B Tech Food Technology Subjects, Syllabus, Yearly, Semester, Entrance Exam, Books, Colleges

B Tech Food Technology Syllabus

The syllabus for B Tech Food Technology is listed below:

See also: B Tech Food Science and Technology

B Tech Food Technology Subjects

The B Tech Food Technolgy subjects include mathematics, Introduction to food technology, Dairy Technology, Bakery and Confectionery Technology etc. The Detailed description of subjects is listed below;

Check: M Tech in Food Technology

B Tech Food Technology Syllabus: Semester 1 Subjects

• Applied Physics- This includes Energy bands in solids, Fermi level and Fermi distribution function, Einstein’s theory of matter radiation interaction and A and B coefficients, Numerical aperture, step index and graded index fibers, attenuation and dispersion mechanism in optical fibers (Qualitative only), applications of optical fibers etc
• Mathematics - I - This includes topics like Evolutes and involutes; Evaluation of definite and improper integrals; Beta and Gamma functions and their properties; Inverse and rank of a matrix, rank-nullity theorem; System of linear equations; Symmetric, skew-symmetric; Determinants;
• Introductory Biology- I Students will learn about the Introduction to Macromolecules, Molecular genetics, Reproduction, Heredity, Evolution, Principles of Classification.
• Engineering Graphics and Design-This include Introduction to Engineering Drawing, Orthographic Projections, Sections and Sectional Views of Right Angular Solids,: Customization& CAD Drawing.

B Tech Food Technology Syllabus: Semester 2 Subjects

• Introduction to Food Technology- This consists of the Historical development of food science and technology, the Evolution of Food Processing from prehistoric times till date, Introduction to various branches of Food Science and Technology.
• Programming for Problem Solving – This includes Introduction to Programming: Introduction to components of a computer system (disks, memory, processor, where a program is stored and executed, operating system, compilers etc.): Idea of Algorithm: steps to solve logical and numerical problems.
• Workshop/ Manufacturing Practices-This includes Manufacturing Methods- casting, forming, machining, joining, advanced manufacturing methods, CNC machining, Additive manufacturing.
• Communication Skills- Students will learn Vocabulary Building, Basic Writing Skills, Identifying Common Errors in Writing, Nature and Style of sensible Writing, Oral Communication

B Tech Food Technology Syllabus: Semester 3 Subjects

• Food Chemistry- Food chemistry includes Water: Structure of water and ice, properties, bound water, water activity. Post-harvest and Postmortem biochemical changes in foods and its implications on quality of foods. Vitamins: Fat soluble and water soluble, food sources, dietary requirements, deficiency disorders; 
• Food Microbiology- This includes the Importance of microorganisms in foods; Classification, morphology, growth, nutrition and reproduction: bacteria, moulds, yeasts, and viruses; Methods of isolation, pure culture techniques and maintenance of cultures; enumeration methods for micro-organisms.
• Thermodynamics- Students will learn Definitions and concepts: SI Units, Thermodynamic systems, states, properties, processes, heat, work and energy, Thermodynamic Equilibrium: Zeroth Law, Temperature Scale.

B Tech Food Technology Syllabus: Semester 4 Subjects

• Cereals, Pulses and Oilseeds Technology- It includes Wheat: Milling; types of wheat flour, Wheat protein and its function; Wheat-based baked products: Bread, biscuits, chapattis and cakes; Extruded products: pasta, noodles; Rheology of flour- Falling number, Pasting properties.Oilseed: Structure; processing: traditional and modern methods of oil extraction, refining, bleaching, deodorizing, hydrogenation; Applications of different oils and fats in food processing and products.
• Unit Operations in Food Processing- Material handling and storage, Cleaning, Milling, Engineering properties of agricultural material, physical, mechanical, thermal, rheological properties,
• Functional Foods and Nutraceuticals- Scope, importance and renewed emphasis on specialty foods, health foods, functional foods. Nutraceuticals, infant and baby foods, adolescent/ teenage foods, foods for pregnant ladies and nursing mothers, geriatric foods.

