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INTEGRATED-CERTIFICATE-DIPLOMA in Food Technology at Sant Longowal Institute of Engineering and Technology
Sangrur, Punjab
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About the Specialization
What is Food Technology at Sant Longowal Institute of Engineering and Technology Sangrur?
This Food Technology program at Sant Longowal Institute of Engineering and Technology focuses on equipping students with comprehensive knowledge and practical skills in food processing, preservation, quality control, and product development. It addresses the growing demand for skilled professionals in India''''s vibrant food industry, emphasizing scientific principles and engineering applications to ensure safe and high-quality food products for a diverse consumer base.
Who Should Apply?
This program is ideal for matriculates or ITI pass-outs passionate about food science and technology, seeking a career in the food industry. It suits fresh graduates aiming for entry-level roles in food manufacturing, quality assurance, or research. Professionals looking to upskill in specific food processing domains or career changers transitioning into the thriving food sector in India will also find this program beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India as Food Technologists, Quality Control Officers, Production Supervisors, or Research Assistants in food processing units, dairy plants, and confectionery industries. Entry-level salaries typically range from INR 2.5 to 4 LPA, growing significantly with experience. Opportunities also exist in government food regulatory bodies and entrepreneurship within the Indian food market.
Student Success Practices
Foundation Stage
Build Strong Scientific and Engineering Foundations- (Semester 1-2)
Focus rigorously on fundamental subjects like Applied Chemistry, Physics, and Mathematics, which form the bedrock of food technology. Actively participate in laboratory sessions for Engineering Graphics, Workshop Practice, and Computer Fundamentals to build essential technical skills and understanding of engineering principles relevant to food processing.
Tools & Resources
Reference textbooks, Lab manuals, Online tutorials for basic engineering drawing software (e.g., AutoCAD basics), Khan Academy for math and physics concepts
Career Connection
A solid grasp of these fundamentals is crucial for understanding food science principles, designing processes, and operating machinery in later stages, directly impacting problem-solving abilities in a food industry setting.
Develop Effective Communication and Documentation Skills- (Semester 1-2)
Leverage the Communication Skills module to enhance spoken and written English. Practice report writing, presentation delivery, and group discussions regularly. Maintain meticulous lab notebooks for all practical subjects, documenting observations and results accurately, which is a critical skill in industry.
Tools & Resources
English language learning apps, Public speaking clubs, MS Word/LibreOffice for report formatting, Peer feedback groups
Career Connection
Clear and concise communication is vital for interacting with colleagues, presenting project ideas, and documenting quality control procedures in any food processing unit, boosting professional effectiveness and career progression.
Cultivate Practical Workshop Proficiency- (Semester 1-2)
Dedicate significant effort to Workshop Practice sessions. Understand the basic tools and techniques in carpentry, fitting, welding, and sheet metal. Actively seek to understand the application of these fundamental engineering skills in a food processing plant context, such as equipment maintenance or minor fabrication and repair.
Tools & Resources
Workshop manuals, Safety guidelines, Observing senior students or industry videos on basic maintenance tasks
Career Connection
Hands-on mechanical skills are invaluable for troubleshooting, routine maintenance, and understanding the operational aspects of food processing machinery, making graduates more versatile and highly job-ready for plant roles.
Intermediate Stage
Engage Deeply with Core Food Science Practicalities- (Semester 3-5)
Prioritize understanding and performing experiments in Food Chemistry, Food Microbiology, and Dairy Engineering labs. Focus on connecting theoretical concepts with practical implications, such as how different food components react during processing or how microbes influence food spoilage and fermentation processes.
Tools & Resources
Lab manuals, Scientific journals (e.g., Journal of Food Science and Technology), Online food science communities, Industry standard protocols
Career Connection
A strong practical foundation in core food sciences is essential for roles in quality assurance, product development, and processing, enabling graduates to confidently handle food analysis and safety protocols.
Seek Meaningful Industrial Training Experiences- (Semester 3-5)
Maximize the learning from Industrial Training (I and II) opportunities by actively participating in all assigned tasks, observing industrial operations, and asking questions to understand real-world food processing challenges and solutions. Focus on learning about specific equipment, processes, and quality control measures.
Tools & Resources
Company specific documentation, Industry mentors, Project reports from previous interns, Networking within the host company
Career Connection
These trainings provide invaluable industry exposure, build a professional network, and often lead to pre-placement offers or crucial resume experience, significantly enhancing employability and practical relevance.
