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B-TECH in Food Process Technology at Sharda University
Gautam Buddh Nagar, Uttar Pradesh
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About the Specialization
What is Food Process Technology at Sharda University Gautam Buddh Nagar?
This B.Tech Food Process Technology program at Sharda University focuses on the application of engineering principles to the processing, preservation, packaging, and distribution of food products. It addresses the growing need for skilled professionals in India''''s rapidly expanding food industry, covering everything from raw material handling to value-added product development and quality control, thereby contributing to food security and economic growth.
Who Should Apply?
This program is ideal for 10+2 graduates with a strong foundation in Physics, Chemistry, and Mathematics/Biology, who are passionate about science, technology, and their application to food production and innovation. It suits individuals aspiring to careers in food manufacturing, research and development, quality assurance, or entrepreneurship within the dynamic Indian food sector.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food processing units, dairy plants, breweries, or research institutions across India. Entry-level salaries typically range from INR 3.5-6 LPA, with experienced professionals earning upwards of INR 8-15 LPA. Opportunities for growth are significant in food safety, product development, and supply chain management roles within both national and multinational companies.
Student Success Practices
Foundation Stage
Strengthen Core Engineering Fundamentals- (Throughout Semesters 1 and 2)
Dedicate extra time to problem-solving, attend tutorial sessions, and utilize online resources like Khan Academy or NPTEL to solidify understanding. Form study groups with peers for collaborative learning.
Tools & Resources
NPTEL courses, reference textbooks, university library, peer study groups
Career Connection
A strong grasp of fundamentals is essential for tackling complex engineering problems in food processing equipment design and operation, paving the way for advanced roles in R&D or process engineering.
Develop Basic Programming and Technical Drawing Skills- (Primarily Semester 1 and 2, with continuous practice)
Actively participate in lab sessions for Computer Science and Engineering Graphics. Practice coding problems on platforms like HackerRank and familiarize yourself with CAD software for basic design exercises.
Tools & Resources
HackerRank, AutoCAD/SolidWorks tutorials (free student versions), coding textbooks
Career Connection
These skills are increasingly important for process simulation, automation, and designing food processing layouts, enhancing employability for roles requiring technical software proficiency.
Enhance Communication and Soft Skills- (Integrated throughout Semesters 1 and 2)
Actively participate in Communication Skills courses to improve written and verbal communication, crucial for professional interactions and report writing. Engage in public speaking, group discussions, and formal presentations.
Tools & Resources
University language lab, Toastmasters International (if available locally), online public speaking tutorials
Career Connection
Strong communication skills are paramount for technical report writing, client interaction, team collaboration, and successful interviews, critical for career advancement.
Intermediate Stage
Intensify Core Food Technology Expertise- (Throughout Semesters 3, 4, and 5)
Master the fundamental food processing concepts through dedicated study of Food Microbiology, Heat & Mass Transfer, Food Chemistry, and Food Process Technology. Pay close attention in lectures and labs.
Tools & Resources
Standard textbooks in food science and technology, online scientific journals, university labs
Career Connection
A deep understanding of these core subjects is non-negotiable for roles in food R&D, production management, and quality assurance within food manufacturing companies.
Seek Early Industrial Exposure through Internships/Trainings- (Summer breaks after Semester 2 and Semester 4)
Actively pursue short-term industrial training or internships, even for a few weeks, to gain practical insights into food manufacturing processes. Leverage university placement cells and online platforms.
Tools & Resources
Internshala, LinkedIn, college placement cell, department faculty
Career Connection
Early exposure helps bridge the gap between theoretical knowledge and practical application, builds a professional network, and makes students more competitive for future placements.
Participate in Technical Competitions and Workshops- (Regularly throughout Semesters 3, 4, and 5)
Engage in food technology-related competitions, hackathons, or workshops to apply classroom knowledge and develop problem-solving skills. Look for events organized by professional bodies like AFSTI.
Tools & Resources
College technical clubs, AFSTI student chapters, relevant industry magazines
Career Connection
Participation demonstrates initiative, practical skills, and teamwork, which are highly valued by recruiters, and can lead to networking opportunities with industry experts.
Advanced Stage
Undertake Comprehensive Capstone Projects- (Semesters 6, 7, and 8)
Dedicate significant effort to the major project work (Project Stage I, II, III), ideally aligning it with industry challenges or novel food processing innovations. Conduct thorough research and design experiments.
Tools & Resources
University research labs, industry contacts, scientific databases, project management software
Career Connection
A well-executed project demonstrates problem-solving abilities, research skills, and practical application of knowledge, significantly boosting resume value for R&D or specialized engineering roles.
Intensify Placement Preparation and Networking- (Semesters 7 and 8)
Focus on developing a strong resume, practicing interview skills, and actively networking with industry professionals. Attend campus placement drives and participate in mock interviews.
