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B.Sc. (Food Technology)

Faculty

Fatma Hassan
Science professor
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Ashraf Badry
Science professor
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Fatma Hassan
Science professor
000-0000 - 000-000000
Ashraf Badry
Science professor
0000-000000 - 000-0000000

Course Overview

Food technology is the branch of science that deals with all technique and activities involved in preserving, processing and manufacturing the food products. All techniques and processing method to develop, research, manufacturing, production, preserve and process the food or related substance are covered by the food technology.

A food technologist works on new methods of development for manufacturing and preserving of food and keeping it in safe and hygienic conditions, flavor and resistance from the natural harms like microorganism and toxins.

The food processing organizations are involved in the processing, preservation, packaging, labeling development, quality management and research and development of the dairy products, food grains, confectionery products, fish products, meat & poultry products and fruit & vegetable products.

Science like chemistry, biology, engineering, nutrition and microbiology is used by the food technology to make the food safer and make them available throughout the year.

Eligibility and admission

10+2 with Physics, Chemistry & Maths/ Biology/Agriculture/Micro- Biology/Home Science or Diploma in Agriculture or B.Sc.

Curriculum highlights

The curriculum varies, from learning about Post harvest & preservation technology, Food Commodities, Nutrition, Chemistry, Microbiology, Food packaging, Food safety and quality assurance etc. The industrial training will be organized for the students to give them practical exposure, which will help them to be ready for jobs.

Semester I

  • Communication Skills –I
  • Fundamentals of Food Technology
  • Principles of Food Science
  • Technology of Food Preservation
  • Dairy Technology
 

Semester II

  • Environmental Studies
  • Food Preservation
  • Food Processing Technology
  • Chemistry of Foods
  • Fruits and Vegetables Processing
 

Semester III

  • Food Microbiology & Safety
  • Food & Nutrition
  • Dairy Product Technology
  • Entrepreneurship Development
  • Computer Fundamentals
 

Semester IV

  • Technology of Cereals, Pulses, & Oilseeds
  • Food Engineering & Packaging
  • Beverage Technology
  • Technology of Meat, Poultry & Eggs
 

Semester V

  • Food Engineering
  • Food Quality & sensory Evaluation
  • Nutraceutical & Functional Foods
  • Food Biotechnology
  • Food Storage
 

Semester VI

  • Bakery Technology
  • Food Packaging
  • Food Analysis & Quality Control
  • Technology of Spice, Herbs & Food Additives

Well-equipped labs, academic achievements, seminars, projects and more add to the pedagogic strengths and the edge in students.

Skilled professionals can seek employment in areas such as in bioinformatics, food industry, biotechnology, pharmaceutical industry, research institutes and in water conservation. There are lots of job opportunities available in India as well as in foreign countries.

Program Fee (Per Semester) Amount
Semester Fee 36500
Scholarship Category A 14600
Scholarship Category B 21900
Scholarship Category C 29200
 

For Scholarship Details Click Here

Admission Query

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