Explore Automation and Quality Control Technologies- (Semester 3-5)
Pay special attention to subjects like Basic Electronics & Instrumentation, Process Control & Automation, and Quality Control & Food Safety. Understand the role of sensors, PLCs, and various control systems in modern food plants. Engage in case studies related to HACCP and FSSAI regulations.
Tools & Resources
PLC simulation software (if available), FSSAI website for guidelines, ISO 22000 standards, Food industry audit reports
Career Connection
Proficiency in automation and quality management systems is highly sought after in the contemporary food industry, opening doors to roles in process optimization, quality assurance, and food safety compliance.
Advanced Stage
Undertake a Comprehensive Project with Industry Relevance- (Semester 6)
Choose a Project Work topic that addresses a real-world problem in the food industry, ideally with direct application or in collaboration with a local food processing unit. Focus on research, problem-solving, data analysis, and developing practical solutions, culminating in a well-documented report and presentation.
Tools & Resources
Academic databases, Research methodologies, Statistical software (e.g., R, SPSS basics), Specialized food engineering software, Mentorship from faculty and industry experts
Career Connection
A strong project demonstrates initiative, problem-solving skills, and specialized knowledge, making graduates highly attractive to employers for R&D or process improvement roles within the Indian food sector.
Master Food Product Development and Diversification- (Semester 6)
Apply knowledge from subjects like Fruits & Vegetables Products, Dairy Products, Bakery & Confectionery, and Cereal Technology to conceptualize and potentially develop new food products. Focus on understanding market needs, sensory evaluation, and scaling up production for commercial viability.
Tools & Resources
Food formulation software (basic versions), Sensory evaluation panels, Market research reports, Food product development guides
Career Connection
Expertise in various food product categories and the ability to innovate are critical for roles in product development, food manufacturing, and entrepreneurship within the competitive Indian food market.
Prepare Rigorously for Placements and Professional Growth- (Semester 6)
Actively participate in career development workshops, mock interviews, and resume building sessions. Leverage the knowledge gained from Waste Utilization & Effluent Treatment and Food Plant Layout for interviews. Network with alumni and industry professionals through webinars or industry events for potential opportunities.
Tools & Resources
LinkedIn for networking, Company career pages, Interview preparation guides, Professional body memberships (e.g., AFST(I) for food technologists)
Career Connection
Focused placement preparation ensures readiness for interviews and a smooth transition into the professional world, securing desirable positions in leading food companies or establishing one''''s own venture effectively.
Program Structure and Curriculum
Eligibility:
- Passed Matric (10th) or equivalent examination recognized by any State/Central Board with English, Maths, and Science, OR Passed ITI course of at least two years duration.
Duration: 6 semesters / 3 years
Credits: 162 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-101 | Engineering Graphics - I | Core / Theory & Practical | 4 | Introduction to Engineering Graphics, Drawing Instruments and Conventions, Orthographic Projections, Isometric Projections, Sectional Views, Conventional Representation |
| FT-102 | Applied Chemistry | Core / Theory & Practical | 5 | Atomic Structure and Chemical Bonding, Water Technology and Treatment, Fuels and Combustion, Polymers and Plastics, Corrosion and its Control |
| FT-103 | Applied Physics - I | Core / Theory & Practical | 5 | Units, Measurements and Errors, Mechanics and Laws of Motion, Properties of Matter, Heat, Thermodynamics and Heat Transfer, Waves and Oscillations |
| FT-104 | Applied Mathematics - I | Core / Theory | 4 | Algebra: Matrices and Determinants, Trigonometry and Inverse Trigonometric Functions, Coordinate Geometry: Straight Lines and Circles, Differential Calculus: Limits, Derivatives, Applications, Integral Calculus: Indefinite and Definite Integrals |