Tools & Resources
University placement cell, online interview preparation platforms (e.g., GeeksforGeeks for aptitude), LinkedIn
Career Connection
Strategic placement preparation ensures graduates are well-equipped to secure desirable job offers in leading food processing companies and research institutions.
Explore Advanced Specializations and Certifications- (Semesters 7 and 8, or immediately post-graduation)
Consider pursuing relevant short-term certifications in areas like food safety (HACCP, FSSAI regulations), quality management (ISO 22000), or specific software used in food engineering. This adds specialized skills.
Tools & Resources
FSSAI certification courses, NPTEL advanced courses, industry-specific training providers
Career Connection
These certifications provide a competitive edge, demonstrating expertise in niche areas and making graduates more attractive for specialized roles in quality assurance, regulatory affairs, or product development.
Program Structure and Curriculum
Eligibility:
- Minimum 50% marks in 10+2 with PCM/PCB and valid score in JEE/SUAT
Duration: 4 years / 8 semesters
Credits: 176 Credits
Assessment: Internal: 40% (for Theory), 60% (for Practical), External: 60% (for Theory), 40% (for Practical)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BMT101 | Mathematics - I | Core | 4 | Matrices, Differential Calculus I, Differential Calculus II, Integral Calculus, Ordinary Differential Equations |
| BPH101 | Physics | Core | 4 | Relativistic Mechanics, Electromagnetic Theory, Quantum Mechanics, Statistical Mechanics, Material Science |
| BEE101 | Basic Electrical Engineering | Core | 4 | DC Circuits, AC Circuits, Electrical Machines, Transformers, Power Systems |
| BCS101 | Fundamentals of Computer Science & Engineering | Core | 4 | Introduction to Computers, Programming in C, Data Structures, Operating Systems, Computer Networks |
| BEN101 | Environmental Science | Core | 3 | Multidisciplinary Nature of Environmental Studies, Ecosystems, Biodiversity and its Conservation, Environmental Pollution, Social Issues and the Environment |
| BPH151 | Physics Lab | Lab | 1 | Basic Measurement Techniques, Wave Phenomena, Electronic Devices, Optical Instruments, Thermodynamics |
| BEE151 | Basic Electrical Engineering Lab | Lab | 1 | DC Circuit Analysis, AC Circuit Analysis, Transformer Testing, Motor Characteristics, Power Measurement |
| BCS151 | Fundamentals of Computer Science & Engineering Lab | Lab | 1 | C Programming Basics, Control Structures Practice, Functions Implementation, Array and String Operations, File Handling |
| BME151 | Engineering Graphics & Design | Lab | 1 | Introduction to Engineering Drawing, Orthographic Projections, Sectional Views, Isometric Views, CAD Software Basics |
| BSS101 | NSS/NCC/Yoga/Other Value Added Course | Value Added | 1 | Community Service, Discipline and Patriotism, Physical and Mental Wellness, Skill Enhancement, Personal Development |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BMT201 | Mathematics - II | Core | 4 | Multivariable Calculus, Vector Calculus, Series, Laplace Transforms, Fourier Series |
| BCH201 | Chemistry | Core | 4 | Atomic and Molecular Structure, Organic Reactions, Electrochemistry, Polymers, Spectroscopy |
| BME201 | Engineering Mechanics | Core | 4 | Force Systems, Equilibrium, Friction, Centroid and Moment of Inertia, Kinematics and Kinetics of Particles |
| BHM201 | Communication Skills | Core | 2 | Communication Process, Oral Communication, Written Communication, Professional Ethics, Presentation Skills |
| BBL201 | Biology | Core | 3 | Biomolecules, Cell Biology, Genetics, Microbiology, Applications of Biology |
| BCH251 | Chemistry Lab | Lab | 1 | Volumetric Analysis, Instrumental Methods, Synthesis of Organic Compounds, Corrosion Studies, Water Analysis |
| BME251 | Engineering Mechanics Lab | Lab | 1 | Forces and Equilibrium, Friction Experiments, Centroid Determination, Moment of Inertia, Kinematics of Motion |
| BHM251 | Communication Skills Lab | Lab | 1 | Listening Skills, Speaking Practice, Group Discussions, Presentations, Interview Skills |
| BME252 | Manufacturing Practice | Lab | 1 | Workshop Safety, Carpentry, Welding, Fitting, Sheet Metal Operations |
| BSS201 | NSS/NCC/Yoga/Other Value Added Course | Value Added | 1 | Community Engagement, Leadership Development, Health and Wellness, Soft Skills, Social Responsibility |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT301 | Food Microbiology | Core | 4 | Microorganisms in Food, Microbial Growth and Control, Food Spoilage, Foodborne Diseases, Food Fermentations |
