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B-TECH in Food Technology at Shoolini University of Biotechnology and Management Sciences
Solan, Himachal Pradesh
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About the Specialization
What is Food Technology at Shoolini University of Biotechnology and Management Sciences Solan?
This B.Tech Food Technology program at Shoolini University focuses on applying science and engineering principles to the processing, preservation, packaging, and distribution of food. With India''''s rapidly expanding food industry, driven by a large consumer base and increasing demand for processed foods, the program addresses the need for skilled professionals. It emphasizes innovative solutions for food safety, quality, and sustainable practices, preparing students for a dynamic sector.
Who Should Apply?
This program is ideal for 10+2 science graduates with a strong interest in food science, engineering, and innovation. It also caters to individuals passionate about ensuring food safety, developing new food products, and contributing to the nutritional security of the nation. Aspiring entrepreneurs aiming to launch food-related ventures or those seeking roles in food manufacturing, research, and quality control will find this specialization highly beneficial.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths in food processing companies, quality assurance firms, research institutions, and government regulatory bodies like FSSAI. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA or more. Roles include Food Technologist, Quality Control Manager, Product Development Scientist, and Food Safety Auditor, supporting the growth of India''''s food sector.
Student Success Practices
Foundation Stage
Strengthen Core Scientific Fundamentals- (Semester 1-2)
Actively engage with Engineering Physics, Chemistry, and Mathematics concepts. These form the bedrock for advanced Food Technology subjects. Utilize online platforms like NPTEL for supplemental learning and practice problem-solving rigorously.
Tools & Resources
NPTEL, Khan Academy, textbooks, peer study groups
Career Connection
Strong fundamentals are essential for understanding food processes and analytical techniques, crucial for R&D and quality roles.
Develop Basic Programming and Analytical Skills- (Semester 1-2)
Master C programming and foundational data analysis. This provides a crucial skill for process automation, data interpretation, and using analytical instruments. Participate in coding challenges or basic data projects.
Tools & Resources
HackerRank, GeeksforGeeks, Python (self-study for data analysis)
Career Connection
Essential for modern food industry operations, data-driven decision making, and automation in food plants.
Cultivate Effective Professional Communication- (Semester 1-2)
Focus on improving written and verbal communication, as emphasized in Professional Communication courses. Join debate clubs or presentation workshops to build confidence. Practice technical report writing and presenting findings effectively.
Tools & Resources
Toastmasters International (if available), university writing center, TED Talks
Career Connection
Crucial for collaborating in teams, presenting project ideas, and interacting with clients or regulatory bodies in the food industry.
Intermediate Stage
Gain Hands-on Lab and Industrial Exposure- (Semester 3-5)
Maximize learning from Food Chemistry, Microbiology, and Analytical Techniques labs. Actively participate in Industrial Trainings. Seek mini-internships or visit local food processing units to observe theoretical concepts in practice.
Tools & Resources
University labs, local food industries, industry contacts from faculty
Career Connection
Directly prepares for roles in quality control, R&D, and production, demonstrating practical expertise to employers.
Focus on Food Product Development & Quality- (Semester 4-5)
Pay special attention to subjects like Food Product Development and Food Quality & Safety Standards. Initiate small-scale food product innovation projects, focusing on local ingredients or addressing specific market gaps in India.
Tools & Resources
Food innovation hubs, FSSAI guidelines, university incubators
Career Connection
Direct pathway to roles in new product development, food entrepreneurship, and quality assurance in major food companies.
Network with Industry Professionals- (Semester 3-5)
Attend workshops, seminars, and guest lectures by food industry experts. Actively participate in Food Technology conferences or exhibitions (e.g., ANUTEC, FoodPro) to build contacts and understand industry trends in India.
Tools & Resources
LinkedIn, industry association events (AIFPA), faculty connections
Career Connection
Facilitates internships, mentorship, and opens doors to job opportunities through referrals and industry insights.
Advanced Stage
Undertake Impactful Research Projects- (Semester 7-8)
Choose challenging final year projects (Project I & II) aligned with current industry problems or emerging trends in food technology. Aim for publishing findings in student journals or presenting at national conferences.
Tools & Resources
University research labs, faculty mentors, research databases
Career Connection
Showcases problem-solving skills, specialized knowledge, and research capabilities, highly valued in R&D and academic roles.
Specialise Through Electives & Certifications- (Semester 5-7)
Carefully select Program Electives to build expertise in areas like Food Biotechnology or Functional Foods. Pursue relevant industry certifications (e.g., HACCP, FSSC 22000) to enhance employability.
