School of Engineering

The M.Tech. in Food Technology is a 2-year postgraduate degree that teaches advanced food processing, preservation, and quality control methods. The curriculum includes topics including food engineering, microbiology, packaging, and food safety legislation. Students acquire practical experience through laboratory sessions, pilot plant operations, and industrial internships. Graduates of this program have the skills to serve as food technologists, product development managers, quality assurance specialists, and research scientists in the growing food processing industry, as well as research institutes and government bodies responsible for food safety and standards.

B.Tech. in Food Engineering and Technology is a 4-year undergraduate program designed to equip students with the skills and knowledge necessary for a career in the food industry. The course covers key areas such as food processing, preservation, quality control, food safety, and product development. Students learn to apply engineering principles to improve food production techniques and ensure food safety standards. The curriculum includes theoretical learning, practical lab sessions, and internships, providing hands-on experience in various food production environments. Graduates of this program can pursue careers in food manufacturing, quality control, research and development, packaging, and food supply chain management. The program also opens opportunities for higher studies and research in food technology and related fields.

M.Tech. in Food Technology in Safety and Quality is a specialized postgraduate program that focuses on enhancing knowledge and skills related to food safety, quality control, and technology. The course, typically spanning 2 years, provides in-depth insights into food production, preservation, quality assurance, and safety protocols. Students are trained to apply modern technologies to improve food safety standards, minimize risks, and ensure high-quality food products. The curriculum includes subjects like food microbiology, food safety management systems, food laws and regulations, and quality control techniques. Graduates are well-equipped to pursue careers in food industries, regulatory agencies, and research organizations, ensuring that food products meet the highest safety and quality standards.