B Tech Food Technology Syllabus: Semester 5 Subjects

• Dairy Technology- Introduction: Milk: Factors affecting composition and quality; Types of milk; Dairy Chemistry & Microbiology: Processing aspects in brief: Reception, Homogenization, Pasteurization, Milk products; Condensed milk: definition, methods of manufacture; Evaluation of condensed and evaporated milk. Students will also learn about Methods of manufacture of yogurt, khoa, burfi, kalakand, Gulab Jamun, rosogolla, chhana, paneer, shrikhand.
• Food Fermentation and Biotechnology -This includes Nucleic acids: structure and types of DNA and RNA, Watson and Crick model; the central dogma of life-replication, transcription, translation and their inhibition
• Bakery and Confectionery Technology - Bakery industry status in India and World, Raw materials and quality parameters; Product types; Functions of Gluten, Quality characteristics of confectionery ingredients; technology for the manufacture of chocolate, boiled sweets, caramel, toffee and fudge. Processing of liquorice paste, cream paste, marshmallow and fondants.

B Tech Food Technology Syllabus: Semester 6 Subjects 

•  Meat, Fish and Poultry Technology- This includes Introduction to meat and poultry industries, Meat: composition from different sources; Muscle structure and composition; Modern abattoirs, Scientific methods of Stunning and Slaughtering: Halal, jhatka and kosher meat processing, Steps in slaughtering and dressing.
• Food Product Development- New Proprietary Food Products: Sources for R&D initiative, Definition, Classification, Characterization, Factors shaping new product development- Social concerns, health concerns, the impact of technology. Product integrity and conformance to the standard. 
• Engineered Textured and Fabricated Foods- Introduction, need of engineered foods, Extruders. Single Screw and Multiple Screw Extruders, Design and geometry of different parts. Extrusion process. Extrusion cooking. Compression during extrusion, effects of food components, Physical and Chemical Changes during Extrusion Process. Glass transition.

B Tech Food Technology Syllabus: Semester 7 Subjects

• Research Methodology -Research – Meaning, Objectives and types, criteria of good research, Significance of research, Research and scientific methods. Research ethics, research integrity, standards and problems in research ethics, research safety in laboratories, welfare of animals used in research. Selection of research problem, Justification, theory, hypothesis, basic assumptions, limitations and delimitations of the problem
• Food Safety and Quality Management- This will teach about the Need for Food Safety, the Definition of Food Safety, Types of hazards, biological, chemical, physical hazards, Factors affecting Food Safety, Emergence of Street foods and Convenience foods and the related safety concerns, Foodborne diseases- types, impact and control

B Tech Food Technology Syllabus: Semester 8 Subjects

Major Project/Dissertation -The students will carry out project works in groups of 4 or 5 students each under the guidance of a faculty member. The project shall consist of research/design/development/ implementation work. 

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B Tech Food Technology Entrance syllabus

JEE Main or the Joint Entrance Examination (Main) is an undergraduate entrance test for B.Tech admission.JEE Main 2023 is conducted twice. BTech Food Technology Entrance Exam Syllabus is mentioned below

JEE Details 

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Syllabus of Related Courses

There are many options related with Food Technology courses such as B sc Hons in Food Technology, B Tech in Diary Technology,etc. The detailed syllabus of courses is listed below for proper understanding.

B.SC. (Hons) Food Technology University Of Delhi 

The curriculum of B.Sc. (Hons) Food Technology offers the students to gain the requisite knowledge, skills and aptitude for the field of food technology. See Also: Delhi University

Check: B Tech Food Science

B Tech. in Dairy

The program is practical and provides hands-on experience and emphasizes animal science, business management, and interpersonal skills. The course is also very practical and provides opportunities to work with dairy enterprises. 

Check: JEE Advance 

B Tech. Food Process and Food Engineering

The syllabus for B. Tech. Food Tech. (Process and Food Engineering is listed below:

Check: MTech Food technology

Syllabus for BSc Food Technology Mangalore University

The Bachelor of Science Degree in Food Technology helps students to familiarize with about processing and preservation techniques of fruits, vegetables, pulses, oilseeds, spices, meat, fish, poultry, milk & milk products.

B Tech Food Technology Syllabus in Sharda 

Graduates will learn knowledge of basic sciences with engineering principles for pursuing excellence in various disciplines of biotechnology and develop leadership, independent thinking, and communication skills to solve problems professionally and ethically in academia, research, industry. Check: Sharda University

Check: Food and Beverage Management Courses

B Tech Food Technology Books

The common books for B Tech Food Technolgy are:

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B Tech Food Technology Top colleges

The list of B Tech Food Technology Top colleges is:

See Also: Engineering courses