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B-TECH in Biotechnology With Food Technology at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Biotechnology with Food Technology at SRM Institute of Science and Technology Chengalpattu?
This B.Tech Biotechnology program at SRM Institute of Science and Technology, with a focus on Food Technology through electives, integrates core biotechnology principles with specialized knowledge in food science. It addresses the growing demand in the Indian food industry for professionals skilled in food processing, safety, quality control, and innovative product development. The program stands out by bridging biological sciences with engineering applications tailored for the rapidly expanding Indian food sector.
Who Should Apply?
This program is ideal for 10+2 graduates with a strong interest in biology, chemistry, and engineering, aspiring to careers in the food and bioprocess industries. It suits fresh graduates seeking entry into food manufacturing, quality assurance, research and development roles. It also benefits individuals looking to upskill in areas like food processing, food safety management, or those considering entrepreneurial ventures in food biotechnology. A basic understanding of biological sciences and a keen interest in food systems are beneficial.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles such as Food Technologist, Quality Assurance Manager, Research Scientist, Process Engineer, or Product Development Specialist in food processing units, dairies, breweries, and pharmaceutical companies. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA or more. Growth trajectories can lead to managerial and leadership positions. The curriculum aligns with requirements for certifications in food safety (e.g., FSSAI standards) and quality management.
Student Success Practices
Foundation Stage
Master Fundamental Biological and Engineering Concepts- (Semester 1-2)
Dedicate time to thoroughly understand core subjects like Cell Biology, Genetics, Biochemistry, and Applied Thermodynamics. Utilize university resources like the central library, online journals, and faculty office hours to clarify doubts. Form study groups to discuss complex topics and practice problem-solving, building a strong base for advanced studies.
Tools & Resources
Textbooks, e-journals via SRMIST library portal, Khan Academy, NPTEL videos, Study Groups
Career Connection
A strong foundation in these core areas is crucial for understanding specialized food technology concepts later on and for excelling in technical interviews for R&D or process roles.
Develop Early Laboratory Skills and Safety Protocols- (Semester 1-2)
Actively participate in all Biotechnology and Chemistry labs. Focus on meticulous technique, accurate data recording, and understanding the ''''why'''' behind each experiment. Pay strict attention to biosafety and chemical safety protocols. Seek opportunities for extra lab time if available to practice and refine skills.
Tools & Resources
Lab Manuals, Safety Data Sheets (SDS), Online lab demonstration videos
Career Connection
Proficiency in basic lab techniques and adherence to safety standards are non-negotiable requirements for entry-level positions in food quality control, research labs, or production environments.
Engage in Interdisciplinary Project-Based Learning- (Semester 1-2)
Actively contribute to Project Based Learning (PBL) modules. Choose projects that have a potential link to food science, even if tangential, to explore early interests. Collaborate effectively with teammates and develop presentation skills to articulate project outcomes, enhancing communication and teamwork.
Tools & Resources
PBL Guidelines, Presentation Software (PowerPoint/Canva), Online collaboration tools
Career Connection
These projects simulate real-world problem-solving, fostering innovative thinking and preparing students for team-based industrial or research projects, which are common in the food industry.
Intermediate Stage
Focus on Food-Related Electives and Industry Applications- (Semester 3-5)
Strategically choose professional electives related to Food Technology (e.g., Food Process Engineering, Food Quality and Safety, Fermentation Technology). Actively seek out case studies or research papers that apply core biotechnology concepts to food industry challenges. Engage in discussions with faculty about real-world applications.
Tools & Resources
Elective Course Materials, Food Science Journals (e.g., Journal of Food Science and Technology), Industry Whitepapers
Career Connection
Specializing through electives builds a focused skillset highly sought after by food processing and manufacturing companies, directly aligning with the ''''Biotechnology with Food Technology'''' profile.
Participate in Workshops and Certifications for Food Safety- (Semester 3-5)
Look for workshops or online certifications in areas like HACCP (Hazard Analysis and Critical Control Points), FSSAI regulations, or ISO 22000. These demonstrate practical knowledge of food safety and quality management, which are critical in the Indian food sector. SRMIST may offer or endorse such programs.
Tools & Resources
FSSAI Website, NPTEL courses on Food Processing, Online platforms like Coursera/edX for HACCP/Food Safety courses
Career Connection
Possessing these certifications makes you a highly attractive candidate for quality control, assurance, and regulatory compliance roles within the food industry.
