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DETAILS
Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. Food Biotechnology is a branch of food science in which modern biotechnological techniques are applied. Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. B Tech in Food Biotechnology covers topics ranging from molecular biology to industrial applications of food biotechnology for the improvement of food and food products. It meets the requirements for careers in the dynamic food sector as well as for research and development. B Tech in Food Biotechnology program focuses on aspects of production, composition and design of food products. Majors: product design & functionality; food innovation and marketing; food biotechnology; and dairy science. The course touches on topics related to food ingredients, fermentations, bioterrorism, FDA regulations, and rapid detection techniques of foodborne pathogens, chemical senses, nutrigenomics and nutraceuticals.
Duration of Program
4 years (8 Semesters)
Seats
10*
DESIGN YOUR OWN DEGREE
UPES’ curriculum framework is holistic in its overall structure and yet focuses on the individual need of the student to discover, experience, explore and challenge. Along with the core subject, students have the option to choose from subject-focused specialisations. They are also allowed to choose minor/exploratory subject from other schools at UPES that are: School of Engineering, School of Computer Science, School of Law, School of Business, School of Health Sciences, School of Design, School of Modern Media, and School of Liberal Studies.
Further, based on the multifaceted needs of the global workplace and evolving lifestyles, the curriculum offers Signature and Life-Skills courses through School for Life. To round off this learning experience, students are required to do mandatory internships in the social sector, government/public sector, and industry. The combinations available for students to pick and choose from are endless, ensuring both depth and width of knowledge.
- Lab Analyst, Food labs
- Food Processing Operator, Machinery inspection
- Food Handler
- Research Scientists
- Organic Chemists
- Food Inspector
- Managers and Accountants
- Hospitals
- Restaurants
- Food Processing Companies
- Agriculture Research Scientist, ICAR
- Catering Establishments and services
- Food Research Laboratories
- Retailers
- Food Wholesalers
- Packaging Industries
- Consultant
- Entrepreneur
- Food storage houses eg. FCI,
- State warehouses
- FSSAI
- NABARD
- Ministry of Food Process Industries
Minimum 50% Marks at Higher and Senior Secondary level (X and XII) with Mathematics/ Phys /Chem/Bio/Bio Tech +English as Major Subject
COURSE
| Course | Credits | % |
| Major Foundation | 25 | 14% |
| Major Core | 78 | 44% |
| Program Electives | 15 | 8% |
| Projects | 10 | 6% |
| Life Skills | 12 | 7% |
| Signature | 18 | 10% |
| Exploratory | 18 | 10% |
| Internships | 1 | 1% |
| Total | 177 | 100% |
| SLI Total | 48 | 27% |
SEMESTER I
| Course Code | Course | Credits | Hrs |
| Chemistry | 3 | 3 | |
| Physics | 3 | 3 | |
| Remedial Mathematics/Remedial Biology | 2 | 2 | |
| Chemistry Lab | 1 | 2 | |
| Physics Lab | 1 | 2 | |
| Remedial Biology Lab | 1 | 2 | |
| Food and Nutrition | 3 | 3 | |
| Food and Nutrition Lab | 1 | 2 | |
| Life Skill - I | 2 | 2 | |
| Life Skill - II | 2 | 2 | |
| TOTAL | 19 | 23 |
SEMESTER II
| Course Code | Course | Credits | Hrs |
| Mathematics | 3 | 3 | |
| Basic Electrical and Electronics Engineering | 2 | 2 | |
| Workshop Practices | 2 | 2 | |
| Engineering Graphics | 2 | 2 | |
| Engineering Thermodynamics | 2 | 2 | |
| Computer Applications | 2 | 2 | |
