systems, Hygiene Standards, Nutraceutical Sources, Market Analysis for Food Startups |
| 203076305 | Fruit and Vegetable Technology Lab | Lab | 2 | Juice Extraction, Jam and Jelly Preparation, Osmotic Dehydration, Canning of Vegetables |
| 203076306 | Food Quality Control Lab | Lab | 2 | Sensory Evaluation Tests, Microbiological Quality, Physical Quality Analysis, Chemical Residue Detection |
| 203076307 | Industrial Training / Internship | Project | 2 | Industry Exposure, Practical Skill Development, Professional Report Writing, Understanding Industrial Processes |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203077301 | Food Laws and Regulations | Core | 3 | FSSAI Act, Food Safety Management Systems, Import/Export Regulations, Labeling Standards, International Food Standards (Codex Alimentarius) |
| 203077302 | Food Waste Utilization and Management | Core | 3 | Food Loss and Waste Assessment, By-product Recovery, Bioremediation, Circular Economy in Food, Value Addition to Waste |
| 2030773XX | Elective - II (e.g., Advanced Food Packaging / Food Freezing Technology) | Elective | 3 | Controlled Atmosphere Packaging, Smart Packaging, Freezing Kinetics, Cryogenic Freezing |
| 2030773YY | Elective - III (e.g., Novel Food Products / Supply Chain Management in Food) | Elective | 3 | Product Development Cycle, Market Research, Logistics in Food, Inventory Management |
| 203077303 | Major Project - Phase I | Project | 6 | Problem Identification, Literature Review, Methodology Development, Experimental Design, Initial Data Collection |
| 203077304 | Food Analysis Lab | Lab | 2 | Advanced Proximate Analysis, Chromatography Techniques, Spectroscopic Analysis, Microbiological Enumeration |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 203078301 | Food Process Engineering Design | Core | 3 | Equipment Design Principles, Process Flow Diagrams, P&ID Diagrams, Optimization Techniques, Scale-up of Processes |
| 203078302 | Quality Management Systems in Food Industry | Core | 3 | Total Quality Management (TQM), ISO 22000, BRC, FSSC 22000, Auditing and Certification, Traceability Systems |
| 2030783ZZ | Elective - IV (e.g., Cereal, Pulse and Oilseed Processing / Functional Foods and Nutraceuticals) | Elective | 3 | Advanced Milling Technologies, Extrusion Cooking, Bioactive Compounds, Health Claims and Regulations |
| 203078303 | Major Project - Phase II | Project | 10 | Data Analysis, Results Interpretation, Conclusion Formulation, Thesis Writing, Project Defense |
| 203078304 | Comprehensive Viva-Voce | Viva | 2 | Overall Subject Knowledge Assessment, Problem-Solving Skills, Communication of Technical Concepts |
