B Tech Food Technology

Eligibility: 10+2 with any of the three following subjects — physics /mathematics / chemistry / computer science / electronics / information technology / biology / informatics practices / biotechnology / technical vocational subject / agriculture / engineering graphics / business studies / entrepreneurship and minimum 60% marks

  • Duration: 4 years
  • Admission Criteria: CUET/NEET/JEE/ SAT or Shoolini University's multiple choice entrance test, and faculty interaction

Eligibility : 10+2 with any of the three following subjects — physics /mathematics / chemistry / computer science / electronics / information technology / biology / informatics practices / biotechnology / technical vocational subject / agriculture / engineering graphics / business studies / entrepreneurship and minimum 60% marks

  • Duration : 4 years
  • Admission Criteria : CUET/NEET/JEE/ SAT or Shoolini University's multiple choice entrance test, and faculty interaction

B Tech Food Technology at Shoolini University is an undergraduate course that explores the application of food science and food engineering. It finds application in various aspects of food processes and preservation, which makes it extremely useful in fields like food processing, engineering, packaging, nutrition, preservation and more. Food security is an ongoing challenge in developing countries. Students of B Tech Food Tech are fully equipped to take on this challenge.

The university has active international alliances for student exchange programmes and innovative research at universities such as Ankara University, Turkey and Çankırı karatekin University, Turkey.

UGC approved, the department has Infrastructure Grant from the Ministry of Food Processing Industries, New Delhi. 

Key Areas of Research and Specialisations

Cereal Technology | Fruit and Vegetable Technology | Milk and Milk Products | Meat | Fish and Poultry Technology | Waste Utilisation | Probiotic Products | Nano Biodegradable Packaging

VISION

The Food Technology program aims to be a trailblazer in education, research, and innovation, producing graduates who are well-equipped to lead the future of the food industry with excellence and integrity. 

MISSION

MISSION1: Educating students from a diverse background in the fundamental skills, knowledge and practice of Food Technology to prepare them for a top food industry and continue their progression in Food Technology or related disciplines

MISSION2: To establish connections with top leading institutes for research and entrepreneurship development among students.

MISSION3: Facilitate employment and networking possibilities for students by connecting them with industry leaders, alumni, and international networks to help them progress in their career.

MISSION4: Providing research and professional services to streamline and optimize processes which contribute to the enhancement of the quality of life.

MISSION5: To act as a bridge for linking research, academics, industry, and society.

PROGRAM EDUCATIONAL OBJECTIVE 

  • PEO-1: To develop the ability to apply the knowledge of food chemistry, microbiology, sensory evaluation, computing and basic engineering fundamentals to the development, processing, and preservation of safe, nutritious, and high-quality food products.
  • PEO-2: To develop the capability to apply latest engineering tools and techniques in food processing with respect to social and global framework
  • PEO-3: To develop the ability in students to gain knowledge and skills which are necessary in life for the holistic development for meeting their professional needs in varying environment and changing contexts
  • PEO-4: To develop the capability to utilize advanced instruments and technologies to process and analyze food products and to solve food safety problems
  • PEO-5: To nurture competent professionals instilled with leadership traits and ethical duties

PROGRAM OUTCOME OR PROGRAM SPECIFIC OUTCOME

  • PO-1: Engineering knowledge Ability to apply solutions to real world food industry challenges by adopting multidisciplinary approach ensuring food safety and quality
  • PO-2: Problem analysis Critically assess and analyse food science and technology information available in the public domain in an innovative and ethical way
  • PO-3: Design/development of solutions Ability to design food products that meet the various food regulations and laws
  • PO-4: Conduct investigations of complex problems Ability to integrate the knowledge of biological and engineering sciences and apply in the solution of complex problems of food and biological systems
  • PO-5: Modern tool usage Ability to pursue higher studies in top food institutions, foreign universities and reputed educational institutions in India and abroad
  • PO-7: The engineer and society Ability to function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings
  • PO-8: Environment and sustainability Function in various research domains of food technology using modern tools and techniques of the food processing sector
  • PO-9: Ethics Apply the knowledge in equipment design, developing innovative products and entrepreneurship
  • PO-10: Individual and teamwork Ability to work in a multidisciplinary team
  • PO-11: Communication Proficiency in oral and written communication
  • PO-12: Project management and finance Implementation of cost effective and improved system
  • PO-13: Life-long learning Continue professional development and learning as a life-long activity
  • PSO1: Apply food science and technology principles to conceptualize, formulate, and develop innovative and safe food products that meet consumer demands
  • PSO2: Capable of implementing robust quality assurance systems, ensuring adherence to safety standards, and managing compliance with regulatory requirements in the food industry
  • PSO3: Demonstrate expertise in designing and optimizing food processing operations, considering factors such as efficiency, cost-effectiveness, and sustainability
  • PSO4: Skilled in conducting sensory evaluations, interpreting consumer preferences, and applying this knowledge to enhance the sensory attributes of food products
  • PSO5: Possess a comprehensive understanding of food supply chain management, including procurement, storage, distribution, and logistics, with an emphasis on minimizing waste and ensuring product integrity

 

B Tech Food Technology Career Opportunities

    • Food Technologist
    • Quality Manager
    • Nutritional Therapist
    • Regulatory Affairs Officer
    • Product/Process Development Scientist
    • Scientific Laboratory Technician

Top Faculty

Student Voices

Asavari Kapoor

Divya Jyot

Anoushka Tyagi

Manish Sharma

Top Campus Recruiters

Some of the major companies that visit our campus and hire our graduates are:

Frequently Asked Questions

There is an exam followed by an interview conducted by the department for BTech Food Technology with Summit Research Program.

Shoolini University is NAAC B+ accredited and has UGC certification.

The university has active international alliances for student exchange program and innovative research at universities in the USA, Canada, Europe, China, South Africa, and South Korea.

Our illustrious faculty includes alumni of global universities like Oxford, NIH, NCI, John Hopkins Medical School, as well as top universities of India, like IISc, JNU, DU and ZSI. Faculty members regularly receive grants from national and international funding agencies. Students also get a chance to work closely on live research projects.

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