Bachelor in Food/Dairy Technology - Purbanchal University


Purbanchal University

Science and Technology

4 year(s)


Bachelor in Food/Dairy Technology is a 4 year, 8 semester academic program of Purbanchal University.

Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, Food Technologists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.


Eligibility

Students who want to enroll in Bachelor in Food/Dairy Technology must secure 45% score in I.Sc. / 10+2 Science / Diploma in food / Dairy or equivalent


Curricular structure

Curriculum for Bachelor’s Degree in Food/Dairy Technology

Code, Subject, Nature, Credit

Code, Subject, Nature, Credit

First Semester (Credit: 18)

  • Applied Physics
  • Applied Chemistry
  • Applied Mathematics and Statistics
  • Applied Microbiology
  • Basic Engineering for Food and Dairy

Second Semester (Credit: 19)

  • Agro-Business Management
  • Food Chemistry
  • Food Extension Education
  • Computer Application in Food & Dairy Industries
  • Instrumental Methods of Food Analysis
  • Food Process Engineering I

Third Semester (Credit: 19)

  • Biochemistry & Human Nutrition
  • Advanced Microbiology
  • Biochemical Engineering
  • Modern Biotechnology and Genetic Engineering
  • Post Harvest Technology
  • IT Based Management in Food/Dairy Industries

Fourth Semester (Credit: 19)

  • Quality Control and Assurance
  • Food Process Laboratory System Development
  • Food Process Engineering II
  • Nutrition and Dietetics
  • Packaging Technology
  • Industrial Microbiology
  • Human Resource and Entrepreneurship Development

Specialization course in Food Technology

Fifth Semester (Credit: 18)

  • Advanced Food Process Engineering
  • Technology of Food Products I: Fruits and Vegetables
  • Technology of Food Products II: Cereal, Legumes and Oil seeds
  • Technology of Food Products III: Fats and Oils
  • Market Research and Consumer Behavior

Sixth Semester (Credit: 17)

  • Technology of Food Products IV: Snack Foods
  • Technology of Food Products V: Alcoholic and Non Alcoholic Beverages
  • Technology of Food Products VI: Spices, Tea and Coffee
  • Technology of Food Products VII: Meat, Fish and Poultry
  • Technology of Food Products VIII: Chocolate and Confectionery

Seventh Semester (Credit: 17)

  • Environmental Management
  • Marketing and Exporting of Food Commodities
  • Technology of Food Products IX - Indigenous Foods of Nepal
  • Quality Management System and Application
  • Food and Beverage Services
  • Research and Development in Food Technology
  • Research Topic Selection

Eighth Semester (Credit: 6)

In-Plant Training P 2

Thesis P 4

Credit hours

SUB TOTAL (THEORY+PRACTICAL) 88+47

GRAND TOTAL 135

Specialization in Dairy Technology

Fifth Semester (Credit: 20)

  • Dairy Chemistry I
  • Dairy Microbiology I
  • Dairy Engineering I : Mechanical And Electrical
  • Technology of Dairy Products I : Market Milk
  • Technology of Dairy Products II : Indigenous Milk Products

Sixth Semester (Credit: 15)

  • Dairy Chemistry II
  • Dairy Microbiology II
  • Dairy Engineering II: Refrigeration and Air Conditioning
  • Technology of Dairy Products III: Ice-Cream and Frozen Milk Products.
  • Technology of Dairy Products IV: Fermented Milk Products

Seventh Semester (Credit: 17)

  • Dairy Extension and Marketing
  • Dairy Business Management
  • Dairy Engineering III : Design of Dairy Equipment
  • Technology of Dairy Products V : Dried and Condensed Milk Products
  • Dairy Plant Operation and Instrumentation
  • Quality Control in Dairy
  • Research Topic Selection

Eighth Semester (Credit: 6)

In-Plant Training P 2

Thesis P 4

Credit hours

SUB TOTAL (THEORY+PRACTICAL) 88+47

GRAND TOTAL 135

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