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B-TECH-FOOD-SCIENCE-AND-TECHNOLOGY in General at University of Agricultural Sciences, Bengaluru
Bengaluru, Karnataka
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About the Specialization
What is General at University of Agricultural Sciences, Bengaluru Bengaluru?
This B.Tech Food Technology program at University of Agricultural Sciences, Bangalore focuses on the scientific principles and engineering applications required for processing, preserving, packaging, and distributing food products. It addresses the growing demands of India''''s dynamic food industry, aiming to produce graduates equipped with the skills to innovate and ensure food security and quality. The program integrates agricultural science with modern food engineering techniques, offering a holistic view of the food value chain.
Who Should Apply?
This program is ideal for 10+2 science graduates, particularly those with a background in Physics, Chemistry, and Mathematics or Biology, aspiring to careers in the food processing sector. It also suits individuals passionate about food science, safety, and sustainable food production. Fresh graduates seeking entry into various roles from product development to quality assurance in Indian food companies will find this curriculum highly beneficial for their career aspirations.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths in food processing units, quality control labs, research and development, and government food regulatory bodies like FSSAI. Entry-level salaries typically range from INR 3-5 lakhs per annum, with experienced professionals earning upwards of INR 8-15 lakhs, depending on role and company. Growth trajectories include roles as Food Technologist, Quality Manager, Production Executive, and R&D Scientist in prominent Indian and multinational food companies.
Student Success Practices
Foundation Stage
Develop Strong Scientific and Engineering Fundamentals- (Semester 1-2)
Focus on mastering core concepts in Physics, Chemistry, Mathematics, and basic engineering. Actively participate in practical sessions for subjects like Engineering Drawing and Computer Science to build foundational technical skills. Understand the basic principles of food science and microbiology from the outset to build a robust base.
Tools & Resources
NPTEL courses for engineering basics, physics/chemistry textbooks, online calculus tutorials, practical manuals, university library resources
Career Connection
A solid foundation is crucial for understanding complex food processing operations and innovative technologies later on, enabling strong performance in core industry roles like quality control and R&D.
Cultivate Effective Communication and Personality- (Semester 1-2)
Engage actively in Communication Skills and Personality Development classes. Practice public speaking, group discussions, and technical report writing. Seek opportunities to present ideas and collaborate on small projects with peers to enhance interpersonal and teamwork abilities, preparing for professional interactions.
Tools & Resources
Toastmasters International clubs (if available), online communication courses, peer study groups, mock interview practice
Career Connection
Strong communication is vital for interviews, team collaboration, and presenting technical reports in professional food technology roles, significantly aiding career progression and leadership opportunities.
Explore Food Industry Basics & Environmental Awareness- (Semester 1-2)
Attend guest lectures by industry professionals, visit local food processing units (if organized by the department), and read articles about the Indian food industry landscape. Pay attention to environmental science and sustainable practices in food production to understand broader industry challenges and ethical considerations.
Tools & Resources
Industry magazines (e.g., Food & Beverage News), online documentaries on food processing, department seminars, local food industry visits
Career Connection
Early exposure helps in understanding career options, identifying areas of interest, and developing a sense of responsibility towards sustainable food practices, making graduates more attractive to environmentally conscious companies.
Intermediate Stage
Deepen Food-Specific Technical Skills & Lab Proficiency- (Semester 3-5)
Master core food technology subjects like Food Chemistry, Microbiology, Unit Operations, and Preservation. Focus heavily on practical lab work to gain hands-on experience with analytical techniques and processing equipment. Aim to apply theoretical knowledge to real-world food product scenarios for effective problem-solving.
Tools & Resources
University food labs, specialized software for data analysis, industrial training manuals, technical journals, webinars from food scientists
Career Connection
Expertise in these core areas is directly applicable to R&D, Quality Control, and Production roles, enhancing employability and job performance in the food industry and ensuring practical competence.
Engage in Industry-Relevant Electives & Minor Projects- (Semester 5)
Strategically choose electives that align with emerging trends or personal career interests (e.g., Food Product Development, Food Safety Management Systems). Seek out opportunities for minor projects or research under faculty guidance to apply classroom knowledge to specific food industry challenges and build a specialized portfolio.
