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BTECH in Food Technology at Sant Gadge Baba Amravati University
Amravati, Maharashtra
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About the Specialization
What is Food Technology at Sant Gadge Baba Amravati University Amravati?
This Food Technology program at Sant Gadge Baba Amravati University focuses on the application of science and engineering principles to the processing, preservation, packaging, and distribution of food. It addresses critical areas like food safety, quality control, and nutritional aspects. The program is vital for the growing Indian food industry, which requires skilled professionals to innovate and ensure food security and quality for its vast population.
Who Should Apply?
This program is ideal for aspiring engineers with a strong interest in applied science and a desire to contribute to the food sector. It caters to fresh 10+2 graduates seeking entry into food production, R&D, and quality assurance roles. It also benefits those passionate about sustainable food practices, food safety, and developing novel food products for the dynamic Indian market.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food processing units, dairy industries, quality control laboratories, and R&D departments across India. Entry-level salaries typically range from INR 3-5 lakhs per annum, with experienced professionals earning INR 8-15 lakhs or more. Growth trajectories include roles as Production Managers, Quality Assurance Managers, Food Scientists, and Process Engineers in leading Indian and multinational food companies.
Student Success Practices
Foundation Stage
Master Core Engineering Sciences- (Semester 1-2)
Dedicate significant effort to understanding fundamental engineering principles in Physics, Chemistry, Mathematics, and Basic Engineering subjects. Form study groups to solve problems collaboratively and attend all tutorial sessions.
Tools & Resources
Textbooks, NPTEL online courses, previous year question papers, Moodle/LMS platforms
Career Connection
A strong foundation in these subjects is crucial for grasping advanced food engineering concepts and analytical problem-solving required in the industry.
Develop Foundational Programming & Graphics Skills- (Semester 1-2)
Actively participate in programming labs and engineering graphics sessions. Practice coding logic in C/C++ and familiarize yourself with CAD software for design basics. These are essential for future process modeling and plant design.
Tools & Resources
Online coding platforms (HackerRank, LeetCode), AutoCAD tutorials, programming textbooks
Career Connection
Proficiency in programming aids in data analysis and process automation, while graphics skills are vital for plant layout and equipment design roles.
Engage with Environmental and Communication Basics- (Semester 1-2)
Understand environmental science principles and begin developing strong professional communication skills. Participate in discussions, practice technical writing, and build a foundational vocabulary. These are important for professional interactions and report generation.
Tools & Resources
Environmental documentaries, public speaking clubs, English grammar and vocabulary apps (e.g., Grammarly)
Career Connection
Effective communication is paramount for team collaboration and client interactions, while environmental awareness is crucial for sustainable food practices.
Intermediate Stage
Deep Dive into Core Food Technology Subjects and Labs- (Semester 3-5)
Focus intensely on Food Chemistry, Microbiology, and Food Engineering. Actively engage in all lab sessions to gain hands-on experience in analytical techniques, microbial culturing, and food processing operations. Seek opportunities for mini-projects.
Tools & Resources
Lab manuals, research papers, food industry journals, departmental faculty for guidance
Career Connection
Practical expertise in these core areas is directly applicable to R&D, quality control, and production roles within the food industry.
Seek Industry Exposure through Internships/Workshops- (Semester 4-6)
Actively look for short-term internships, industrial visits, or workshops at local food processing units, dairies, or beverage companies during semester breaks. This provides invaluable real-world experience and networking opportunities.
Tools & Resources
University placement cell, LinkedIn, industry contacts, local Chamber of Commerce
Career Connection
Early industry exposure helps in clarifying career interests, building a professional network, and enhancing employability for final placements.
Develop Interdisciplinary Skills- (Semester 3-5)
While specializing, understand the engineering fundamentals like Thermodynamics, Fluid Mechanics, and Heat & Mass Transfer. Their application in food processing is critical. Participate in cross-departmental projects if possible.
Tools & Resources
Engineering handbooks, simulation software basics (e.g., MATLAB for problem-solving), online tutorials
Career Connection
A holistic understanding of engineering principles beyond just food science enhances problem-solving capabilities and opens doors to broader engineering roles within the food sector.