Seek Mini-Projects or Internships in Food-Related Domains- (Semester 3-5)
Proactively approach professors or local food processing units for short-term mini-projects or summer internships focused on food preservation, fermentation, or product development. This hands-on experience provides invaluable insight into industry practices and helps build a relevant professional network.
Tools & Resources
Faculty Mentors, LinkedIn for industry contacts, Local food industry directories
Career Connection
Early practical exposure strengthens your resume, provides concrete examples for interviews, and can often lead to pre-placement offers or stronger final placements in your desired specialization.
Advanced Stage
Undertake a Comprehensive Food Technology-Focused Project- (Semester 6-8)
Choose your final year project (Phase I and II) to be explicitly in the Food Technology domain. This could involve developing a novel food product, optimizing a food processing technique, or researching food waste valorization. Work closely with your mentor and aim for a publishable outcome or patent application.
Tools & Resources
Research Journals, Lab facilities, Statistical software (e.g., SPSS, R), Patent databases
Career Connection
A significant, well-executed project demonstrates deep specialization, research capabilities, and problem-solving skills, highly valued for R&D roles and for pursuing higher studies in food science.
Network Actively and Attend Industry Events- (Semester 6-8)
Attend food technology conferences, seminars, and webinars in India (e.g., events by AFSTI, CII Foodpro). Network with professionals, researchers, and alumni working in the food industry. Leverage SRMIST''''s career services and alumni network to find mentorship opportunities and stay updated on industry trends.
Tools & Resources
Conference websites, LinkedIn, SRMIST Alumni Association, Career Services portal
Career Connection
Networking opens doors to hidden job opportunities, provides insights into career paths, and helps build professional relationships crucial for future collaborations and job referrals in a competitive market.
Prepare Rigorously for Placements with Specialization Focus- (Semester 6-8)
Tailor your resume and interview preparation to highlight your Food Technology specialization. Practice technical questions related to food microbiology, food engineering, and quality assurance. Prepare a portfolio of your projects, internships, and certifications relevant to the food industry. Attend mock interviews focusing on this niche.
Tools & Resources
Placement Cell resources, Company websites (for job descriptions), Mock interview platforms, Food Technology interview guides
Career Connection
Targeted preparation ensures you articulate your value proposition effectively to recruiters from food and allied industries, significantly improving your chances of securing a desirable placement in your chosen field.
Program Structure and Curriculum
Eligibility:
- Pass in 10+2 / HSC / CBSE / ICSE or equivalent examination with Physics, Chemistry, and any one of Mathematics / Biology / Biotechnology / Botany / Zoology / Computer Science / Agricultural Science as subjects, with a minimum of 50% aggregate marks in PCM / PCB.
Duration: 4 years (8 semesters)
Credits: 160 Credits
Assessment: Internal: 50% (for Theory courses), 60% (for Practical courses), 50% (for Project work), External: 50% (for Theory courses), 40% (for Practical courses), 50% (for Project work)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21LEM101 | Communicative English | Humanities | 3 | Grammar and Vocabulary, Reading Comprehension, Writing Skills, Listening and Speaking, Presentation Skills |
| 21MAT101 | Calculus and Linear Algebra | Basic Sciences | 4 | Differential Calculus, Integral Calculus, Matrices, Vector Spaces, Eigenvalues and Eigenvectors |
| 21PHY101 | Engineering Physics | Basic Sciences | 4 | Quantum Physics, Materials Science, Wave Optics, Thermodynamics, Electromagnetism |
| 21PBL101 | Project Based Learning - I | Project | 1 | Problem Identification, Literature Review, Methodology Design, Data Collection, Report Writing |
| 21BIO101 | Introduction to Biotechnology | Core | 3 | Fundamentals of Biology, Cell Biology, Genetics, Microbiology, Applications of Biotechnology |
| 21PHY101L | Engineering Physics Laboratory | Lab | 2 | Optics Experiments, Electricity Experiments, Material Properties, Semiconductor Devices, Thermal Conductivity |
