BTech Food Technology Syllabus Structure (4 Years)
The BTech in Food Technology syllabus is designed to build knowledge in food science, food engineering, food processing, and food safety systems.
It includes theoretical learning, laboratory practicals, industrial training, and project work.
Students gain skills in food chemistry, microbiology, preservation, packaging, quality assurance, and production operations.
Year 1: Foundation & Engineering Basics
The first year builds a foundation in basic science and engineering subjects.
Students learn engineering mathematics, chemistry, biology basics, and introduction to food science.
Semester 1
- Engineering Mathematics I: Calculus, differentiation, integration basics.
- Engineering Chemistry: Basic chemistry, food-related compounds introduction.
- Basic Biology / Microbiology: Cell structure, microorganisms basics.
- Communication Skills: Technical communication, report writing.
Semester 2
- Engineering Mathematics II: Probability and statistics, matrices basics.
- Engineering Physics: Basic physics and applied concepts.
- Food Science Basics: Food composition, nutrients, basic food properties.
- Environmental Studies: Sustainability and food industry awareness.
Year 2: Core Food Science
The second year introduces core subjects like food chemistry, food microbiology, and food engineering basics.
Students learn how food behaves during storage and processing.
Semester 3
- Food Chemistry: Carbohydrates, proteins, lipids, enzymes, food additives.
- Food Microbiology: Microbial growth, fermentation, food spoilage prevention.
- Food Engineering I: Heat transfer basics, fluid flow, process fundamentals.
- Nutrition Science: Human nutrition requirements and balanced diet concepts.
Semester 4
- Food Biochemistry: Metabolism, enzymes, biochemical reactions in food.
- Food Processing Technology I: Processing of cereals, pulses, fruits, vegetables.
- Food Analysis & Testing: Quality testing methods and lab instruments.
- Food Safety & Hygiene: Basic food safety standards and hygiene practices.
Year 3: Food Processing & Technology
The third year focuses on industrial food processing, packaging, preservation, and quality assurance systems.
Students gain practical knowledge of large-scale food production.
Semester 5
- Food Preservation Technology: Drying, freezing, canning, chemical preservation.
- Dairy Technology: Milk processing, dairy products, pasteurization methods.
- Food Packaging Technology: Packaging materials, shelf life improvement, labeling basics.
- Quality Control & Assurance: Food standards, HACCP basics, quality audits.
Semester 6
- Meat, Poultry & Fish Processing: Meat quality, storage, processing techniques.
- Food Engineering II: Food processing equipment design and operations.
- Food Plant Management: Plant layout, production systems, hygiene management.
- Mini Project: Food product development or quality testing project.
Year 4: Advanced Food Industry Applications
The final year focuses on advanced industry applications, research, internships, and final-year projects.
Students work on innovation, food product development, and industrial exposure.
Semester 7
- Food Product Development: New product formulation, sensory evaluation, testing.
- Food Laws & Regulations: FSSAI guidelines, food industry compliance basics.
- Elective Subject: Functional foods / nutraceuticals / bakery technology (varies).
- Internship / Industrial Training: Training in food industries or FMCG companies.
Semester 8
- Major Project: Research-based food innovation or industrial process project.
- Project Viva Voce: Final project presentation and evaluation.
- Entrepreneurship in Food Industry: Food startup planning, branding, market basics.
- Seminar / Research Presentation: Topic presentation on food technology trends.
Recommended Books for BTech Food Technology
| Subject |
Book Title |
Author |
| Food Chemistry |
Food Chemistry |
O.R. Fennema |
| Food Microbiology |
Food Microbiology |
Frazier & Westhoff |
| Food Engineering |
Food Engineering |
R. Paul Singh |
| Food Processing |
Food Processing Technology |
P.J. Fellows |
BTech Food Technology Syllabus FAQs
Q1: What is the syllabus structure of BTech Food Technology and how is it divided across all 8 semesters in 4 years?
BTech Food Technology is a 4-year program divided into 8 semesters.
The first year covers basic science and engineering fundamentals.
The second year focuses on food chemistry, microbiology, and food engineering.
The final years include food processing, quality control, internships, and major project work.
Q2: Which core subjects in BTech Food Technology syllabus are most important for building strong fundamentals in food processing and quality control?
Food chemistry and food microbiology are essential to understand food composition and safety.
Food processing technology helps in learning industrial production methods.
Quality control and assurance teaches testing, standards, and industry compliance.
These subjects help students become job-ready for food manufacturing roles.
Q3: Does BTech Food Technology syllabus include food safety standards like HACCP and what role do these standards play in the food industry?
Yes, most universities include HACCP concepts and food safety standards.
Students learn hygiene practices, food contamination control, and safety systems.
These standards are important for quality assurance and regulatory compliance.
Food safety knowledge improves job opportunities in FMCG industries.
Q4: Is practical lab training included in BTech Food Technology syllabus and what type of laboratory work students perform?
Yes, practical labs are a major part of food technology learning.
Students perform food testing, microbial analysis, packaging evaluation, and preservation experiments.
Lab training builds skills in quality testing and product development.
Practical exposure improves confidence and job readiness.
Q5: Are dairy technology and meat processing part of BTech Food Technology syllabus and which jobs require these specializations?
Yes, dairy technology and meat/fish processing are included in many universities.
Students learn milk processing, storage, packaging, and quality control methods.
These specializations support jobs in dairy plants and meat processing industries.
They also help in quality assurance and production-based career roles.
Q6: Is internship and final year project compulsory in BTech Food Technology and how does it help students in placements?
Yes, internship and project work are compulsory in most colleges.
Internships provide industrial exposure in food manufacturing and quality labs.
Final projects help students work on product innovation and research-based learning.
These activities improve placement chances and technical skills.
Q7: What elective subjects are available in the final year of BTech Food Technology and how should students choose them wisely?
Electives vary by institute but may include:
- Functional Foods and Nutraceuticals
- Bakery and Confectionery Technology
- Beverage Processing Technology
- Food Biotechnology
- Advanced Packaging Systems
Students should select electives based on job goals and industry interest.
Q8: How are students evaluated in BTech Food Technology and does practical performance matter in scoring good marks?
Students are evaluated through semester exams, internal tests, lab practicals, and assignments.
Practical performance is important because it carries marks in every semester.
Many colleges also include mini projects and presentations.
Regular lab practice helps students score better and learn industry-ready skills.
Q9: What are the best books and resources for BTech Food Technology students to prepare syllabus subjects easily and effectively?
Students should follow Fennema for food chemistry and Fellows for food processing technology.
Food microbiology books like Frazier & Westhoff are widely used.
Along with textbooks, lab manuals and notes are also important.
Consistent revision and practical understanding help in exams and interviews.
