B. Tech (Food)

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

To provide knowledge in food science and the principles underlying food processing
To give wider knowledge to students in advanced food engineering
To acquaint students with industrial management practices
To train the students in product-specific specialization area
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:

During 3rd year, students will be making 10-day industrial tour as per the schedule prepared by the campus. Students shall submit the report after their industrial tour.
Dissertation work duration - 2 full months lab. work and total duration 6 months. Topics for the dissertation work will be decided after recommendation from the Department of Food Technology and approval from the HOD of Food Technology Subject Committee.
Students will be sent for 45-day in-plant training program to different food industries (and relevant organizations) in Nepal (and neighboring countries). The program will be set by the campus.
In each subject (except dissertation work) 25% marks will be allotted to the practical work carried out in laboratories and pilot plants.

The detailed structure of the course is as follows:

#	Subject	Full Marks
FIRST YEAR
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

#	Subject	Full Marks
SECOND YEAR
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

#	Subject	Full Marks
THIRD YEAR
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

#	Subject	Full Marks
FOURTH YEAR
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

B. Tech (Food)

Course structure

FIRST YEAR

SECOND YEAR

THIRD YEAR

FOURTH YEAR