BTech Food Technology

BTech Food Technology Syllabus

Food Biochemistry Food fermentation technology
Applied mechanics and strengths of materials Food industry waste management
Food microbiology Food plant safety and hazard analysis
Food processing Management of food processing industries
Food and vegetable processing Bakery and confectionary technology
Crop processing technology Food packaging technology
Refrigeration and air conditioning Cane sugar technology
Dairy plant engineering Beverage processing
Post-harvest physiology of fruits and vegetables Food plant layout and design
Fat and oil processing technology Enzyme technology
Biochemistry of processing and preservation Fish processing technology
Meat and poultry processing technology -

MTech Food Technology

 MTech Food Technology Syllabus
Advanced food chemistry Advanced engineering statistics
Optimisation techniques in food technology Food quality control
International food legislations and standards Meat and marine technology
Advanced food packaging Advanced beverage technology
Modern baking and confectionary technology Food microbiology
Food plant design Advanced food process equipment design
Rheology and texture analysis Food production technology
Transport phenomenon in food processing Food process management and control
Handling and storage of food products Applied food biotechnology
Waste recycling & resources recovery systems Food Processing Effluent Treatment Technology
Technology of Fabricated and Textured Foods Advances in Food Processing Technology
Enzymes in food processing Food physics
Food toxicology Agrochemicals & residues in foods
Cold chain management Renewable energy for food processing
Post-harvest technology Juice processing technology
 Separation techniques in food processing Carbohydrate chemistry & technology
Lipid chemistry & technology Protein chemistry & technology
Confectionary technology Snack foods technology
Flavour chemistry & technology Grain storage technology
Computer applications in food industry Business management & international trade
 
PhD Food Technology
PhD Food Technology Syllabus
Advances in food chemistry and nutrition Modern food microbiology
Advances in food engineering Food processing
Food packaging Food analysis
Advances in food biotechnology Food microstructure and texture
Agrochemicals and residues in foods Automation in food processing
Cold chain management Food supply chain management
Renewable energy for food processing Juice processing technology
Product design and development Project planning and implementation
Separation techniques in food processing Carbohydrate chemistry and technology
Lipid chemistry and technology Protein chemistry and technology
Confectionery technology Flavour chemistry and technology
Grain storage technology Statistical methods for food science
Computer applications in food industry Business management & international trade

 bachelor's degree is sufficient to work as a food technologist, a master’s

degree gives candidates the required competitive edge. A master's or doctoral
degree is also important for those who want to build their career in research.

Graduates or postgraduates in food technology can take up jobs in different

domains such as hospitals; restaurants; food processing companies; catering
establishments; soft drink manufacturing firms; spice, cereal and rice mills;
quality control organisations; food research laboratories; and packaging
industries. Students with a postgraduate degree can also secure jobs at places
such as biotechnology and bioinformatics companies, water conservation and
research institutes, and pharmaceutical industry.

 Lab technician: Major responsibility of a lab technician is to provide all

technical support needed to enable the lab to function effectively. A lab
technician performs tasks such as sampling, testing, measuring, as well as
analysing results.
 Research scientist: A research scientist’s job includes carrying out
experiments that lead to improvement in yield, flavour, nutrition and general
acceptability of the packaged food.
 Organic chemist: An organic chemist is a professional who recommends
on the methods by which raw materials should be converted into processed
food.
 Biochemist: The role of a biochemist is similar to that of an organic
chemist. A biochemist suggests improvements in quality, flavor, texture,
storage, etc of food.
 Quality controller/ food inspector: The job role of a quality controller/
food inspector is to ensure the quality of food that is being produced is
maintained. For the same, a food inspector runs a variety of tests on both
packaging as well as the food and ensures that the food that reaches people
is safe to consume.
 Managers and accountants: One of the major job responsibilities of a
manager is to supervise the processing work. Apart from this, a manager also
manages the administration and finances of the food.  
 Home economist: A home economist is an expert in nutrition and
dietetics. The professional’s main job is to test the food and recipes as per
the directions mentioned on the containers.
 Engineer: An engineer in the industry of food technology is required for
planning, designing, improving, as well as maintaining the processing
systems.
 Food product development director: A food product development
director helps in developing new technologies that further help in the
preservation as well as packaging of food items.