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B-TECH in Food Processing Technology at Shanmugha Arts Science Technology & Research Academy (SASTRA)
Thanjavur, Tamil Nadu
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About the Specialization
What is Food Processing Technology at Shanmugha Arts Science Technology & Research Academy (SASTRA) Thanjavur?
This B.Tech Food Processing Technology program at SASTRA Deemed University focuses on applying engineering and scientific principles to food manufacturing, preservation, and quality control. With India''''s rapidly growing food industry, this specialization addresses the critical need for skilled professionals who can innovate and optimize food production processes, ensuring food safety and nutritional value for a large population. The program uniquely blends core engineering with food science.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a strong foundation in science, particularly physics, chemistry, and mathematics, seeking entry into the dynamic food processing sector. It also appeals to those passionate about food innovation, food safety, and sustainable food production. Students aspiring to contribute to India''''s food security and explore entrepreneurial opportunities in the food industry will find this program highly beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food processing plants, research and development, quality assurance, and government food regulatory bodies across India. Entry-level salaries typically range from INR 3 LPA to 6 LPA, growing significantly with experience. Opportunities exist in product development, process optimization, and food safety management, aligning with FSSAI standards and paving the way for advanced studies or certifications in food technology.
Student Success Practices
Foundation Stage
Master Core Engineering and Science Fundamentals- (Semester 1-2)
Dedicate significant effort to understanding foundational subjects like Engineering Mathematics, Physics, Chemistry, and basic Electrical/Electronics. These subjects build the analytical and problem-solving skills crucial for complex food processing concepts. Form study groups, utilize online tutorials from platforms like NPTEL or Khan Academy, and practice numerical problems regularly.
Tools & Resources
NPTEL courses for Engineering Maths/Physics, Khan Academy, Reference textbooks
Career Connection
A strong foundation ensures you can grasp advanced food engineering principles, which are essential for roles in R&D and process design in the food industry.
Develop Foundational Programming Skills- (Semester 1-2)
Actively engage with the ''''Introduction to Problem Solving using Python'''' course. Apply learned concepts to solve food science-related problems, even simple ones like recipe scaling or nutrient calculations. Practice coding on platforms like HackerRank or CodeChef to enhance logical thinking and prepare for data analysis aspects in food technology.
Tools & Resources
Python IDEs (e.g., PyCharm, VS Code), HackerRank, CodeChef, GeeksforGeeks for Python
Career Connection
Basic programming skills are increasingly valuable for data analysis, process control, and automation in modern food processing plants.
Build Effective Communication and Presentation Skills- (Semester 1-2)
Participate actively in communication skills classes, group discussions, and presentations. Seek opportunities to present your project ideas or research findings, even on simple topics. This builds confidence and articulation, vital for future internships, team projects, and job interviews in the professional world.
Tools & Resources
Toastmasters International (local chapters), Online public speaking courses, Feedback from peers/faculty
Career Connection
Clear communication is crucial for collaborating with teams, presenting findings to stakeholders, and excelling in managerial roles within the food industry.
Intermediate Stage
Engage with Food Processing Laboratories- (Semester 3-5)
Maximize learning from Food Processing Laboratory courses. Actively participate in experiments, meticulously record observations, and understand the ''''why'''' behind each step. Seek opportunities for extra lab hours or assist seniors with their projects to gain hands-on experience with equipment and analytical techniques.
Tools & Resources
Laboratory manuals, Food analysis equipment, Peer learning sessions
Career Connection
Practical lab skills are directly transferable to roles in quality control, R&D, and process development, making you job-ready for food manufacturing companies.
Seek Industry Internships and Industrial Visits- (Semester 4-6)
Proactively search for internships or industrial training opportunities in food processing companies (e.g., dairy, bakery, beverages). Even short-term experiences provide invaluable exposure to real-world plant operations, safety protocols, and industry challenges. Participate in departmental industrial visits to observe processes firsthand.
Tools & Resources
College placement cell, LinkedIn, Naukri.com, Industry associations like AIFPA
Career Connection
Internships convert theoretical knowledge into practical skills, build professional networks, and significantly enhance your resume for placements in leading food companies.
Participate in Food-Related Competitions and Workshops- (Semester 3-6)
Join food product development challenges, food tech hackathons, or workshops organized by academic bodies or industry. These activities foster innovation, teamwork, and problem-solving. For instance, participate in contests focused on developing sustainable food products or reducing food waste.
Tools & Resources
Food processing industry events, College clubs, Online courses on food innovation
Career Connection
Participation demonstrates initiative, fosters an innovative mindset, and helps you stand out to potential employers seeking creative problem-solvers in the competitive food sector.
Advanced Stage
Undertake a Comprehensive Final Year Project- (Semester 7-8)
Choose a project topic aligned with your career aspirations or current industry trends in food processing. Engage deeply with research, experimental design, data analysis, and technical report writing. Aim for publishing a paper or presenting at a conference to add significant value to your profile.