Advanced Stage
Undertake Impactful Projects and Industrial Training- (Semester 7-8)
Choose a challenging final year project (Project-I & II) relevant to current industry needs or research gaps. Maximize learning during industrial training by actively participating, asking questions, and seeking mentorship from industry professionals. Focus on problem-solving during this period.
Tools & Resources
University project guidelines, faculty advisors, industry mentors, research databases (Scopus, Web of Science)
Career Connection
A strong project portfolio and relevant industrial training are critical differentiators during placements and for higher studies/entrepreneurship.
Master Food Quality, Safety, and Regulatory Aspects- (Semester 6-8)
Thoroughly understand Food Quality and Safety Management, Food Laws & Standards, and Plant Sanitation. Pursue relevant certifications (e.g., HACCP, ISO 22000 if offered externally) if possible. These are non-negotiable for food industry roles.
Tools & Resources
FSSAI website, Codex Alimentarius, industry seminars, online courses on food safety certifications
Career Connection
Expertise in food safety and regulations is highly valued and often a prerequisite for roles in quality assurance, regulatory affairs, and production management.
Strategize for Placements or Higher Education- (Semester 7-8)
Begin placement preparation early – resume building, mock interviews, aptitude tests. For higher studies, prepare for entrance exams (GATE, GRE, TOEFL/IELTS) and identify target universities. Network with alumni for career guidance.
Tools & Resources
Placement cell resources, career counseling, online test preparation platforms, alumni network via LinkedIn
Career Connection
Proactive and strategic preparation significantly boosts success rates for securing desired placements in top food companies or gaining admission to prestigious postgraduate programs.
Program Structure and Curriculum
Eligibility:
- No eligibility criteria specified
Duration: 4 years (8 semesters)
Credits: 172 Credits
Assessment: Internal: 20%, External: 80%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCC-PH101 | Engineering Physics | Core | 4 | Wave Optics and Lasers, Quantum Mechanics, Nuclear Physics, Solid State Physics, Semiconductor Physics, Fiber Optics |
| BSC-M101 | Engineering Mathematics-I | Core | 4 | Differential Calculus, Integral Calculus, Partial Differentiation, Multiple Integrals, Vector Calculus |
| ESC-EE101 | Basic Electrical Engineering | Core | 4 | DC Circuits Analysis, AC Circuits Analysis, Three Phase AC Systems, Magnetic Circuits, Transformers, Electrical Measuring Instruments |
| ESC-CS101 | Programming for Problem Solving | Core | 3 | Introduction to Programming, Conditional Statements and Loops, Arrays and Strings, Functions and Pointers, Structures and Unions, File Handling |
| BSC-ES101 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Environmental Pollution, Natural Resources Management, Social Issues and Environment, Human Population and Environment |
| ESC-GE101 | Engineering Graphics & Design | Core | 3 | Introduction to Engineering Drawing, Orthographic Projections, Isometric Projections, Sections and Sectional Views, Introduction to CAD |
| PCC-PH151 | Engineering Physics Lab | Lab | 1 | Experiments on Optics, Semiconductor Devices, Magnetic Materials, Fiber Optics, Measurement Techniques |
| ESC-EE151 | Basic Electrical Engineering Lab | Lab | 1 | Verification of Network Theorems, RLC Circuits, Three Phase Systems, Transformer Characteristics, Wiring Practices |
| ESC-CS151 | Programming for Problem Solving Lab | Lab | 1 | Basic C programs, Control flow statements, Arrays and functions, Structures and pointers, File operations |
| ESC-GE151 | Engineering Graphics & Design Lab | Lab | 2 | Manual Drawing Practice, Introduction to CAD software, 2D Drafting exercises, Dimensioning and annotations, Assembly drawings |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PCC-CY101 | Engineering Chemistry | Core | 4 | Water Treatment, Corrosion and its Control, Polymers and Composites, Engineering Materials, Electrochemistry, Fuels and Combustion |