| Computer Applications Lab | 1 | 2 | |
| Food Chemistry | 3 | 3 | |
| Food Chemistry Lab | 1 | 2 | |
| Life Skill - III | 2 | 2 | |
| Signature - I | 3 | 3 | |
| Social Internship | 0 | ||
| TOTAL | 23 | 25 |
SEMESTER III
| Course Code | Course | Credits | Hrs |
| Post Harvest Engineering | 3 | 3 | |
| Food Microbiology and Safety | 3 | 3 | |
| Fluid Flow | 2 | 2 | |
| Nutrition Biochemistry | 3 | 3 | |
| Fundamentals of Food Preservation and Process Technology | 3 | 3 | |
| Post Harvest Engineering Lab | 1 | 2 | |
| Food Microbiology and Safety Lab | 1 | 2 | |
| Fluid Flow Lab | 1 | 2 | |
| Biochemistry and Nutrition Lab | 1 | 2 | |
| Life Skills - IV | 2 | 2 | |
| Signature - II | 3 | 3 | |
| Exploratory - I | 3 | 3 | |
| TOTAL | 26 | 30 |
SEMESTER IV
| Course Code | Course | Credits | Hrs |
| Heat and Mass Transfer | 3 | 3 | |
| Refrigeration and Cold Chain | 3 | 3 | |
| Food Hygiene | 2 | 2 | |
| Fruit and Vegetable Processing Technology | 3 | 3 | |
| Cereal Pulse and Oil Seed Technology | 3 | 3 | |
| Heat and Mass Transfer Lab | 1 | 2 | |
| Refrigeration and Cold Chain Lab | 1 | 2 | |
| Fruit and Vegetable Processing Technology Lab | 1 | 2 | |
| Cereal Pulse and Oil Seed Technology Lab | 1 | 2 | |
| Life Skills - V | 2 | 2 | |
| Signature - III | 3 | 3 | |
| Exploratory - II | 3 | 3 | |
| Government/NGO/Startup Internship | 0 | ||
| TOTAL | 26 | 30 |
SEMESTER V
| Course Code | Course | Credits | Hrs |
| Meat,Poultry and Fish Technology | 3 | 3 | |
| Beverage Technology | 3 | 3 | |
| Bakery and Confectionary Technology | 3 | 3 | |
| Milk Processing Technology | 3 | 3 | |
| Meat, Poultry and Fish Technology Lab | 1 | 2 | |
| Beverage Technology Lab | 1 | 2 | |
| Bakery and Confectionary Technology Lab | 1 | 2 | |
| Milk Processing Technology Lab | 1 | 2 | |
| Project - I | 1 | 2 | |
| Life Skills - VI | 2 | 2 | |
| Signature - IV | 3 | 3 | |
| Exploratory - III | 3 | 3 | |
| TOTAL | 25 | 30 |
SEMESTER VI
| Course Code | Course | Credits | Hrs |
| Food Packaging Technology | 2 | 2 | |
| Fermentation and Industrial Microbiology | 3 | 3 | |
| Instrumental Methods of Food Analysis | 2 | 2 | |
| Food Packaging Technologyy Lab | 1 | 2 | |
| Fermentation and Industrial Microbiology Lab | 1 | 2 | |
| Instrumental Methods of Food Analysis Lab | 1 | 2 | |
| Program Elective - I | 3 | 3 | |
| Project - II (Interdisciplinary) | 3 | 6 | |
| Signature - V | 3 | 3 | |
| Exploratory - IV | 3 | 3 | |
| Summer Industrial Internship | 0 | ||
| TOTAL | 22 | 28 |
SEMESTER VII
| Course Code | Course | Credits | Hrs |
| Food Safety, Law and Regulations | 3 | 3 | |
| Food Quality and Sensory Evaluation | 2 | 2 | |
| Food Quality and Sensory Evaluation Lab | 1 | 2 | |
| Intellectual Property Rights (IPR) and Scientific Writing |
2 | 2 | |
| Program Elective - II | 3 | 3 | |
| Project - III | 3 | 6 | |
| Signature - VI | 3 | 3 | |
| Exploratory - V | 3 | 3 | |
| Exploratory - VI | 3 | 3 | |
| Summer Internship Presentation | 1 | ||
| TOTAL | 24 | 27 |
SEMESTER VIII
| Course Code | Course | Credits | Hrs |
| Program Elective - III | 3 | 3 | |
| Program Elective - IV | 3 | 3 | |
| Program Elective - V | 3 | 3 | |
| Project - IV | 3 | 6 | |
| TOTAL | 12 | 15 |
SPECIALIZATION
| Specialization - Food Biotechnology | |
| Food Biotechnology | PE-I |
| Bioprocess Engineering | PE-II |
| Enzymes in Food Industry | PE-II |
| Nanotechnology | PE-IV |
| Food Additives and Ingredients | PE-V |
LIFE SKILLS
| Life Skills | Credits |
| Learning how to learn | 2 |
| Living Conversations | 2 |
| Leadership and Teamwork | 2 |
| Design Thinking | 2 |
| Working With Data | 2 |
| Persuasive Presence | 2 |
SIGNATURE
| Signature | Credits |
| Critical Thinking and Writing | 3 |
