B.Tech Food Technology - Food Process Engineering

The B.Tech. Food Technology program at UPES’ School of Health Sciences and Technology is a four-year undergraduate program (165 credits) that integrates classroom learning with laboratory practical's, projects, and structured industrial training. It blends food science, engineering principles, food safety and sustainability, helping students understand the food journey from farms to processing units and finally to consumers. Students explore modern food processing technologies, nutrition science, packaging systems, quality evaluation techniques, and food safety regulations, supported by extensive hands-on laboratory training and real-world industry exposure. A standout feature is the five-month research project or industry internship, where students work on real problems and build technical confidence under expert faculty guidance.

The Food Process Engineering specialisation emphasises engineering principles, process optimisation and emerging food processing technologies, making it ideal for students inclined towards technical, R&D and process design roles. Key focus areas include engineering properties of foods, unit operations in food engineering, food rheology and texture, and emerging technologies in food processing, culminating in a research/industry-focused capstone project. Graduates develop competencies in process engineering, equipment selection, technology-driven food manufacturing, and advanced food processing research.

• The curriculum is industry-aligned across food science, engineering, safety, quality and sustainability.
• Students benefit from a choice-based structure, enabling focused learning in operations management or process engineering.
• A research-driven framework supports scientific writing, experimental techniques, and a dedicated five-month research project or industry internship.
• Students access advanced lab infrastructure and equipment such as ICP-OES, GCMS, DSC, TGA, XRD, FTIR, Rheometer, Viscometer, Spray Dryer, and Lyophilizer.
• Internships, live projects, expert talks and industrial visits strengthen industry exposure.
• Holistic skill development includes problem-solving, regulatory understanding, teamwork, leadership and professional communication.

The global food industry continues to expand due to population growth, evolving dietary preferences, and increased focus on food safety and nutrition. Technological advancements in automation, smart processing, digital quality monitoring, and sustainable food systems are creating new engineering and innovation-driven roles, while emerging sectors such as functional foods, nutraceuticals, plant-based alternatives, and waste valorisation are increasing the relevance of food technologists.

Graduates can pursue roles across food processing and manufacturing, quality assurance and food safety, R&D and product development, regulatory affairs and compliance, packaging and supply chain, and innovation-led startups and agri-food tech.

“As long as the world needs food, it will always need skilled food technologists.”

Graduates can explore opportunities with leading organisations such as Nestlé, Hindustan Unilever (HUL), ITC, PepsiCo, Mondelez International, Danone, Amul, Britannia, Coca-Cola, Tata Consumer Products, Marico, Patanjali, Adani Wilmar, and General Mills, with additional pathways into regulatory, procurement, operations and research-led careers, as well as higher studies (M.Tech., MS, Ph.D.) and entrepreneurship.

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Interested students must meet the following minimum eligibility criteria for B.Tech. Food Technology: Minimum 50% Marks at X & XII with Physics, Chemistry, Biology/Maths, and English as a Major Subject in XII

Admission into the B.Tech. Food Technology program at UPES relies on an individual's performance in UPESEAT / JEE Mains / Board Merit / SAT / CUET- UG as the selection criteria for students interested in pursuing the course.