Each programme of NIFTEM is a unique blend of technology and management so curriculum provides ample opportunities to students to be groomed as a techno-manager. Curriculum is benchmarked through global experts from academics, industries and research.
B.Tech. (Food Technology and Management)
FIRST SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
AES 111 |
Introduction to Agri-Practices |
2 |
0 |
1 |
3 |
3 |
AES 112 |
Village Adoption |
2 |
0 |
1 |
3 |
3 |
BAS 111 |
Mathematics |
2 |
1 |
0 |
3 |
3 |
BAS 112 |
Basic Chemistry |
3 |
0 |
2 |
4 |
5 |
BAS 113 |
Physics |
3 |
0 |
2 |
4 |
5 |
ENG 111 |
Engineering Graphics |
1 |
0 |
2 |
2 |
3 |
ENG 112 |
Basic Electrical Engineering |
3 |
0 |
2 |
4 |
5 |
FBM 111 |
Communication Skills and Personality Development |
3 |
0 |
0 |
3 |
3 |
FBM 112 |
Foundations of Management |
3 |
0 |
0 |
3 |
3 |
|
Total |
22 |
1 |
10 |
29 |
33 |
BAS 100 |
Introduction to Biosciences* (Deficiency course) |
3 |
0 |
0 |
3 |
3 |
*Students who have not studied biology at qualifying examination level will compulsorily undergo this course. Grades will be awarded as Satisfactory(S)/Unsatisfactory(US).
SECOND SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
AES 121 |
Environmental Studies |
4 |
0 |
0 |
4 |
4 |
AES 122 |
Village Adoption |
0 |
0 |
3 |
2
|
- |
BAS 121 |
Biochemistry |
3 |
0 |
2 |
4 |
5 |
ENG 121 |
Mechanical Engineering |
3 |
0 |
2 |
4 |
5 |
ENG 122 |
Electronic Engineering |
3 |
0 |
2 |
4 |
5 |
ENG 123 |
Engineering Workshop |
1 |
0 |
2 |
2 |
3 |
ENG 124 |
Engineering Properties of Food Materials |
2 |
0 |
2 |
3 |
4 |
FBM 121 |
Basics of Finance and Accounting |
3 |
0 |
0 |
3 |
3 |
FBM 122 |
Business Environment |
2 |
0 |
0 |
2 |
2 |
FBM 123 |
Organisational Behaviour |
3 |
0 |
0 |
3 |
3 |
|
Total |
24 |
0 |
13 |
31 |
34 |
|
Comprehensive Viva Voce$ |
|
|
|
|
|
$ Students will have to appear in comprehensive viva voce for all courses undergone till this semester. Evaluation will be Satisfactory(S)/Unsatisfactory(US).
THIRD SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
AES 211 |
Village Adoption |
0 |
0 |
2 |
2 |
- |
BAS 211 |
General Microbiology |
3 |
0 |
2 |
4 |
5 |
BAS 212 |
Computer Programming and IT Applications |
2 |
0 |
2 |
3 |
4 |
ENG 211 |
Food Engineering-I |
3 |
0 |
2 |
4 |
5 |
ENG 212 |
Refrigeration and Cold Chain |
2 |
0 |
2 |
3 |
4 |
FBM 211 |
Entrepreneurship Development |
3 |
0 |
0 |
3 |
3 |
FBM 212 |
Managerial Economics and Public Policy |
3 |
0 |
0 |
3 |
3 |
FST 211 |
Food Chemistry |
3 |
0 |
2 |
4 |
5 |
FST 212 |
Human Nutrition |
2 |
0 |
2 |
3 |
4 |
FST 213 |
Principles of Food Preservation and Processing |
2 |
0 |
0 |
2 |
2 |
|
Total |
23 |
0 |
14 |
31 |
35 |
FOURTH SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
BAS 221 |
Statistics for Food Science |
2 |
0 |
2 |
3 |
3 |
AES 221 |
Village Adoption |
0 |
0 |
3 |
2
|
- |
ENG 221 |
Food Engineering-II |
3 |
0 |
2 |
4 |
5 |
FBM 221 |
Food Supply Chain Management |
3 |
0 |
0 |
3 |
3 |
FBM 222 |
Food Marketing |
3 |
0 |
0 |
3 |
3 |
FST 221 |
Fruits & Vegetable Processing Technology |
3 |
0 |
3 |
5 |
6 |
FST 222 |
Milk Processing Technology |
3 |
0 |
3 |
5 |
6 |
FST 223 |
Cereals, Pulses & Oilseeds Technology |
3 |
0 |
3 |
5 |
6 |
|
Total |
20 |
0 |
16 |
30 |
32 |
|
Comprehensive Viva Voce$ |
|
|
|
|
|
$ Students will have to appear in comprehensive viva voce for all courses undergone till this semester. Evaluation will be Satisfactory (S)/Unsatisfactory(US).