Tools & Resources
NIFTEM, online certification providers, industry bodies
Career Connection
Differentiates candidates, demonstrates specific expertise, and meets industry requirements for specialized roles.
Strategize for Placements/Higher Education- (Semester 7-8)
Actively participate in campus placement drives, prepare a compelling resume, and practice interview skills. For higher studies, research top Indian and international universities and prepare for entrance exams like GATE or GRE.
Tools & Resources
Career services cell, alumni network, mock interview sessions, online test prep
Career Connection
Ensures smooth transition into employment or further academic pursuits, maximizing post-graduation opportunities.
Program Structure and Curriculum
Eligibility:
- Passed 10+2 examination with Physics and Mathematics as compulsory subjects along with one of the Chemistry/Biotechnology/Biology/Technical Vocational subject. Obtained at least 45% marks (40% for reserved category) in the above subjects taken together. OR Passed Diploma in Engineering and Technology with at least 45% marks (40% for reserved category) subject to vacancies in the First Year.
Duration: 4 years / 8 semesters
Credits: 151 Credits
Assessment: Internal: 40-60% (Varies by subject type: 40% for theory, 60% for practicals/training), External: 40-60% (Varies by subject type: 60% for theory, 40% for practicals/training)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BT-101 | Engineering Physics (Theory) | Core | 3 | Mechanics, Oscillations and Waves, Optics, Electromagnetic Theory, Quantum Mechanics |
| BT-102 | Engineering Physics (Lab) | Lab | 1 | Measurement techniques, Properties of materials, Optics experiments, Electrical circuits |
| BT-103 | Engineering Chemistry (Theory) | Core | 3 | Atomic Structure, Chemical Bonding, Thermodynamics, Electrochemistry, Organic Reactions |
| BT-104 | Engineering Chemistry (Lab) | Lab | 1 | Volumetric analysis, Instrumental analysis, Organic compound synthesis |
| BT-105 | Environmental Studies | Core | 2 | Ecosystems, Biodiversity, Pollution, Climate Change, Sustainable Development |
| BT-106 | Professional Communication | Core | 2 | Communication Theory, Public Speaking, Technical Writing, Group Discussions, Presentation Skills |
| BT-107 | Professional Communication (Lab) | Lab | 1 | Oral Presentations, Group Discussions, Resume Writing, Interview Skills |
| BT-108 | Mathematics-I | Core | 4 | Differential Calculus, Integral Calculus, Multivariable Calculus, Vector Calculus, Differential Equations |
| BT-109 | Basic Electrical Engineering (Theory) | Core | 3 | DC Circuits, AC Circuits, Electrical Machines, Transformers, Power Systems |
| BT-110 | Basic Electrical Engineering (Lab) | Lab | 1 | Circuit laws, AC circuit analysis, Motor characteristics, Transformer testing |
| BT-111 | Engineering Graphics and Design (Lab) | Lab | 2 | Orthographic Projections, Isometric Projections, Sectional Views, CAD tools |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BT-201 | Engineering Mechanics | Core | 3 | Statics, Dynamics, Kinematics, Kinetics, Work and Energy |
| BT-202 | Applied Thermodynamics | Core | 3 | Basic Concepts, First Law of Thermodynamics, Second Law of Thermodynamics, Refrigeration Cycles, Power Cycles |
| BT-203 | Applied Thermodynamics (Lab) | Lab | 1 | Properties of fluids, Heat engine performance, Refrigerator performance |
| BT-204 | Biochemistry (Theory) | Core | 3 | Biomolecules, Metabolism, Enzymes, Nucleic Acids, Protein Structure |
| BT-205 | Biochemistry (Lab) | Lab | 1 | Qualitative analysis of biomolecules, Enzyme kinetics, Spectrophotometry |
| BT-206 | Mathematics-II | Core | 4 | Linear Algebra, Matrices, Eigenvalues, Vector Spaces, Probability, Statistics |
| BT-207 | Programming for Problem Solving (Theory) | Core | 3 | C Programming, Data Types, Control Structures, Functions, Arrays, Pointers |
| BT-208 | Programming for Problem Solving (Lab) | Lab | 1 | C language programming exercises, Debugging |
| BT-209 | Workshop Manufacturing Practices (Lab) | Lab | 2 | Carpentry, Fitting, Welding, Machining, Foundry |
