Course Structure Overview
The Diploma In Food Technology program at Satya Sree Parimala Polytechnic East Godavari is structured over four years, with each year divided into two semesters. The curriculum is designed to provide a comprehensive understanding of food science, technology, and industry practices. Students progress from foundational courses to advanced specializations, ensuring a well-rounded education that prepares them for careers in the food industry.
| Year | Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|---|
| 1 | 1 | FT101 | Introduction to Food Science | 3-1-0-4 | - |
| 1 | 1 | FT102 | Food Chemistry | 3-1-0-4 | FT101 |
| 1 | 1 | FT103 | Food Microbiology | 3-1-0-4 | FT101 |
| 1 | 1 | FT104 | Food Processing Principles | 3-1-0-4 | FT101 |
| 1 | 1 | FT105 | Food Safety and Quality Control | 3-1-0-4 | FT101 |
| 1 | 1 | FT106 | Mathematics for Food Technology | 3-1-0-4 | - |
| 1 | 1 | FT107 | Physics for Food Technology | 3-1-0-4 | - |
| 1 | 1 | FT108 | Chemistry Lab | 0-0-3-2 | FT102 |
| 1 | 1 | FT109 | Microbiology Lab | 0-0-3-2 | FT103 |
| 1 | 2 | FT201 | Food Analysis and Testing | 3-1-0-4 | FT102 |
| 1 | 2 | FT202 | Food Preservation Techniques | 3-1-0-4 | FT101 |
| 1 | 2 | FT203 | Food Packaging | 3-1-0-4 | FT101 |
| 1 | 2 | FT204 | Food Engineering | 3-1-0-4 | FT101 |
| 1 | 2 | FT205 | Food Regulations and Standards | 3-1-0-4 | FT101 |
| 1 | 2 | FT206 | Food Product Development | 3-1-0-4 | FT101 |
| 1 | 2 | FT207 | Food Nutrition | 3-1-0-4 | FT101 |
| 1 | 2 | FT208 | Statistics for Food Technology | 3-1-0-4 | - |
| 1 | 2 | FT209 | Food Processing Lab | 0-0-3-2 | FT204 |
| 2 | 3 | FT301 | Advanced Food Chemistry | 3-1-0-4 | FT102 |
| 2 | 3 | FT302 | Food Biotechnology | 3-1-0-4 | FT103 |
| 2 | 3 | FT303 | Food Quality Assurance | 3-1-0-4 | FT201 |
| 2 | 3 | FT304 | Food Innovation and Entrepreneurship | 3-1-0-4 | FT206 |
| 2 | 3 | FT305 | Food Regulatory Affairs | 3-1-0-4 | FT101 |
| 2 | 3 | FT306 | Food Sustainability | 3-1-0-4 | FT101 |
| 2 | 3 | FT307 | Food Marketing | 3-1-0-4 | FT206 |
| 2 | 3 | FT308 | Research Methodology | 3-1-0-4 | - |
| 2 | 3 | FT309 | Biotechnology Lab | 0-0-3-2 | FT302 |
| 2 | 4 | FT401 | Food Product Development | 3-1-0-4 | FT304 |
| 2 | 4 | FT402 | Food Process Design | 3-1-0-4 | FT204 |
| 2 | 4 | FT403 | Food Safety Management | 3-1-0-4 | FT201 |
| 2 | 4 | FT404 | Food Waste Management | 3-1-0-4 | FT101 |
| 2 | 4 | FT405 | Food Technology in Industry | 3-1-0-4 | FT301 |
| 2 | 4 | FT406 | Food Technology Research | 3-1-0-4 | FT308 |
| 2 | 4 | FT407 | Food Technology Project | 0-0-6-6 | FT401 |
| 2 | 4 | FT408 | Food Technology Internship | 0-0-0-6 | - |
| 2 | 4 | FT409 | Food Technology Seminar | 0-0-3-2 | FT406 |
Advanced Departmental Elective Courses
Advanced departmental elective courses in the Diploma In Food Technology program at Satya Sree Parimala Polytechnic East Godavari are designed to provide students with specialized knowledge and skills in specific areas of food technology. These courses are offered in the later semesters and are tailored to meet the interests and career goals of students.
Food Biotechnology is a course that explores the application of biotechnology in food production. Students learn about genetic engineering, fermentation technology, food enzymes, and food additives. The course includes laboratory sessions where students practice biotechnology techniques and analyze food products. This course is particularly relevant for students interested in research and development roles in the food industry.
