M.Tech Food Technology - Tribhuvan University


Tribhuvan University

Science and Technology

2 year(s)


Offering Colleges (1)


M.Tech Food Technology is a two-year program with a weightage of 1000 marks (500 marks each year) and assessment-based examination system.

Prerequisite Bridge Course for M. Tech. Food Technology

Study Bridge course for M. Tech. Food Technology Study is a one year course. Students are required to attend a prerequisite course of 500 marks comprising of core food technology courses namely, food chemistry, principles of food processing, food engineering, basic and food microbiology, biochemistry and human nutrition, food analysis and quality control before they are entitled to pursue the mainstream course of M. Tech. Food Technology. The details of the course as follows:

Subjects Full Marks
Food Chemistry (T + P) 100 (75 + 25)
Principles of Food Processing (T + P) 100 (75 + 25)
Food Engineering (T + P) 100 (75 + 25)
Basic and Food Microbiology (T + P) 100 (75 + 25)
Biochemistry and Human Nutrition (T + P) 50 (37.5 + 12.5)
Food Analysis and Quality Control (T + P) 50 (37.5 + 12.5)
Total 500


An academic year consists of 150 working days. One theory paper of 100 marks will have 4 hours of lectures per week. The subject with only theory paper of 50 marks in the first year will have 3 hours of lecture per week. One practical paper of 30 marks will have 4 hours of practical per week. A practical paper of 15 marks will have 4 hours of practical in two week’s time.


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Offering Colleges (1)


Admission criteria

  1. Students must attend and pass the entrance examination.
  2. Pass mark for the entrance examination is 35%.
  3. Students will be enrolled on the basis of merit. Merit list is published on the basis of both marks obtained in Bachelor level and entrance examination.
    Merit list: = 20% (marks obtained in B.Sc) + 80 % (marks secured in entrance examination)

In Central department and constituent campuses of Tribhuvan University; out of total available seats 80% seats will be filled from free competition and 20% from reserved (inclusive) category.

Students who want to compete from proportional representation category must fulfilled following criteria.

  • Passed SLC from community schools
  • Students who are permanent resident of backward region must have passed SLC from the same region
  • Students must have passed Bachelor level from constitutent campus of Tribhuvan University or Community campuses.

Documents needed:

If any seats remain vacant in the inclusive/reserved category; remaining seats will be fulfilled from the merit list of free competition.


Eligibility

B. Tech. in Food or Dairy Technology or Agriculture or Engineering or Biotechnology (4 years) and secured at least 50% marks from Tribhuvan University or TU-recognized universities.

Students who have passed B.Sc Agriculture or B.Sc Microbiology or B.Sc Chemistry or B.Sc Physics or B.Sc Chemistry or B.Sc Mathematics and have secured 50% Marks can apply for one year prerequisite (Bridge) course.



Curricular structure

Six theory papers are offered in the first year of M.Tech in Food Technology program, out of which four papers carry 70 marks, one paper 50 marks and the remainder carries 35 marks. There are also 5 practical papers (four of them of 30 marks and one of only 15 marks).

The second year comprises of five theory papers and three practical papers. Besides these, two additional subjects, viz., research topic selection and review work of 50 marks and dissertation of 70 marks are compulsory.

An academic year consists of 150 working days. One theory paper of 100 marks will have 4 hours of lectures per week. The subject with only theory paper of 50 marks in the first year will have 3 hours of lecture per week. One practical paper of 30 marks will have 4 hours of practical per week. A practical paper of 15 marks will have 4 hours of practical in two week’s time. 70% attendance in the class is compulsory for the students.

First Year Subjects Full Marks Pass Marks
Food Science (food chemistry, biochemistry, human nutrition and food microbiology) (T+P) 50 (35 + 15) (14 + 6)
Food plant automation and numerical methods (T + P) 100 (70 + 30) (28 + 12)
Food process Engineering (T + P) 100 (75 + 25) (28 + 12)
Food biotechnology and by-product utilization (T + P ) 100 (75 + 25) (28 + 12)
Food Ecology 50 20
Optional (Product Technology-Group A, any one) 100 (70 + 30) (28 + 12)
- Fruit and vegetable technology
- Grain technology
- Tea and coffee technology
- Spice and herbal food technology
Second Year Subjects Full Marks Pass Marks
Food packaging (T + P) 50 (35 + 15) (14 + 6)
Technology of Nepalese indigenous foods (T + P) 50 (35 + 15) (14 + 6)
Food storage technology (T + P) 50 (35 + 15) (14 + 6)
Industrial management science 100 40
Research topic selection and review work 50 20
Dissertation 100 40
Optional (Product Technology-Group B, any one) 100 (70 + 30) (28 + 12)
- Meat technology
- Dairytechnology
- Soft Drink technology
- Snack food technology
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