DETAILS

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Duration of Program 4 years (8 Semesters)

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Seats 10*

*Total Seats in B. Tech (Food Technology)

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. It 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. The 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.

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
UPESPAT / JEE- Mains / Board Merit / NEET

 

Examination Pathway:

Name of Program Name of Test Mode of Test Test Dates Last Date to Apply
B.Tech. UPESEAT Centre Based / Online Test will be conducted as per govt. guidelines 1-2 April, 2022 29 March, 2022

 

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

 

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