Tools & Resources
Faculty expertise, industry reports, online research databases, project work resources provided by the department
Career Connection
Specializing through electives and projects helps in building a niche, making candidates more appealing for specific job roles and demonstrating initiative to potential employers and innovation in the field.
Network with Professionals & Participate in Workshops- (Semester 3-5)
Actively seek out networking opportunities through university events, food industry conferences, and professional bodies. Participate in workshops on food safety, quality control, or specific processing techniques to gain additional certifications and insights, expanding your professional circle and knowledge base.
Tools & Resources
LinkedIn, industry associations (e.g., AFST(I)), career fairs, departmental workshops, alumni network
Career Connection
Networking opens doors to internships, mentorships, and placement opportunities. Participation in workshops adds valuable skills and certifications, making graduates more competitive in the job market and ready for industry challenges.
Advanced Stage
Maximize Experiential Learning and Project Work- (Semester 7-8)
Fully leverage the Rural Agricultural Work Experience (RAWE) and Experiential Learning Programme (ELP)/Internship. Approach these with a problem-solving mindset, taking initiative in real-world industrial settings. Dedicate significant effort to the final year project, focusing on a novel solution or in-depth analysis relevant to the food sector.
Tools & Resources
Industry mentors, project guides, data analysis software, technical report templates, presentation tools
Career Connection
Practical, hands-on experience and a strong project are often key differentiators in job applications, providing tangible evidence of skills and problem-solving abilities to employers and showcasing real-world applicability.
Develop Entrepreneurial Acumen and Business Skills- (Semester 6-8)
Pay close attention to Entrepreneurship Development and Business Management courses. Explore ideas for food startups, understand market dynamics, and learn about intellectual property. Engage with the university''''s entrepreneurship cell or incubators if available, fostering an innovative mindset.
Tools & Resources
Business plan templates, startup mentorship programs, government schemes for food processing startups, case studies of successful food ventures
Career Connection
This prepares students not just for employment but also for creating their own ventures, contributing to innovation in the food industry, and developing leadership skills highly valued by corporates.
Prepare for Placements and Professional Certifications- (Semester 6-8)
Start placement preparation early, including resume building, mock interviews, and aptitude test practice. Identify and pursue relevant professional certifications (e.g., HACCP, FSSAI regulations, ISO 22000 internal auditor) that are highly valued in the food industry to enhance employability and demonstrate expertise.
Tools & Resources
University placement cell, online aptitude test platforms, professional certification bodies, industry-specific interview guides
Career Connection
Proactive placement preparation and acquiring industry-recognized certifications significantly boost confidence and competitiveness, leading to better job offers and faster career progression in leading food companies.
Program Structure and Curriculum
Eligibility:
- 10+2 with Science (PCB/PCM/PCMB) with minimum 50% marks (40% for SC/ST/CAT-1) and qualifying in Karnataka CET (Common Entrance Test).
