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B. Tech (Food)

The course was last revised in 2050 B.S. (1994 AD). The main objectives of the course are:

  1. To provide knowledge in food science and the principles underlying food processing
  2. To give wider knowledge to students in advanced food engineering
  3. To acquaint students with industrial management practices
  4. To train the students in product-specific specialization area
  5. To develop research expertise in students in the field of food science and technology

Course structure

B. Tech (Food) course is based on annual examination system and it is a four-year course with a total of 2000 marks.

First year courses comprise of basic sciences, engineering and microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. Third- and fourth years are devoted to teaching product technology, quality control and food plant management. Besides, dissertation is compulsory.

Some relevant information with regard to the curriculum are as follows:

The detailed structure of the course is as follows:

FIRST YEAR
# Subject Full Marks
1 Physics 100
2 Chemistry 100
3 Math & Statistics 100
4 Basic & Food Microbiology 100
5 nstrumental Techniques of Analysis 100
6 Basic Principles of Engineering 50
Total 500
SECOND YEAR
# Subject Full Marks
1 Food Chemistry 100
2 Food Engineering 100
3 Technology of Food Products - I 100
4 Principles of Food Processing 100
5 Biochemistry & Human Nutrition 100 (50 + 50)
Total 500
THIRD YEAR
# Subject Full Marks
1 Industrial Microbiology 100
2 Biochemical Engineering 100
3 Food Quality Control & Analysis 100
4 Technology of Food Products - II 100
5 Technology of Food Products - III 100
Total 500
FOURTH YEAR
# Subject Full Marks
1 Dairy Technology 100
2 Storage and Packaging Technology 100
3 Operations Research & Food Plant Management 100
4 Dissertation 100
5 In-plant Training and Class Seminar 50
Total 450
Grand Total 2000
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