B. Tech Food

This program aims at preparing competent manpower for entrepreneur, food inspector, community nutritionist, quality controller at food industries; both government and non-government sectors. Further they will equally be able to study, research the physical, biological and biochemical behavior of food materials for academic or non-academic purpose as a researcher.

Program Duration4 years
ENTRY REQUIREMENTSApplication is accepted from students who have successfully passed the HSEB/ISc or equivalent with a minimum of 50% and entrance test conducted by Institute of Science And Technology, Tribhuvan University.
COMMENCEMENT OF THE YEARKartik/Mangsir each year
PROGRAM CONTENT

B. TECH. FOOD
FIRST YEAR	SECOND YEAR
Physics(Theory/ Practical)	Food Chemistry (Theory/Practical)
Chemistry(Theory/ Practical)	Principle of Food Processing (Theory/ Practical)
Maths and Statistics (Theory/ Practical)	Food Engineering (Unit operations and process engineering)(Theory/ Practical)
Instrumental Techniques of Analysis(Theory/ Practical)	Biochemistry and human nutrition (Theory/ Practical)
Basic and Food Microbiology(Theory/ Practical)	TFP-1 (Cereals, Legumes, Oilseeds and Protein food) (Theory/ Practical)
Basic Principle of Engineering (Theory/ Practical)

B. TECH. FOOD
THIRD YEAR	FOURTH YEAR
TFP – II ( Fruits& Vegetables, Chocolate & Sugar) (Theory/ Practical)	Storage and Packaging Technology (Theory/ Practical)
Confectionary, Tea, Coffee & Spices (Theory/ Practical)	Operation Research and Food Plant Management (Theory/ Practical)
TFP – III ( Meat, Fish & Poultry) (Theory/ Practical)	Dairy Technology (Theory/Practical)
Biochemical Engineering (Theory/ Practical)	Dissertation (Theory/ Practical)
Industrial Microbiology (Theory/ Practical)	In-plant training and class seminar (Theory/ Practical)
Food Quality Control & Analysis (Theory/ Practical)	Fact file

Our Bachelor's Science Program