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B-TECH in Food Technology Engineering at Shoolini University of Biotechnology and Management Sciences
Solan, Himachal Pradesh
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About the Specialization
What is Food Technology Engineering at Shoolini University of Biotechnology and Management Sciences Solan?
This Food Technology Engineering program at Shoolini University focuses on applying engineering principles to the processing, preservation, packaging, and safety of food products. It addresses the growing need for skilled professionals in India''''s dynamic food industry, aiming to innovate traditional food processing methods, enhance food security, and develop value-added products. The program emphasizes a blend of theoretical knowledge and practical application, crucial for meeting modern industrial demands.
Who Should Apply?
This program is ideal for 10+2 graduates with a science background (PCM/PCB) aspiring to a career in the food processing sector. It also caters to individuals looking to contribute to food safety, quality control, and the development of sustainable food technologies. Aspiring entrepreneurs keen on launching food-related ventures or professionals seeking to upskill in advanced food engineering techniques would also find this program beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Process Engineers, Quality Control Managers, Product Development Scientists, and Food Safety Auditors in FMCG companies, food research institutions, and government bodies like FSSAI. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. The program provides a strong foundation for higher studies or pursuing certifications in food safety management systems (e.g., HACCP, ISO 22000).
Student Success Practices
Foundation Stage
Master Engineering Fundamentals- (Semester 1-2)
Focus on building a strong foundation in core engineering subjects like Mathematics, Physics, Chemistry, and Basic Electrical/Electronics. Actively participate in lab sessions to reinforce theoretical concepts and develop problem-solving skills crucial for later specialized courses.
Tools & Resources
NPTEL courses for foundational subjects, Online problem-solving platforms like Khan Academy, Academic tutoring, Peer study groups
Career Connection
A robust understanding of engineering principles is essential for comprehending food process mechanisms and designing efficient food systems, making graduates highly adaptable to various engineering roles.
Enhance Communication and Personality- (Semester 1-2)
Actively engage in Communication Skills and Personality Development courses. Practice public speaking, group discussions, and professional writing to build confidence and refine soft skills, which are vital for corporate interactions and teamwork.
Tools & Resources
Toastmasters International (local chapters), Online communication courses, Mock interview sessions, Resume building workshops
Career Connection
Strong communication and interpersonal skills are non-negotiable for placements, client interactions, and leadership roles in the professional world.
Develop Basic Programming & CAD Skills- (Semester 1-2)
Gain proficiency in introductory computer programming (e.g., C language) and Computer-Aided Design (CAD). These skills are fundamental for data analysis, process simulation, and equipment design in modern food technology.
Tools & Resources
Online coding platforms (HackerRank, LeetCode for beginners), AutoCAD tutorials, University computer labs for hands-on practice
Career Connection
Programming and CAD knowledge are increasingly sought after in R&D, process optimization, and automation roles within the food industry.
Intermediate Stage
Deep Dive into Food Science and Engineering Core- (Semester 3-5)
Focus intensively on core Food Technology subjects such as Food Chemistry, Microbiology, Thermodynamics, Fluid Mechanics, and Unit Operations. Actively participate in laboratory experiments to understand the practical aspects of food processing and analysis. Seek opportunities for minor research projects within these areas.
Tools & Resources
Specialized food science journals, Industrial visits to food processing units, NPTEL courses on Food Engineering, Department research labs
Career Connection
A strong grasp of these core subjects directly qualifies students for roles in quality control, R&D, and process engineering within the food industry.
Pursue Relevant Internships and Industry Exposure- (Semester 4-5 (Summer breaks))
Actively seek internships at food processing companies, dairy plants, or beverage industries during semester breaks. This hands-on experience provides practical exposure to industrial operations, equipment, and challenges in a real-world setting.
Tools & Resources
University placement cell, LinkedIn, Industry job portals (e.g., Naukri.com, Internshala), Networking with alumni and industry professionals
Career Connection
Internships are critical for building a professional network, gaining practical skills, and often lead to pre-placement offers or preferential hiring.
Engage in Technical Projects & Competitions- (Semester 3-6)
Participate in departmental projects, technical competitions (e.g., food product development challenges, engineering design contests), and hackathons related to food technology. This fosters innovative thinking, problem-solving skills, and teamwork.
Tools & Resources
College technical clubs, Industry-sponsored competitions, Online platforms for project ideas, Faculty mentorship
Career Connection
Showcasing project work and competition achievements significantly enhances resume value, demonstrating practical application and initiative to potential employers.
