Curriculum Overview
The Post Harvest Tech program follows a structured, progressive curriculum designed to provide students with comprehensive knowledge and practical skills across multiple domains of post-harvest technology. The program spans eight semesters, with each semester comprising core courses, departmental electives, science electives, and laboratory sessions.
Semester-wise Course Structure
| SEMESTER | COURSE CODE | COURSE TITLE | CREDIT STRUCTURE (L-T-P-C) | PREREQUISITES |
|---|---|---|---|---|
| 1 | ENG101 | Engineering Mathematics I | 3-1-0-4 | - |
| 1 | PHY101 | Physics for Engineers | 3-1-0-4 | - |
| 1 | CHE101 | Chemistry for Engineers | 3-1-0-4 | - |
| 1 | BIO101 | Introduction to Biology | 3-1-0-4 | - |
| 1 | AG101 | Introduction to Agricultural Science | 3-1-0-4 | - |
| 1 | EGD101 | Engineering Graphics and Design | 2-0-2-3 | - |
| 1 | CSE101 | Computer Programming | 2-0-2-3 | - |
| 1 | LAB101 | Basic Science Laboratory | 0-0-3-1 | - |
| 1 | LAT101 | Engineering Drawing Lab | 0-0-3-1 | - |
| 2 | ENG102 | Engineering Mathematics II | 3-1-0-4 | ENG101 |
| 2 | MAT101 | Materials Science and Engineering | 3-1-0-4 | - |
| 2 | PHY102 | Thermodynamics and Heat Transfer | 3-1-0-4 | PHY101 |
| 2 | CHE102 | Food Chemistry | 3-1-0-4 | CHE101 |
| 2 | BIO102 | Plant Biology and Physiology | 3-1-0-4 | BIO101 |
| 2 | AG102 | Agricultural Economics and Farming Systems | 3-1-0-4 | AG101 |
| 2 | LAB201 | Chemistry Laboratory | 0-0-3-1 | CHE101 |
| 2 | LAT201 | Computer Programming Lab | 0-0-3-1 | CSE101 |
| 3 | ENG201 | Engineering Mathematics III | 3-1-0-4 | ENG102 |
| 3 | MEC201 | Fluid Mechanics and Hydraulic Machines | 3-1-0-4 | MAT101 |
| 3 | BIO201 | Food Biochemistry | 3-1-0-4 | BIO102 |
| 3 | AG201 | Crop Science and Technology | 3-1-0-4 | AG102 |
| 3 | ENV201 | Environmental Science and Engineering | 3-1-0-4 | - |
| 3 | AG301 | Food Preservation Techniques | 3-1-0-4 | CHE102 |
| 3 | LAB301 | Biology Laboratory | 0-0-3-1 | BIO102 |
| 3 | LAT301 | Materials Science Lab | 0-0-3-1 | MAT101 |
| 4 | ENG202 | Engineering Mathematics IV | 3-1-0-4 | ENG201 |
| 4 | MEC202 | Mechanics of Materials and Structures | 3-1-0-4 | MEC201 |
| 4 | CHE201 | Food Microbiology | 3-1-0-4 | CHE102 |
| 4 | AG202 | Agricultural Engineering Principles | 3-1-0-4 | AG201 |
| 4 | ENV202 | Water Resources and Irrigation Engineering | 3-1-0-4 | ENV201 |
| 4 | AG302 | Food Processing Technology | 3-1-0-4 | AG301 |
| 4 | LAB401 | Microbiology Laboratory | 0-0-3-1 | CHE201 |
| 4 | LAT401 | Thermodynamics Lab | 0-0-3-1 | PHY102 |
| 5 | ENG301 | Advanced Engineering Mathematics | 3-1-0-4 | ENG202 |
| 5 | MEC301 | Heat Transfer and Refrigeration | 3-1-0-4 | MEC202 |
| 5 | BIO301 | Food Biotechnology | 3-1-0-4 | BIO201 |
| 5 | AG303 | Storage Engineering and Systems | 3-1-0-4 | AG202 |
| 5 | ENV301 | Sustainable Agriculture Practices | 3-1-0-4 | ENV202 |
| 5 | AG401 | Quality Control and Assurance | 3-1-0-4 | AG302 |
| 5 | LAB501 | Food Processing Lab | 0-0-3-1 | AG302 |
| 5 | LAT501 | Refrigeration and Air Conditioning Lab | 0-0-3-1 | MEC301 |
| 6 | ENG302 | Probability and Statistics for Engineers | 3-1-0-4 | ENG301 |
| 6 | MEC302 | Mechanical Systems Design | 3-1-0-4 | MEC301 |
| 6 | BIO302 | Nanotechnology in Food Processing | 3-1-0-4 | BIO301 |
| 6 | AG304 | Agricultural Robotics and Automation | 3-1-0-4 | AG303 |
| 6 | ENV302 | Climate Change and Agriculture | 3-1-0-4 | ENV301 |
| 6 | AG402 | Data Analytics for Agriculture | 3-1-0-4 | ENG302 |
| 6 | LAB601 | Biotechnology Lab | 0-0-3-1 | BIO302 |
| 6 | LAT601 | Robotics and Automation Lab | 0-0-3-1 | AG304 |
| 7 | ENG401 | Operations Research and Optimization | 3-1-0-4 | ENG302 |
| 7 | MEC401 | Advanced Manufacturing Processes | 3-1-0-4 | MEC302 |