| 21BTB101L | Biotechnology Laboratory – I | Lab | 2 | Microbial Culture Techniques, Sterilization Methods, Microscopy, Basic Biochemical Assays, Cell Staining |
| 21CSD101 | Problem Solving and Programming with Python | Engineering Sciences | 3 | Python Fundamentals, Data Structures, Control Flow, Functions, Object-Oriented Programming |
| 21CSD101L | Problem Solving and Programming with Python Laboratory | Lab | 0 | Python Programming Exercises, Debugging Techniques, Algorithm Implementation, Data Handling, Project Development |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21LEM102 | Professional English | Humanities | 3 | Technical Report Writing, Business Communication, Interpersonal Skills, Public Speaking, Email Etiquette |
| 21MAT103 | Probability and Statistics | Basic Sciences | 4 | Probability Distributions, Statistical Inference, Hypothesis Testing, Correlation and Regression, Analysis of Variance |
| 21CHE101 | Engineering Chemistry | Basic Sciences | 4 | Water Technology, Corrosion and its Control, Electrochemistry, Polymers, Spectroscopy |
| 21PBL102 | Project Based Learning - II | Project | 1 | Experimental Design, Data Analysis, Troubleshooting, Team Collaboration, Documentation |
| 21BTB102 | Cell Biology and Genetics | Core | 3 | Cell Structure and Function, Cell Cycle, Mendelian Genetics, Chromosomal Aberrations, Gene Expression |
| 21CHE101L | Engineering Chemistry Laboratory | Lab | 2 | Titration Techniques, Instrumental Analysis, Water Quality Testing, Polymer Synthesis, Spectrophotometry |
| 21BTB102L | Biotechnology Laboratory – II | Lab | 2 | DNA Isolation, PCR Techniques, Gel Electrophoresis, Microbial Growth Curve, Enzyme Assays |
| 21BTB103 | Applied Thermodynamics | Engineering Sciences | 3 | Thermodynamic Systems, Laws of Thermodynamics, Heat Transfer, Fluid Mechanics, Energy Conversion |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB201 | Biochemistry | Core | 4 | Biomolecules, Metabolism, Enzymology, Bioenergetics, Molecular Biology |
| 21BTB202 | Microbiology | Core | 4 | Bacterial Taxonomy, Viral Structure, Fungal Biology, Microbial Growth, Pathogenic Microorganisms |
| 21BTB203 | Bioinformatics | Core | 3 | Biological Databases, Sequence Alignment, Phylogenetic Analysis, Protein Structure Prediction, Genomics |
| 21BTB201L | Biochemistry Laboratory | Lab | 2 | Enzyme Kinetics, Protein Estimation, Chromatography, Spectroscopic Analysis, Carbohydrate Analysis |
| 21BTB202L | Microbiology Laboratory | Lab | 2 | Staining Techniques, Culture Media Preparation, Isolation of Microorganisms, Antibiotic Sensitivity Testing, Microbial Identification |
| 21BTB203L | Bioinformatics Laboratory | Lab | 2 | NCBI Database Usage, BLAST Search, Sequence Editing, Phylogenetic Tree Construction, Protein Modeling Tools |
| 21LEM201 | Environmental Science | Humanities | 1 | Ecology, Pollution Control, Renewable Energy, Waste Management, Biodiversity |
| 21BTM201 | Basic Electrical and Electronics Engineering | Engineering Sciences | 3 | DC Circuits, AC Circuits, Semiconductor Devices, Digital Electronics, Transducers |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB204 | Enzyme Technology and Bioprocess Engineering | Core | 4 | Enzyme Immobilization, Bioreactor Design, Mass Transfer, Downstream Processing, Fermentation Kinetics |
| 21BTB205 | Molecular Biology and Genetic Engineering | Core | 4 | DNA Replication, Transcription, Translation, Recombinant DNA Technology, Gene Cloning |
| 21BTB206 | Immunology | Core | 3 | Immune System, Antigen-Antibody Interactions, Humoral Immunity, Cell-Mediated Immunity, Vaccines |
| 21BTB204L | Enzyme Technology and Bioprocess Engineering Laboratory | Lab | 2 | Bioreactor Operation, Enzyme Purification, Immobilization Studies, Fermentation Process, Mass Balance Calculations |
| 21BTB205L | Molecular Biology and Genetic Engineering Laboratory | Lab | 2 | Gene Cloning, Plasmid Isolation, Restriction Digestion, Ligation, Transformation |
| 21LEM202 | Indian Constitution | Humanities | 1 | Constitutional Framework, Fundamental Rights, Directive Principles, Parliamentary System, Judiciary |
| 21BTB207 | Bioprocess Instrumentation and Control | Engineering Sciences | 3 | Sensors and Biosensors, Process Variables, Control Systems, Data Acquisition, Automation |
