INNOVATIVE CURRICULUM
Each programme of NIFTEM is a unique blend of technology and management so curriculum provides ample opportunity to students to be groomed as a techno-manager. Curriculum is benchmarked through global experts from Academics, Industry and Research.
M.Tech (Food Supply Chain Management)
FIRST SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
| AES-511 | Postharvest Management of Fresh Horticultural Produce | 3 | 0 | 0 | 3 | – |
| AES-513 | Food Packaging Storage and Transportation | 3 | 0 | 0 | 3 | – |
| AES-516 | Agri-Horti Produce Supply Chain Management | 3 | 0 | 0 | 3 | – |
| AES-514 | Quality Evaluation of Supply Chain of Fresh Produce | 0 | 0 | 8 | 4 | – |
| AES-515 (E) | Introduction to GAP | 3 | 0 | 0 | 3 | – |
| AES-519(E) | Bioresource Management Practices in Food Supply Chain | |||||
| GE | One Elective Course (opted from the electives offered by other department) | 3 | 0 | 0 | 3 | – |
| AES-512 | Introduction to Human Resource Planning in Supply chain | 3 | 0 | 0 | 3 | – |
| FBM-513 | Entrepreneurship Development | 2 | 0 | 0 | 2 | – |
| AES-517 | Credit Seminar | 0 | 0 | 2 | 1 | – |
| AES-518 | Review paper Writing | 0 | 0 | 2 | 1 | – |
| Total | 20 | 0 | 12 | 26 | – |
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
| AES-522 | Food Cold Chain Management | 3 | 0 | 0 | 3 | – |
| AES-524 | Sustainable Food Systems | 2 | 0 | 0 | 2 | – |
| AES 523 | Agri-Food Nanobiotechnology | 3 | 0 | 0 | 3 | – |
| DSE (AES 525) | Climate Smart Agriculture for Food security | |||||
| AES 521 (FBM521) | Inventory Management | 3 | 0 | 0 | 3 | – |
| GE | One Elective Course (opted from elective offered by other department) | 2 | 0 | 0 | 2 | – |
| BAS-523 | Research Methodology | 2 | 0 | 0 | 2 | – |
| AES 526 | Postharvest Technology of Cereals, Dairy and Meat | 3 | 0 | 2 | 4 | – |
| AES-527 | Credit Seminar | 0 | 0 | 2 | 1 | – |
| AES-528 | Report Writing | 0 | 0 | 2 | 1 | – |
| Total | 18 | 0 | 6 | 21 | – |
THIRD SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| MOOC-1 | Professional Development (Tech Writing/IPR/Ethics)* | 2 | 0 | 0 | 2 | – |
| AES-531 | Industry Project/Resarch Project | 0 | 0 | 28 | 14 | – |
| AES-500 | Village Adoption Program | 0 | 0 | 8 | 4 | – |
| Total | 2 | 0 | 36 | 20 | – |
FOURTH SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| MOOC-2 | Tile to be finalized by Dept. | 3 | 0 | 0 | 3 | – |
| MOOC-3 | Tile to be finalized by Dept. | 2 | 0 | 0 | 2 | – |
| AES-541 | Industry Project/Research Project | 0 | 0 | 28 | 14 | – |
| TOTAL | 5 | 0 | 28 | 19 | – | |
ELECTIVES
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| AES 515 | Principles of Crop Production | 3 | 0 | 0 | 3 | 3 |
| AES 516 | Tissue Culture and its Applications in Food Sciences | 2 | 0 | 1 | 3 | 3 |
| AES 526 | Extension Methodologies for Trs | 3 | 0 | 0 | 3 | 3 |
| AES 527 | Natural Resources and Environmental laws | 3 | 0 | 0 | 3 | 3 |
| AES 528 | Forest Plantation for Food & Environment | 3 | 0 | 0 | 3 | 3 |
| Total | 14 | 0 | 1 | 15 | 15 |
*Industrial Training/Research (FST 612) and Research Project (FST 621) will not show any grades in the marksheet/transcript. Instead of any grade-marks, the gradation will be done in the following fashion: Outstanding=O, Excellent=E, Satisfactory=S, Unsatisfactory= US.
