ABOUT B.TECH (FTM)
NIFTEM offers a full time programme leading to a Bachelor`s degree in Food Science
and Technology. This programme includes a rare blend of technology and management courses, whereby
the goal is to produce graduates who are techno-managers of tomorrow. The course has been started on
the demand of industries, so that NIFTEM graduates can handle both the technical and the managerial
issues in food industry. Students are admitted to this programme through IIT JEE (Main) merit list
and the programme is very competitive.
Syllabus of B.Tech (FTM) 2023-24 onwords
NIFTEM offers B.Tech degree programme in Food Technology and Management. The
duration of the course is for four years divided into two semesters per year.
Semester – I
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| CC |
ENG 111 |
Basic Electrical Engineering |
2 |
0 |
2 |
3 |
| ESC |
ENG 112 |
Engineering Graphics and Design |
0 |
0 |
4 |
2 |
| BSC |
BAS 111 |
Mathematics-I |
3 |
0 |
0 |
3 |
| BSC |
BAS 112 |
Basic Chemistry |
2 |
0 |
2 |
3 |
| BSC |
BAS 113 |
Physics |
2 |
0 |
2 |
3 |
| NC |
BAS 114 |
Introduction to Bio Sciences |
3 |
0 |
0 |
NC/Def |
| NC |
AES-111 |
Environmental Studies |
3 |
1 |
0 |
NC |
|
|
Total Credits |
|
|
|
14 |
Semester – II
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| CC |
FST 122 |
Priciples of Food Preservation and Processing |
3 |
0 |
0 |
3 |
| HSC |
FBM 121 |
Communication Skills |
2 |
1 |
0 |
3 |
| ESC |
ENG 121 |
Engineering Workshop |
0 |
0 |
4 |
2 |
| ESC |
ENG 122 |
Electronic Engineering |
2 |
0 |
2 |
3 |
| BSC |
BAS 121 |
Biochemistry |
2 |
0 |
2 |
3 |
| BSC |
BAS 123 |
Mathematics-II |
3 |
0 |
0 |
3 |
| BSC |
BAS 123 |
Mathematics-II |
3 |
0 |
0 |
3 |
| BSC |
BAS 122 |
General Microbiology |
2 |
0 |
2 |
3 |
| BSC |
BAS 124 |
Computer Programming and IT applications |
2 |
0 |
2 |
3 |
| CC |
FST 121 |
Human Nutrition |
2 |
0 |
2 |
3 |
| BSC |
AES 121 |
Introduction to Agriculture |
2 |
0 |
0 |
2 |
|
|
Total Credits |
|
|
|
25 |
Semester – III
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| MC |
FBM 211 |
Basics of Management |
3 |
0 |
0 |
3 |
| MC |
FBM 212 |
Basics of Finance and Accounting |
3 |
0 |
0 |
3 |
| CC |
ENG 211 |
Engineering Properties of Food Materials |
2 |
0 |
2 |
3 |
| CC |
ENG 212 |
Food Engineering I |
3 |
0 |
2 |
4 |
| CC |
BAS 211 |
Food Chemsitry |
3 |
0 |
2 |
4 |
| BSC |
BAS 124 |
Computer Programming and IT applications |
2 |
0 |
2 |
3 |
| BSC |
BAS 212 |
Food Microbiology and Safety |
2 |
0 |
2 |
3 |
| ESC |
ENG 213 |
Mechanical Engineering |
3 |
0 |
2 |
4 |
| CC |
AES 211 |
Elementary Postharvest Management of Fresh Produce |
2 |
0 |
0 |
2 |
|
|
Total Credits |
|
|
|
29 |
Semester – IV
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| MC |
FBM 221 |
Food Supply Chain Management |
3 |
0 |
0 |
3 |
| MC |
FBM 222 |
Financial Management |
3 |
0 |
0 |
3 |
| ESC |
ENG 221 |
Refrigeration and Freezing |
2 |
0 |
2 |
3 |
| CC |
ENG 222 |
Food Engineering 2 |
3 |
0 |
2 |
4 |
| CC |
FST 221 |
Fruits,Vegetabls & Plantation Products Processing Technology |
3 |
0 |
3 |
4.5 |
| CC |
FST 222 |
Dairy Technology |
3 |
0 |
3 |
4.5 |
| CC |
FST 223 |
Cereals,Pulses & Oilseeds Technology |
3 |
0 |
3 |
4.5 |
|
FBM 223 |
Intellectual Property Rights |
1 |
0 |
0 |
1 |
|
|
Total Credits |
|
|
|
27.5 |
Semester – V
PE-1-ENG-E1-Dairy Process Engineering/FST-E1-Technology of Fats and Oils/FST-E2-Processing of Plantation Crops, Herbs and Spices/FBM-E1-Business Law, AES-E 01-Commercial Postharvest Management of Fresh Produce
PE-2-ENG-E2-Food Industry Waste and By-product Management /FST-F3- Dietetics /FBM-E2-Business Environment/AES-E 02-Extension Methodologies For Transfer Of Agriculture Technology.
