B.Tech. Food Technology

B.Tech. Food Technology (TU) was introduced for the first time in the Kathmandu Valley at Lalitpur Valley College in 2005. It is a four-year degree course (total of 2000 marks). This course is a combination of food science that is coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subjected; and its application to the practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and its packaging and distribution, so as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods.

It integrates the applications to food of several contributory sciences like the knowledge of the chemical composition of food materials (for all food consists entirely of chemical substances); their physical, biological and biochemical behavior; human nutritional requirements and the nutritional factors in food materials; the nature and behavior of food enzymes; the microbiology of foods; the interaction of food components with each other, with atmospheric oxygen, with additives and contaminants, and with packaging materials; pharmacology and toxicology of food materials, additives and contaminants; the effects of various manufacturing operations, processes and storage conditions; food analysis and quality control; operation research and food plant management and the use of statistics for designing experimental work and evaluating the results.

It further draws on, and integrates the application to food of, other technologies such as those of food handling and packing materials, engineering, instrumentation, electronics, agriculture and biotechnology.

The production and distribution of food, including agriculture, dairy and related services, is the largest and most important economic activity in the country. All these activities, and many others create a demand for well-qualified and experienced food technologists and specialists who can play their part in the complex and increasingly sophisticated food supply system .This course help to fulfill these demands.

The program specially aims to:

• Provide knowledge in food science and the principles underlying food processing.
• Give wider knowledge to students in advanced food engineering.
• Acquaint students with industrial management practices.
• Train the student in product specific specialization areas.

Learning Method:

The learning approach will be through visuals and experiments. In addition to lecture based classes, we focus on presentation, case studies and group discussions. We conduct seminars and guest lecturers that will help the students to interact with working professionals. The students will be making regular visits to Industrial Manufacturing sites, Regulatory Institutions, Marketing and other related Institutional sites. The students will be sent for 45 days In-Plant training program to companies related to different food industries. This will help the students to get field experience as well as general ideas about real field situations and organizations. The students will also get involved in a project work in the fourth year and submit a dissertation at the end. During the project work, they will work in field and also in our fully equipped laboratories

Eligibility for Admission:

The candidates who have passed in second division I.sc or +2 (Science) and certificate level of food technology /laboratory technology from Tribhuvan University or an institute recognized by this university shall be considered eligible to apply for admission to B. Tech (Food Technology). Students are selected based on their merit in the entrance examination.

Food Technology Program Courses:

1st Year
1. Physics
2. Chemistry
3. Mathematics & Statistics
4. Instrumental Techniques of Analysis
5. Basics of Food Microbiology
6. Basic Principles of Engineering

2nd Year
1. Food Chemistry
2. Principles of Food Processing
3. Food Engineering
4. Biochemistry & Human Nutrition
5. TFP I (Cereals, Legumes, Oilseed & Protein foods)

3rd Year
1. TFP-II (Fruits & Vegetables, Chocolates & Sugar Confectionary, Tea, Coffee & Spices)
2. TFP-III (Meat, Fish & Poultry)
3. Biochemical Engineering
4. Industrial Microbiology
5. Food Quality Control & Analysis

4th Year
1. Storage & Packaging Technology
2. Operation Research & Food Plant Management
3. Dairy Technology
4. Dissertation
5. In-Plant Training & Class Seminar