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

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

  • 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.