Curriculum Overview
The Food Technology program at College of Technology Pantnagar is designed to provide students with a comprehensive understanding of food science and technology through a structured curriculum that progresses from foundational sciences to specialized applications. The program spans eight semesters, with each semester building upon the previous one to ensure a progressive learning experience.
| Semester | Course Code | Course Title | Credit (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FT-101 | Chemistry I | 3-0-0-3 | - |
| 1 | FT-102 | Biology I | 3-0-0-3 | - |
| 1 | FT-103 | Physics I | 3-0-0-3 | - |
| 1 | FT-104 | Mathematics I | 3-0-0-3 | - |
| 1 | FT-105 | Engineering Drawing | 2-0-0-2 | - |
| 1 | FT-106 | Computer Programming | 2-0-0-2 | - |
| 2 | FT-201 | Chemistry II | 3-0-0-3 | FT-101 |
| 2 | FT-202 | Biology II | 3-0-0-3 | FT-102 |
| 2 | FT-203 | Physics II | 3-0-0-3 | FT-103 |
| 2 | FT-204 | Mathematics II | 3-0-0-3 | FT-104 |
| 2 | FT-205 | Food Chemistry I | 3-0-0-3 | FT-101, FT-201 |
| 2 | FT-206 | Microbiology I | 3-0-0-3 | FT-102, FT-202 |
| 3 | FT-301 | Food Chemistry II | 3-0-0-3 | FT-205 |
| 3 | FT-302 | Microbiology II | 3-0-0-3 | FT-206 |
| 3 | FT-303 | Food Engineering Principles | 3-0-0-3 | FT-103, FT-203 |
| 3 | FT-304 | Food Processing I | 3-0-0-3 | FT-205, FT-206 |
| 3 | FT-305 | Food Analysis Techniques | 2-0-0-2 | FT-201, FT-205 |
| 3 | FT-306 | Sensory Evaluation | 2-0-0-2 | FT-206 |
| 4 | FT-401 | Food Processing II | 3-0-0-3 | FT-304 |
| 4 | FT-402 | Food Packaging Technology | 3-0-0-3 | FT-304, FT-305 |
| 4 | FT-403 | Food Safety Management | 3-0-0-3 | FT-302, FT-304 |
| 4 | FT-404 | Quality Control in Food Industry | 3-0-0-3 | FT-305, FT-306 |
| 4 | FT-405 | Product Development Techniques | 2-0-0-2 | FT-304, FT-305 |
| 4 | FT-406 | Food Regulations and Standards | 2-0-0-2 | FT-304, FT-303 |
| 5 | FT-501 | Advanced Food Processing | 3-0-0-3 | FT-401 |
| 5 | FT-502 | Biotechnology in Food Industry | 3-0-0-3 | FT-302, FT-305 |
| 5 | FT-503 | Nutraceuticals and Functional Foods | 3-0-0-3 | FT-301, FT-302 |
| 5 | FT-504 | Fermentation Technology | 3-0-0-3 | FT-302, FT-304 |
| 5 | FT-505 | Sustainable Food Systems | 2-0-0-2 | FT-401, FT-402 |
| 5 | FT-506 | Food Waste Management | 2-0-0-2 | FT-304, FT-305 |
| 6 | FT-601 | Research Methodology | 2-0-0-2 | - |
| 6 | FT-602 | Food Product Development | 3-0-0-3 | FT-503, FT-504 |
| 6 | FT-603 | Advanced Food Analysis | 3-0-0-3 | FT-305, FT-501 |
| 6 | FT-604 | Food Marketing and Management | 2-0-0-2 | FT-401, FT-404 |
| 6 | FT-605 | Bioinformatics in Food Science | 3-0-0-3 | FT-502, FT-503 |
| 6 | FT-606 | Capstone Project Preparation | 2-0-0-2 | - |
| 7 | FT-701 | Advanced Capstone Project | 4-0-0-4 | FT-601, FT-602 |
| 7 | FT-702 | Industry Internship | 2-0-0-2 | - |
| 7 | FT-703 | Research Thesis | 4-0-0-4 | FT-601, FT-701 |
| 8 | FT-801 | Final Capstone Project | 6-0-0-6 | FT-703 |
| 8 | FT-802 | Professional Development | 2-0-0-2 | - |
| 8 | FT-803 | Industry Exposure | 2-0-0-2 | - |
Advanced Departmental Elective Courses
The advanced departmental elective courses in the Food Technology program are designed to provide students with specialized knowledge and skills in specific areas of food science and technology. These courses offer in-depth exploration of cutting-edge topics that are critical for professional development.
