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B-TECH-M-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 + M.Tech Food Processing Technology program at SASTRA Deemed University focuses on applying engineering principles to the processing, preservation, packaging, and quality control of food products. It addresses the growing demand for skilled professionals in India''''s expanding food industry, covering aspects from raw material handling to value-added product creation. The program aims to equip students with interdisciplinary knowledge combining chemical engineering, biotechnology, and food science.
Who Should Apply?
This program is ideal for high school graduates with a strong foundation in Physics, Chemistry, and Mathematics who are passionate about food science and its industrial applications. It also suits diploma holders in related engineering fields looking for an integrated advanced degree. Individuals aspiring to careers in food manufacturing, research and development, quality assurance, or entrepreneurship within the Indian food sector would find this program highly beneficial.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing units, dairy industries, bakeries, beverage companies, and food research organizations across India. Roles include Food Technologist, Production Manager, Quality Control Officer, R&D Scientist, and Process Engineer. Entry-level salaries typically range from INR 3.5 to 6 LPA, with experienced professionals earning significantly more. The program also prepares students for higher studies or starting their own food-tech ventures.
Student Success Practices
Foundation Stage
Build Strong Engineering Fundamentals- (Semester 1-2)
Focus on mastering core subjects like Linear Algebra, Engineering Physics, and Chemical Engineering Thermodynamics. Engage in problem-solving sessions, use online resources like NPTEL for conceptual clarity, and participate in study groups. This ensures a robust base for specialized food processing concepts.
Tools & Resources
NPTEL, Khan Academy, Peer study groups
Career Connection
Essential for understanding process calculations and equipment design in food plants.
Develop Programming and Data Skills- (Semester 1-2)
Practice Python and C++ programming, focusing on data structures and algorithms, which are increasingly relevant for process automation and data analysis in modern food industries. Utilize platforms like HackerRank or LeetCode for coding challenges.
Tools & Resources
HackerRank, GeeksforGeeks, Python IDEs
Career Connection
Opens avenues in food tech startups, data-driven quality control, and automation roles.
Engage in Early Biological & Chemical Exploration- (Semester 1-2)
Actively participate in labs for Microbiology and Engineering Chemistry. Seek opportunities for short projects related to food spoilage or basic ingredient analysis. This fosters a practical understanding of biological and chemical aspects crucial for food science.
Tools & Resources
Department labs, Microbiology handbooks, YouTube science channels
Career Connection
Provides foundational knowledge for food safety, quality analysis, and product development.
Intermediate Stage
Seek Early Industry Exposure through Internships/Projects- (Semester 4-6 (during breaks))
Actively look for summer internships in local food processing units, dairies, or bakeries, even if unpaid. Engage in mini-projects offered by faculty, focusing on topics like food preservation or waste utilization. This bridges theoretical knowledge with real-world application.
Tools & Resources
College placement cell, LinkedIn, local industry contacts
Career Connection
Builds industry network, provides practical skills, and enhances resume for placements.
Master Core Food Engineering Principles- (Semester 3-5)
Dedicate significant effort to understanding Food Process Engineering, Heat Transfer, and Mass Transfer. Solve numerical problems extensively and relate concepts to actual food industry scenarios. Explore software tools used for process simulation (e.g., Aspen HYSYS, for awareness).
Tools & Resources
Textbooks, NPTEL modules, reference books on food engineering
Career Connection
Directly applicable to roles in process design, optimization, and R&D in food manufacturing.
Participate in Food Tech Competitions & Workshops- (Semester 4-6)
Join university or national level food innovation challenges, hackathons, or workshops related to food product development, sustainable packaging, or food safety. This hones problem-solving skills, teamwork, and innovative thinking.
Tools & Resources
Indian Food Science Congress (AFSTI), FSSAI initiatives, college clubs
Career Connection
Develops a competitive edge, showcases creativity, and helps in networking with industry leaders.
Advanced Stage
Undertake a Comprehensive Research Project- (Semester 8-10)
Focus on your M.Tech project (Phase I, II, III) with utmost dedication, choosing a topic aligned with industry needs or emerging food technologies. Aim for publishable quality research, collaborating with faculty and potentially industry mentors.
Tools & Resources
Research journals (e.g., Journal of Food Science), university library, research databases
Career Connection
Critical for R&D roles, academic careers, and demonstrates deep specialization.
Network Extensively and Prepare for Placements- (Semester 7-9)
Attend industry conferences, seminars, and alumni meets. Refine soft skills, interview techniques, and build a professional online presence. Regularly update your resume, focusing on project work and internship experiences.
Tools & Resources
LinkedIn, career fairs, SASTRA alumni network, mock interview sessions
Career Connection
Maximizes chances for securing desired placements in top food companies.