M.Tech (Food Safety and Quality Management)
FIRST SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
| BAS 511 | Food Chemistry and Biochemistry | 3 | 0 | 2 | 4 | 5 |
| BAS 512 | Basics of Food Safety | 3 | – | – | 3 | 5 |
| BAS 513 | Food Microbiology | 3 | – | – | 3 | 5 |
| BAS 514 | Analytical Methods for Ensuring Food Safety and Quality | 3 | – | – | 3 | 5 |
| AES 502 | Village Adoption | 0 | 0 | 2 | 2 | – |
| FBM 512 | Principles of Management | 3 | 0 | 0 | 3 | 3 |
| BAS 515 | Seminar | 0 | 0 | 1 | 1 | 1 |
| Elective-I | 3 | 0 | 0 | 3 | 3 | |
| FST | Basic Food Technology* | 2 | 0 | 0 | 2 | 2 |
| Total | 20 | 0 | 11 | 27 | 29 |
*Deficiency course offered to students from Non-Food Science background. A non-credit course wherein the students performance would be graded satisfactory or non-satisfactory.
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
| BAS 521 | Food Biotechnology | 3 | 0 | 2 | 4 | 5 |
| FST | Food Safety and Quality Management Systems | 3 | 1 | 0 | 4 | 4 |
| FST | Food Legislation and Standards | 3 | 0 | 0 | 3 | 3 |
| BAS 522 | Food Safety and Public Health | 3 | 0 | 0 | 3 | 3 |
| BAS 523 | Research Methodology | 3 | 0 | 0 | 3 | 3 |
| AES | Village Adoption | 0 | 0 | 2 | 2 | – |
| Elective-II | 3 | 0 | 0 | 3 | 3 | |
| BAS 524 | Seminar | 0 | 0 | 0 | 1 | 1 |
| Total | 18 | 1 | 5 | 23 | 22 |
THIRD SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| BAS 611 | Comprehensive Viva-Voce | – | – | – | 2 | – |
| BAS 612 | Industrial Training/Research* | – | – | – | – | – |
| Total | – | – | – | 2 | – |
FOURTH SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| BAS 613 | Research Project* | – | – | – | – | – |
ELECTIVES
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| BAS 525 | Nanotechnology and its Applications in Foods | 3 | 0 | 0 | 3 | 3 |
| BAS 526 | Biosensor Design and Applications | 3 | 0 | 0 | 3 | 3 |
| Food Physics | 3 | 0 | 0 | 3 | 3 | |
| BAS 528 | Data Warehouse and Data Mining | 3 | 0 | 0 | 3 | 3 |
| BAS 529 | Computer Simulation and Modeling for Food Safety | 3 | 0 | 0 | 3 | 3 |
| BAS 530 | Bioethics, Biosafety and Intellectual Property Rights | 3 | 0 | 0 | 3 | 3 |
| BAS 531 | Basic Food Biotechnology | 3 | 0 | 0 | 3 | 3 |
| BAS 532 | Instrumentation in Food Safety | 3 | 0 | 0 | 3 | 3 |
| Total | 24 | 0 | 0 | 24 | 24 |
M.Tech (Food Process Engineering and Management)
FIRST SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| ENG 511 | Engineering Properties of Food and Biomaterials | 2 | 0 | 2 | 3 | 4 |
| ENG 512 | Advanced Food Packaging | 3 | 0 | 0 | 3 | 4 |
| ENG 513 | Advances in Food Engineering-I | 3 | 0 | 2 | 4 | 5 |
| ENG 514 | Fruits and Vegetables Process Engineering | 2 | 0 | 2 | 3 | 4 |
| ENG 515 | Computer Simulation and Modelling in Food Processing | 2 | 0 | 2 | 3 | 4 |
| AES 500 | Village Adoption | 0 | 0 | 2 | 2 | – |
| FBM 517 | Principles of Management | 3 | 0 | 0 | 3 | 3 |
| ENG 516 | Seminar | 0 | 0 | 1 | 1 | 1 |
| Elective-I | 3 | 0 | 0 | 3 | 3 | |
| Total | 18 | 0 | 11 | 25 | 28 |
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
|---|---|---|---|---|---|---|
| ENG 521 | Advances inFoodEngineering-II | 3 | 0 | 2 | 4 | 5 |
| ENG 522 | Cereal Process Engineering | 3 | 0 | 2 | 4 | 5 |
| ENG 523 | Process Equipment Design | 4 | 0 | 0 | 4 | 4 |