| 7 | BIO401 | Food Safety and Regulatory Compliance | 3-1-0-4 | BIO302 |
| 7 | AG403 | Renewable Energy Applications in Agriculture | 3-1-0-4 | AG304 |
| 7 | ENV401 | Environmental Impact Assessment | 3-1-0-4 | ENV302 |
| 7 | AG501 | Research Methodology and Project Planning | 3-1-0-4 | AG402 |
| 7 | LAB701 | Advanced Food Processing Lab | 0-0-3-1 | AG403 |
| 7 | LAT701 | Research and Development Lab | 0-0-3-1 | - |
| 8 | ENG402 | Capstone Project I | 3-0-0-3 | AG501 |
| 8 | MEC402 | Final Year Project | 3-0-0-3 | ENG401 |
| 8 | BIO402 | Advanced Topics in Food Science | 3-1-0-4 | BIO401 |
| 8 | AG502 | Entrepreneurship and Innovation | 3-1-0-4 | AG403 |
| 8 | ENV402 | Sustainability and Green Technologies | 3-1-0-4 | ENV401 |
| 8 | AG601 | Industrial Training and Internship | 0-0-0-6 | - |
| 8 | LAT801 | Capstone Project Lab | 0-0-3-1 | ENG402 |
Advanced Departmental Elective Courses
The department offers a range of advanced elective courses that allow students to specialize in specific areas of post-harvest technology. These courses are designed to provide in-depth knowledge and practical skills relevant to current industry needs.
Course 1: Advanced Food Preservation Techniques
This course delves into the latest methods and technologies used for preserving food products, including modified atmosphere packaging, high-pressure processing, pulsed electric fields, and novel antimicrobial treatments. Students explore the scientific principles underlying these techniques, their applications in different food categories, and their impact on nutritional value and shelf-life.
The learning objectives include understanding the molecular mechanisms of food deterioration, evaluating the effectiveness of various preservation methods, designing appropriate packaging systems, and assessing quality parameters during storage. Through laboratory sessions, students gain hands-on experience with advanced preservation equipment and conduct experiments to compare different techniques.
Course 2: Agricultural Robotics and Automation
This course explores the integration of robotics and automation technologies in agricultural operations, focusing on harvesting, sorting, packaging, and transportation. Students study sensor technologies, machine vision systems, control algorithms, and artificial intelligence applications specifically tailored for farming environments.
The curriculum covers robot design principles, programming languages used in agriculture robotics, autonomous vehicle navigation, precision farming concepts, and data-driven decision-making systems. Practical sessions involve building and testing robotic prototypes, using simulation software, and working with real-world agricultural equipment.
Course 3: Data Analytics for Agriculture
This course focuses on applying data science techniques to solve challenges in agriculture, including crop yield prediction, disease detection, resource optimization, and supply chain management. Students learn about big data platforms, machine learning algorithms, statistical modeling, and visualization tools relevant to agricultural applications.
Learning outcomes include developing predictive models for agricultural variables, implementing real-time monitoring systems, extracting insights from complex datasets, and creating actionable recommendations for farmers and agribusinesses. The course includes hands-on workshops with industry-standard tools like Python, R, and specialized agricultural databases.
Course 4: Renewable Energy in Food Processing
This course addresses the application of renewable energy sources in food processing and preservation systems. Topics include solar thermal systems, biomass utilization, wind power integration, energy storage solutions, and sustainable energy management in agricultural facilities.
