B.Tech (Food Technology)

Program Code 12126

Campus Jaipur

Institute Amity School of Engineering and Technology, Jaipur

University Amity University Rajasthan

Eligibility 10+2 with ...

Duration 4 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 1.13
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Course Structure

1st Year

    Semester 1

  • Applied Mathematics - I
  • Applied Physics - I
  • Applied Chemistry - I
  • Introduction to Computers
  • Life Sciences
  • Engineering Graphics Lab
  • English-I
  • Behavioural Science – I (Self-Awareness through Universal Human Values & Ethics)
  • Applied Physics - I Lab
  • Applied Chemistry - I Lab
  • Introduction to Computers-Lab
  • Basics in Food Technology and Post-Harvest Management
  • Biomolecules: Structure and Function
  • Basics in Plant Biotechnology
  • Term Paper
  • Foreign Language – I French
  • Foreign Language – I German
  • Foreign Language – I Spanish
  • Foreign Language – I Chinese

Semester 2

  • Applied Mathematics - II
  • Applied Physics - II
  • Applied Chemistry - II
  • Object Oriented Programming in C++
  • Thermodynamics
  • English
  • Applied Physics - II Lab
  • Applied Chemistry II Lab
  • Object Oriented Programming in C++ lab
  • Behavioural Science II (Problem solving and creative thinking)
  • Specialty Foods
  • Plant Resource Utilization
  • Term Paper
  • Confectionary and Sugar Technology
  • Foreign Language – II Spanish
  • Foreign Language – II Chinese
  • Foreign Language – II French
  • Foreign Language – II German

2nd Year

Semester 3

  • Term Paper
  • Principles of Food Processing
  • General Biochemistry
  • General & Applied Microbiology
  • General Biochemistry Lab
  • General & Applied Microbiology -Lab
  • Environmental Sciences
  • Communication Skills-I
  • Behavioural Science-III (Interpersonal Communication)
  • Nanotechnology and its application in Food
  • Food Rheology & Texture
  • Industrial Crops
  • French
  • German
  • Spanish
  • Chinese

Semester 4

  • Term Paper
  • Food Chemistry
  • Food Microbiology
  • Principles of Heat & Mass Transfer
  • Mechanics of Fluids
  • Food Chemistry Lab
  • Food Microbiology-Lab
  • Principles of Heat & Mass Transfer-Lab
  • Mechanics of Fluids-Lab
  • Communication Skills – II
  • Behavioral Science-IV (Relationship Management)
  • Marketing Management for Food
  • Computer Simulation & Modeling in Food Processing
  • Enzymes in Food Processing
  • Foreign Language - IV French
  • Foreign Language - IV German
  • Foreign Language - IV Spanish
  • Foreign Language - IV Chinese

3rd Year

Semester 5

  • Professional Communication Skills
  • Bhavioral Science II (Problem Solving and Creative Thinking
  • Food Quality- Analysis & Assurance
  • Processing of Fruits & Vegetables
  • Processing of Milk & Milk Products
  • Food Engineering - I
  • Statistics for Biology
  • Food Quality- Analysis & Assurance -Lab
  • Processing of Fruits & Vegetables Lab
  • Processing of Milk & Milk Products -Lab
  • Food Engineering - I Lab
  • Infestation Control and Grain Storage
  • Refrigeration & Air Conditioning
  • Malting & Brewing Technology
  • Term Paper
  • Scientific Writing
  • French
  • German
  • Spanish
  • Chinese

Semester 6

  • Food Engineering II
  • Processing of Cereals, Pulses & Oilseeds
  • Processing of Meat, Fish & Poultry Products
  • Food Additives
  • Food Plant Sanitation
  • Food Engineering II Lab
  • Processing of Cereals, Pulses & Oilseeds-Lab
  • Processing of Meat, Fish & Poultry Products-Lab
  • Food Additives Lab
  • Professional Communication Skills
  • Bhavioral Science II (Problem Solving and Creative Thinking
  • Food Product Development
  • Advance Food Technology
  • Engineering Properties of Food Materials
  • Term Paper & Industry Visit
  • French
  • German
  • Spanish
  • Chinese

4th Year

Semester 7

  • Principles of Food Biotechnology
  • Packaging of Food Products
  • Principles of Human Nutrition
  • Technology of Spices, Plantation Crops & Flavors
  • Food Equipment and Plant Design
  • Industrial Training Evaluation
  • Principles of Food Biotechnology -Lab
  • Packaging of Food Products-Lab
  • Principles of Human Nutrition-Lab
  • Technology of Spices, Plantation Crops & Flavors Lab
  • Professional Communication Skills
  • Bhavioral Science II (Problem Solving and Creative Thinking
  • Food Beverages
  • Food Adulteration
  • Management of Food Industry Waste
  • Term Paper
  • French
  • German
  • Spanish
  • Chinese

Semester 8

  • Major Project/Dissertation