Syllabus

Semester I

Sr .No Course No Course title Credit
1 FST-111 Principles of Food Processing 2+1=3
2 FST-112 Food Production Trends and Programs 2+0=2
3 FCN-111 Food Production Trends and Programs 2+1=3
4 FCN-112 Food Chemistry-I 2+1=3
5 FE-111 Engineering Drawing 0+1=1
6 FE-112 Fluid Mechanics and Hydraulics 1+1=2
7 FIM-111 Fundamentals of Microbiology 2+1=3
8 Phy. Edn.-111 Physical Education 0+1=1 (NC)
9 AL-111 Mathematics 2+0 =2(NC)
Total Credits 13+7=20

Semester II

Sr .No Course No Course title Credit
1 FST-123 Postharvest Management of Fruit and Vegetable 2+1=3
2 FST-124 Cereal Processing 2+1=3
3 FCN-123 Food Chemistry-II 2+1=3
4 FCN-124 Human Nutrition 2+1=3
5 FE-123 Energy Generation and Conservation 2+1=3
6 FE-124 Heat and Mass Transfer 1+1=2
7 FIM-122 Food Microbiology 2+1=3
8 AL-122 Mathematics 2+0 =2(NC)
Total Credits 14+8=22

Semester III

Sr .No Course No Course title Credit
1 FST-235 Legumes and Oilseed Technology 2+1=3
2 FST-236 Meat, Poultry and Fish Technology 2+1=3
3 FST-237 Wheat Milling and Baking Technology 2+1=3
4 FST-238 Confectionery Technology 1+1=2
5 FCN-235 Techniques in Food Analysis 1+2=3
6 FE-235 Food Processing Equipments-I 1+1=2
7 FE-236 Food Packaging 2+1=3
8 FIM-233 Fermentation and Industrial Microbiology 2+1=3
Total Credits 14+9=23

Semester IV

Sr .No Course No Course title Credit
1 FST-249 Fruit and Vegetable Processing 2+1=3
2 FST-2410 Food Quality 1+1=2
3 FST-2411 Processing of Milk and Milk Productsy 1+1=2
4 FST-2412 Spice and Flavor Technology 1+1=2
5 FCN-246 Food Additives 1+2=3
6 FCN-247 Environmental ScienceI 1+1=2
7 FE-246 Food Processing Equipments-II 2+1=3
8 FIM-244 Food Safety and Microbial Standards 2+1=3
Total Credits 14+8=22

Semester V

Sr .No Course No Course title Credit
1 FST-3513 Food Industry By-products and Waste Utilization 1+1=2
2 FST-3514 Carbonated Beverage Technology 1+1=2
3 FE-357 Refrigeration Engineering and Cold Chain 1+1=2
4 FE-358 Biochemical Engineering 1+1=2
5 FE-359 Instrumentation and Process Control 1+2=3
6 FIM-355 Food Biotechnologies 1+1=2
7 FTBM-351 Co-operation, Marketing and Finance 2+1=3
8 FTBM-352 Business Management and International Trade 2+0=2
Total Credits 14+7=2

Semester VI

Sr .No Course No Course title Credit
1 FST-3615 Product Development and Formulation 1+1=2
2 FST-3616 Specialty Foodsy 2+1=3
3 FST-3617 Extrusion Technology 1+1=2
4 FST-3618 Quality Assurance and Certification 2+1=3
5 FE-3610 Food Plant Design and Layout 1+2=3
6 FIM-366 Food Hygiene and Sanitation 2+1=3
7 FTBM-363 Entrepreneurship Development and Communication Skills 1+1=2
8 FTBM-364 Food Laws and Regulations 2+1=3
9 FTBM-365 Seminars 0+1=1
Total Credits 12+10=22

VII Semester- 25 (0+25) Credits Hands on Training

Total credits load for B. Tech. is 125 as per AICTE Norms. As per the academic regulations recommended by MCAER, Pune vide serial No.9 (Credit load) each semester must have maximum credit load of 21. However, this could be increased to

25 as a special case on recommendations of concerned ADP. In B. Tech. (Food Technology) programme total credit load of 125 + 45= 180 out of which 125 credit, are to be accommodated in six semesters (3 years) only. Therefore the credit load of each semester is more than 21 but less than 25. Therefore, every semester is treated as special case.

VII Semester- 25 (0+25) credits are recommended for Hands on Training, in various Departments of the College of Food Technology (10 credits) Experiential Learning is recommended and at least two areas should be offered to the students during VII semester by the college as per the details mentioned below, depending upon the local needs and industrial demands.


VIII Semester- 30(0+30) credits

? In- plant training for four months (off campus in Food Industries/Institutions)

? In- plant Training 25(15+10)

? Training Report Presentation and Evaluation 5 (0+5)


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