Food Quality Assurance focuses on the principles and practices of ensuring food quality and safety. Students study quality management systems, risk assessment, and compliance with food regulations. The course includes case studies and practical exercises to help students understand the importance of quality assurance in food production. This course prepares students for roles in quality control and regulatory affairs.
Food Innovation and Entrepreneurship is a course that encourages students to think creatively and develop innovative solutions to food industry challenges. Students learn about innovation management, business development, and startup creation. The course includes hands-on projects where students develop business plans and pitch ideas to industry experts. This course is ideal for students who aspire to start their own food businesses or work in innovation and entrepreneurship roles.
Food Sustainability addresses the environmental and sustainability challenges in food production. Students study sustainable food production, waste reduction, food security, and environmental impact assessment. The course includes discussions on green technologies and eco-friendly food processing methods. This course prepares students for roles in sustainability and environmental management in the food industry.
Food Marketing focuses on the marketing and consumer aspects of food products. Students study food marketing strategies, consumer behavior, food branding, and market research. The course includes practical exercises where students conduct market research and develop marketing plans. This course prepares students for roles in marketing and consumer behavior analysis in the food industry.
Food Regulatory Affairs is a course that explores the regulatory frameworks and compliance requirements in the food industry. Students learn about food safety regulations, food law, and regulatory affairs. The course includes case studies and practical exercises to help students understand the importance of regulatory compliance in food production. This course prepares students for roles in regulatory affairs and compliance in the food industry.
Food Process Design focuses on the engineering principles and technologies used in food processing. Students study food processing equipment, food handling systems, and food production optimization. The course includes practical exercises where students design food processing systems and evaluate their efficiency. This course prepares students for roles in food engineering and process optimization.
Food Waste Management addresses the challenges of food waste and its impact on the environment. Students study food waste reduction, recycling, and composting. The course includes practical exercises where students develop waste management plans and evaluate their effectiveness. This course prepares students for roles in waste management and environmental sustainability in the food industry.
Food Technology in Industry provides students with exposure to real-world applications of food technology in the industry. Students learn about current trends, technologies, and practices in the food industry. The course includes visits to food processing plants and guest lectures from industry experts. This course prepares students for roles in industry and helps them understand the practical aspects of food technology.
Food Technology Research is a course that focuses on research methodologies and techniques in food technology. Students learn about research design, data analysis, and scientific writing. The course includes laboratory sessions where students conduct research projects and present their findings. This course prepares students for advanced research and academic careers in food technology.
Project-Based Learning Philosophy
The department at Satya Sree Parimala Polytechnic East Godavari places a strong emphasis on project-based learning, recognizing its importance in developing practical skills and real-world application of knowledge. The program's philosophy on project-based learning is rooted in the belief that students learn best when they are actively engaged in solving real-world problems.
The project-based learning approach is integrated into the curriculum from the early semesters, with students engaging in mini-projects that build upon their theoretical knowledge. These projects are designed to be challenging yet achievable, allowing students to apply concepts learned in class to practical scenarios. The mini-projects are typically completed in groups, fostering collaboration and teamwork skills.
As students progress through the program, the complexity and scope of projects increase. In the later semesters, students undertake a final-year thesis or capstone project that is often sponsored by industry partners or research institutions. These projects provide students with the opportunity to work on real-world challenges, conduct independent research, and develop innovative solutions.
The structure of the projects is carefully designed to ensure that students receive adequate guidance and support. Faculty mentors are assigned to each project group, providing supervision, feedback, and expertise. The evaluation criteria for projects include the quality of research, innovation, presentation, and the ability to solve complex problems.
Students are encouraged to select projects that align with their interests and career goals. The department provides a wide range of project topics, including food safety, product development, sustainability, and innovation. Students are also encouraged to propose their own project ideas, which are evaluated and approved by faculty members.
The department also emphasizes the importance of interdisciplinary collaboration in project-based learning. Students are encouraged to work with peers from other disciplines, such as engineering, chemistry, and business, to develop comprehensive solutions to complex problems. This approach not only enhances the learning experience but also prepares students for the collaborative nature of the modern workplace.
Overall, the project-based learning approach in the Diploma In Food Technology program at Satya Sree Parimala Polytechnic East Godavari is designed to provide students with a well-rounded education that combines theoretical knowledge with practical skills. This approach ensures that graduates are not only academically proficient but also capable of solving real-world challenges in the food industry.