Bachelor of Technology [B.Tech.] (Food Process Engineering) Syllabus, Course Structure and Program Schedule 2025-2026

B.Tech Food Process Engineering Latest Updates

02 Dec, 2024

multiple course tag testing.

29 Nov, 2024 JEE Main 2025 dates announced (Course Testing Update).

The course is alienated in 8 semesters. Exams are held twice a year and the method of assessment is accordingly determined. The scheme of assessment of this course involves marks scored in theory and practical papers.

The scheme of assessment for B.Tech Food Process Engineering is given below:-

Scheme of Assessment	Weightage (%)
Theory	75
Practical	25

Students are supposed to do practical training with any organization of the related field at the end of this course. The marks of this practical training are also included in the finals. Some colleges may also want the student to submit a research project at the end of last semester.

Syllabus

The curriculum for B.TechFood Process Engineering covers some basic topics and some specialized topics specific to this course.

Some of these topics are explained below:-

Name of subject	Topics covered	Objective
Food engineering	Scope and importance of food engineering Processing methods Preservation by drying Preservation by low temperature Food conversion operation	In this subject a student learns about the basics food preservation and conservation.
Kinematics of machinery	Basics concepts of kinematics of machinery Friction Power drives Cam	This subject helps a student to understand the concepts of kinematics of Machinery.
Food microbiology	Development of scope of microbiology Isolation of microorganisms Microbial spoilage in foods Food preservation	A student can gain knowledge about microbiology and its applications in food industry by studying this subject.
Unit operations in food processing	Introduction and importance of fruits and vegetables Structural features Harvesting and post harvest handling Preservation methods for fruits and vegetables.	It is a subject that makes a student understand the importance of quality of raw materials like fruits and vegetables in the food industry.
Food packaging technology	Introduction to packing Properties and shelf life of packing materials Types and methods of packing Canning operations Selection of packing materials	In this a person learns about various techniques and procedures involved in food packaging.
Instrumentation for food analysis	Importance and processing of spices Processing of coffee, tea and cocoa Processing of coconut, areca nut and cashew Process of tuber crops Process of medicinal crops	This subject helps a student to understand the importance of processing of various kinds of food products.

This course is all about developing an ability to apply knowledge of mathematics, science, and engineering in food industry. A student learns how to work as an individual or in a team. It is a course that covers both practical and theoretical aspects of food industry.

List of electives:-