Advanced Stage
Specialization and Advanced Skill Acquisition- (Semester 6-7)
Choose electives wisely based on career interests (e.g., Dairy Technology, Cereal Processing, Food Packaging). Simultaneously, acquire advanced software skills relevant to the food industry, such as process simulation software (e.g., Aspen Plus), statistical analysis tools (e.g., SPSS, R), or ERP systems.
Tools & Resources
Online certifications (Coursera, edX for specialized software), Workshops, Advanced NPTEL courses, Industry-specific training modules
Career Connection
Specialization enhances expertise, making graduates more competitive for niche roles in R&D, advanced processing, or specific food sectors.
Comprehensive Project Work and Placement Preparation- (Semester 7-8)
Dedicate significant effort to the final year project/dissertation, aiming for an innovative solution or in-depth analysis of an industry problem. Concurrently, actively prepare for placements by practicing aptitude tests, technical interviews, and group discussions.
Tools & Resources
University placement cell resources, Online aptitude test platforms, Mock interview panels with faculty/alumni, Industry guides for technical interview questions
Career Connection
A well-executed project is a powerful talking point in interviews, demonstrating practical competence. Rigorous placement preparation is key to securing desired job roles.
Network and Explore Entrepreneurial Avenues- (Semester 6-8)
Actively network with industry leaders, alumni, and fellow students through seminars, conferences, and professional bodies (e.g., AFST(I)). For those with entrepreneurial ambitions, develop a robust business plan, explore incubation centers, and seek mentorship.
Tools & Resources
LinkedIn, Industry conferences, Entrepreneurship cells at the university, Government schemes for start-ups (e.g., Startup India), Angel investor networks
Career Connection
Networking opens doors to job opportunities, mentorship, and potential business partnerships, while entrepreneurial skills are valuable in any role.
Program Structure and Curriculum
Eligibility:
- 10+2 with Physics, Chemistry, Math / Biology / Biotechnology / Computer Science with 50% marks (45% for SC/ST) (Min. 50% in PCM/PCB)
Duration: 4 years / 8 semesters
Credits: 186 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT101 | Engineering Mathematics-I | Core | 4 | Matrices, Differential Calculus, Integral Calculus, Ordinary Differential Equations, Laplace Transforms |
| BTFT102 | Engineering Physics | Core | 4 | Interference, Diffraction, Polarization, Laser and Optical Fibres, Quantum Mechanics, Solid State Physics |
| BTFT103 | Engineering Chemistry | Core | 4 | Water Technology, Fuels and Combustion, Polymers, Corrosion, Phase Rule |
| BTFT104 | Engineering Graphics | Core | 2 | Lines and Curves, Projections of Solids, Sectioning of Solids, Isometric Projections, Orthographic Projections |
| BTFT105 | Communication Skills in English | Core | 2 | Phonetics, Grammar and Vocabulary, Reading Comprehension, Written Communication, Oral Communication |
| BTFT106 | Introduction to Computer Programming | Core | 2 | C Programming Basics, Control Structures, Functions, Arrays and Pointers, Strings and Structures |
| BTFT107 | Engineering Physics Lab | Lab | 1 | Measurements and Error Analysis, Optics Experiments, Solid State Physics Experiments, Mechanics Experiments |
| BTFT108 | Engineering Chemistry Lab | Lab | 1 | Volumetric Analysis, Chemical Analysis Techniques, Water Quality Testing, Synthesis of Polymers |
| BTFT109 | Computer Programming Lab | Lab | 1 | C Programming Exercises, Debugging Techniques, Implementation of Basic Algorithms |
| BTFT110 | Basic Workshop Practice | Lab | 1 | Carpentry, Welding, Fitting, Sheet Metal Operations, Foundry Practices |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT201 | Engineering Mathematics-II | Core | 4 | Multivariable Calculus, Vector Calculus, Infinite Series, Complex Numbers, Probability and Statistics |
| BTFT202 | Basic Electrical Engineering | Core | 4 | DC Circuits, AC Circuits, Transformers, Motors and Generators, Electrical Measurements |