Duration: 8 semesters / 4 years
Credits: 169 Credits
Assessment: Assessment pattern not specified
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 101 | Principles of Food Science | Core | 4 | Food components (carbohydrates, proteins, lipids), Water activity and its role in food, Colloidal systems (emulsions, foams, gels), Food pigments and flavors, Enzymes in food systems, Physical and chemical properties of food |
| BS 102 | Engineering Chemistry | Core | 3 | Electrochemistry and corrosion science, Water technology and treatment, Fuels and combustion, Polymers and composites, Spectroscopic techniques, Green chemistry principles |
| MS 103 | Engineering Mathematics-I | Core | 4 | Differential calculus (limits, continuity, derivatives), Integral calculus (definite and indefinite integrals), Vector calculus (gradients, divergence, curl), Ordinary differential equations, Matrices and determinants, Sequences and series |
| CS 104 | Basics of Computer Science | Core | 3 | Computer organization and architecture, Operating systems concepts, Programming fundamentals (C/C++), Data types, control structures, functions, Introduction to MS Office applications, Networking basics |
| AE 105 | Engineering Mechanics | Core | 3 | Force systems and equilibrium, Moments and couples, Friction and its applications, Work, energy, and power, Centroid and moment of inertia, Simple lifting machines |
| ES 106 | Rural Sociology and Constitution of India | Core | 2 | Rural social structure and institutions, Social change and development, Evolution of Indian Constitution, Fundamental rights and duties, Directive principles of state policy, Panchayati Raj system |
| ES 107 | Communication Skills and Personality Development | Core | 2 | Verbal and non-verbal communication, Listening skills and public speaking, Group discussions and presentations, Interview techniques, Time management and goal setting, Interpersonal skills and emotional intelligence |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 201 | Fundamentals of Food Technology | Core | 4 | Causes of food spoilage, Principles of food preservation, Thermal processing (canning, pasteurization), Drying and dehydration, Refrigeration and freezing, Fermentation in food processing |
| BS 202 | Engineering Physics | Core | 3 | Wave optics and interference, Modern physics (quantum mechanics, relativity), Solid state physics and materials science, Lasers and holography, Fiber optics and communication, Nanotechnology in food |
| MS 203 | Engineering Mathematics-II | Core | 4 | Laplace transforms and applications, Fourier series and transforms, Partial differential equations, Probability distributions, Statistical hypothesis testing, Regression and correlation analysis |
| AE 204 | Engineering Drawing | Core | 3 | Geometrical constructions, Orthographic projections, Sectional views and auxiliary views, Isometric projections, Dimensioning and tolerancing, Introduction to CAD software |
| BT 205 | Basic Microbiology | Core | 3 | Classification of microorganisms, Microbial growth and nutrition, Sterilization and disinfection, Culture techniques and identification, Microbes in food production, Basic immunology |
| ES 206 | Environmental Science and Disaster Management | Core | 2 | Ecosystems and biodiversity, Environmental pollution (air, water, soil), Solid waste management, Climate change and global warming, Natural disasters (floods, earthquakes), Disaster mitigation and preparedness |
| PT 207 | Physical Education | Lab | 1 | Physical fitness and exercise, Yoga and meditation, Sports and games, Health and wellness education, First aid and basic life support, Nutrition for active lifestyle |
| MS 208 | NSS/NCC/Physical Activity | Lab | 1 | Community service and social responsibility, Leadership and discipline, Health awareness campaigns, Environmental protection activities, Patriotism and national integration, Basic drill and parade (for NCC) |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 301 | Biochemistry and Human Nutrition | Core | 4 | Metabolism of carbohydrates, lipids, proteins, Vitamins and minerals (functions, deficiencies), Energy metabolism and calorimetry, Balanced diet and dietary recommendations, Nutritional disorders and their prevention, Role of enzymes in digestion |
| AE 302 | Thermodynamics and Heat Transfer | Core | 4 | Laws of thermodynamics, Entropy and irreversibility, Heat engines and refrigerators, Conduction, convection, and radiation, Heat exchangers design and analysis, Energy balance in food processes |
| AE 303 | Fluid Mechanics | Core | 3 | Fluid properties and types, Fluid statics and buoyancy, Fluid dynamics (Bernoulli''''s equation), Flow through pipes and losses, Pumps and compressors, Flow measurement devices |
| FT 304 | Food Microbiology | Core | 3 | Foodborne pathogens and infections, Microorganisms causing food spoilage, Fermented food products, HACCP principles for food safety, Food safety regulations and standards, Antimicrobial agents in food |