Deep Dive into Niche Specializations & Certifications- (Semester 7-10)
Beyond core curriculum, explore specialized areas like Nutraceuticals, Food Packaging, or Food Waste Utilization through elective choices and self-study. Consider certifications in HACCP, ISO 22000, or FSSC 22000, if offered or feasible, to enhance marketability.
Tools & Resources
Online courses (Coursera, edX), industry certification bodies, professional associations
Career Connection
Provides a competitive advantage, leading to specialized roles and faster career progression in the Indian food sector.
Program Structure and Curriculum
Eligibility:
- Pass in Higher Secondary Examination (10+2 pattern) with Physics, Chemistry and Mathematics as compulsory subjects with a minimum of 60% aggregate marks in Physics, Chemistry and Mathematics. OR Pass in Diploma (10+3 pattern) in Chemical Engineering/Food Technology/Dairy Technology/Biotechnology/Petrochemical Engineering/Petroleum Engineering/Polymer Technology/Sugar Technology with a minimum of 60% aggregate marks.
Duration: 10 semesters / 5 years
Credits: 238 Credits
Assessment: Internal: 40% (Theory) / 60% (Lab/Practical), External: 60% (Theory) / 40% (Lab/Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MAA101 | Linear Algebra and Calculus | Core | 4 | Matrices and Vector Spaces, Differential Calculus, Integral Calculus, Functions of Several Variables, Ordinary Differential Equations |
| PHA101 | Engineering Physics | Core | 4 | Wave Optics and Lasers, Fiber Optics and Communication, Quantum Mechanics, Semiconductor Physics, Applied Physics |
| GEA101 | Basic Electrical and Electronics Engineering | Core | 4 | DC and AC Circuits, Diodes and Rectifiers, Transistors and Amplifiers, Operational Amplifiers, Digital Logic Gates |
| MEA101 | Engineering Graphics | Core | 3 | Orthographic Projections, Projections of Solids, Sectional Views, Isometric Projections, Introduction to CAD |
| CSA101 | Problem Solving and Python Programming | Core | 3 | Algorithmic Problem Solving, Python Basics and Data Types, Control Flow and Functions, Strings, Lists, Dictionaries, File Handling and Modules |
| GEA102 | Engineering Workshop | Lab | 2 | Carpentry and Joinery, Fitting and Assembly, Sheet Metal Work, Welding Techniques, Foundry Practices |
| PHA102 | Engineering Physics Laboratory | Lab | 2 | Optics Experiments, Electrical Measurements, Semiconductor Devices, Material Characterization, Sound and Waves |
| CSA102 | Python Programming Laboratory | Lab | 2 | Python Program Development, Debugging and Testing, Problem Solving using Python, Data Structures Implementation, Application Development |
| HUA101 | English for Communication | Core | 3 | Basic Grammar and Vocabulary, Reading Comprehension, Paragraph and Essay Writing, Listening Skills, Public Speaking Basics |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MAA103 | Transforms and Boundary Value Problems | Core | 4 | Laplace Transforms, Fourier Series and Transforms, Partial Differential Equations, Z-Transforms, Boundary Value Problems |
| CYA101 | Engineering Chemistry | Core | 4 | Electrochemistry and Corrosion, Water Treatment Technology, Polymer Chemistry, Fuel Technology, Spectroscopic Techniques |
| BTA101 | Basic Biological Sciences | Core | 4 | Cell Biology, Microbiology Fundamentals, Genetics and Heredity, Biomolecules and Metabolism, Human Physiology |
| MEA102 | Engineering Mechanics | Core | 4 | Statics of Particles and Rigid Bodies, Equilibrium Equations, Friction and Virtual Work, Kinematics of Particles, Kinetics of Particles |
| GEA103 | Object Oriented Programming using C++ | Core | 3 | OOP Concepts, Classes and Objects, Inheritance and Polymorphism, Operator Overloading, Exception Handling and Templates |
| CYA102 | Engineering Chemistry Laboratory | Lab | 2 | Volumetric Analysis, Instrumental Methods, Water Quality Analysis, Corrosion Studies, Material Synthesis and Testing |
| GEA104 | Object Oriented Programming Laboratory | Lab | 2 | C++ Program Development, Object-Oriented Design, Inheritance and Polymorphism Implementation, Data Structures in C++, Mini Project Development |
| HUA102 | Professional Communication and Ethics | Core | 3 | Technical Report Writing, Oral Presentation Skills, Group Discussion and Interview Skills, Professional Ethics, Cyber Ethics and Intellectual Property |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| MAA201 | Applied Statistics | Core | 4 | Probability Distributions, Sampling Theory, Hypothesis Testing, Correlation and Regression, Analysis of Variance |
| CTA201 | Chemical Engineering Thermodynamics | Core | 4 | Laws of Thermodynamics, Thermodynamic Properties of Fluids, Phase Equilibria, Reaction Equilibria, Refrigeration Cycles |