| BT-210 | Constitution of India / Essence of Indian Traditional Knowledge | Audit | 0 | Indian Constitution, Fundamental Rights, Duties, Traditional Knowledge Systems |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-301 | Fluid Mechanics | Core | 3 | Fluid Properties, Fluid Statics, Fluid Kinematics, Fluid Dynamics, Flow Measurements |
| FT-302 | Fluid Mechanics (Lab) | Lab | 1 | Viscosity measurement, Flow through pipes, Venturimeter, Orifice meter |
| FT-303 | Heat and Mass Transfer | Core | 3 | Conduction, Convection, Radiation, Heat Exchangers, Mass Transfer Operations |
| FT-304 | Heat and Mass Transfer (Lab) | Lab | 1 | Thermal conductivity, Convection heat transfer, Diffusion, Distillation |
| FT-305 | Analytical Techniques in Food Technology | Core | 3 | Spectroscopy, Chromatography, Electrophoresis, Rheology, Microscopy |
| FT-306 | Analytical Techniques in Food Technology (Lab) | Lab | 1 | HPLC, GC, UV-Vis Spectrophotometry, Rheometer |
| FT-307 | Food Microbiology | Core | 3 | Microorganisms in Food, Foodborne Pathogens, Food Spoilage, Fermented Foods, Food Preservation |
| FT-308 | Food Microbiology (Lab) | Lab | 1 | Microbial culture, Staining techniques, Microbial enumeration, Sterilization |
| FT-309 | Food Chemistry | Core | 3 | Water in Food, Carbohydrates, Lipids, Proteins, Vitamins and Minerals |
| FT-310 | Food Chemistry (Lab) | Lab | 1 | Estimation of moisture, Protein content analysis, Fat extraction, Carbohydrate determination, pH measurement |
| FT-311 | Industrial Training - I | Training | 1 | Practical industrial exposure, Observation of food processes, Report writing |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-401 | Food Process Engineering | Core | 3 | Material Balance, Energy Balance, Size Reduction, Mixing, Evaporation |
| FT-402 | Food Process Engineering (Lab) | Lab | 1 | Size reduction equipment, Mixer performance evaluation, Evaporator design principles |
| FT-403 | Food and Nutrition | Core | 3 | Macronutrients, Micronutrients, Balanced Diet, Nutritional Disorders, Public Health Nutrition |
| FT-404 | Food and Nutrition (Lab) | Lab | 1 | Nutritional assessment methods, Dietary planning, Food fortification techniques |
| FT-405 | Post Harvest Technology of Fruits and Vegetables | Core | 3 | Post-harvest losses, Storage methods, Packaging techniques, Processing technologies, Quality evaluation |
| FT-406 | Post Harvest Technology of Fruits and Vegetables (Lab) | Lab | 1 | Pre-cooling operations, Canning processes, Freezing methods, Drying techniques, Juice extraction |
| FT-407 | Food Quality and Safety Standards | Core | 3 | HACCP principles, GMP and GHP, ISO Standards for food, Food Laws and Regulations (FSSAI), Quality Management Systems |
| FT-408 | Food Quality and Safety Standards (Lab) | Lab | 1 | Hazard identification, Critical Control Point (CCP) determination, Sanitation practices in food plants |
| FT-409 | General Elective-I (Open Elective) | Elective | 3 | Topics depend on student''''s choice from available options |
| FT-410 | Industrial Training - II | Training | 1 | Practical industrial exposure, Observation of food production lines, Report writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-501 | Dairy Technology | Core | 3 | Milk Composition and Properties, Processing of Milk (Pasteurization, Sterilization), Dairy Products (Butter, Cheese, Ice cream), Fermented Milk Products, Quality Control in Dairy Industry |
| FT-502 | Dairy Technology (Lab) | Lab | 1 | Milk quality testing, Pasteurization techniques, Cream separation, Butter and cheese making |
| FT-503 | Meat, Poultry and Fish Technology | Core | 3 | Meat Composition and Structure, Slaughtering and Dressing, Processing and Preservation of Meat, Poultry and Fish Processing, By-product Utilization |
| FT-504 | Meat, Poultry and Fish Technology (Lab) | Lab | 1 | Meat cuts and primal parts, Curing and smoking methods, Sausage making, Fish processing and chilling |
| FT-505 | Food Packaging | Core | 3 | Packaging Materials (Plastics, Glass, Metals), Packaging Functions and Requirements, Active and Intelligent Packaging, Modified Atmosphere Packaging (MAP), Packaging Design and Shelf-life |
| FT-506 | Food Packaging (Lab) | Lab | 1 | Packaging material testing, Barrier properties measurement, Shelf-life studies for packaged foods |