| BSC-M201 | Engineering Mathematics-II | Core | 4 | Differential Equations, Laplace Transforms, Fourier Series, Matrices, Complex Numbers |
| ESC-EC101 | Basic Electronics Engineering | Core | 4 | Semiconductor Diodes, Transistors (BJT & FET), Amplifiers, Digital Logic Gates, Operational Amplifiers, Communication Systems |
| BSC-BY101 | Biology for Engineers | Core | 3 | Introduction to Biology, Cell Biology, Biomolecules, Genetics, Microbiology, Human Physiology |
| ESC-WS101 | Workshop Manufacturing Practices | Core | 3 | Manufacturing Methods, Foundry, Forging, Welding, Machining and Fitting, Sheet Metal Operations, Carpentry and Plumbing |
| PCC-CY151 | Engineering Chemistry Lab | Lab | 1 | Water analysis experiments, Viscosity and surface tension, Determination of acid value, Conductometric titrations, Corrosion studies |
| ESC-EC151 | Basic Electronics Engineering Lab | Lab | 1 | Characteristics of Diodes and Transistors, Rectifiers and Filters, Logic Gate implementation, Amplifier circuits, Breadboard applications |
| ESC-WS151 | Workshop Manufacturing Practices Lab | Lab | 2 | Benchwork and fitting operations, Welding processes, Sheet metal work, Carpentry joints, Machine shop operations |
| HSMC-101G | English | Core | 3 | Functional Grammar, Vocabulary Building, Technical Writing, Communication Skills, Reading Comprehension, Presentation Skills |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT301 | Food Chemistry | Core | 4 | Water in Food, Carbohydrates in Food, Proteins and Enzymes, Lipids in Food, Vitamins and Minerals, Food Additives |
| PC-FT302 | Principles of Food Processing | Core | 3 | Fundamentals of Food Processing, Heat Processing, Refrigeration and Freezing, Drying and Dehydration, Membrane Separation, Novel Processing Technologies |
| PC-FT303 | Food Microbiology | Core | 3 | Introduction to Food Microorganisms, Microbial Growth in Food, Food Spoilage, Foodborne Diseases, Detection of Microorganisms, Microbiological Standards |
| ESC-ME301 | Engineering Thermodynamics | Core | 4 | Basic Concepts and Definitions, First Law of Thermodynamics, Second Law of Thermodynamics, Entropy, Gas and Vapor Power Cycles, Refrigeration Cycles |
| ESC-CE301 | Strength of Materials | Core | 4 | Simple Stresses and Strains, Shear Force and Bending Moment, Bending Stresses in Beams, Shear Stresses in Beams, Torsion of Circular Shafts, Thin and Thick Cylinders |
| PC-FT351 | Food Chemistry Lab | Lab | 1 | Estimation of Moisture, Determination of Protein, Analysis of Fats and Oils, Estimation of Sugars, Acid Value Determination, Ash Content Analysis |
| PC-FT352 | Food Microbiology Lab | Lab | 1 | Microscopic Examination, Bacterial Staining Techniques, Isolation and Cultivation, Antibiotic Sensitivity Testing, Enumeration of Microorganisms, Preservation of Microbial Cultures |
| ESC-ME351 | Fluid Mechanics and Machine Lab | Lab | 1 | Measurement of Fluid Pressure, Flow Rate Measurement, Bernoulli''''s Theorem Verification, Characteristic Curves of Pumps, Friction Losses in Pipes, Performance of Turbines |
| PC-FT353 | Food Processing Lab | Lab | 1 | Canning of Fruits and Vegetables, Blanching and Freezing, Drying of Food Products, Concentration of Juices, Fermentation Techniques, Packaging of Processed Foods |
| MC-301 | Environmental Studies | Audit Course | 0 | Natural Resources, Environmental Pollution and Control, Solid Waste Management, Water Conservation, Environmental Ethics, Global Environmental Issues |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT401 | Food Engineering | Core | 4 | Introduction to Food Engineering, Material and Energy Balances, Fluid Flow Operations, Heat Transfer Operations, Mass Transfer Operations, Food Rheology |
| PC-FT402 | Food Process Technology | Core | 3 | Processing of Cereals, Processing of Pulses, Fruit and Vegetable Processing, Dairy Processing, Meat, Poultry and Fish Processing, Beverage Technology |
| PC-FT403 | Human Nutrition | Core | 3 | Macronutrients, Micronutrients, Energy Metabolism, Nutritional Requirements, Dietary Guidelines, Nutritional Deficiencies |
| ESC-ME401 | Fluid Mechanics | Core | 4 | Fluid Properties, Fluid Statics, Fluid Kinematics, Fluid Dynamics, Flow Through Pipes, Boundary Layer Theory |