| BTA201 | Principles of Biotechnology | Core | 4 | Genetic Engineering Principles, Enzyme Technology, Fermentation Technology, Bioreactor Design, Downstream Processing |
| ENA201 | Environmental Science and Engineering | Core | 3 | Ecology and Ecosystems, Environmental Pollution, Solid Waste Management, Water and Wastewater Treatment, Renewable Energy Resources |
| CSA202 | Data Structures | Core | 3 | Arrays and Linked Lists, Stacks and Queues, Trees and Binary Trees, Graphs and Graph Algorithms, Sorting and Searching |
| CTA202 | Fluid Mechanics and Particle Technology | Core | 4 | Fluid Properties and Flow Regimes, Flow through Pipes and Channels, Pumps and Compressors, Size Reduction and Enlargement, Fluidization and Filtration |
| BTA202 | Microbiology Laboratory | Lab | 2 | Sterilization Techniques, Microbial Culture Methods, Staining and Microscopy, Isolation and Identification of Microbes, Antimicrobial Sensitivity Testing |
| CSA203 | Data Structures Laboratory | Lab | 2 | Implementation of Linear Data Structures, Implementation of Non-Linear Data Structures, Sorting and Searching Algorithms, Graph Traversal Algorithms, Application Development using Data Structures |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPA201 | Introduction to Food Science and Technology | Core | 4 | Food Composition and Properties, Food Spoilage and Preservation Principles, Food Additives and Ingredients, Unit Operations in Food Processing, Food Safety and Quality |
| CTA203 | Heat Transfer | Core | 4 | Conduction Heat Transfer, Convection Heat Transfer, Radiation Heat Transfer, Heat Exchangers, Evaporation and Condensation |
| CTA204 | Mass Transfer – I | Core | 4 | Molecular Diffusion, Convective Mass Transfer, Interphase Mass Transfer, Gas Absorption, Distillation Principles |
| BTA203 | Biochemistry | Core | 4 | Carbohydrates and Metabolism, Proteins and Amino Acids, Lipids and Biological Membranes, Enzymes and Enzyme Kinetics, Nucleic Acids and Genetic Information |
| FPA202 | Food Microbiology | Core | 4 | Microbial Growth in Food, Foodborne Pathogens, Fermented Foods and Probiotics, Spoilage Microorganisms, Microbiological Quality Control |
| CTA205 | Fluid Mechanics and Particle Technology Laboratory | Lab | 2 | Fluid Flow Measurement, Pump Characteristics, Flow through Packed Beds, Filtration and Sedimentation, Fluidization Experiments |
| CTA206 | Heat Transfer Laboratory | Lab | 2 | Heat Conduction Experiments, Convection Heat Transfer, Heat Exchanger Performance, Thermal Conductivity Measurement, Heat Transfer Coefficients |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPA301 | Food Process Engineering | Core | 4 | Rheology of Food Materials, Thermal Processing of Foods, Refrigeration and Freezing, Drying and Dehydration, Evaporation and Extraction |
| CTA301 | Mass Transfer – II | Core | 4 | Drying Operations, Humidification and Dehumidification, Crystallization, Adsorption and Ion Exchange, Membrane Separation Processes |
| BTA301 | Cell and Molecular Biology | Core | 4 | Cell Structure and Function, DNA Replication and Repair, Gene Expression and Regulation, Protein Synthesis, Cell Signaling |
| FPA302 | Food Chemistry | Core | 4 | Chemistry of Carbohydrates in Foods, Chemistry of Proteins in Foods, Chemistry of Lipids in Foods, Vitamins, Minerals and Water, Food Pigments and Flavors |
| ELA3XX | Department Elective – I | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Food Engineering Operations, Advanced Dairy and Meat Processing) |
| GEA3XX | General Elective – I | Elective | 3 | Topics from general elective courses as chosen from the prescribed list (e.g., Economics, Project Management) |
| FPA303 | Food Analysis Laboratory | Lab | 2 | Proximate Analysis of Foods, pH and Titratable Acidity, Viscosity and Rheological Properties, Color Measurement, Texture Profile Analysis |
| CTA302 | Mass Transfer Laboratory | Lab | 2 | Batch Distillation, Gas Absorption, Liquid-Liquid Extraction, Drying Rate Determination, Adsorption Studies |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPA304 | Food Preservation Techniques | Core | 4 | Thermal Processing (Canning, Pasteurization), Non-Thermal Processing (HPP, Pulsed Electric Field), Low Temperature Preservation (Refrigeration, Freezing), Chemical and Biological Preservation, Hurdle Technology |
| FPA305 | Post Harvest Technology of Fruits and Vegetables | Core | 4 | Harvesting and Handling, Pre-cooling and Storage, Packaging of Perishables, Processing of Fruits (Juices, Jams), Processing of Vegetables (Canning, Drying) |