Students examine the economic viability of renewable energy projects, evaluate environmental impacts, design hybrid energy systems, and implement energy efficiency measures. Laboratory experiments involve testing solar panels, analyzing energy consumption patterns, and developing cost-benefit models for renewable energy adoption.
Course 5: Sustainable Storage Systems
This course focuses on designing and implementing sustainable storage solutions that maintain food quality while minimizing environmental impact. It covers climate-controlled storage, controlled atmosphere systems, vacuum packaging, smart sensors, and integrated monitoring technologies.
The learning objectives include understanding the physics of food deterioration, evaluating storage system efficiency, selecting appropriate materials and technologies, and optimizing energy consumption. Students engage in designing prototype storage units, conducting performance tests, and analyzing data to improve system design.
Course 6: Quality Management Systems
This course introduces students to quality management principles specifically applied to food processing and agricultural systems. It covers international standards such as ISO 9001, HACCP, GMP, and FSSC 22000, along with risk assessment methodologies and continuous improvement processes.
Students learn to implement quality control procedures, conduct audits, manage documentation systems, and develop corrective action plans. Practical sessions include case studies of successful quality management implementations, simulation exercises for regulatory compliance, and group projects on quality improvement initiatives.
Course 7: Biotechnology in Food Processing
This course explores the application of biotechnology in food production, preservation, and enhancement. It covers fermentation processes, enzyme technology, genetic modification, bioengineering applications, and novel food ingredients derived from biotechnological sources.
The curriculum emphasizes understanding biochemical pathways, designing bioprocesses, optimizing microbial cultures, and evaluating safety and regulatory aspects of biotechnology applications in food systems. Laboratory experiments involve working with microorganisms, conducting fermentation processes, and analyzing product quality using advanced analytical techniques.
Course 8: Climate Resilient Agriculture
This course addresses the challenges posed by climate change on agricultural systems and develops strategies for adaptation and mitigation. Students study extreme weather events, water scarcity, soil degradation, biodiversity loss, and emerging threats to food security.
Learning outcomes include assessing climate risks, developing adaptive management practices, implementing sustainable farming techniques, and designing resilient infrastructure. The course includes field visits to affected areas, data analysis of climate trends, and development of adaptation plans for specific agricultural contexts.
Course 9: Smart Packaging Technologies
This course examines innovative packaging solutions that enhance food quality, extend shelf-life, and provide consumer information. Topics include active packaging, intelligent packaging systems, nanotechnology applications, biodegradable materials, and traceability technologies.
Students explore the science behind packaging materials, evaluate performance characteristics, design new packaging prototypes, and assess environmental impact. Practical sessions involve material testing, prototype development, and analysis of packaging effectiveness using advanced characterization techniques.
Course 10: Supply Chain Optimization
This course focuses on optimizing agricultural supply chains from farm to fork. It covers logistics planning, inventory management, transportation optimization, demand forecasting, and coordination among stakeholders in food systems.
The learning objectives include understanding supply chain complexity, developing optimization models, implementing information systems, and managing risks throughout the value chain. Students engage in simulations of supply chain operations, analyze real-world case studies, and develop strategies for improving efficiency and reducing waste.
Project-Based Learning Philosophy
The department places a strong emphasis on project-based learning as a cornerstone of education. This approach ensures that students not only acquire theoretical knowledge but also apply it to solve real-world problems in post-harvest technology.
Mini-Projects Structure
Throughout the program, students undertake mini-projects that align with their academic progression and career interests. These projects are typically completed in teams of 3-5 members and span approximately two months.
The mini-project process begins with a proposal phase where students identify a relevant problem statement, conduct literature review, and develop an initial research plan. Faculty mentors guide the project development, ensuring alignment with program objectives and industry relevance.
Students must present their project progress at intermediate milestones and submit detailed reports documenting methodology, findings, and recommendations. The final presentation evaluates both technical competency and communication skills.
Final-Year Thesis/Capstone Project
The capstone project represents the culmination of students' academic journey and serves as a platform for demonstrating comprehensive expertise in post-harvest technology.
Students select projects that address significant challenges in agriculture or food systems, often in collaboration with industry partners or research institutions. The project scope is substantial, requiring extensive research, experimentation, data analysis, and solution development.
Faculty advisors are assigned based on project relevance and expertise alignment. Regular meetings ensure progress tracking, problem resolution, and quality assurance throughout the project lifecycle.
The final deliverables include a comprehensive thesis, technical documentation, presentation materials, and potentially patent applications or commercialization opportunities. The project evaluation considers innovation, feasibility, impact, and adherence to professional standards.