INNOVATIVE CURRICULUM
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 |