FIFTH SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
BAS 311 |
Methods of Food Analysis |
2 |
0 |
3 |
4 |
5 |
AES 311 |
Village Adoption |
0 |
0 |
2 |
2 |
- |
ENG 311 |
Food Engineering-III |
3 |
0 |
2 |
4 |
5 |
ENG 312 |
Energy Utilization in Food Industry |
3 |
0 |
0 |
3 |
3 |
FBM 311 |
Business Laws |
3 |
0 |
0 |
3 |
3 |
FBM 312 |
Business Strategy |
3 |
0 |
0 |
3 |
3 |
FBM 313 |
Financial Management |
3 |
0 |
0 |
3 |
3 |
FST 311 |
Bakery and Confectionery Technology |
2 |
0 |
3 |
4 |
5 |
FST 312 |
Meat, Fish and Poultry Product Technology |
3 |
0 |
3 |
5 |
6 |
|
Total |
22 |
0 |
13 |
31 |
33 |
SIXTH SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
BAS 321 |
Food Microbiology and Safety |
2 |
0 |
2 |
3 |
4 |
AES 321 |
Village Adoption |
0 |
0 |
3 |
2
|
- |
ENG 321 |
Instrumentation and Process control |
2 |
1 |
0 |
3 |
3 |
FST 321 |
Novel Food Processing Technologies |
3 |
0 |
0 |
3 |
3 |
ENG 322 |
Food Packaging Technology |
2 |
0 |
2 |
3 |
4 |
FBM 321 |
Tax Planning and Management |
3 |
0 |
0 |
3 |
3 |
FBM 322 |
Corporate Governance |
2 |
0 |
0 |
2 |
2 |
FBM 323 |
Human Values and Ethics |
2 |
0 |
0 |
2 |
2 |
FST 322 |
Food Additives and Ingredients |
3 |
0 |
0 |
3 |
3 |
|
Elective-I |
3 |
0 |
0 |
3 |
3 |
UG 321 |
Industrial Visit# |
0 |
0 |
0 |
1 |
0 |
|
Total |
22 |
1 |
7 |
28 |
27 |
# All students will compulsorily undertake visit to a cluster of food industry in country for 8-10 days duration and will submit a report of visit.
SEVENTH SEMESTER |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
UG 411 |
Industrial Training* |
-- |
-- |
-- |
15 |
-- |
|
Total |
--
|
-- |
--
|
15 |
--
|
*Students will undergo training in an industry for 16 weeks and will submit a report. A viva voce on basis of report and training will be conducted.