| FT 305 | Unit Operations in Food Processing-I | Core | 4 | Material handling systems, Cleaning and sorting operations, Size reduction equipment (grinders, mills), Mixing and blending, Filtration and clarification, Centrifugation and separation |
| AE 306 | Electrical and Electronic Engineering | Core | 3 | DC and AC circuits analysis, Electric motors and generators, Transformers and power distribution, Semiconductor devices (diodes, transistors), Amplifiers and oscillators, Sensors and transducers in food industry |
| AE 307 | Basic Engineering Workshop Practice | Lab | 1 | Carpentry and woodworking, Welding and soldering techniques, Sheet metal fabrication, Fitting and assembly, Forging and foundry operations, Machining basics |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 401 | Food Chemistry | Core | 4 | Chemistry of carbohydrates (starch, sugars), Chemistry of proteins (amino acids, denaturation), Chemistry of lipids (fatty acids, rancidity), Enzyme kinetics and applications, Food pigments, flavors, and aroma compounds, Antioxidants and natural preservatives |
| AE 402 | Mass Transfer Operations | Core | 4 | Diffusion and Fick''''s law, Distillation and evaporation, Drying and dehumidification, Liquid-liquid extraction, Gas absorption and adsorption, Membrane separation processes |
| FT 403 | Food Processing and Preservation-I (Fruits & Vegetables) | Core | 3 | Post-harvest handling of produce, Canning of fruits and vegetables, Preparation of jams, jellies, and marmalades, Fruit juices and beverages, Pickles, chutneys, and sauces, Dehydration of fruits and vegetables |
| FT 404 | Food Quality Control and Analysis | Core | 3 | Sensory evaluation techniques, Chemical analysis of food components, Microbiological analysis of food, Statistical quality control, ISO standards and food regulations (FSSAI), Sampling methods and quality assurance |
| FT 405 | Unit Operations in Food Processing-II | Core | 4 | Evaporation and crystallisation, Distillation in food industry, Membrane separation (RO, UF, MF), Extrusion cooking technology, Spray drying and freeze drying, Size enlargement (agglomeration, encapsulation) |
| AE 406 | Process Control and Instrumentation | Core | 3 | Measurement systems and accuracy, Transducers and sensors (temperature, pressure, flow), Process control strategies (ON/OFF, PID), Control valves and actuators, Programmable Logic Controllers (PLC), Automated control systems in food processing |
| AGR 407 | Principles of Agronomy | Core | 2 | Crop production and management, Soil fertility and nutrient management, Irrigation methods and water management, Weed control strategies, Crop rotations and cropping systems, Sustainable agricultural practices |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 501 | Food Packaging | Core | 3 | Packaging materials (plastics, glass, metal, paper), Barrier properties and shelf life extension, Active and intelligent packaging, Packaging design and selection, Retort pouch packaging, Food packaging laws and regulations |
| FT 502 | Food Processing and Preservation-II (Cereals, Pulses & Oilseeds) | Core | 3 | Cereal milling (wheat, rice), Baking technology (bread, biscuits), Extruded products (pasta, snacks), Breakfast cereals processing, Oil extraction and refining, Pulse processing and protein concentrates |
| FT 503 | Dairy Technology | Core | 3 | Milk composition and properties, Pasteurization and sterilization of milk, Fermented milk products (yogurt, curd), Cheese making technology, Ice cream and frozen desserts, Butter and ghee manufacturing |
| FT 504 | Meat, Poultry & Fish Processing | Core | 3 | Post-mortem changes in meat, Curing, smoking, and tenderization, Freezing and chilling of meat and fish, Canning of meat and fish products, Sausage and processed meat products, Fish meal and surimi production |
| FT 505 | Bakery and Confectionery Technology | Core | 3 | Wheat flour chemistry and rheology, Bread making process and ingredients, Biscuit, cake, and pastry production, Chocolate manufacturing, Sugar confectionery (candies, toffees), Ingredient functionality in bakery products |
| FT 506 | Food Plant Layout and Design | Core | 3 | Site selection for food plants, Principles of plant layout, Equipment selection and installation, Utilities (water, steam, power), Good Manufacturing Practices (GMP), Waste management and effluent treatment |
| AE 507 | Refrigeration and Air Conditioning | Core | 3 | Vapour compression refrigeration cycle, Refrigerants and their properties, Cooling load calculations, Cold storage design and operation, Air conditioning systems and psychrometry, Controlled atmosphere storage |