| BTFT203 | Basic Electronics Engineering | Core | 4 | Diodes and Rectifiers, Transistors and Amplifiers, Oscillators, Operational Amplifiers, Digital Electronics Fundamentals |
| BTFT204 | Environmental Sciences | Core | 2 | Ecosystems and Biodiversity, Pollution and Control, Natural Resources, Environmental Ethics, Sustainable Development |
| BTFT205 | Engineering Mechanics | Core | 4 | Statics, Dynamics, Friction, Work and Energy, Simple Machines |
| BTFT206 | Computer Aided Design (CAD) | Lab | 1 | AutoCAD Basics, 2D Drafting, 3D Modeling, Assembly Drawing, Dimensioning and Tolerancing |
| BTFT207 | Basic Electrical Engineering Lab | Lab | 1 | Ohm''''s Law and Kirchhoff''''s Laws, AC Circuit Experiments, Transformer Characteristics, Motor Testing |
| BTFT208 | Basic Electronics Engineering Lab | Lab | 1 | Diode Characteristics, Transistor Amplifier Circuits, Rectifier Circuits, Logic Gates |
| BTFT209 | Personality Development & Communication Skills-I | Core | 2 | Self-awareness and Goal Setting, Interpersonal Skills, Presentation Skills, Group Discussion Techniques, Body Language |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT301 | Strength of Materials | Core | 4 | Stress and Strain, Bending Moments and Shear Forces, Torsion, Deflection of Beams, Columns and Struts |
| BTFT302 | Thermodynamics | Core | 4 | Laws of Thermodynamics, Entropy and Exergy, Properties of Pure Substances, Power Cycles, Refrigeration Cycles |
| BTFT303 | Fluid Mechanics | Core | 4 | Fluid Properties, Fluid Statics, Fluid Kinematics, Fluid Dynamics, Flow Measurement |
| BTFT304 | Food Chemistry | Core | 4 | Water in Foods, Carbohydrates, Proteins and Enzymes, Lipids, Vitamins, Minerals and Pigments |
| BTFT305 | Unit Operations in Food Processing-I | Core | 4 | Material Handling, Cleaning and Sorting, Grinding and Milling, Mixing and Agitation, Filtration and Centrifugation |
| BTFT306 | Strength of Materials Lab | Lab | 1 | Tensile Testing, Hardness Testing, Impact Testing, Torsion Testing, Deflection of Beams |
| BTFT307 | Fluid Mechanics Lab | Lab | 1 | Flow Measurement Devices, Pump Characteristics, Friction Losses in Pipes, Reynolds Experiment, Venturi and Orifice Meters |
| BTFT308 | Food Chemistry Lab | Lab | 1 | Moisture Content Analysis, Protein Estimation, Fat and Ash Content, Sugar Analysis, pH Measurement |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT401 | Heat & Mass Transfer | Core | 4 | Heat Conduction, Heat Convection, Heat Radiation, Heat Exchangers, Mass Diffusion, Mass Transfer Operations |
| BTFT402 | Food Microbiology | Core | 4 | Microorganisms in Food, Food Spoilage, Foodborne Pathogens, Fermentation and Probiotics, Microbial Food Preservation |
| BTFT403 | Food Engineering Thermodynamics | Core | 4 | Energy Balance in Food Processes, Refrigeration Principles, Freezing Systems, Drying Processes, Evaporation and Distillation |
| BTFT404 | Unit Operations in Food Processing-II | Core | 4 | Evaporation and Concentrators, Distillation, Drying and Dehydration, Extraction and Leaching, Membrane Separation Processes |
| BTFT405 | Food Process Equipment Design | Core | 4 | Material and Energy Balances, Design Principles for Equipment, Heat Exchanger Design, Evaporator Design, Equipment Selection and Sizing |
| BTFT406 | Heat & Mass Transfer Lab | Lab | 1 | Heat Exchanger Performance, Drying Curve Determination, Diffusion Experiments, Convective Heat Transfer Studies |
| BTFT407 | Food Microbiology Lab | Lab | 1 | Microbial Culturing Techniques, Staining and Microscopy, Colony Counting and Identification, Food Sample Microbial Analysis |
| BTFT408 | Personality Development & Communication Skills-II | Core | 2 | Interview Skills, Resume Writing, Public Speaking, Teamwork and Leadership, Conflict Resolution |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT501 | Food Preservation Techniques | Core | 4 | Thermal Processing (Canning, Pasteurization), Refrigeration and Freezing, Drying and Dehydration, Irradiation, Chemical and Biological Preservation |