Food Biotechnology: This course delves into the application of biotechnological principles in food production, including genetic engineering, fermentation techniques, enzyme technology, and bio-processing methods. Students will explore how biotechnology can be used to improve food quality, safety, and nutritional value.
Nutritional Assessment Techniques: This course focuses on advanced methods for assessing the nutritional content of foods and evaluating dietary intake. Students will learn about analytical techniques, biomarkers, and statistical tools used in nutrition research and public health policy.
Sustainable Packaging Solutions: This course addresses the environmental impact of food packaging and explores innovative solutions that reduce waste, improve shelf life, and enhance sustainability. Topics include biodegradable materials, smart packaging, and lifecycle assessment methods.
Food Innovation and Entrepreneurship: This elective provides students with insights into the innovation process in the food industry, including ideation, prototyping, testing, and commercialization. Students will work on real-world projects to develop new food products or services.
Advanced Food Analysis: This course covers advanced analytical techniques used in food science laboratories, including chromatography, spectroscopy, mass spectrometry, and molecular biology methods. Students will gain hands-on experience with high-end instruments and learn to interpret complex data sets.
Fermentation Engineering: This course explores the principles and applications of fermentation engineering in food production. Students will study microbial physiology, bioreactor design, process optimization, and scale-up techniques used in commercial fermentation processes.
Food Waste Reduction Strategies: This course focuses on strategies to minimize food waste throughout the supply chain, from production to consumption. Topics include food preservation techniques, value-added processing, composting, and circular economy principles.
Bioinformatics in Food Science: This course introduces students to computational tools and data analysis methods used in food research. Students will learn how to analyze genomic, proteomic, and metabolomic data to understand food composition and develop new products.
Food Marketing and Branding: This elective covers the marketing aspects of the food industry, including consumer behavior, brand development, product positioning, and digital marketing strategies. Students will gain insights into how successful food companies build and maintain their market presence.
Regulatory Compliance in Food Industry: This course provides an overview of the regulatory frameworks governing food production and distribution. Students will study national and international standards, labeling requirements, safety regulations, and compliance management strategies.
Food Quality Management Systems: This course examines quality management systems used in food manufacturing, including ISO standards, HACCP principles, Six Sigma methodologies, and continuous improvement techniques.
Advanced Sensory Evaluation: This course explores advanced sensory science methods used to evaluate food products. Students will learn about sensory panel design, statistical analysis of sensory data, and the application of sensory science in product development.
Clean Label Products Development: This elective focuses on developing food products with minimal ingredients and natural additives. Students will study consumer trends, regulatory requirements, formulation techniques, and marketing strategies for clean label products.
Food Processing Equipment Design: This course covers the design and selection of processing equipment used in food manufacturing. Students will learn about mechanical engineering principles, heat transfer, fluid dynamics, and equipment optimization.
Functional Food Formulation: This course explores the development of foods with specific health benefits beyond basic nutrition. Students will study bioactive compounds, health claims, formulation challenges, and regulatory requirements for functional foods.
Project-Based Learning Philosophy
The department's philosophy on project-based learning is centered around experiential education that bridges theory and practice. Students are encouraged to engage in hands-on projects that simulate real-world scenarios and challenge them to apply their knowledge creatively.
The structure of the project-based learning approach involves three main components: mini-projects, capstone projects, and final-year thesis. Mini-projects are undertaken during the third and fourth years, allowing students to explore specific aspects of food technology in depth. These projects often involve collaboration with industry partners or research institutions.
Capstone projects are more comprehensive and require students to integrate knowledge from multiple disciplines to address complex problems in food science and technology. These projects typically last for two semesters and culminate in a presentation and report that demonstrates the student's ability to work independently and collaborate effectively.
The final-year thesis is an individual research project that allows students to contribute original insights to the field of food technology. Students select their topics in consultation with faculty mentors, ensuring that their research aligns with current industry needs and academic interests.
Evaluation criteria for these projects emphasize innovation, technical competence, teamwork, communication skills, and adherence to ethical standards. Faculty mentors provide ongoing guidance throughout the project lifecycle, helping students refine their approaches and achieve their learning objectives.