B.Tech. Food Technology - Tribhuvan University

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). Currently nine colleges affiliated to Tribhuvan University offers this program in Nepal.

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:

  • Provide knowledge in food science and the principles underlying food processing.
  • Give wider knowledge to students in advanced food engineering.
  • Acquaint students with industrial management practices.
  • Train the student in product specific specialization areas.
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Eligibility for Admission:

The candidates who have passed in second division I.Sc. Or 10+2 (science) and certificate level of food technology /laboratory technology from Tribhuvan University or an institute recognized by this university shall be considered eligible to apply for admission to B.Tech. (Food). Students are selected based on their merit in the entrance examination.

Curricular structure

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.

Curriculum: B.Tech. Food Technology: Tribhuvan University

Year and Subjects Year and Subjects

1st Year



Math and Statistics

Instrumental Techniques of Analysis

Basic and Food Microbiology

Basic Principles of Engineering

2nd Year

Food Chemistry

Principles of Food Processing

Food Engineering

Biochemistry and Human Nutrition

Technology of Food Products- I

3rd Year

Technology of Food Products- II

Technology of Food Products- III

Biochemical Engineering

Industrial Microbiology

Food Quality Control and Analysis

4th Year

Storage and Packaging Technology

Operation Research and Food Plant Management

Dairy Technology


In-plant Training and Class Seminar

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