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M-TECH in Food Engineering And Technology at Sant Longowal Institute of Engineering and Technology
Sangrur, Punjab
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About the Specialization
What is Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology Sangrur?
This M.Tech Food Engineering and Technology program at Sant Longowal Institute of Engineering and Technology focuses on applying engineering principles to food processing, preservation, packaging, and quality control. With India''''s rapidly expanding food industry, the program addresses the need for skilled professionals who can innovate and optimize food production systems from farm to fork, ensuring food safety and nutritional security.
Who Should Apply?
This program is ideal for engineering graduates with backgrounds in Food, Chemical, Agricultural, or Biotechnology fields, and M.Sc. holders in related sciences, seeking advanced knowledge in food processing. It caters to fresh graduates aiming for R&D, production, or quality assurance roles, as well as working professionals aspiring to upgrade their skills for leadership positions in the Indian food industry.
Why Choose This Course?
Graduates of this program can expect promising career paths in food manufacturing, dairy industries, research institutions, and regulatory bodies across India. Entry-level salaries typically range from INR 4-7 lakhs per annum, growing significantly with experience. Roles include Food Engineer, Process Manager, Quality Assurance Manager, or Product Development Scientist, aligning with the "Make in India" initiative for food processing.
Student Success Practices
Foundation Stage
Master Core Engineering Principles- (Semesters 1-2)
Actively engage with advanced fluid dynamics, heat, and mass transfer concepts through problem-solving and simulations. Utilize platforms like NPTEL for supplementary lectures and engineering textbooks for deeper understanding of foundational food engineering.
Tools & Resources
NPTEL courses, Engineering textbooks, Simulation software (e.g., MATLAB, COMSOL basics)
Career Connection
Solidifies the technical base required for advanced processing and design challenges, crucial for R&D roles in India''''s food sector.
Develop Lab Skills & Data Analysis- (Semesters 1-2)
Focus intently during practical sessions on advanced food processing and quality control. Document experiments meticulously, analyze data using statistical software, and interpret results effectively.
Tools & Resources
Food processing lab equipment, Statistical software (e.g., R, SPSS, Excel)
Career Connection
This proficiency is vital for quality assurance, product development, and research positions in the food industry.
Strategic Elective Selection & Foundational Research- (Semesters 1-2)
Carefully choose elective subjects in Semester II that align with emerging trends in the Indian food industry (e.g., Food Biotechnology, Novel Product Development). Simultaneously, begin exploring potential project topics for the final year, reading research papers, and identifying faculty mentors.
Tools & Resources
Official syllabus elective list, Research papers (e.g., Food Science and Technology Journal), Faculty consultation
Career Connection
This early focus helps in defining a strong M.Tech thesis and future specialization, enhancing career prospects.
Intermediate Stage
Intensive Project Work and Seminar Development- (Semester 3)
Dedicate significant effort to ''''Project Stage I'''' (FET-651), defining a clear problem, designing experiments, and executing initial research. Concurrently, prepare a comprehensive ''''Seminar'''' (FET-650) on an advanced topic, honing presentation and literature review skills.
Tools & Resources
Academic databases (e.g., Scopus, Web of Science), Presentation software, Lab resources
Career Connection
This phase is essential for developing research acumen, critical for academic positions or R&D roles, and strong communication skills.
Develop Entrepreneurial Mindset & Business Skills- (Semester 3)
Engage deeply with the ''''Entrepreneurship & Small Business Management'''' course (FET-600). Develop a viable business plan for a food-related startup, focusing on Indian market needs and regulatory frameworks.
Tools & Resources
Business plan templates, Case studies of Indian food startups, Mentorship from Incubation Cells
Career Connection
Fosters an innovative outlook and prepares for leadership or entrepreneurial ventures in the dynamic Indian food industry.
Industry Exposure & Mentorship- (Semester 3)
Actively seek out guest lectures and interactions with industry veterans arranged by the department. Participate in workshops related to food safety standards (FSSAI) and quality management. If possible, secure a short-term industry project or visit a food processing plant to gain practical insights.
Tools & Resources
Departmental career cell, FSSAI guidelines, Industry contacts
Career Connection
Gains practical insights and builds professional networks, leading to better internship and placement opportunities.
Advanced Stage
Exemplary Thesis Completion & Defense- (Semester 4)
Focus intensely on ''''Project Stage II'''' (FET-652), ensuring rigorous data analysis, clear interpretation, and high-quality thesis writing. Practice the viva-voce defense extensively.
Tools & Resources
Thesis writing guides, Plagiarism check software, Faculty guidance, Mock defense sessions
Career Connection
A well-executed thesis significantly enhances research credentials for academia or R&D roles in leading Indian food companies.
Targeted Placement Preparation- (Semester 4)
Tailor your resume and cover letter to specific roles in the food engineering sector (e.g., Process Engineer, Quality Manager, R&D Scientist). Practice technical interviews focusing on core food engineering concepts and behavioral questions.
Tools & Resources
Institute placement cell, Online job portals (e.g., Naukri, LinkedIn), Mock interview platforms
Career Connection
Maximizes chances of securing desirable placements in top food companies and research institutions across India.
Professional Development & Lifelong Learning- (Semester 4)
Continue to read industry journals, scientific publications, and FSSAI regulations to stay updated with advancements. Consider joining professional bodies like AFST(I) or ISAE (Indian Society of Agricultural Engineers) for continuous learning and networking.
