"Harnessing the Science of Fisheries for Food, Nutrition and Livelihood"

About College

CFNFT

The College of Fish Nutrition and Food Technology was instituted at the Madhavaram Campus by TNJFU on 17 September 2018 and the B Tech Food Technology programme commenced on 18 September 2018.

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Programme Offered

B.Tech Food Technology

This undergraduate programme includes three years of course work and one year of hands-on-training. The syllabus followed has been designed and recommended by Indian Council of Agricultural Research (ICAR), New Delhi.

The Course

CFNFT
CFNFT
  • Ensures enhancement of knowledge and honing of practical skills.
  • Semester system, consisting of 8 Semesters (4 Academic Years).
  • The total credit requirement is 184 credits.
  • 182 Instructional Credits + 2 Non-credits (PE and NSS).
  • The industrial visits, in-plant training, internships and industrial tour will expand their horizon with respect to the current status of the sector.
  • Further, the students will have exposure to extramural / guest lectures and academic skill-based training.
  • Other basic courses: Humanities, Sciences and Engineering taken in the first three semesters, the other courses come under the following departments: Food Process Engineering, Food Processing Technology, Food Safety and Quality Assurance, Food Business Management and Food Plant Operations.
  • The curriculum places almost equal weightage in terms of credits for both theory as well as practical and training components ensuring enhancement of knowledge and honing of practical skills.

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Career Opportunities

Food is fundamental to life, optimum nourishment and healthy living. The food processing sector is expected to grow at a fast pace in the next two decades and therefore the opportunities for competent candidates are many.

At the end of completion of the programme, the qualified candidate with a Bachelor’s Degree in Food Technology will be a professional equipped to join anyone of the several branches of the food sector, based on her/his inclination and preference.

  • Higher Studies at the Post Graduate level both in India and countries outside.
  • Industries, regional, national and international.
  • Regulatory bodies such as Food Safety and Standard Authority of India (FSSAI), Bureau of Indian Standards (BIS).
  • Research and development divisions in government institutes such as National Dairy Research Institute, National Dairy Development Board, National Fisheries Development Board and industry.
  • Be an entrepreneur and provide employment to others.