| CTA303 | Chemical Reaction Engineering | Core | 4 | Reaction Kinetics and Rate Laws, Batch Reactors, Ideal Flow Reactors (PFR, CSTR), Non-Ideal Flow Reactors, Catalysis and Reactor Design |
| ELA3XX | Department Elective – II | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Principles of Bakery and Confectionery, Food Waste Utilization) |
| ELA3XX | Department Elective – III | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Food Biotechnology, Nano-Food Technology) |
| GEA3XX | General Elective – II | Elective | 3 | Topics from general elective courses as chosen from the prescribed list (e.g., Entrepreneurship Development, Human Resource Management) |
| FPA306 | Food Processing Laboratory | Lab | 2 | Canning and Bottling, Freezing and Blanching, Drying of Food Products, Extrusion Cooking, Pasteurization and Sterilization |
| FPA307 | Mini Project / Internship | Project/Internship | 3 | Problem Identification and Literature Review, Experimental Design and Methodology, Data Collection and Analysis, Report Writing and Presentation, Industrial Exposure |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPC401 | Advanced Food Process Engineering | Core | 4 | Advanced Heat and Mass Transfer, Membrane Separation in Food, Extrusion Technology, Supercritical Fluid Extraction, Process Modeling and Simulation |
| FPC402 | Food Quality and Safety Management | Core | 4 | Principles of Food Quality Management, HACCP System, ISO 22000 and FSSC 22000, Food Laws and Regulations (FSSAI), Traceability and Recall Management |
| RPC401 | Research Methodology | Core | 3 | Research Design and Problem Formulation, Literature Review and Referencing, Data Collection and Sampling, Statistical Data Analysis, Technical Report Writing and Ethics |
| ELC4XX | Department Elective – IV | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Design of Experiments for Food Processing, Fermentation Technology) |
| ELC4XX | Department Elective – V | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Cereal, Pulse and Oilseed Processing, Nutraceuticals and Functional Foods) |
| FPC403 | Food Product Development and Sensory Evaluation | Core | 4 | Stages of Food Product Development, Ingredient Selection and Formulation, Sensory Attributes and Perceptions, Sensory Evaluation Techniques, Consumer Acceptance Testing |
| FPC404 | Food Processing & Quality Control Laboratory | Lab | 2 | Advanced Food Processing Operations, Quality Parameter Testing, Microbial Enumeration and Identification, Chemical Contaminant Analysis, Shelf-Life Studies |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPC405 | Food Packaging Technology | Core | 4 | Packaging Materials and Properties, Packaging Systems for Foods, Active and Intelligent Packaging, Shelf-Life Prediction and Modelling, Sustainable Packaging |
| FPC406 | Food Plant Design and Layout | Core | 4 | Food Plant Location and Utilities, Layout Principles and Design, Equipment Selection and Sizing, Sanitation and Hygiene in Plants, Safety Considerations |
| ELC4XX | Department Elective – VI | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Food Additives and Flavorants, Food Supply Chain Management) |
| ELC4XX | Department Elective – VII | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Bioresource Engineering, Food Rheology) |
| FPC407 | Project Work – Phase I | Project | 6 | Problem Identification and Scope Definition, Detailed Literature Survey, Objective Formulation and Methodology Planning, Preliminary Experimental Work/Data Collection, Project Proposal Writing |
Semester 9
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPC501 | Food Additives and Ingredients | Core | 4 | Classification and Functionality of Food Additives, Regulations for Food Additives, Natural Food Ingredients, Functional Food Ingredients, Adverse Effects and Safety Evaluation |
| ELC5XX | Department Elective – VIII | Elective | 3 | Topics from elective courses as chosen from the prescribed list (e.g., Food Product Commercialization, Advanced Food Packaging) |
| GEA5XX | General Elective – III | Elective | 3 | Topics from general elective courses as chosen from the prescribed list (e.g., Intellectual Property Rights, Organizational Behavior) |
| FPC502 | Project Work – Phase II | Project | 10 | Execution of Experimental Plan, Data Analysis and Interpretation, Results Discussion and Conclusion, Interim Report Preparation, Refinement of Methodology |
Semester 10
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPC503 | Internship / Project Work – Phase III | Internship/Project | 20 | Full-time Industrial Internship Experience, Advanced Project Implementation, Comprehensive Data Analysis and Reporting, Thesis Writing and Documentation, Final Viva-Voce Examination |
