Course Curriculum of M. Tech. Programme in Food Process Engineering and Management:-
SEMESTER – I
| Code | Course Title | L | T | P | Credits | Contact Hours |
|---|
| ENG 511 | Engineering Properties of Food and Biomaterials | 2 | 0 | 0 | 2 | |
| ENG 512 | Advanced Food Packaging | 3 | 0 | 0 | 3 | |
| ENG 513 | Advances in Food Engineering – I | 3 | 0 | 0 | 3 | |
| ENG 514 | Fruits and Vegetables Process Engineering | 2 | 0 | 0 | 2 | |
| ENG 515 | Computer Simulation and Modelling in Food Processing | 2 | 0 | 2 | 3 | |
| AES 516 | Seminar | 0 | 0 | 1 | 1 | |
| ENG 517 | Food Engineering Lab-I | 0 | 0 | 2 | 1 | |
| ENG 518 | Food Engineering Lab-II | 0 | 0 | 2 | 1 | |
| Elective – I | | | | | |
| Total | 12 | 0 | 9 | 16 | |
SEMESTER – II
| Code | Course Title | L | T | P | Credits | Contact Hours |
|---|
| ENG 521 | Advances in Food Engineering – II | 3 | 0 | 0 | 3 | |
| ENG 522 | Process Engineering of Cereals, Pulses and Oilseeds | 3 | 0 | 0 | 3 | |
| ENG 523 | Process Equipment Design | 4 | 0 | 0 | 4 | |
| FBM 524 | Seminar | 0 | 0 | 2 | 1 | |
| BAS 525 | Food Engineering Lab-III | 0 | 0 | 2 | 1 | |
| Elective – II | | | | | |
| Total | 10 | 0 | 4 | 12 | |
Industrial/field training with an objective of bringing industrial/field problem to the research
SEMESTER – III
| Code | Course Title | L | T | P | Credits | Contact Hours |
|---|
| ENG 611 | Comprehensive Viva – Voice | 0 | 0 | 0 | 2 | |
| ENG 621 | Research Project | – | – | – | – | |
| Total | 0 | 0 | 0 | 2 | |
SEMESTER – IV
| Code | Course Title | L | T | P | Credits | Contact Hours |
|---|
| ENG 621 | Research Project | – | – | – | – | |
ELECTIVES
| Code | Course Title | L | T | P | Credits | Contact Hours |
|---|
| ENG 551 | Fermentation Technology | 3 | 0 | 0 | 3 | |
| ENG 552 | Enzymes in Food Processing | 3 | 0 | 0 | 3 | |
| ENG 553 | Automation in Food Processing | 3 | 0 | 0 | 3 | |
| ENG 554 | Renewable Energy for Food Processing | 3 | 0 | 0 | 3 | |
| ENG 555 | Grain Storage Technology | 3 | 0 | 0 | 3 | |
| AES 556 | Advanced Food Engineering & Packaging | 3 | 0 | 0 | 3 | |
| ENG 557 | Separation Techniques in Food Processing | 3 | 0 | 0 | 3 | |
| ENG 560 | Food Rheology and Texture | 3 | 0 | 0 | 3 | |
| ENG 561 | Biochemical Engineering | 3 | 0 | 0 | 3 | |