| FT-105 | Fundamentals of Electrical and Electronics Engineering | Core / Theory & Practical | 5 | DC and AC Circuits, Basic Electrical Machines: Transformers, Motors, Semiconductor Diodes and Transistors, Digital Electronics: Logic Gates, Introduction to Instrumentation |
| FT-106 | Workshop Practice - I | Practical | 2 | Carpentry Shop, Fitting Shop, Welding Shop, Sheet Metal Shop, Foundry Shop, Basic Machining Operations |
| FT-107 | Communication Skills | Practical | 2 | Basic Grammar and Vocabulary, Listening and Speaking Skills, Presentation Techniques, Group Discussions, Report Writing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-201 | Computer Fundamentals | Core / Theory & Practical | 5 | Computer Organization and Architecture, Operating System Concepts, MS Office Applications, Internet and Networking Basics, Introduction to Programming (C Language), Data Representation |
| FT-202 | Applied Physics - II | Core / Theory & Practical | 5 | Modern Physics: Quantum Theory, X-rays, Optics: Lenses, Mirrors, Optical Instruments, Electromagnetism and Electromagnetic Waves, Semiconductor Physics, Nuclear Physics and Applications, Laser and Fiber Optics |
| FT-203 | Applied Mathematics - II | Core / Theory | 4 | Vector Algebra and Vector Calculus, Differential Equations of First and Second Order, Laplace Transforms, Fourier Series, Numerical Methods, Probability and Statistics |
| FT-204 | Environmental Education | Core / Theory | 3 | Natural Resources and their Management, Ecosystems and Biodiversity, Environmental Pollution and Control, Global Environmental Issues, Environmental Legislation and Ethics, Sustainable Development |
| FT-205 | Elements of Mechanical Engineering | Core / Theory & Practical | 5 | Thermodynamics and Heat Engines, IC Engines and their Working, Refrigeration and Air Conditioning, Power Transmission Systems, Basic Machines and Mechanisms, Manufacturing Processes |
| FT-206 | Engineering Graphics - II | Core / Theory & Practical | 4 | Machine Drawing Fundamentals, Limits, Fits and Tolerances, Assembly Drawings, Production Drawings, Introduction to Computer Aided Design (CAD) |
| FT-207 | Workshop Practice - II | Practical | 2 | Advanced Machining Operations, Grinding and Surface Finishing, Milling and Shaping, Introduction to CNC Machines, Metrology and Measurement |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-301 | Food Chemistry - I | Core / Theory & Practical | 5 | Water in Foods, Carbohydrates in Food Products, Proteins and Amino Acids, Lipids: Fats and Oils, Enzymes in Food Processing, Vitamins and Minerals |
| FT-302 | Basic Principles of Food Processing | Core / Theory | 4 | Unit Operations in Food Processing, Material and Energy Balance, Heat Transfer Principles, Mass Transfer Operations, Fluid Flow in Food Systems, Basic Thermodynamics in Food Processing |
| FT-303 | Food Microbiology - I | Core / Theory & Practical | 5 | Introduction to Microorganisms in Food, Microbial Growth and Survival, Food Spoilage and Preservation Principles, Foodborne Illnesses and Pathogens, Fermentation and Fermented Foods, Culture Media and Staining Techniques |
| FT-304 | Basic Electronics & Instrumentation | Core / Theory & Practical | 5 | Transducers and Sensors, Signal Conditioning and Amplifiers, Analog and Digital Instrumentation, Process Control Fundamentals, PID Controllers, Introduction to PLC |
| FT-305 | Dairy Engineering | Core / Theory & Practical | 5 | Milk Composition and Properties, Dairy Plant Operations: Receiving, Storage, Pasteurization and Sterilization of Milk, Homogenization and Centrifugation, Manufacturing of Market Milk and Cream, Dairy Processing Equipment |
| FT-306 | Industrial Training-I | Practical | 2 | On-the-job industrial exposure, Observation of food processing operations, Understanding plant layout and machinery, Basic quality control procedures, Report writing based on training |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-401 | Food Chemistry - II | Core / Theory & Practical | 5 | Food Additives and their Functions, Food Pigments and Colorants, Flavor Compounds and Aroma Chemistry, Rancidity and its Prevention, Browning Reactions in Foods, Food Adulteration and Detection |
| FT-402 | Post Harvest Technology of Fruits & Vegetables | Core / Theory & Practical | 5 | Harvesting and Maturity Indices, Pre-cooling and Cold Storage, Packaging of Fresh Produce, Processing of Fruits: Juices, Pulps, Processing of Vegetables: Canning, Drying, Post-harvest Losses and Management |