| FT-507 | Food Product Development | Core | 3 | Concept Generation and Screening, Product Formulation and Optimization, Sensory Evaluation of Products, Pilot Plant Trials and Scale-up, Commercialization Strategies |
| FT-508 | Food Product Development (Lab) | Lab | 1 | Recipe formulation, Prototype development, Consumer acceptance testing |
| FT-509 | Program Elective-I (Example: Food Processing Waste Utilization) | Elective | 3 | Food waste sources and types, Waste treatment technologies, By-product recovery and utilization, Value addition from waste, Environmental management in food industry |
| FT-510 | Program Elective-I (Lab) | Lab | 1 | Waste characterization techniques, Biogas production from waste, Enzyme extraction from by-products |
| FT-511 | Industrial Training - III | Training | 1 | Practical industrial exposure, Understanding unit operations, Report writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-601 | Food Additives | Core | 3 | Types and Classification of Food Additives, Functions of Additives (Preservatives, Colorants), Regulatory Aspects of Additives (FSSAI), Sweeteners and Emulsifiers, Antioxidants and Stabilizers |
| FT-602 | Food Additives (Lab) | Lab | 1 | Identification of common additives, Quantification methods for additives, Effect of additives on food properties |
| FT-603 | Cereal, Pulse and Oilseed Technology | Core | 3 | Cereal Grains (Wheat, Rice, Maize), Milling and Processing of Cereals, Baking Technology, Pulse Processing (Dals, Flours), Oil Extraction and Refining |
| FT-604 | Cereal, Pulse and Oilseed Technology (Lab) | Lab | 1 | Flour quality analysis, Bread making process, Dal processing techniques, Oil refining steps |
| FT-605 | Fermentation Technology | Core | 3 | Microbial Fermentation Processes, Fermented Foods and Beverages, Probiotics and Prebiotics, Enzyme Production by Fermentation, Bioreactor Design and Operation |
| FT-606 | Fermentation Technology (Lab) | Lab | 1 | Microbial growth kinetics, Fermentor operation and control, Product recovery from fermentation broth |
| FT-607 | Program Elective-II (Example: Functional Foods and Nutraceuticals) | Elective | 3 | Definition and Classification of Functional Foods, Bioactive Compounds in Foods, Health Benefits of Nutraceuticals, Regulatory Aspects of Functional Foods, Market Trends and Product Development |
| FT-608 | Program Elective-II (Lab) | Lab | 1 | Extraction of bioactive compounds, Antioxidant assays, Formulation of functional ingredients |
| FT-609 | General Elective-II (Open Elective) | Elective | 3 | Topics depend on student''''s choice from available options |
| FT-610 | Industrial Training - IV | Training | 1 | Practical industrial exposure, Specialized process observation, Report writing and analysis |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-701 | Program Elective-III (Example: Sensory Evaluation of Foods) | Elective | 3 | Physiology of Sensory Organs, Sensory Attributes of Food, Sensory Test Methods (Difference, Descriptive, Affective), Panel Selection and Training, Statistical Analysis of Sensory Data |
| FT-702 | Program Elective-III (Lab) | Lab | 1 | Discrimination tests (e.g., Triangle, Duo-trio), Descriptive analysis techniques, Hedonic scale testing |
| FT-703 | Program Elective-IV (Example: Food Biotechnology) | Elective | 3 | Principles of Genetic Engineering in Food, Enzyme Technology in Food Processing, Fermentation and Bioprocessing, Probiotics and Microbial Cultures, Biosensors in Food Analysis |
| FT-704 | Program Elective-IV (Lab) | Lab | 1 | Gene manipulation techniques, Enzyme immobilization, PCR for food pathogen detection |
| FT-705 | Industrial Training - V | Training | 1 | Advanced industrial exposure, Problem-solving in industrial settings, Comprehensive report submission |
| FT-706 | Project - I | Project | 4 | Research methodology, Literature review, Experimental design, Preliminary data collection |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT-801 | Project - II | Project | 8 | Data analysis and interpretation, Thesis writing, Scientific presentation, Development of novel solutions |
| FT-802 | Industrial Training - VI | Training | 4 | Extensive industrial exposure, Internship report and presentation, Application of theoretical knowledge |