Tools & Resources
Research papers (Google Scholar, ScienceDirect), Statistical software (R, SPSS), Mentorship from faculty
Career Connection
A strong project showcases your ability to conduct independent research and solve complex problems, directly impacting your employability for R&D roles or higher studies.
Master Food Quality and Safety Standards- (Semester 6-8)
Develop an in-depth understanding of food quality management systems like HACCP, ISO 22000, and FSSAI regulations. Consider pursuing short certification courses in food safety. This expertise is critical for roles in quality assurance, regulatory compliance, and auditing within the food industry.
Tools & Resources
FSSAI website, Online courses on HACCP/ISO 22000, Food safety manuals
Career Connection
Expertise in food safety and quality is a non-negotiable skill for all food processing professionals, opening doors to highly responsible and in-demand positions.
Network and Prepare for Placements/Higher Studies- (Semester 7-8)
Actively attend career fairs, industry seminars, and alumni networking events. Prepare a compelling resume and practice mock interviews. For those interested in higher studies, research postgraduate programs and prepare for entrance exams like GATE or GRE. Leverage the college''''s placement cell extensively.
Tools & Resources
LinkedIn, Professional associations (e.g., AFST(I)), GATE/GRE prep materials, SASTRA career services
Career Connection
Proactive networking and thorough preparation ensure successful transitions into desired career paths, whether in industry leadership roles or advanced academic pursuits.
Program Structure and Curriculum
Eligibility:
- A pass in Higher Secondary Examination (10+2) or its equivalent with a minimum aggregate of 60% marks in Mathematics, Physics and Chemistry. Admission based on JEE Main scores or SASTRA Aptitude Test (SAT) scores.
Duration: 8 semesters / 4 years
Credits: 170 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UCC101 | Engineering Physics | Core | 3 | Waves and Optics, Quantum Mechanics, Solid State Physics, Materials Science, Nanoscience and Nanotechnology |
| UCC102 | Engineering Chemistry | Core | 3 | Electrochemistry and Corrosion, Water Technology, Polymer Science, Fuels and Combustion, Nanomaterials |
| UCC103 | Engineering Mathematics I | Core | 4 | Differential Calculus, Integral Calculus, Multivariable Calculus, Vector Calculus, Differential Equations |
| UCC104 | Basic Electrical and Electronics Engineering | Core | 3 | DC Circuits, AC Circuits, Transformers, Diodes and Transistors, Operational Amplifiers |
| UCC105 | Introduction to Problem Solving using Python | Core | 3 | Python Fundamentals, Control Flow, Functions, Data Structures, Object-Oriented Programming |
| UCC106 | Communication Skills in English | Core | 2 | Listening Skills, Speaking Skills, Reading Skills, Writing Skills, Presentation Skills |
| UCC107 | Engineering Graphics | Core | 2 | Orthographic Projections, Isometric Projections, Sectional Views, Development of Surfaces, AutoCAD Introduction |
| UCC108 | Physical Education and Yoga | Core | 2 | Physical Fitness, Team Sports, Yoga Asanas, Pranayama, Meditation |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UCC201 | Engineering Mathematics II | Core | 4 | Matrices and Linear Algebra, Vector Spaces, Eigenvalues and Eigenvectors, Complex Numbers, Fourier Series |
| UCC202 | Environmental Science | Core | 3 | Ecosystems and Biodiversity, Pollution and Control, Environmental Management, Climate Change, Sustainable Development |
| UCC203 | Engineering Mechanics | Core | 3 | Statics of Particles, Rigid Body Equilibrium, Friction, Kinematics of Particles, Kinetics of Particles |
| UCC204 | Manufacturing Processes | Core | 3 | Casting Processes, Forming Processes, Machining Processes, Welding Processes, Additive Manufacturing |
| UCC205 | Data Structures and Algorithms | Core | 4 | Arrays and Linked Lists, Stacks and Queues, Trees and Graphs, Sorting Algorithms, Searching Algorithms |
| UCC206 | Digital Systems | Core | 3 | Boolean Algebra, Logic Gates, Combinational Circuits, Sequential Circuits, Memory Devices |
| UCC207 | Professional Ethics and Human Values | Core | 2 | Ethics in Engineering, Moral Values, Professionalism, Environmental Ethics, Corporate Social Responsibility |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFC301 | Food Chemistry | Core | 4 | Water in Foods, Carbohydrates, Lipids, Proteins, Vitamins and Minerals |
| UFC302 | Food Microbiology | Core | 4 | Microorganisms in Food, Foodborne Pathogens, Food Spoilage, Fermented Foods, Food Preservation Principles |
| UFC303 | Fluid Mechanics and Process Engineering | Core | 4 | Fluid Properties, Fluid Statics, Fluid Dynamics, Flow Measurement, Pumps and Pumping Systems |
| UFC304 | Heat and Mass Transfer | Core | 4 | Conduction, Convection, Radiation, Evaporation, Drying |
| UCC301 | Probability and Statistics | Core | 4 | Probability Distributions, Sampling Distributions, Hypothesis Testing, Regression Analysis, Design of Experiments |