Tools & Resources
AFST(I) membership, ISAE membership, Food science journals, FSSAI portal
Career Connection
Crucial for long-term career growth, leadership development, and staying relevant in the evolving Indian food industry.
Program Structure and Curriculum
Eligibility:
- B.E./B.Tech. in Food Engg./Food Tech./Chemical Engg./Agri. Engg./Biotech./Dairy Engg./Food Process Engg./Food Process Tech./Food & Dairy Engg./Food Science & Tech./Agri. & Food Engg./Food & Process Engg./Agricultural Process & Food Engg. or equivalent OR M.Sc. in Food Science/Food Tech./Biotech./Dairy Tech./Chemical Sciences or equivalent, with 50% marks (45% for SC/ST/PwD)
Duration: 2 years (4 semesters)
Credits: 64 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FET-501 | Advanced Fluid Flow | Core | 3 | Properties of fluids, Flow past immersed bodies, Momentum and energy balances, Flow through porous media, Non-Newtonian fluid flow |
| FET-502 | Advanced Food Processing | Core | 3 | Principles of preservation, Thermal processing, Non-thermal processing, Drying and evaporation, Membrane separation, food additives |
| FET-503 | Transport Phenomena in Food | Core | 3 | Momentum transport, Heat transport, Mass transport, Transport analogies, Transient heat and mass transfer |
| FET-504 | Advanced Food Biochemistry & Nutrition | Core | 3 | Water activity, Carbohydrates, proteins, lipids, Vitamins and minerals, Enzymes and their applications, Anti-nutritional factors |
| FET-505 | Research Methodology | Core | 3 | Research problem identification, Literature review and compilation, Data collection methods, Statistical analysis and hypothesis testing, Technical writing and research ethics |
| FET-551 | Advanced Food Processing Lab | Lab | 2 | Experiments on pasteurization, Sterilization and drying processes, Evaporation and membrane filtration, Food rheology measurements, Packaging material characterization |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FET-506 | Food Plant Design & Layout | Core | 3 | Site selection and plant design principles, Layout considerations and material handling, Equipment selection and utility services, Waste management and pollution control, Economic analysis of food plants |
| FET-507 | Food Packaging & Storage | Core | 3 | Packaging materials and forms, Package design and selection, Modified atmosphere packaging, Cold storage and controlled atmosphere storage, Shelf life and storage stability |
| FET-508 | Food Quality & Safety Management | Core | 3 | Quality control and assurance systems, HACCP, GMP, GHP principles, ISO standards for food industry, Food laws and regulations, Food allergens, traceability, risk assessment |
| FET-509 | Novel Food Product Development | Elective | 3 | Food product development process, Market research and consumer aspects, Ingredient functionality and formulation, Process development and scale-up, Sensory evaluation and intellectual property rights |
| FET-510 | Food Biotechnology | Elective | 3 | Microorganisms in food industry, Enzyme technology and applications, Genetic engineering in food, Fermentation processes and products, Biosensors and bio-diagnostics |
| FET-511 | Agri-business Management | Elective | 3 | Agribusiness overview and scope, Marketing strategies for agricultural products, Financial management in agribusiness, Supply chain management in food, Risk management and agricultural policies |
| FET-512 | Food Additives & Contaminants | Elective | 3 | Food additives classification and safety, Antioxidants, colorants, emulsifiers, Food contaminants sources and effects, Heavy metals and pesticide residues, Mycotoxins and microbial toxins |
| FET-552 | Food Quality Control Lab | Lab | 2 | Physical and chemical analysis of food, Instrumental methods in quality control, Microbial quality analysis, Sensory evaluation techniques, Shelf-life studies and packaging tests |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FET-600 | Entrepreneurship & Small Business Management | Core | 3 | Entrepreneurial characteristics and process, Business plan preparation, Marketing strategies for new ventures, Financial management and funding, Legal framework and project reporting |
| FET-601 | Advanced Dairy Technology | Elective | 3 | Milk processing and preservation, Fermented dairy products, Concentrated and dried milk products, Dairy waste management, Quality assurance in dairy industry |
| FET-602 | Meat, Poultry and Fish Processing Technology | Elective | 3 | Meat structure and composition, Post-mortem changes and rigor mortis, Processing techniques for meat products, Preservation methods for poultry and fish, Quality control and packaging of animal products |
| FET-603 | Cereals, Pulses and Oilseeds Processing Technology | Elective | 3 | Cereal grains structure and composition, Milling processes for cereals, Baking and extrusion technology, Pulse processing and products, Oil extraction and protein concentrates |
| FET-604 | Instrumentation and Process Control in Food Industry | Elective | 3 | Measurement systems and process variables, Sensors and transducers in food processing, Control loops and process controllers, Supervisory Control and Data Acquisition (SCADA), Artificial intelligence in process control |
| FET-650 | Seminar | Project | 1 | Technical topic selection, Literature review and compilation, Presentation skills development, Report writing guidelines, Effective communication techniques |
| FET-651 | Project Stage I | Project | 4 | Problem definition and scope, Literature survey and gap identification, Experimental design and methodology planning, Preliminary data collection and analysis, Progress report and presentation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FET-652 | Project Stage II | Project | 16 | Data analysis and interpretation of results, Thesis preparation and writing, Project presentation and defense, Scientific paper writing, Viva-voce examination |