| Ethical Leadership in the 21st Century (Human Values and Ethics) | 3 |
| Environment and Sustainability - Himalaya Fellowship | 3 |
| Start your Start-up | 3 |
| Choose from basket below: | 3 |
| Solving Complex Problems | |
| Technologies of the Future | |
| Future Casting | |
| Managing Relationships and Being Happy | |
| Choose from basket below | 3 |
| India and Its Place in the | |
| Contemporary World | |
| Theory of Everything | |
| Digital Transformation | |
| Finding your purpose in Life |
Career Prospects
- Lab Analyst, Food labs
- Food Processing Operator, Machinery inspection
- Food Handler
- Research Scientists
- Organic Chemists
- Food Inspector
- Managers and Accountants
- Hospitals
- Restaurants
- Food Processing Companies
- Agriculture Research Scientist, ICAR
- Catering Establishments and services
- Food Research Laboratories
- Retailers
- Food Wholesalers
- Packaging Industries
- Consultant
- Entrepreneur
- Food storage houses eg. FCI,
- State warehouses
- FSSAI
- NABARD
- Ministry of Food Process Industries
Eligibility
Minimum 50% Marks at Higher and Senior Secondary level (X and XII) with Mathematics/ Phys /Chem/Bio/Bio Tech +English as Major Subject
Curriculum
COURSE
| Course | Credits | % |
| Major Foundation | 25 | 14% |
| Major Core | 78 | 44% |
| Program Electives | 15 | 8% |
| Projects | 10 | 6% |
| Life Skills | 12 | 7% |
| Signature | 18 | 10% |
| Exploratory | 18 | 10% |
| Internships | 1 | 1% |
| Total | 177 | 100% |
| SLI Total | 48 | 27% |
SEMESTER I
| Course Code | Course | Credits | Hrs |
| Chemistry | 3 | 3 | |
| Physics | 3 | 3 | |
| Remedial Mathematics/Remedial Biology | 2 | 2 | |
| Chemistry Lab | 1 | 2 | |
| Physics Lab | 1 | 2 | |
| Remedial Biology Lab | 1 | 2 | |
| Food and Nutrition | 3 | 3 | |
| Food and Nutrition Lab | 1 | 2 | |
| Life Skill - I | 2 | 2 | |
| Life Skill - II | 2 | 2 | |
| TOTAL | 19 | 23 |
SEMESTER II
| Course Code | Course | Credits | Hrs |
| Mathematics | 3 | 3 | |
| Basic Electrical and Electronics Engineering | 2 | 2 | |
| Workshop Practices | 2 | 2 | |
| Engineering Graphics | 2 | 2 | |
| Engineering Thermodynamics | 2 | 2 | |
| Computer Applications | 2 | 2 | |
| Computer Applications Lab | 1 | 2 | |
| Food Chemistry | 3 | 3 | |
| Food Chemistry Lab | 1 | 2 | |
| Life Skill - III | 2 | 2 | |
| Signature - I | 3 | 3 | |
| Social Internship | 0 | ||
| TOTAL | 23 | 25 |
SEMESTER III
| Course Code | Course | Credits | Hrs |
| Post Harvest Engineering | 3 | 3 | |
| Food Microbiology and Safety | 3 | 3 | |
| Fluid Flow | 2 | 2 | |
| Nutrition Biochemistry | 3 | 3 | |
| Fundamentals of Food Preservation and Process Technology | 3 | 3 | |
| Post Harvest Engineering Lab | 1 | 2 | |
| Food Microbiology and Safety Lab | 1 | 2 | |
| Fluid Flow Lab | 1 | 2 | |
| Biochemistry and Nutrition Lab | 1 | 2 | |
| Life Skills - IV | 2 | 2 | |
| Signature - II | 3 | 3 | |
| Exploratory - I | 3 | 3 | |
| TOTAL | 26 | 30 |
SEMESTER IV
| Course Code | Course | Credits | Hrs |
| Heat and Mass Transfer | 3 | 3 | |
| Refrigeration and Cold Chain | 3 | 3 | |
| Food Hygiene | 2 | 2 | |
| Fruit and Vegetable Processing Technology | 3 | 3 | |
| Cereal Pulse and Oil Seed Technology | 3 | 3 | |
| Heat and Mass Transfer Lab | 1 | 2 | |
| Refrigeration and Cold Chain Lab | 1 | 2 | |
| Fruit and Vegetable Processing Technology Lab | 1 | 2 | |
| Cereal Pulse and Oil Seed Technology Lab | 1 | 2 | |
| Life Skills - V | 2 | 2 | |
| Signature - III | 3 | 3 | |
| Exploratory - II | 3 | 3 | |
| Government/NGO/Startup Internship | 0 | ||
| TOTAL | 26 | 30 |
SEMESTER V
| Course Code | Course | Credits | Hrs |
| Meat,Poultry and Fish Technology | 3 | 3 | |
| Beverage Technology | 3 | 3 | |