| FBM 522 | Productionand Operations Management | 3 | 0 | 0 | 3 | 3 |
| BAS 523 | Research Methodology | 2 | 0 | 0 | 2 | 2 |
| AES 500 | Village Adoption | 0 | 0 | 2 | 2 | – |
| Elective-II | 3 | 0 | 0 | 3 | – | |
| ENG 524 | Seminar | 0 | 0 | 2 | 1 | 1 |
| Total | 18 | 0 | 8 | 23 | 20 |
THIRD SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| ENG 611 | Comprehensive Viva-Voce | – | – | 2 | – | – |
| ENG 612 | Industrial Attachment/Research* | – | – | – | – | – |
| Total | – | – | 2 | – | – |
FOURTH SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| ENG 621 | Research Project* | – | – | – | – | – |
ELECTIVES
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| ENG 551 | Fermentation Technology | 3 | 0 | 0 | 3 | 3 |
| ENG 552 | Enzymes in Food Processing | 3 | 0 | 0 | 3 | 3 |
| ENG 553 | Automation in Food Processing | 3 | 0 | 0 | 3 | 3 |
| ENG 554 | Renewable Energy for Food Processing | 3 | 0 | 0 | 3 | 3 |
| ENG 555 | Grain Storage Technology | 3 | 0 | 0 | 3 | 3 |
| ENG 556 | Advanced Food Engineering and Packaging | 3 | 0 | 0 | 3 | 3 |
| ENG 557 | Separation Techniques in Food Processing | 3 | 0 | 0 | 3 | 3 |
| ENG 558 | Instrumentation and Process Control | – | – | – | – | – |
| ENG 559 | Process Instrumentation and Control | 3 | 0 | 0 | 3 | 3 |
| ENG 560 | Food Rheology and Texture | 3 | 0 | 0 | 3 | 3 |
| ENG 561 | Biochemical Engineering | 3 | 0 | 0 | 3 | 3 |
| Total | 30 | 0 | 0 | 30 | 30 |
*Industrial Training/Research (ENG 612) and Research Project (ENG 621) will not show any grades in the marksheet/transcript. Instead of any grade-marks, the gradation will be done in the following fashion: Outstanding=O, Excellent=E, Satisfactory=S, Unsatisfactory= US.
M.Tech (Food Technology and Management)
FIRST SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| FST 511 | Advances in Plant Food Processing | 3 | 0 | 2 | 4 | 5 |
| ENG 511 | Engineering Properties of Food and Biomaterials | 2 | 0 | 2 | 3 | 4 |
| FBM | Principles of Management | 3 | 0 | 0 | 3 | 3 |
| FST 512 | Advances in Animal Food Processing | 3 | 0 | 2 | 4 | 5 |
| FST 512 | Food Regulation | 2 | 0 | 0 | 2 | 2 |
| FST 513 | Advances in Food Quality Evaluation | 2 | 0 | 3 | 4 | 5 |
| FST 514 | Elective – I | 3/2 | 0 | 0/2 | 3 | 3/4 |
| FST 515 | Seminar – I | 0 | 0 | 2 | 1 | 2 |
| AES 500 | Village Adoption Program (During Mid Sem) | 0 | 0 | 2 | 1 | – |
| Total | 18 | 0 | 13/15 | 25 | 29/30 |
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
|---|---|---|---|---|---|---|
| FST 521 | Nutraceuticals, Functional and Health Foods | 2 | 0 | 2 | 3 | 4 |
| FST 522 | Advances in Food Process Technology | 3 | 0 | 0 | 3 | 3 |
| FST 523 | New Product Development | 2 | 0 | 0 | 2 | 2 |
| FST 524 | Food Safety Management System | 2 | 0 | 0 | 2 | 2 |
| BAS 523 | Research Methodologies | 2 | 0 | 0 | 2 | 2 |
| FBM 513 | Entrepreneurship Development | 3 | 0 | 0 | 3 | 3 |
| FBM 214 | Marketing Management | 3 | 0 | 0 | 3 | 2 |
| Elective-II | 3/2 | 0 | 0/2 | 3 | 3/4 | |
| FST 525 | Seminar-II | 0 | 0 | 2 | 1 | 2 |
| AES 500 | Village Adoption Programme | 0 | 0 | 2 | 2 | |
| Total | 17 | 0 | 6/8 | 24 | 23/24 |
Out of Elective-I and Elective-II, one must be from FBM department and other could be an open elective.
