School of Agriculture

B.Tech. in Food Technology is a 4-year undergraduate degree that provides students with the information and abilities essential to innovate in the food sector. Typically, the curriculum includes food chemistry, microbiology, processing techniques, quality control, and food engineering. Students investigate about food preservation, packaging, and safety laws while also investigating emerging trends such as functional foods and sustainable production methods. The program frequently incorporates laboratory work, industrial training, and research projects to give students hands-on experience. Graduates are equipped for positions in food manufacturing, product development, quality assurance, and R&D. This degree provides opportunities in the food business, government organizations, and research institutions, addressing the expanding global demand for safe, nutritious, and sustainable food products.

M.Tech. in Food Supply Chain Management is a specialized postgraduate program designed to equip students with advanced knowledge and skills in managing the flow of food products from production to consumption. This 2-year program, typically divided into four semesters, covers key areas such as food logistics, supply chain optimization, inventory management, food safety, quality control, and sustainability in the food industry. Students will engage in practical applications, case studies, and research to understand the complexities of food supply chains, global distribution networks, and regulatory frameworks. Graduates are prepared for leadership roles in food manufacturing, distribution, retail, and policy-making sectors, ensuring the efficient delivery of safe and sustainable food products worldwide.

M.Tech. in Food Safety and Quality Management is a postgraduate program designed to equip students with advanced knowledge and practical skills in food safety, quality assurance, and management systems. The course focuses on topics such as food regulations, microbiology, hazard analysis, quality control, food security, and traceability. Students learn how to assess food safety risks, implement quality standards, and manage food production and distribution systems to ensure consumer safety. The program typically spans two years and includes a blend of theoretical lectures, practical training, and research. Graduates can pursue careers in food safety audits, quality control management, food production, and policy formulation within the food industry, government, or regulatory bodies.

 M.Tech. in Food Technology and Management is a 2-year postgraduate program that integrates the principles of food science, technology, and management to prepare students for leadership roles in the food industry. The curriculum covers advanced topics in food processing, preservation, quality control, food safety, and packaging, while also emphasizing business management skills such as supply chain management, marketing, and project management. The course is designed to equip students with the technical expertise and managerial acumen required to innovate and lead in the food sector. The program often includes practical exposure through internships, industry visits, and research projects, providing students with the hands-on experience needed to excel in both technical and managerial positions within food-related industries.

M.Tech. in Food Plant Operations Management is a specialized program designed for those seeking advanced knowledge in managing operations within the food processing industry. This 2-year postgraduate course covers a wide range of topics, including food technology, production planning, quality control, supply chain management, and food safety regulations. Students are equipped with the skills to optimize processes, manage food production plants efficiently, and ensure compliance with health and safety standards. The curriculum includes practical exposure through internships and projects, along with theoretical knowledge in areas such as process engineering, logistics, and innovation in food products. Graduates are prepared to take on leadership roles in the food production, manufacturing, and processing sectors.