Science and Technology
Food science is the end-to-end study of food, including raw materials selection and harvesting, composition and development, production, preservation and safety, packaging and storage, through to end-user preparation, consumption and sensory analysis. Food science also includes food-involved scientific fields such as food microbiology, food chemistry and the physics of food.
Although food technology is generally included as a part of food science, its distinct definition is the practical application of the food sciences to the development and production of food. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
Food technology courses attract a large number of students all over the world including Nepal, because of its novelty as an educational course and also because of the growing demand for food technologists in today's health conscious world.
About the Course
Bachelor of Science in Food Technology (B.Tech Food Technology) is a four-year degree course (total of 2000 marks).
This course is a combination of food science that is coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subjected; and its application to the practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and its packaging and distribution, so as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods.
It integrates the applications to food of several contributory sciences like the knowledge of the chemical composition of food materials (for all food consists entirely of chemical substances); their physical, biological and biochemical behavior; human nutritional requirements and the nutritional factors in food materials; the nature and behavior of food enzymes; the microbiology of foods; the interaction of food components with each other, with atmospheric oxygen, with additives and contaminants, and with packaging materials; pharmacology and toxicology of food materials, additives and contaminants; the effects of various manufacturing operations, processes and storage conditions; food analysis and quality control; operation research and food plant management and the use of statistics for designing experimental work and evaluating the results.
It further draws on, and integrates the application to food of, other technologies such as those of food handling and packing materials, engineering, instrumentation, electronics, agriculture and biotechnology.
The production and distribution of food, including agriculture, dairy and related services, is the largest and most important economic activity in the country. All these activities, and many others create a demand for well-qualified and experienced food technologists and specialists who can play their part in the complex and increasingly sophisticated food supply system .This course help to fulfill these demands.
This program specifically aims to:
Students are selected based on their merit in the entrance examination.
B. Tech. (Food) is based on the annual examination system and is a four-year course with a total of 2000 marks. In each subject (except Dissertation work), 25% marks will be allotted to the practical work carried out in laboratories & pilot plants.
First-year courses comprise basic sciences, engineering and microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. The third and fourth years are devoted to teaching product technology, quality control and food plant management. Besides, dissertation is compulsory.
The detailed structure of the course is as follows.
Math and Statistics
Instrumental Techniques of Analysis
Basic and Food Microbiology
Basic Principles of Engineering
Principles of Food Processing
Food Engineering (Unit Operation and Process Engineering)
Biochemistry and Human Nutrition
Technology of Food Products- I (Cereals, Legumes, Oilseed and Protein Foods)
Technology of Food Products- II (Fruits and Vegetables, Chocolate and Sugar Confectionery, Tea, Coffee and Spices)
Technology of Food Products- III (Meat, Fish and Poultry)
Food Quality Control and Analysis
Storage and Packaging Technology
Operation Research and Food Plant Management
In-plant Training and Class Seminar
Hours of Instruction
Working days: 150 days in an academic year
Theory: One theory paper of 100 marks will have 4 lectures per week. A lecture class has a duration of 50 min.
Practical: One practical paper of 25 marks will have 4 hours of practical per week.
Attendance: 70 percent attendance in the class is compulsory.
A 100-marks paper is divided into a theory paper of 75 marks and a practical paper of 25 marks. Students will appear in three hours examination for a theory paper of 75. The student will have to pass separately in theory and practical examinations.
Pass Marks: Theory - 35%, Practical - 40%
A student has passed his/her four years of study will be graded as follows:
Distinction - 75% and above (four year's average).
First division: 60% (four year's average).
Second division: 45% (four year's average).
Third division: 35% (four year's average).