| BFT302 | Heat & Mass Transfer | Core | 4 | Conduction Heat Transfer, Convection Heat Transfer, Radiation Heat Transfer, Mass Transfer, Diffusion and Fick''''s Law |
| BFT303 | Fluid Mechanics | Core | 4 | Fluid Properties, Fluid Statics, Fluid Dynamics, Flow through Pipes, Flow Measurement Devices |
| BFT304 | Food Process Technology – I | Core | 4 | Food Preservation Principles, Thermal Processing, Refrigeration and Freezing, Drying Technology, Concentration Processes |
| BHM301 | Professional Ethics & Human Values | Core | 2 | Values and Ethics, Engineering Ethics, Professionalism, Social Responsibility, Global Issues |
| BFT351 | Food Microbiology Lab | Lab | 1 | Microbial Staining, Culture Techniques, Enumeration of Microbes, Microbial Identification, Antimicrobial Assays |
| BFT352 | Heat & Mass Transfer Lab | Lab | 1 | Thermal Conductivity Measurement, Convection Coefficients, Heat Exchanger Performance, Diffusion Experiments, Drying Rate Determination |
| BFT353 | Fluid Mechanics Lab | Lab | 1 | Fluid Properties Measurement, Pressure Measurement, Flow Rate Determination, Pipe Friction Losses, Pump Characteristics |
| BFT354 | Industrial Training – I | Training | 1 | Industry Overview, Process Observation, Basic Equipment Handling, Safety Protocols, Report Writing |
| BCA301 | Aptitude & Soft Skills I | Skill Enhancement | 1 | Quantitative Aptitude, Logical Reasoning, Verbal Ability, Basic English Grammar, Self-Introduction |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT401 | Food Engineering Operations – I | Core | 4 | Size Reduction, Mixing and Blending, Filtration, Centrifugation, Extraction Technologies |
| BFT402 | Food Chemistry | Core | 4 | Water in Food, Carbohydrates, Proteins, Lipids, Vitamins and Minerals |
| BFT403 | Food Quality Control and Assurance | Core | 4 | Quality Concepts, HACCP and GMP, ISO Standards, Food Laws and Regulations, Sensory Evaluation |
| BFT404 | Food Process Technology – II | Core | 4 | Dairy Technology, Meat and Poultry Processing, Fish Processing, Fruit and Vegetable Processing, Cereal and Pulse Processing |
| BFT405A | Food Plant Utilities | Elective (Program Specific) I | 3 | Water Treatment Systems, Steam Generation and Distribution, Refrigeration and Air Conditioning, Effluent Treatment Plants, Material Handling Systems |
| BFT405B | Food Packaging Technology | Elective (Program Specific) I | 3 | Packaging Materials, Packaging Systems, Aseptic Packaging, Active Packaging, Modified Atmosphere Packaging |
| BFT451 | Food Engineering Operations Lab – I | Lab | 1 | Size Reduction Experiments, Mixing Efficiency Studies, Filtration Characteristics, Centrifugal Separation, Extraction Yield Determination |
| BFT452 | Food Chemistry Lab | Lab | 1 | Proximate Analysis of Foods, Carbohydrate Estimation, Protein Content Analysis, Lipid Extraction and Analysis, Vitamin and Mineral Assays |
| BFT453 | Food Quality Control and Assurance Lab | Lab | 1 | Microbial Quality Testing, Physical Quality Parameters, Chemical Adulteration Detection, Sensory Evaluation Techniques, Shelf Life Studies |
| BCA401 | Aptitude & Soft Skills II | Skill Enhancement | 1 | Data Interpretation, Verbal Reasoning, Advanced Grammar, Essay Writing, Group Discussion Techniques |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT501 | Food Process Equipment Design | Core | 4 | Design Principles, Material Selection for Food Contact, Heat Exchanger Design, Evaporator Design, Dryer Design |
| BFT502 | Food Plant Layout & Design | Core | 4 | Site Selection Criteria, Layout Principles, Building Design and Construction, Utilities Integration, Waste Management Strategies |
| BFT503 | Biochemical Engineering | Core | 4 | Enzyme Kinetics, Bioreactor Design and Operation, Fermentation Technology, Downstream Processing, Cell Culture Systems |
| BFT504 | Food Instrumentation & Process Control | Core | 4 | Measurement Principles, Sensors and Transducers, Control Systems Basics, Programmable Logic Controllers (PLC), SCADA Systems |
| BFT505A | Bakery and Confectionery Technology | Elective (Program Specific) II | 3 | Baking Ingredients, Bread Making Process, Cake and Pastry Production, Chocolate Technology, Sugar Confectionery |
| BFT505B | Principles of Nutrition | Elective (Program Specific) II | 3 | Macronutrients, Micronutrients, Balanced Diet and Dietary Guidelines, Nutritional Disorders, Food Fortification |
