Course Structure Overview
The curriculum for the Diploma in Food Technology program at Government Polytechnic Diglipur Andamans is designed to provide students with a comprehensive understanding of food science, technology, and industry practices. The program spans three years, divided into six semesters, with a balanced mix of theoretical and practical subjects.
| Semester | Course Code | Course Title | Credits (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FT-101 | Basic Chemistry | 3-0-0-3 | - |
| 1 | FT-102 | Basic Physics | 3-0-0-3 | - |
| 1 | FT-103 | Basic Biology | 3-0-0-3 | - |
| 1 | FT-104 | Mathematics I | 3-0-0-3 | - |
| 1 | FT-105 | Introduction to Food Technology | 3-0-0-3 | - |
| 1 | FT-106 | Food Microbiology | 3-0-0-3 | - |
| 1 | FT-107 | Food Chemistry | 3-0-0-3 | - |
| 1 | FT-108 | Food Engineering Principles | 3-0-0-3 | - |
| 2 | FT-201 | Food Processing Technology | 3-0-0-3 | FT-105 |
| 2 | FT-202 | Food Analysis | 3-0-0-3 | FT-107 |
| 2 | FT-203 | Food Preservation Techniques | 3-0-0-3 | FT-106 |
| 2 | FT-204 | Food Quality Control | 3-0-0-3 | FT-202 |
| 2 | FT-205 | Food Packaging Technology | 3-0-0-3 | FT-201 |
| 2 | FT-206 | Food Safety and Hygiene | 3-0-0-3 | FT-106 |
| 2 | FT-207 | Food Legislation and Regulations | 3-0-0-3 | FT-204 |
| 2 | FT-208 | Food Product Development | 3-0-0-3 | FT-201 |
| 3 | FT-301 | Food Biotechnology | 3-0-0-3 | FT-201 |
| 3 | FT-302 | Food Engineering Design | 3-0-0-3 | FT-201 |
| 3 | FT-303 | Advanced Food Analysis | 3-0-0-3 | FT-202 |
| 3 | FT-304 | Food Sensory Evaluation | 3-0-0-3 | FT-202 |
| 3 | FT-305 | Food Marketing and Management | 3-0-0-3 | FT-208 |
| 3 | FT-306 | Food Waste Management | 3-0-0-3 | FT-201 |
| 3 | FT-307 | Sustainable Food Systems | 3-0-0-3 | FT-301 |
| 3 | FT-308 | Food Innovation and Entrepreneurship | 3-0-0-3 | FT-208 |
Advanced Departmental Elective Courses
Advanced departmental electives in the Diploma in Food Technology program are designed to provide students with in-depth knowledge in specialized areas of food technology. These courses are offered in the third year and are tailored to meet the growing demands of the food industry.
Food Biotechnology: This course delves into the application of biotechnology in food processing, including fermentation, enzyme technology, and genetically modified organisms (GMOs). Students will learn about the latest techniques in bioprocessing and their applications in the food industry.
Food Engineering Design: This course focuses on the design and optimization of food processing equipment and systems. Students will gain hands-on experience in designing food processing plants, evaluating process efficiency, and implementing automation in food production.
Advanced Food Analysis: This course covers advanced analytical techniques used in food quality control, including chromatography, spectroscopy, and mass spectrometry. Students will learn to analyze food samples for nutritional content, contaminants, and adulterants.
Food Sensory Evaluation: This course teaches students how to evaluate food products based on sensory attributes such as taste, smell, texture, and appearance. Students will learn to design sensory panels, conduct sensory tests, and interpret sensory data.
Food Marketing and Management: This course explores the marketing strategies and management practices in the food industry. Students will learn about product development, branding, consumer behavior, and market analysis.
Food Waste Management: This course focuses on strategies for reducing food waste, including recycling, composting, and sustainable packaging. Students will learn about the environmental impact of food waste and how to implement waste reduction initiatives.
Sustainable Food Systems: This course examines the principles of sustainability in food production, including organic farming, renewable energy, and eco-friendly processing techniques. Students will explore the role of sustainable practices in building resilient food systems.
Food Innovation and Entrepreneurship: This course encourages students to think creatively and develop innovative food products. Students will learn about the innovation process, intellectual property, and how to launch a food business.
Project-Based Learning Philosophy
The department's philosophy on project-based learning is rooted in the belief that practical experience is essential for developing critical thinking and problem-solving skills. Students are encouraged to work on real-world projects that address industry challenges and contribute to the advancement of food technology.
The mini-projects are conducted in the second year and are designed to help students apply their theoretical knowledge to practical situations. These projects are typically team-based and are supervised by faculty members who provide guidance and feedback throughout the process.
The final-year thesis or capstone project is a comprehensive research endeavor that allows students to explore a specific area of interest in depth. Students work closely with faculty mentors to select a topic, design a research methodology, and present their findings in a formal report and presentation.
The evaluation criteria for these projects include the quality of research, innovation, presentation, and the ability to solve real-world problems. This approach ensures that students not only gain technical knowledge but also develop the skills necessary for professional success.