THIRD SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| FST 611 | Comprehensive Viva-Voce | – | – | 2 | – | – |
| FST 612 | Industrial Training/Research* | – | – | – | – | – |
| Total | – | – | 2 | – | – |
FOURTH SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| FST 621 | Research Project* | – | – | – | – | – |
ELECTIVES
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| FST 501 | Food Safety Through Traceability and Recall | 3 | 0 | 0 | 3 | 3 |
| FST 502 | Beverage Technology | 2 | 0 | 0 | 3 | 3 |
| FTS 503 | Flavour Chemistry & Technology | 3 | 0 | 0 | 3 | 3 |
| Total | 8 | 0 | 0 | 9 | 9 |
*Industrial Training/Research (FST 612) and Research Project (FST 621) will not show any grades in the marksheet/transcript. Instead of any grade-marks, the gradation will be done in the following fashion: Outstanding=O, Excellent=E, Satisfactory=S, Unsatisfactory= US.
M.Tech (Food Plant Operations Management)
FIRST SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| FBM 511 | Business Strategy | 3 | 0 | 0 | 3 | 3 |
| FBM 512 | Management Process and Organisational Behaviour | 3 | 0 | 0 | 3 | 3 |
| FBM 513 | Entrepreneurship Development | 2 | 0 | 0 | 2 | 2 |
| FBM 514 | Research and Business Analytics | 3 | 0 | 1 | 4 | 4 |
| FBM 515 | Marketing Management | 3 | 0 | 0 | 3 | 3 |
| FBM 516 | Food Supply Chain Management | 3 | 0 | 0 | 3 | 3 |
| Elective from other departments – I | 3 | 0 | 0 | 3 | 3 | |
| FBM 517 | Credit Seminar | 0 | 0 | 1 | 1 | 1 |
| FBM 518 | Review Paper Writing | 0 | 0 | 2 | 1 | 1 |
| Total | 23 | 0 | 4 | 23 | 23 |
SECOND SEMESTER
| Course Code | Course Title | L | T | P | Credit | Contact Hours |
|---|---|---|---|---|---|---|
| FBM 521 | Inventory Management | 3 | 0 | 0 | 3 | 3 |
| FBM 522 | Food Plant Operations Management | 3 | 0 | 0 | 3 | 3 |
| FBM 523 | Project Finance: Principles & Techniques | 3 | 0 | 0 | 3 | 3 |
| FBM 524 | Total Quality Management | 3 | 0 | 0 | 3 | 3 |
| FBM 525 | Communication and Negotiation Skills | 2 | 0 | 0 | 2 | 2 |
| FBM 527 | Operation Research | 2 | 0 | 0 | 2 | 2 |
| Elective from other departments – I | 3 | 0 | 0 | 3 | 3 | |
| Elective from other departments – II | 3 | 0 | 0 | 3 | 3 | |
| FBM 526 | Credit Seminar | 0 | 0 | 1 | 1 | 1 |
| FBM 528 | Report Writing | 0 | 0 | 2 | 1 | 1 |
| Total | 22 | 0 | 3 | 24 | 24 |
THIRD SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| Professional Development (Tech Writing/ IPR/ Ethics) | 2 | 0 | 0 | 2 | – | |
| Common for all deptts | – | – | – | – | – | |
| FBM 537/ FBM 538 | Industry Project /Research Project | 0 | 0 | 28 | 14 | – |
| Village Adoption Programme | 0 | 0 | 8 | 4 | – | |
| Total | 2 | 0 | 28 | 20 | – |
FOURTH SEMESTER
| Course code | Course title | L | T | P | Credit | Contact hours |
|---|---|---|---|---|---|---|
| List to be given by the Department | 3 | 0 | 0 | 3 | 3 | |
| List to be given by the Department | 2 | 0 | 0 | 2 | 2 | |
| FBM 547/ FBM 548 | Industry Project /Research Project | 0 | 0 | 28 | 14 | 14 |
| Total | 3 | 0 | 28 | 19 | 19 |