| BFT551 | Food Process Equipment Design Lab | Lab | 1 | Design Calculations for Equipment, CAD Drawing of Equipment, Material Selection Case Studies, Design of Heat Exchangers, Design of Evaporators |
| BFT552 | Food Instrumentation & Process Control Lab | Lab | 1 | Temperature Measurement and Control, Pressure Measurement and Control, Flow Measurement and Control, PLC Programming, SCADA System Simulation |
| BFT553 | Industrial Training – II | Training | 1 | Specific Process Operations, Quality Assurance Procedures, Equipment Maintenance, Problem Solving, Project Implementation |
| BCA501 | Aptitude & Soft Skills III | Skill Enhancement | 1 | Critical Reasoning, Data Sufficiency, Presentation Skills, Interview Etiquette, Teamwork and Leadership |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT601 | Novel Food Processing Technologies | Core | 4 | High Pressure Processing, Pulsed Electric Field Technology, Ohmic Heating, Microwave Heating, Ultrasound Processing |
| BFT602 | Food Additives and Ingredients | Core | 4 | Preservatives, Antioxidants, Emulsifiers and Stabilizers, Sweeteners and Colorants, Flavor Enhancers |
| BFT603 | Food Supply Chain Management | Core | 4 | Logistics and Transportation, Inventory Management, Cold Chain Management, Warehouse Operations, Distribution Channels |
| BOE601 | Disaster Management | Elective (Open Elective) I | 3 | Types of Disasters, Disaster Management Cycle, Risk Assessment, Mitigation Strategies, Emergency Preparedness |
| BOE602 | Professional Development | Elective (Open Elective) I | 3 | Resume Writing, Interview Skills, Public Speaking, Teamwork, Leadership |
| BFT605A | Industrial Enzyme Technology | Elective (Program Specific) III | 3 | Enzyme Production, Enzyme Immobilization, Industrial Applications of Enzymes, Enzyme Kinetics, Proteases and Amylases |
| BFT605B | Waste Management in Food Industry | Elective (Program Specific) III | 3 | Sources of Food Waste, Waste Characterization, Waste Treatment Technologies, Biogas Production, Composting and Recycling |
| BFT651 | Novel Food Processing Technologies Lab | Lab | 1 | High Pressure Processing Trials, Pulsed Electric Field Applications, Ohmic Heating Experiments, Microwave Processing, Ultrasound Assisted Processing |
| BFT652 | Food Additives and Ingredients Lab | Lab | 1 | Preservative Efficacy Testing, Antioxidant Activity Measurement, Emulsifier Stability Studies, Colorant Analysis, Sweetener Evaluation |
| BFT653 | Project Stage – I | Project | 3 | Problem Identification, Literature Review, Methodology Development, Experimental Design, Preliminary Data Collection |
| BCA601 | Aptitude & Soft Skills IV | Skill Enhancement | 1 | Advanced Verbal Aptitude, Logical Reasoning Puzzles, Critical Thinking, Case Study Analysis, Stress Interview Handling |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT701 | Food Laws & Standards | Core | 4 | FSSAI Regulations, Codex Alimentarius, WTO Agreements on Food, Import/Export Regulations, Food Labeling Requirements |
| BFT702 | Food Industrial Biotechnology | Core | 4 | Biotechnology Applications in Food, Fermented Foods and Beverages, Probiotics and Prebiotics, Genetically Modified Foods, Food Diagnostics |
| BOE701 | Industrial Safety | Elective (Open Elective) II | 3 | Safety Regulations, Hazard Identification, Risk Assessment, Personal Protective Equipment, Fire Safety |
| BOE702 | Intellectual Property Rights | Elective (Open Elective) II | 3 | Patents, Copyrights, Trademarks, Industrial Designs, Geographical Indications |
| BFT704A | Food Toxicology | Elective (Program Specific) IV | 3 | Toxicants in Food, Food Allergens, Mycotoxins, Heavy Metals in Food, Pesticide Residues |
| BFT704B | Functional Foods & Nutraceuticals | Elective (Program Specific) IV | 3 | Prebiotics and Probiotics, Dietary Fibers, Antioxidants in Food, Omega-3 Fatty Acids, Herbal Extracts |
| BFT751 | Project Stage – II | Project | 6 | Data Analysis and Interpretation, Experimental Validation, Results Discussion, Report Writing, Presentation Skills |
| BFT752 | Industrial Tour | Training | 1 | Factory Visit, Process Observation, Interaction with Industry Experts, Understanding Plant Operations, Tour Report Writing |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BFT851 | Project Stage – III | Project | 12 | Final Project Implementation, Troubleshooting and Optimization, Comprehensive Report Preparation, Thesis Defense, Innovation and Commercialization Aspects |
| BFT852 | Grand Viva | Viva | 4 | Overall Program Knowledge, Project Understanding, Industry Relevance, Communication Skills, Problem Solving Ability |
