INNOVATIVE CURRICULUM

Each programme of NIFTEM is a unique blend of technology and management so curriculum provides ample opportunities to students to be groomed as a techno-manager. Curriculum is benchmarked through global experts from academics, industries and research. B.Tech. (Food Technology and Management)

FIRST SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
AES 111Introduction to Agri-Practices20133
AES 112Village Adoption20133
BAS 111Mathematics21033
BAS 112Basic Chemistry30245
BAS 113Physics30245
ENG 111Engineering Graphics10223
ENG 112Basic Electrical Engineering30245
FBM 111Communication Skills and Personality Development30033
FBM 112Foundations of Management30033
 Total221102933
BAS 100Introduction to Biosciences* (Deficiency course)30033

*Students who have not studied biology at qualifying examination level will compulsorily undergo this course. Grades will be awarded as Satisfactory(S)/Unsatisfactory(US).

SECOND SEMESTER

Course  CodeCourse TitleLTPCreditContact Hours
AES 121Environmental Studies40044
AES 122Village Adoption0032
BAS 121Biochemistry30245
ENG 121Mechanical Engineering30245
ENG 122Electronic Engineering30245
ENG 123Engineering Workshop10223
ENG 124Engineering Properties of Food Materials20234
FBM 121Basics of Finance and Accounting30033
FBM 122Business Environment20022
FBM 123Organisational Behaviour30033
Total240133134
Comprehensive Viva Voce$

$ Students will have to appear in comprehensive viva voce for all courses undergone till this semester. Evaluation will be Satisfactory(S)/Unsatisfactory(US).

THIRD SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
AES 211Village Adoption0022
BAS 211General Microbiology30245
BAS 212Computer Programming and IT Applications20234
ENG 211Food Engineering-I30245
ENG 212Refrigeration and Cold Chain20234
FBM 211Entrepreneurship Development30033
FBM 212Managerial Economics and Public Policy30033
FST 211Food Chemistry30245
FST 212Human Nutrition20234
FST 213Principles of Food Preservation and Processing20022
Total230143135

FOURTH SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
BAS 221Statistics for Food Science20233
AES 221Village Adoption0032
ENG 221Food Engineering-II30245
FBM 221Food Supply Chain Management30033
FBM 222Food Marketing30033
FST 221Fruits & Vegetable Processing Technology30356
FST 222Milk Processing Technology30356
FST 223Cereals, Pulses & Oilseeds Technology30356
Total200163032
Comprehensive Viva Voce$

$ Students will have to appear in comprehensive viva voce for all courses undergone till this semester. Evaluation will be Satisfactory (S)/Unsatisfactory(US).

FIFTH SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
BAS 311Methods of Food Analysis20345
AES 311Village Adoption0022
ENG 311Food Engineering-III30245
ENG 312Energy Utilization in Food Industry30033
FBM 311Business Laws30033
FBM 312Business Strategy30033
FBM 313Financial Management30033
FST 311Bakery and Confectionery Technology20345
FST 312Meat, Fish and Poultry Product Technology30356
Total220133133

SIXTH SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
BAS 321Food Microbiology and Safety20234
AES 321Village Adoption0032
ENG 321Instrumentation and Process control21033
FST 321Novel Food Processing Technologies30033
ENG 322Food Packaging Technology20234
FBM 321Tax Planning and Management30033
FBM 322Corporate Governance20022
FBM 323Human Values and Ethics20022
FST 322Food Additives and Ingredients30033
 Elective-I30033
UG 321Industrial Visit#00010
 Total22172827

# All students will compulsorily undertake visit to a cluster of food industry in country for 8-10 days duration and will submit a report of visit.

SEVENTH SEMESTER

Course CodeCourse TitleLTPCreditContact Hours
UG 411Industrial Training*15
 Total —15

*Students will undergo training in an industry for 16 weeks and will submit a report. A viva voce on basis of report and training will be conducted.

EIGHTH SEMESTER

CourseCourse TitleLTPCreditContact Hours
 Elective-II20022
 Elective-III30033
 Elective-IV20022
FST 421Food Laws, Standard & Regulations30033
FST 422Food Product Development & Sensory Evaluation30245
FBM 421International Marketing30033
UG 421Project#00050
Total16022218

# Students will carry out a project on given topic and submit a report. The project may be extension of industrial training carried out in earlier semester or a research problem.

ELECTIVES OFFERED BY THE DEPARTMENT OF AGRICULTURE AND ENVIRONMENTAL SCIENCES

Course CodeCourse TitleLTPCreditContact Hours
AES-E01Post Harvest Management of Fruits and Vegetables20133
AES-E02Environmental Sustainability in Food Sector20022
AES-E03Plant Cell and Tissue Culture20133
AES-E04Disaster Management21033
 Total8121111

ELECTIVES OFFERED BY THE DEPARTMENT OF BASIC AND APPLIED SCIENCES

Course CodeCourse TitleLTPCreditContact Hours
BAS-E01Food Biotechnology21245
 Total21245

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD BUSINESS MANAGEMENT

Course CodeCourse TitleLTPCreditContact Hours
FBM-E01IPR in Food Sector30033
FBM-E02Food and Agricultural Policies20022
FBM-E03Sales and Distribution Management30033
FBM-E04Indian Financial Institutions20022
FBM-E05Food Branding and Advertising30033
FBM-E06Marketing Research33033
FBM-E07Rural Marketing30033
FBM-E08Management Information Systems30033
FBM-E09Agribusiness Management30033
FBM-E10HRM in Food and Agriculture30033
FBM E11Working Capital Management30033
 Total31303131

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD ENGINEERING

Course CodeCourse TitleLTPCreditContact Hours
ENG-E01Biochemical Engineering21033
ENG-E02Food Industry Waste and Product Management21033
ENG-E03Fresh Food and Vegetable Produce Management System21033
ENG-E04Food Equipment Design and Process Modelling21033
ENG-E05Dairy Process Engineering21033
 Total10501515

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY

Course CodeCourse TitleLTPCreditContact Hours
FST-E01Nutraceuticals and Functional Foods20234
FST-E02Dietetics20234
FST-E03Processing of Plantation Crops, Herbs and Spices20234
FST-E04Flavour Technology20234
FST-E05Technology of Fats and Oils20234
 Total100101520