EIGHTH SEMESTER |
Course
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
|
Elective-II |
2 |
0 |
0 |
2 |
2 |
|
Elective-III |
3 |
0 |
0 |
3 |
3 |
|
Elective-IV |
2 |
0 |
0 |
2 |
2 |
FST 421 |
Food Laws, Standard & Regulations |
3 |
0 |
0 |
3 |
3 |
FST 422 |
Food Product Development & Sensory Evaluation |
3 |
0 |
2 |
4 |
5 |
FBM 421 |
International Marketing |
3 |
0 |
0 |
3 |
3 |
UG 421 |
Project# |
0 |
0 |
0 |
5 |
0 |
|
Total |
16 |
0 |
2 |
22 |
18 |
# Students will carry out a project on given topic and submit a report. The project may be extension of industrial training carried out in earlier semester or a research problem.
ELECTIVES OFFERED BY THE DEPARTMENT OF AGRICULTURE AND ENVIRONMENTAL SCIENCES |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
AES-E01 |
Post Harvest Management of Fruits and Vegetables |
2 |
0 |
1 |
3 |
3 |
AES-E02 |
Environmental Sustainability in Food Sector |
2 |
0 |
0 |
2 |
2 |
AES-E03 |
Plant Cell and Tissue Culture |
2 |
0 |
1 |
3 |
3 |
AES-E04 |
Disaster Management |
2 |
1 |
0 |
3 |
3 |
|
Total |
8
|
1 |
2 |
11
|
11
|
ELECTIVES OFFERED BY THE DEPARTMENT OF BASIC AND APPLIED SCIENCES |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
BAS-E01 |
Food Biotechnology |
2 |
1 |
2 |
4 |
5 |
|
Total |
2 |
1 |
2 |
4 |
5
|
ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD BUSINESS MANAGEMENT |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
FBM-E01 |
IPR in Food Sector |
3 |
0 |
0 |
3 |
3 |
FBM-E02 |
Food and Agricultural Policies |
2 |
0 |
0 |
2 |
2 |
FBM-E03 |
Sales and Distribution Management |
3 |
0 |
0 |
3 |
3 |
FBM-E04 |
Indian Financial Institutions |
2 |
0 |
0 |
2 |
2 |
FBM-E05 |
Food Branding and Advertising |
3 |
0 |
0 |
3 |
3 |
FBM-E06 |
Marketing Research |
3 |
3 |
0 |
3 |
3 |
FBM-E07 |
Rural Marketing |
3 |
0 |
0 |
3 |
3 |
FBM-E08 |
Management Information Systems |
3 |
0 |
0 |
3 |
3 |
FBM-E09 |
Agribusiness Management |
3 |
0 |
0 |
3 |
3 |
FBM-E10 |
HRM in Food and Agriculture |
3 |
0 |
0 |
3 |
3 |
FBM E11 |
Working Capital Management |
3 |
0 |
0 |
3 |
3 |
|
Total |
31 |
3 |
0
|
31 |
31
|
ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD ENGINEERING |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
ENG-E01 |
Biochemical Engineering |
2 |
1 |
0 |
3 |
3 |
ENG-E02 |
Food Industry Waste and Product Management |
2 |
1 |
0 |
3 |
3 |
ENG-E03 |
Fresh Food and Vegetable Produce Management System |
2 |
1 |
0 |
3 |
3 |
ENG-E04 |
Food Equipment Design and Process Modelling |
2 |
1 |
0 |
3 |
3 |
ENG-E05 |
Dairy Process Engineering |
2 |
1 |
0 |
3 |
3 |
|
Total |
10 |
5 |
0 |
15 |
15
|
ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY |
Course Code
|
Course Title |
L |
T |
P |
Credit |
Contact Hours |
FST-E01 |
Nutraceuticals and Functional Foods |
2 |
0 |
2 |
3 |
4 |
FST-E02 |
Dietetics |
2 |
0 |
2 |
3 |
4 |
FST-E03 |
Processing of Plantation Crops, Herbs and Spices |
2 |
0 |
2 |
3 |
4 |
FST-E04 |
Flavour Technology |
2 |
0 |
2 |
3 |
4 |
FST-E05 |
Technology of Fats and Oils |
2 |
0 |
2 |
3 |
4 |
|
Total |
10 |
0 |
10 |
15 |
20
|