| ESC-ME402 | Heat and Mass Transfer | Core | 4 | Conduction Heat Transfer, Convection Heat Transfer, Radiation Heat Transfer, Heat Exchangers, Diffusion Mass Transfer, Mass Transfer Coefficients |
| PC-FT451 | Food Engineering Lab | Lab | 1 | Experiments on Fluid Flow, Heat Transfer Equipment, Mass Transfer Operations, Particle Size Analysis, Evaporation Studies, Mixing Operations |
| PC-FT452 | Food Process Technology Lab | Lab | 1 | Processing of Grains, Preparation of Dairy Products, Fruit Pulp and Juice Processing, Extraction of Vegetable Oils, Meat Product Development, Baking and Confectionery |
| ESC-ME451 | Heat and Mass Transfer Lab | Lab | 1 | Thermal Conductivity Measurement, Convection Heat Transfer Coefficients, Radiation Heat Transfer, Effectiveness of Heat Exchangers, Diffusion Experiments, Drying Rate Determination |
| HSMC-401 | Professional Communication | Audit Course | 0 | Grammar and Vocabulary, Public Speaking, Group Discussions, Interview Skills, Report Writing, Email Etiquette |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT501 | Refrigeration & Air-Conditioning | Core | 4 | Refrigeration Cycles, Refrigerants, Vapor Compression Systems, Vapor Absorption Systems, Psychrometrics, Air Conditioning Systems |
| PC-FT502 | Food Packaging Technology | Core | 3 | Functions of Packaging, Packaging Materials, Packaging Systems, Aseptic Packaging, Active and Intelligent Packaging, Shelf Life Studies |
| PC-FT503 | Food Plant Utilities | Core | 3 | Water Management, Steam Generation and Distribution, Electricity in Food Plants, Waste Management, Compressed Air Systems, Effluent Treatment |
| PC-FT504 | Post Harvest Engineering | Core | 4 | Properties of Agri-Food Materials, Harvesting Techniques, Cleaning and Grading, Storage Structures, Drying and Milling, Material Handling Systems |
| PE-FT501/PE-FT502/PE-FT503 | Elective-I (Food Additives and Ingredients/Fat and Oil Technology/Fermentation Technology) | Elective | 3 | Food Additives classification, Functionality of ingredients, Processing of fats and oils, Microorganisms in fermentation, Fermented food products, Quality control |
| PC-FT551 | Food Packaging Lab | Lab | 1 | Properties of packaging materials, Barrier properties testing, Package strength tests, Modified atmosphere packaging, Shelf life evaluation, Package design |
| PC-FT552 | Instrumentation & Process Control Lab | Lab | 1 | Temperature sensors and control, Pressure measurement, Flow control systems, Level measurement, PID controllers, Data acquisition systems |
| PC-FT553 | Refrigeration & Air-Conditioning Lab | Lab | 1 | Performance of vapor compression systems, COP determination, Air conditioning processes, Heat pump experiments, Refrigerant properties, Cold storage design principles |
| PC-FT554 | Food Plant Utilities Lab | Lab | 1 | Water quality analysis, Boiler operation principles, Energy consumption measurement, Waste water treatment methods, Compressed air system checks, Effluent discharge parameters |
| MC-501 | Constitution of India | Audit Course | 0 | Introduction to Constitution, Fundamental Rights and Duties, Directive Principles of State Policy, Union and State Government, Judiciary, Amendment Procedures |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT601 | Dairy and Food Plant Design | Core | 4 | Plant Location and Layout, Material Handling Systems, Utilities and Services, Hygienic Design Principles, Cost Estimation, Feasibility Studies |
| PC-FT602 | Food Quality and Safety Management | Core | 3 | Quality Control Concepts, HACCP System, ISO Standards, Food Safety Management Systems, Traceability and Recall, Auditing and Certification |
| PC-FT603 | Food Process Equipment Design | Core | 4 | Design Principles, Design of Heat Exchangers, Design of Evaporators, Design of Dryers, Design of Storage Tanks, Design of Separators |
| PE-FT601/PE-FT602/PE-FT603 | Elective-II (Food Additives and Ingredients/Fruits and Vegetable Technology/Meat, Poultry and Fish Technology) | Elective | 3 | Processing of fruits and vegetables, Canning and freezing techniques, Meat processing methods, Fish preservation, Safety aspects of animal products, Product development |
