Master of Technology [M.Tech] (Food Process Engineering)

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Sakshi Gupta

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M. Tech. Food Process Engineering is designed to give students an advanced knowledge of theoretical and practical aspects of Food process and the technology used. The course structure includes a series of core subjects and electives as well, which cover all the main topics of study.

Delivery method of the program includes classroom lectures, research work on various areas to food process, guest lectures from qualified professionals who share their experience in the field till day and enlighten students with wisdom, industrial visits and internships for practical understanding of topics and project works.

M. Tech. Food Process Engineering, also help students develop enterprising skills.


The subjects in the syllabus of M. Tech. Food process has some basic supporting courses like Computer Programming, Advanced Engineering Statistics, Optimization techniques in Food Technology and Advanced Food Chemistry.

The core subjects are as follows:


Topics Covered


Transport Processes in Food Engineering

Heat Transfer- Fourier’s law, conduction, convection and radiation heat transfer, steady state and transient heat transfer, heat transfer in Cartesian and cylindrical coordinates, Mass transfer, molecular diffusion, Fick’s law, diffusion in solids, liquids and gases, effective moisture diffusion, heat and mass transfer analogy, Equation of continuity, type of fluid flow and their classifications, Bernoulli’s equation, pipe flow, channel flow, flow through porous media

Students learn about the transportation techniques and the handling of product using various methods and applying various laws in this subject.

Novel Drying Technologies

Roult's law and water activity, equilibrium moisture content and latent heat of vaporization, temperature dependency of water activity, moisture sorption isotherms and their calculation, Microwave and radio frequency drying of foods, dielectric properties, MW drying process description, mechanism of MW drying, thermodynamic analysis, vacuum assisted microwave drying, equipment and applications, Intermittent drying, heat pump drying, heat pump assisted drying, general principles, applications Superheated steam drying, novel spray drying, pulse combustion drying, principles and applications

Different technological studies with all laws and principles is taught to the students in this subject.

Food Plant Equipment Design

Physical properties of food materials, mass and energy balance calculations for preliminary estimation of plant capacity and equipment sizes, preparation of flow sheets for material movement and utility consumption in food plant Selection of materials, design of storage vessels for foods, design of pressure vessels and design of vessel for drum drying, stress and strain calculation, fatigue

Design of the food process unit and its attributes is taught in this subject.

Separation Technology

Basic principles of separation techniques, strategies of downstream process with optical references to plant metabolites, different techniques adopted for separation of biomolecules  Chromatographic separation process, scale-up methods, large scale purification of biomolecules, electrophoresis

Another technological study required for large scale food process is the main topic in this subject.

Food Handling and Packaging

Overview of material handling system and devices in food process plants, design of screw, bucket, belt, oscillating and vibratory conveyors  Packaging materials, their characteristics and properties, manufacture of plastic films, foils, laminates, retortable pouches, rigid plastic container paper and corrugated fibre board, design of shipping cartons and containers, rigid packaging using tin plate and aluminium

Knowledge about packaging techniques and the material used for it is imparted in this subject.

Non-thermal Food Process Technologies

Comparison of thermal and non-thermal process, advantages and disadvantages of non-thermal process, Pulse Electric Filed (PEF) process of foods, general principles, microbial inactivation kinetics by PEF, changes in enzyme activity, protein conformation, vitamin and flavor stability, PEF assisted juice exertion

Introduction to non-thermal process is the main objective of this topic.

Food Microbiology

Quantitative analysis of food for proximate composition Determination of acidity and pH of food sample Determination of total and reducing sugar Estimation of mineral content in food sample (Ca, P) Microscopic observation of bacteria, yeasts and moulds, Staining of micro-organisms, Quantitative estimation of bacteria, yeasts and mould, Isolation and identification of micro organism

Practical and theoretical knowledge about the key aspects about of Food Microbiology is provided in this subject.


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