BAS E-01(Computational and Multivariate Statistical Techniques -2 0 2), BAS E-02 (Transportation Phenomena in Food Processing-2 0 0)
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| MC |
FBM 311 |
Marketing Management |
3 |
0 |
0 |
3 |
| HSC |
FBM 312 |
Entrepreneurship Development |
3 |
0 |
0 |
3 |
| CC |
ENG 311 |
Food Engineering 3 |
3 |
0 |
2 |
4 |
| CC |
FST 311 |
Bakery and Confectionary Technology |
2 |
0 |
3 |
3.5 |
| CC |
FST 312 |
Meat, Fish and Poultry Product Technology |
3 |
0 |
3 |
4.5 |
| BAS |
BAS 311 |
Statistical Methods |
2 |
0 |
2 |
3 |
| PE |
PE-1 |
|
2 |
1 |
0 |
3 (Also 300) |
| PE |
PE-2 |
|
2 |
0 |
0 |
2 |
|
|
Total Credits |
|
|
|
26 |
Semester – VI
ENG-E3-
Food Equipment design and Process Modelling/FST-E4-Flavor Technology/FST-E5-Food Beverage/AES-E03-Novel Postharvest Treatments and Packaging Technology of Fresh and Fresh-Cut Products/FBM-E3-Production and Operations Management
ENG-E4-
Food Rheology and Texture/FST-E6- Nutraceuticals and Functional Foods/ FBM-E4-Managerial Economics,
BAS E-03(Dairy Microbiology 2 0 2),
BAS E-04(Nanotechnology for Food Applications-2 0 0)
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| MC |
FBM 321 |
Modelling for Decision Support System |
3 |
0 |
0 |
3 |
| HSC |
FBM 322 |
Busniess Ethics |
2 |
0 |
0 |
2 |
| CC |
ENG 321 |
Instrumentation and Process Control |
2 |
0 |
0 |
2 |
| CC |
ENG 322 |
Food Packaging Technology |
2 |
0 |
2 |
3 |
| CC |
FST 321 |
Food Regulations & Safety Management System |
3 |
0 |
0 |
3 |
| CC |
FST 322 |
Food Additives, Ingredients and their Safety |
3 |
0 |
0 |
3 |
| CC |
BAS 321 |
Methods of Food Analysis |
2 |
0 |
3 |
3.5 |
| HSC |
AES 321 |
Introduction to Village Adoption, Rural Development |
1 |
0 |
0 |
1 |
| PE |
PE 3 |
|
2 |
1 |
0 |
3 (also 300) |
| PE |
PE 4 |
|
2 |
0 |
0 |
2 |
|
|
Total Credits |
|
|
|
26.5 |
Semester – VII
| Course type |
Course Code |
Subject Name |
L |
T |
P |
Credit |
| OL/OE/VL |
OLE-1 |
Select from below list of OL/OE/VL Courses |
2 |
0 |
0 |
2 |
| OL/OE/VL |
OLE-2 |
Select from below list of OL/OE Courses |
2 |
0 |
0 |
2 |
| PSI |
UGP |
Village Adoption Program |
0 |
0 |
10 |
5 |
| PSI |
UGI |
Professional Internship |
0 |
0 |
14 |
7 |
|
|
|
|
|
|
16 |
| CC |
FST-421 |
New Product Development and Sensory Evaluation |
3 |
0 |
0 |
3 |
| PE |
PE 5 |
|
3 |
0 |
0 |
3 |
Total
| Semester |
1th |
2 th |
3 th |
4 th |
5 th |
6 th |
7 th |
8 th |
| Credits |
14 |
25 |
29 |
27.5 |
26 |
26.5 |
16 |
16 |
180 |