| ELEC 508 | Elective-I (Options: Food Product Development / Food Safety Management Systems / Food Additives and Ingredients / Waste Management in Food Industry) | Elective | 2 | Market research and consumer trends (Food Product Development), GMP, GHP, HACCP, ISO 22000 (Food Safety Management Systems), Preservatives, antioxidants, emulsifiers (Food Additives and Ingredients), Solid and liquid waste treatment, by-product utilization (Waste Management in Food Industry) |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 601 | Food Biotechnology | Core | 3 | Recombinant DNA technology in food, Fermentation technology and bioreactors, Enzyme technology in food processing, Probiotics and prebiotics, Genetically modified foods and safety, Biosensors in food analysis |
| FT 602 | Novel Food Processing Technologies | Core | 3 | High pressure processing (HPP), Pulsed electric field (PEF) technology, Microwave and radio frequency heating, Ohmic heating and infrared heating, Food irradiation and its applications, Ultrasound in food processing |
| FT 603 | Spices, Plantation & Stimulant Technology | Core | 3 | Processing of major spices (cardamom, pepper), Extraction of essential oils and oleoresins, Tea processing (black, green, oolong), Coffee processing (roasting, grinding), Cocoa bean processing and chocolate making, Quality aspects of spices and stimulants |
| FT 604 | Entrepreneurship Development and Business Management | Core | 3 | Concept of entrepreneurship, Business plan preparation, Market analysis and feasibility study, Financial management and funding sources, Legal aspects of business (licensing, IP), Marketing strategies for food products |
| AE 605 | Power Engineering and Renewable Energy | Core | 3 | Conventional power generation (thermal, hydro), Solar energy (photovoltaic, thermal), Wind energy systems, Bioenergy and biofuels, Geothermal and tidal energy, Energy conservation and auditing |
| AE 606 | Post Harvest Technology of Horticultural Crops | Core | 3 | Harvesting and maturity indices, Pre-cooling and chilling injury, Grading, sorting, and cleaning, Storage methods (cold storage, CA storage), Packaging of horticultural produce, Ethylene management for ripening control |
| ELEC 607 | Elective-II (Options: Functional Foods and Nutraceuticals / Food Laws and Regulations / Marketing and Export of Food Products / Sensory Evaluation of Food) | Elective | 2 | Bioactive compounds, prebiotics, probiotics (Functional Foods and Nutraceuticals), FSSAI, BIS, export-import policies, labeling (Food Laws and Regulations), Market segmentation, pricing, distribution (Marketing and Export of Food Products), Sensory attributes, panel selection, statistical analysis (Sensory Evaluation of Food) |
| FT 608 | Seminar | Project | 1 | Scientific literature review, Technical presentation skills, Report writing and documentation, Abstract preparation, Question and answer techniques, Critical analysis of research papers |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 701 | Rural Agricultural Work Experience (RAWE) & Agro-Industrial Attachment | Project | 10 | Exposure to rural farm practices, Participatory rural appraisal, Working in food processing units, Data collection and analysis in rural settings, Report writing on field experiences, Understanding agro-industrial value chains |
| ELEC 702 | Elective-III (Options: Fermentation Technology / Bakery and Confectionery Engineering / Quality Management in Food Industry / Supply Chain Management in Food Industry) | Elective | 3 | Fermenter design, microbial kinetics, bioreactors (Fermentation Technology), Oven design, mixing equipment, automation (Bakery and Confectionery Engineering), TQM, Six Sigma, Lean manufacturing, auditing (Quality Management in Food Industry), Logistics, inventory, cold chain, traceability (Supply Chain Management in Food Industry) |
| AE 703 | Agricultural Extension Education | Core | 2 | Principles and philosophy of extension, Extension methods and communication, Rural development programs, Technology transfer to farmers, Needs assessment and program planning, Role of extension in food security |
| FT 704 | Project Work-I | Project | 5 | Problem identification and literature review, Formulation of research objectives, Experimental design and methodology, Data collection strategies, Preliminary data analysis, Interim report preparation |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT 801 | Experiential Learning Programme (ELP) / Internship (Food Processing Plant) | Project | 12 | Industrial operations and production management, Quality assurance and control in industry, Product development and process optimization, Troubleshooting and problem-solving skills, Market research and consumer insights, Report on industrial experience and learning |
| FT 802 | Project Work-II | Project | 6 | Advanced research methodology, Comprehensive data analysis and interpretation, Thesis writing and documentation, Innovating solutions for food challenges, Viva-voce examination and presentation, Application of theoretical knowledge to real-world problems |