| FT-403 | Food Microbiology - II | Core / Theory & Practical | 5 | Microbial Contamination in Food, Microbiological Standards for Foods, Food Preservation Methods: Chemical, Physical, Hazard Analysis and Critical Control Points (HACCP), Food Safety Management Systems, Specific Foodborne Pathogens |
| FT-404 | Process Control & Automation | Core / Theory & Practical | 5 | Control System Components, Sensors, Transmitters and Actuators, Programmable Logic Controllers (PLC), Supervisory Control and Data Acquisition (SCADA), Distributed Control Systems (DCS), Automation in Food Industry Processes |
| FT-405 | Meat, Fish & Poultry Technology | Core / Theory & Practical | 5 | Meat Composition and Structure, Post-mortem Changes in Meat, Processing of Meat Products, Fish Processing and Preservation, Poultry Processing and Products, Quality and Safety of Meat, Fish, and Poultry |
| FT-406 | Entrepreneurship Development | Core / Theory | 3 | Concept of Entrepreneurship, Business Idea Generation and Opportunity Evaluation, Market Survey and Feasibility Study, Preparation of Business Plan and Project Report, Sources of Finance and Government Schemes, Legal Aspects of Business |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-501 | Food Engineering Operations | Core / Theory & Practical | 5 | Evaporation and Concentration, Drying Operations and Dryers, Filtration and Membrane Separation, Centrifugation and Sedimentation, Mixing and Emulsification, Size Reduction and Separation |
| FT-502 | Food Packaging | Core / Theory & Practical | 5 | Functions and Types of Packaging, Packaging Materials: Plastics, Glass, Metal, Paper, Flexible Packaging and Rigid Packaging, Aseptic Packaging and Modified Atmosphere Packaging, Packaging Machinery and Systems, Labeling Requirements and Regulations |
| FT-503 | Quality Control & Food Safety | Core / Theory & Practical | 5 | Principles of Quality Management, Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), ISO Standards and Certification, Food Safety and Standards Authority of India (FSSAI) Regulations, Sampling Techniques and Statistical Quality Control |
| FT-504 | Bakery & Confectionery Technology | Core / Theory & Practical | 5 | Wheat and Flour Chemistry, Bread Making Process, Biscuits and Cookies Technology, Cakes and Pastries, Chocolate and Cocoa Processing, Sugar Confectionery Products |
| FT-505 | Cereal, Pulses & Oil Seed Technology | Core / Theory & Practical | 5 | Cereal Grains: Wheat, Rice, Maize, Rice Milling and Processing, Pulse Processing: Dal Milling, Oil Extraction Technologies, Refining and Hydrogenation of Edible Oils, Utilization of By-products |
| FT-506 | Industrial Training-II | Practical | 2 | Advanced industrial exposure and project work, Specific problem identification and solution development, Application of theoretical knowledge in industry, Detailed project report and presentation, Interaction with industry professionals |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-601 | Fruits & Vegetables Products | Core / Theory & Practical | 5 | Jams, Jellies and Marmalades, Pickles and Chutneys, Sauces and Ketchup, Fruit Juices and Nectars, Candied and Crystallized Fruits, Technology of Dehydrated Fruits and Vegetables |
| FT-602 | Dairy Products | Core / Theory & Practical | 5 | Fermented Milk Products: Yogurt, Lassi, Cheese Technology and Varieties, Ice Cream and Frozen Desserts, Condensed Milk and Milk Powder, Butter and Ghee Manufacturing, Indigenous Dairy Products of India |
| FT-603 | Food Plant Layout & Equipment | Core / Theory | 4 | Principles of Food Plant Location, Food Plant Design and Layout, Selection of Food Processing Equipment, Material Handling Systems, Utilities: Water, Steam, Refrigeration, Waste Management in Food Plants |
| FT-604 | Waste Utilization & Effluent Treatment | Core / Theory | 4 | Food Industry Wastes: Sources and Characteristics, By-product Recovery and Utilization, Physical and Chemical Treatment of Effluents, Biological Treatment Processes, Anaerobic Digestion and Composting, Environmental Regulations and Compliance |
| FT-605 | Project Work | Project | 6 | Problem Identification and Literature Review, Methodology Design and Experimentation, Data Collection and Analysis, Interpretation of Results, Project Report Writing, Presentation and Viva-Voce |
| FT-606 | Seminar | Practical | 2 | Selection of a Technical Topic, In-depth Literature Review, Preparation of Presentation Material, Effective Oral Presentation Skills, Answering Technical Questions, Technical Communication |