| BTFT502 | Food Packaging Technology | Core | 4 | Packaging Materials, Functions of Packaging, Packaging Systems, Shelf Life Extension, Sustainable Packaging |
| BTFT503 | Food Quality & Sensory Evaluation | Core | 4 | Quality Attributes of Food, Statistical Quality Control, Sensory Analysis Methods, Taints and Off-flavours, Food Quality Regulations |
| BTFT504 | Instrumentation & Process Control in Food Industry | Core | 4 | Sensors and Transducers, Control Systems, PID Controllers, Programmable Logic Controllers (PLC), SCADA Systems in Food |
| BTFT505 | Elective-I | Elective | 4 | Dairy Technology (if BTFT505A chosen), Meat & Poultry Technology (if BTFT505B chosen), Fruits & Vegetable Processing (if BTFT505C chosen) |
| BTFT506 | Food Preservation Lab | Lab | 1 | Canning and Bottling, Freezing and Thawing, Drying and Dehydration, Fermentation Techniques |
| BTFT507 | Food Packaging Lab | Lab | 1 | Packaging Material Testing, Shelf Life Studies, Permeability Tests, Packaging Design |
| BTFT508 | Industrial Training | Project | 2 | Industry Exposure, Practical Skill Application, Project Work, Report Writing |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT601 | Post-Harvest Technology | Core | 4 | Post-harvest Losses, Storage of Grains and Perishables, Handling and Transportation, Ripening Control, Preservation of Fruits and Vegetables |
| BTFT602 | Food Plant Design & Layout | Core | 4 | Site Selection, Plant Layout Principles, Utility Systems Design, Waste Management in Plants, HACCP in Plant Design |
| BTFT603 | Food Biotechnology | Core | 4 | Genetic Engineering in Food, Fermentation Technology, Enzyme Technology, Probiotics and Prebiotics, Biosensors in Food |
| BTFT604 | Food Laws & Regulations | Core | 4 | FSSAI Regulations, BIS and AGMARK Standards, International Food Laws, Food Safety Standards, Labeling Regulations |
| BTFT605 | Elective-II | Elective | 4 | Cereal & Pulse Technology (if BTFT605A chosen), Bakery & Confectionery Technology (if BTFT605B chosen), Beverage Technology (if BTFT605C chosen) |
| BTFT606 | Food Quality & Sensory Lab | Lab | 1 | Sensory Evaluation Methods, Statistical Analysis of Sensory Data, Quality Control Tests, Color and Texture Measurement |
| BTFT607 | Food Biotechnology Lab | Lab | 1 | Microbial Fermentation, Enzyme Assays, DNA Extraction, PCR Techniques, Bio-analysis of Food |
| BTFT608 | Project-I | Project | 2 | Research Methodology, Project Execution, Data Analysis, Report Writing |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT701 | Modern Trends in Food Technology | Core | 4 | Novel Food Processing Technologies, Nanotechnology in Food, Nutraceuticals and Functional Foods, Foodomics, Emerging Food Safety Challenges |
| BTFT702 | Food Waste Management | Core | 4 | Food Waste Generation and Reduction, By-product Utilization, Recycling and Upcycling, Bioconversion of Waste, Wastewater Treatment |
| BTFT703 | Entrepreneurship Development | Core | 4 | Business Planning, Market Research, Funding and Finance, Legal Aspects of Start-ups, Innovation and Scaling |
| BTFT704 | Elective-III | Elective | 4 | Advanced Food Processing (if BTFT704A chosen), Nano-Food Technology (if BTFT704B chosen), Food Supply Chain Management (if BTFT704C chosen) |
| BTFT705 | Elective-IV | Elective | 4 | Food Product Development (if BTFT705A chosen), Nutraceuticals & Functional Foods (if BTFT705B chosen), Food Safety Management Systems (if BTFT705C chosen) |
| BTFT706 | Seminar | Project | 2 | Technical Presentation Skills, Literature Review, Topic Research, Communication Skills |
| BTFT707 | Project-II | Project | 4 | In-depth Research, Experimental Design, Data Interpretation, Technical Report Writing |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BTFT801 | Industrial Project / Dissertation | Project | 16 | Comprehensive Industrial Problem Solving, Independent Research and Development, Thesis Writing, Project Management |
| BTFT802 | Comprehensive Viva-Voce | Core | 4 | Overall Subject Knowledge, Technical Communication Skills, Application of Engineering Principles, Industry Relevance |
