Home Programs M.Tech (Food Biotechnology)

M.Tech (Food Biotechnology)

Program Code 171184


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Campus Mumbai

Institute Amity Institute of Biotechnology, Mumbai

University Amity University Maharashtra

Eligibility B.Tech. in Biotechnology/ ...

Duration 2 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.60
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Course Structure

1st Year

Semester 1

  • Principles of Food Preservation and Processing
    • Course Code : BTF4103 Type : Compulsory Credit : 3.00
  • Basics of food chemistry
    • Course Code : BTF4101 Type : Compulsory Credit : 3.00
  • Industrial and Food Microbiology
    • Course Code : BTF4102 Type : Compulsory Credit : 3.00
  • Practical Course I (Basics of Food Chemistry, Industrial and Food Microbiology Lab)
    • Course Code : BTF4106 Type : Compulsory Credit : 3.00
  • Fundamentals of Food Biotechnology
    • Course Code : BTF4104 Type : Compulsory Credit : 3.00
  • Enzymes in the food Industry
    • Course Code : BTF4105 Type : Compulsory Credit : 3.00
  • Practical Course II (Principles of Food Preservation and Processing Lab)
    • Course Code : BTF4107 Type : Compulsory Credit : 3.00
  • Self Development and Interpersonal Skills
    • Course Code : BEH4151 Type : Behav. Science Credit : 1.00
  • Basics of Communication
    • Course Code : CSS4151 Type : Business Comm. Credit : 1.00
  • PG FL SPANISH – I
    • Course Code : LAN4153 Type : FBL Credit : 3.00
  • PG FL French I
    • Course Code : LAN4151 Type : FBL Credit : 3.00
  • PG FL GERMAN I
    • Course Code : LAN4152 Type : FBL Credit : 3.00

Semester 2

  • Research Article Presentation
    • Course Code : BTF4236 Type : Compulsory Credit : 2.00
  • Fundamentals of Food Process Engineering
    • Course Code : BTF4201 Type : Compulsory Credit : 3.00
  • Advances of Human Nutrition
    • Course Code : BTF4202 Type : Compulsory Credit : 3.00
  • Novel Food Packaging Technology
    • Course Code : BTF4203 Type : Compulsory Credit : 2.00
  • Food Additives
    • Course Code : BTF4204 Type : Compulsory Credit : 3.00
  • Food Safety and Regulations
    • Course Code : BTF4205 Type : Compulsory Credit : 2.00
  • Practical Course III (Food Biotechnology Lab)
    • Course Code : BTF4206 Type : Compulsory Credit : 2.00
  • Practical Course IV (Fundamentals of Food Process Engineering & Novel Food Packaging Technology & Sensory Evaluation Lab)
    • Course Code : BTF4207 Type : Compulsory Credit : 2.00
  • Behavioural Communication and Relationship Management
    • Course Code : BEH4251 Type : Behav. Science Credit : 1.00
  • Corporate Communication
    • Course Code : CSS4251 Type : Business Comm. Credit : 1.00
  • Nanotechnology in Foods
    • Course Code : BTF4209 Type : Elective Credit : 3.00
  • Nutrigenomics
    • Course Code : BTF4210 Type : Elective Credit : 3.00
  • PG FL Spanish–II
    • Course Code : LAN4253 Type : FBL Credit : 3.00
  • PG FL French-II
    • Course Code : LAN4251 Type : FBL Credit : 3.00
  • PG FL German-II
    • Course Code : LAN4252 Type : FBL Credit : 3.00

2nd Year

Semester 3

  • Term Paper
    • Course Code : BTF4331 Type : Compulsory Credit : 2.00
  • Summer Internship (Evaluation)
    • Course Code : BTF4335 Type : Compulsory Credit : 5.00
  • Food Plant Layout and Design
    • Course Code : BTF4301 Type : Compulsory Credit : 2.00
  • Food Process Technologies
    • Course Code : BTF4302 Type : Compulsory Credit : 3.00
  • Waste Management of Food Industries
    • Course Code : BTF4303 Type : Compulsory Credit : 2.00
  • Food Safety & Toxicology
    • Course Code : BTF4304 Type : Compulsory Credit : 3.00
  • Research Methodology, IPR and Biosafety
    • Course Code : BTF4305 Type : Compulsory Credit : 3.00
  • Quality Control and Management
    • Course Code : BTF4306 Type : Compulsory Credit : 2.00
  • Practical Course V (Food Process Equipment Design and Drawing Lab & Quality Control Lab)
    • Course Code : BTF4307 Type : Compulsory Credit : 1.00
  • Practical Coursework VI (Dairy Food Technology Laboratory)
    • Course Code : BTF4308 Type : Compulsory Credit : 2.00
  • Leading Through Teams
    • Course Code : BEH4351 Type : Behav. Science Credit : 1.00
  • Interpersonal Communication
    • Course Code : CSS4351 Type : Business Comm. Credit : 1.00
  • Food Product Development and Analysis
    • Course Code : BTF4310 Type : Elective Credit : 2.00
  • Protein Technology in Foods
    • Course Code : BTF4313 Type : Elective Credit : 2.00
  • PG FL French - III
    • Course Code : LAN4351 Type : FBL Credit : 2.00
  • PG FL German - III
    • Course Code : LAN4352 Type : FBL Credit : 2.00
  • PG FL Spanish - III
    • Course Code : LAN4353 Type : FBL Credit : 2.00

Semester 4

  • Dissertation/Project Report Presentation/Viva Voce
    • Course Code : BTF4437 Type : Compulsory Credit : 30.00