| Bakery and Confectionary Technology | 3 | 3 | |
| Milk Processing Technology | 3 | 3 | |
| Meat, Poultry and Fish Technology Lab | 1 | 2 | |
| Beverage Technology Lab | 1 | 2 | |
| Bakery and Confectionary Technology Lab | 1 | 2 | |
| Milk Processing Technology Lab | 1 | 2 | |
| Project - I | 1 | 2 | |
| Life Skills - VI | 2 | 2 | |
| Signature - IV | 3 | 3 | |
| Exploratory - III | 3 | 3 | |
| TOTAL | 25 | 30 |
SEMESTER VI
| Course Code | Course | Credits | Hrs |
| Food Packaging Technology | 2 | 2 | |
| Fermentation and Industrial Microbiology | 3 | 3 | |
| Instrumental Methods of Food Analysis | 2 | 2 | |
| Food Packaging Technologyy Lab | 1 | 2 | |
| Fermentation and Industrial Microbiology Lab | 1 | 2 | |
| Instrumental Methods of Food Analysis Lab | 1 | 2 | |
| Program Elective - I | 3 | 3 | |
| Project - II (Interdisciplinary) | 3 | 6 | |
| Signature - V | 3 | 3 | |
| Exploratory - IV | 3 | 3 | |
| Summer Industrial Internship | 0 | ||
| TOTAL | 22 | 28 |
SEMESTER VII
| Course Code | Course | Credits | Hrs |
| Food Safety, Law and Regulations | 3 | 3 | |
| Food Quality and Sensory Evaluation | 2 | 2 | |
| Food Quality and Sensory Evaluation Lab | 1 | 2 | |
| Intellectual Property Rights (IPR) and Scientific Writing |
2 | 2 | |
| Program Elective - II | 3 | 3 | |
| Project - III | 3 | 6 | |
| Signature - VI | 3 | 3 | |
| Exploratory - V | 3 | 3 | |
| Exploratory - VI | 3 | 3 | |
| Summer Internship Presentation | 1 | ||
| TOTAL | 24 | 27 |
SEMESTER VIII
| Course Code | Course | Credits | Hrs |
| Program Elective - III | 3 | 3 | |
| Program Elective - IV | 3 | 3 | |
| Program Elective - V | 3 | 3 | |
| Project - IV | 3 | 6 | |
| TOTAL | 12 | 15 |
SPECIALIZATION
| Specialization - Food Biotechnology | |
| Food Biotechnology | PE-I |
| Bioprocess Engineering | PE-II |
| Enzymes in Food Industry | PE-II |
| Nanotechnology | PE-IV |
| Food Additives and Ingredients | PE-V |
LIFE SKILLS
| Life Skills | Credits |
| Learning how to learn | 2 |
| Living Conversations | 2 |
| Leadership and Teamwork | 2 |
| Design Thinking | 2 |
| Working With Data | 2 |
| Persuasive Presence | 2 |
SIGNATURE
| Signature | Credits |
| Critical Thinking and Writing | 3 |
| Ethical Leadership in the 21st Century (Human Values and Ethics) | 3 |
| Environment and Sustainability - Himalaya Fellowship | 3 |
| Start your Start-up | 3 |
| Choose from basket below: | 3 |
| Solving Complex Problems | |
| Technologies of the Future | |
| Future Casting | |
| Managing Relationships and Being Happy | |
| Choose from basket below | 3 |
| India and Its Place in the | |
| Contemporary World | |
| Theory of Everything | |
| Digital Transformation | |
| Finding your purpose in Life |
Non Examination Pathway
Last Date to Apply
25 August, 2022
JEE Main, SAT & Board Merit
Minimum 50% marks at Higher& Senior Secondary level (10th&12th) and minimum 50% aggregate in PCM (Physics, Chemistry & Mathematics) at Senior Secondary level (12th class).
JEE Main cut-off Rank to be announced (on UPES website) after the declaration of JEE Main 2022 results)
SAT Cut off - 50 percentiles and above
Minimum 80% Marks at Higher & Senior Secondary Level and Minimum 80% aggregate in PCM (Physics, Chemistry and Math’s) at Senior Secondary Level
Admission Criteria
Through Merit Rank / Cut-off Score
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# Upto 20% seats shall be filled through the non-exam category (10% through JEE Mains and 10% through Board Merit). In case of seats following vacant in this category; UPES has the right to fill these through UPES Examination. University also reserves the right to conduct further CBT / Pen Paper / Online tests for admission.