| 21BTBXXX | Professional Elective I (e.g., Food Process Engineering) | Elective | 2 | Food Processing Principles, Heat and Mass Transfer in Food, Food Preservation Technologies, Drying and Evaporation, Food Rheology |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB301 | Animal Biotechnology | Core | 4 | Animal Cell Culture, Transgenic Animals, Animal Cloning, Veterinary Vaccines, Animal Breeding |
| 21BTB302 | Plant Biotechnology | Core | 4 | Plant Cell Culture, Plant Genetic Engineering, Crop Improvement, Biofertilizers, Pest Resistance |
| 21BTB303 | Downstream Processing | Core | 3 | Cell Disruption, Separation Techniques, Purification Methods, Crystallization, Product Formulation |
| 21BTB301L | Animal Biotechnology Laboratory | Lab | 2 | Cell Culture Techniques, Cell Viability Assays, Micropropagation, Animal Tissue Preparation, Immunocytochemistry |
| 21BTB302L | Plant Biotechnology Laboratory | Lab | 2 | Plant Tissue Culture, Protoplast Isolation, Agrobacterium Transformation, Genetic Transformation, Marker Gene Analysis |
| 21BTB304 | Professional Elective II (e.g., Food Quality and Safety) | Elective | 2 | Food Standards and Regulations, HACCP, Foodborne Pathogens, Adulteration Detection, Quality Control Measures |
| 21BTB305 | Professional Elective III (e.g., Fermentation Technology) | Elective | 2 | Types of Fermenters, Fermentation Media, Microbial Products, Optimization of Fermentation, Industrial Applications |
| 21BTB306 | Open Elective I | Elective | 1 | Interdisciplinary Topics, Emerging Technologies, Societal Impact, Innovation, Entrepreneurship |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB307 | Nano Biotechnology | Core | 4 | Nanomaterials, Biosensors, Drug Delivery Systems, Medical Diagnostics, Environmental Applications |
| 21BTB308 | Biomedical Engineering | Core | 4 | Biomaterials, Tissue Engineering, Medical Imaging, Biomechanics, Prosthetics |
| 21BTB309 | Biotechnology Entrepreneurship and IPR | Core | 3 | Business Planning, Funding Strategies, Market Analysis, Patents and Trademarks, Regulatory Affairs |
| 21BTB307L | Nano Biotechnology Laboratory | Lab | 2 | Nanoparticle Synthesis, Characterization Techniques, Bio-conjugation, Cell Interaction Studies, Biosensor Fabrication |
| 21BTB310 | Professional Elective IV (e.g., Food Microbiology) | Elective | 2 | Microbial Spoilage, Food Preservation, Probiotics and Prebiotics, Foodborne Illnesses, Hygienic Practices |
| 21BTB311 | Professional Elective V (e.g., Advanced Food Technology) | Elective | 2 | Novel Food Processing, Functional Foods, Packaging Technology, Food Product Development, Food Additives |
| 21BTB312 | Open Elective II | Elective | 1 | Advanced Analytics, Digital Marketing, Supply Chain Management, Cognitive Science, Financial Management |
| 21BTB313P | Internship / Industrial Training | Project | 2 | Industry Exposure, Practical Skill Application, Problem-Solving, Professional Networking, Technical Reporting |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB401 | Bioreactor Design and Analysis | Core | 4 | Bioreactor Types, Kinetics of Bioreactions, Sterilization, Mixing and Aeration, Process Control |
| 21BTB402 | Genomics and Proteomics | Core | 4 | Genome Sequencing, Transcriptomics, Proteomics Techniques, Protein-Protein Interactions, Systems Biology |
| 21BTB403 | Professional Elective VI | Elective | 2 | Food Engineering Operations, Food Preservation Principles, Dairy Technology, Cereal Processing, Confectionery Technology |
| 21BTB404 | Professional Elective VII | Elective | 2 | Food Additives and Ingredients, Sensory Evaluation of Food, Food Packaging Materials, Nutraceuticals, Dietetics |
| 21BTB405 | Open Elective III | Elective | 2 | Leadership Skills, Project Management, Foreign Language, Creative Writing, Art and Culture |
| 21BTB406P | Project Work Phase - I | Project | 5 | Research Problem Definition, Experimental Design, Methodology Development, Preliminary Data Collection, Interim Report |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21BTB407P | Project Work Phase - II | Project | 12 | Data Analysis and Interpretation, Results and Discussion, Conclusion and Future Scope, Thesis Writing, Project Defense |
| 21BTB408 | Professional Elective VIII | Elective | 2 | Food Waste Valorization, Sustainable Food Systems, Food Biotechnology Ethics, Emerging Food Processing Technologies, Food Logistics |
| 21BTB409 | Open Elective IV | Elective | 1 | Start-up Ecosystem, Digital Transformation, Ethics in AI, Sustainable Development Goals, Global Politics |