| OEC-FT601/OEC-FT602/OEC-FT603 | Open Elective-I (Food Chemistry/Food Microbiology/Principles of Food Processing) | Open Elective | 3 | Basic food components, Enzymes and reactions, Microbial spoilage factors, Food preservation methods, Thermal and non-thermal processing, Quality attributes |
| PC-FT651 | Dairy & Food Plant Design Lab | Lab | 1 | Layout design for food plants, Material balance calculations, Energy balance calculations, Selection of processing equipment, Hygienic design considerations, Cost estimation for plant components |
| PC-FT652 | Food Process Equipment Design Lab | Lab | 1 | Design calculations for heat exchangers, Design of evaporators, Design of dryers, Design of storage tanks, Software for equipment design, Costing of equipment |
| PROJ-FT653 | Seminar | Project | 1 | Literature Survey, Topic Selection, Presentation Skills, Technical Report Writing, Review of Research Papers, Public Speaking |
| MC-601 | Indian Traditional Knowledge | Audit Course | 0 | Introduction to Indian knowledge systems, Traditional Food Processing, Ayurveda and health, Sustainable practices, Intellectual Property Rights, Traditional arts and sciences |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT701 | Food Waste Utilization | Core | 3 | Sources of Food Waste, Waste Minimization Strategies, Valorization Techniques, Biofuel Production, Composting and Biogas, Extraction of Value-added Compounds |
| PC-FT702 | Food By-Product Utilization | Core | 3 | By-products from Cereal Processing, By-products from Dairy Industry, By-products from Fruit & Vegetable Processing, By-products from Meat & Fish Industry, Recovery of Proteins and Peptides, Extraction of Natural Colors and Flavors |
| PE-FT701/PE-FT702/PE-FT703 | Elective-III (Food Process Modeling and Simulation/Food Biotechnology/Cereal and Pulses Technology) | Elective | 3 | Mathematical modeling in food processing, Genetic engineering in food, Enzyme technology, Cereal grain structure and composition, Pulse processing, Product development |
| PE-FT704/PE-FT705/PE-FT706 | Elective-IV (Food Additives and Ingredients/Spices and Plantation Product Technology/Food Laws and Quality Assurance) | Elective | 3 | Processing of spices, Tea, coffee, cocoa technology, Indian food laws (FSSAI), International food standards, Quality assurance systems, Food safety auditing |
| OEC-FT701/OEC-FT702/OEC-FT703 | Open Elective-II (Human Nutrition/Dairy and Food Plant Design/Food Engineering) | Open Elective | 3 | Nutritional needs, Dietary planning, Food plant site selection, Equipment sizing, Mass and energy balance, Unit operations |
| PROJ-FT751 | Industrial Training | Internship | 1 | Industrial exposure, Practical skill development, Understanding plant operations, Report writing, Problem identification, Teamwork |
| PROJ-FT752 | Project-I | Project | 2 | Research methodology, Problem definition, Literature review, Experimental design, Data collection and analysis, Report preparation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PC-FT801 | Food Plant Sanitation | Core | 3 | Principles of Sanitation, Cleaning and Disinfection, Pest Control, Waste Management, Personal Hygiene, Hygienic Design of Equipment |
| PC-FT802 | Food Laws & Standards | Core | 3 | Indian Food Laws (FSSAI), International Food Standards (CODEX), Labeling Regulations, Food Additive Regulations, Quality Management Systems, Food Export and Import Regulations |
| PE-FT801/PE-FT802/PE-FT803 | Elective-V (Food Grain Storage and Processing/Bakery and Confectionery Technology/Entrepreneurship Development in Food Industry) | Elective | 3 | Storage of food grains, Milling technologies, Baking processes, Confectionery products, Business plan development, Marketing in food sector |
| PROJ-FT851 | Project-II | Project | 8 | Advanced research and development, Experimental validation, Data interpretation, Technical report writing, Presentation of findings, Innovation and problem-solving |
| PROJ-FT852 | Grand Viva | Viva-Voce | 1 | Comprehensive knowledge assessment, Communication skills, Application of concepts, Problem-solving abilities, Overall understanding of curriculum, Industry readiness |