| UFC305 | Food Processing Laboratory I | Lab | 3 | Basic Food Analysis Techniques, Processing of Fruits and Vegetables, Dairy Product Analysis, Grain Processing Methods, Hygienic Practices |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFC401 | Food Engineering Operations | Core | 4 | Size Reduction, Separation Processes, Mixing and Emulsification, Filtration and Centrifugation, Extrusion Technology |
| UFC402 | Food Additives and Ingredients | Core | 4 | Preservatives, Antioxidants, Emulsifiers and Stabilizers, Sweeteners and Flavor Enhancers, Colorants and Thickening Agents |
| UFC403 | Post Harvest Technology | Core | 4 | Harvesting and Handling, Storage of Perishables, Packaging Materials, Shelf Life Extension, Cold Chain Management |
| UFC404 | Food Quality and Safety Management | Core | 4 | Quality Control Principles, HACCP System, Food Laws and Regulations, Auditing and Certification, Traceability Systems |
| UCC401 | Operations Research | Core | 4 | Linear Programming, Transportation Problem, Assignment Problem, Queuing Theory, Inventory Control |
| UFC405 | Food Processing Laboratory II | Lab | 3 | Unit Operations in Food Processing, Thermal Processing Techniques, Non-Thermal Processing, Bakery and Confectionery, Canning and Freezing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFC501 | Dairy and Food Engineering | Core | 4 | Milk Processing Operations, Dairy Product Manufacturing, Ice Cream Technology, Cheese Making, Novel Dairy Products |
| UFC502 | Cereal and Pulse Technology | Core | 4 | Grain Structure and Composition, Milling of Cereals, Baking and Extrusion, Pulse Processing, Value-Added Cereal Products |
| UFC503 | Fruit and Vegetable Processing | Core | 4 | Pre-treatment of Fruits and Vegetables, Juice Extraction and Concentration, Jam, Jelly and Marmalade, Canning and Freezing, Dehydration and Pickling |
| UFE | Professional Elective I | Elective | 3 | Choice from a list of departmental electives (e.g., Food Packaging, Food Biotechnology, Nutraceuticals) |
| UGE | General Elective I | Elective | 3 | Choice from a broad list of university-level general electives |
| UFC504 | Food Instrumental Analysis Laboratory | Lab | 3 | Spectroscopic Techniques, Chromatographic Techniques, Rheological Analysis, Thermal Analysis, Microscopic Techniques |
| UFC505 | Industrial Training / Internship | Project | 2 | Practical exposure to food processing industry, Application of theoretical knowledge, Report writing, Presentation skills |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFC601 | Meat, Poultry and Fish Processing | Core | 4 | Meat Science and Structure, Meat Preservation Techniques, Poultry Processing, Fish Processing, Value-Added Products |
| UFC602 | Food Plant Design and Layout | Core | 4 | Principles of Plant Layout, Equipment Selection, Utilities and Services, Hygienic Design, Safety and Environmental Aspects |
| UFE | Professional Elective II | Elective | 3 | Choice from a list of departmental electives (e.g., Food Refrigeration, Bakery Science, Food Supply Chain Management) |
| UFE | Professional Elective III | Elective | 3 | Choice from a list of departmental electives (e.g., Food Extrusion, Food Waste Utilization, Functional Foods) |
| UGE | General Elective II | Elective | 3 | Choice from a broad list of university-level general electives |
| UFC603 | Food Processing Simulation Laboratory | Lab | 3 | Process Modeling Software, Simulation of Unit Operations, Optimization Techniques, Data Analysis and Interpretation, Heat and Mass Transfer Simulations |
| UFC604 | Mini Project | Project | 3 | Problem identification, Literature review, Experimental design, Data collection and analysis, Report writing and presentation |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFE | Professional Elective IV | Elective | 3 | Choice from a list of departmental electives (e.g., Food Packaging Design, Advanced Food Processing, Food Product Development) |
| UFE | Professional Elective V | Elective | 3 | Choice from a list of departmental electives (e.g., Food Biotechnology, Novel Separation Techniques, Sensory Evaluation) |
| UFE | Professional Elective VI | Elective | 3 | Choice from a list of departmental electives (e.g., Food Nanotechnology, Food Supply Chain Logistics, Food Waste Management) |
| UFC701 | Project Work Phase I | Project | 9 | Problem definition and scope, Extensive literature survey, Methodology development, Preliminary experimental work, Mid-term review and progress report |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| UFE | Professional Elective VII | Elective | 3 | Choice from a list of departmental electives (e.g., Nutraceuticals and Functional Foods, Advanced Dairy Technology, Entrepreneurship in Food Industry) |
| UGE | General Elective III | Elective | 3 | Choice from a broad list of university-level general electives |
| UFC801 | Project Work Phase II | Project | 10 | Continuation of Phase I, Data collection and analysis, Result interpretation, Thesis writing, Final presentation and viva voce |
