Program Overview
Bachelor in Food Technology program is based on semester examination system and it is a 8 semester (four year) course with total full marks of 3500. The objective of B. Tech (Food) curriculum is to provide knowledge in food science and the principles underlying food processing, to give wider knowledge to students in advanced food engineering, to acquaint students with industrial management practices and to train the students in product-specific specialization areas.
A semester consists of 90 working days and lasts 16 weeks. The entire course encompasses 140 credit hours: 93 credit hours for theory and 47 credit hours for practical session. Each credit hour, whether practical or theoretical, is equivalent to 25 marks. The total weightage(full marks) of the course is 3500.
Applicants for the B.Tech. (Food) program must pass the entrance examination conducted by the loST Dean’s Office, Tribhuvan University (TU). Admission will be granted based on merit, determined by the entrance examination scores and additional criteria established by the admission committee.
4 yrs
Semester System
TU
Affiliated Degree
12th
Batch Enrolling
8
Semesters
Quick Overview
- Four year course with total of 2000 marks.
- First year: Basic science, engineering and microbiology courses.
- Second year: Food science and other fundamental food processing courses.
- Third and fourth year: Production technology, quality control and food plant management.
- 150 working days per academic year. 70% mandatory attendance compulsory.
- Students will have to present a seminar on relevant topics during the fourth year.
- In-plant training for 45 days, with a total of 50 marks allotted for seminar and in-plant training.
Curriculum
Year I – Semester I
| Subject | Subject Code | Credit |
|---|---|---|
| Applied Physics | BFT 101 (A) BFT 101 (B) | 3 1 |
| Engineering Mathematics | BFT 102 (A) | 3 |
| Industrial Chemistry | BFT 103 (A) BFG 103 (B) | 3 1 |
| Applied Statistics | BFT 104 (A) BFT 104 (B) | 3 1 |
| General Biochemistry | BFT 105 (A) BFT 105 (B) | 3 1 |
| General Microbiology | BFT 106 (A) BFT 106 (B) | 2 1 |
| Sub-Total | 22 |
Year I – Semester II
| Subject | Subject Code | Credit |
|---|---|---|
| Instrumental Techniques of Analysis | BFT 151 (A) BFT 151 (B) | 3 1 |
| Basic Principles of Engineering | BFT 152 (A) BFT 152 (B) | 3 1 |
| Food Chemistry – I | BFT 153 (A) BFG 153 (B) | 2 1 |
| Food Microbiology | BFT 154 (A) BFT 154 (B) | 2 1 |
| Human Nutrition | BFT 155 (A) BFT 155 (B) | 2 1 |
| Fundamentals of Electrical Engineering | BFT 156 (A) BFT 156 (B) | 2 1 |
| Sub-Total | 20 |
Year II – Semester III
| Subject | Subject Code | Credit |
|---|---|---|
| Computer Application in Food Technology | BFT 201 (A) BFT 201 (B) | 2 1 |
| Food Chemistry – II | BFT 202 (A) BFT 202 (A) | 2 1 |
| Sugar Technology | BFT 203 (A) BFG 203 (B) | 2 1 |
| Food Engineering – I | BFT 204 (A) BFT 204 (B) | 2 1 |
| Principles of Food Processing | BFT 205 (A) BFT 205 (B) | 3 1 |
| Principles of Food Preservation | BFT 206 (A) BFT 206 (B) | 3 1 |
| Sub-Total | 20 |
Year II – Semester IV
| Subject | Subject Code | Credit |
|---|---|---|
| Workshop Technology | BFT 251 (A) BFT 251 (B) | 2 2 |
| Cereals, Legumes and Oilseeds Technology | BFT 252 (A) BFT 252 (B) | 2 1 |
| Industrial Microbiology – I | BFT 253 (A) BFG 253 (B) | 2 1 |
| Food Engineering – II | BFT 254 (A) BFT 254 (B) | 2 1 |
| Food Quality Control and Standards | BFT 255 (A) | 2 |
| Food Analysis | BFT 256 (A) BFT 256 (B) | 3 1 |
| Sub-Total | 20 |
Year III – Semester V
| Subject | Subject Code | Credit |
|---|---|---|
| Industrial Microbiology – II | BFT 301 (A) BFT 301 (B) | 2 1 |
| Biochemical Engineering – I | BFT 302 (A) BFT 302 (A) | 2 1 |
| Fats and Oils Technology | BFT 303 (A) BFG 303 (B) | 2 1 |
| Sensory assessment | BFT 304 (A) BFT 304 (B) | 2 1 |
| Dairy Technology – I | BFT 305 (A) BFT 305 (B) | 2 1 |
| Meat Technology – I | BFT 306 (A) BFT 306 (B) | 2 1 |
| Sub-Total | 18 |
Year III – Semester VI
| Subject | Subject Code | Credit |
|---|---|---|
| Fruits and Vegetables, Tea, Coffee and Spices | BFT 351 (A) BFT 351 (B) | 3 1 |
| Biochemical Engineering – II | BFT 352 (A) BFT 352 (B) | 2 1 |
| Food Safety and Security | BFT 353 (A) | 2 |
| Confectionery and Snack Foods | BFT 354 (A) BFT 354 (B) | 2 1 |
| Dairy Technology – II | BFT 355 (A) BFT 355 (B) | 2 1 |
| Meat Technology – II | BFT 356 (A) BFT 356 (B) | 2 1 |
| Sub-Total | 18 |
Year IV – Semester VII
| Subject | Subject Code | Credit |
|---|---|---|
| Food Packaging | BFT 401 (A) BFT 401 (B) | 2 1 |
| Operations Research | BFT 402 (A) BFT 402 (A) | 2 1 |
| Food Storage | BFT 403 (A) BFG 403 (B) | 2 1 |
| Industrial Tour | BFT 404 (B) | 1 |
| In-plant Training | BFT 405 (B) | 2 |
| Sub-Total | 12 |
Year IV – Semester VIII
| Subject | Subject Code | Credit |
|---|---|---|
| Research Methodology and Statistical Methods | BFT 451 (A) BFT 451 (B) | 2 1 |
| Food Plant Management and Entrepreneurship | BFT 452 (A) | 2 |
| Dissertation | BFT 453 (B) | 4 |
| Class Seminar | BFT 454 (B) | 2 |
| Sub-Total | 11 |
Four Disciplines, One Food Technologist.
Nutrition & Health
Fortification, reformulation and functional ingredients that raise the nutritional value of everyday food.
Diverse Food Products
New formats, flavors and plant-based alternatives that widen choice for every diet and budget.
Preservation/Processing
Cold chain, drying, canning and thermal methods that extend shelf life and cut spoilage.
Consumer Convenience
Ready meals, smart packaging and easy formats that save time without sacrificing quality.
Employment & Economy
Job across farming, manufacturing and retail, plus stronger value for local producers.
Sustainability
Less waste, lower energy and water use, and packaging designed for a circular system.
Food Safety & Quality
Testing, traceability and HACCP controls that keep contamination out of the supply chain.
Research & Innovation
Food science and R&D that turn new discoveries into products people can actually buy.