Bachelor of Food Technology

Overview

Learning Outcomes

The Bachelor of Food Technology (B.Tech Food) program is designed to produce competent food technologists equipped with theoretical knowledge and practical skills in food processing, preservation, quality assurance, biotechnology, and food industry management. Students gain hands-on laboratory experience and industrial exposure through internships, preparing them for careers in Nepal's expanding food and beverage industry, government food quality agencies, research institutions, and entrepreneurship.

Level

Bachelor

Duration

4 Years (8 Semesters)

Affiliation

Tribhuvan University (TU)

Intake Seats

24

Study Mode

Full-Time

Curriculum Structure

8-Semester Study Plan

Applied Physics

Module: BFT 101 3+1 Credits

Links physical laws to industrial processing, focusing on food rheology, fluid flow dynamics, and thermal heat transfer methods.

Engineering Mathematics

Module: BFT 102 3+0 Credits

Covers calculus, matrices, and differential equations required to solve complex engineering and food processing calculations.

Industrial Chemistry

Module: BFT 103 3+1 Credits

Focuses on organic, inorganic, and physical chemistry principles essential for analyzing food reactions, structures, and properties.

Applied Statistics

Module: BFT 104 3+1 Credits

Teaches data collection, probability, and statistical hypothesis testing used in food industrial quality control and sampling.

General Biochemistry

Module: BFT 105 3+1 Credits

Studies the chemical processes and molecules (proteins, lipids, carbohydrates) within biological systems and food ingredients.

General Microbiology

Module: BFT 106 2+1 Credits

Introduces basic microscopic cell structures, staining techniques, and microbial growth dynamics related to food safety and spoilage.

Instrumental Techniques of Analysis

Module: BFT 151 3+1 Credits

Analyzes water, carbs, proteins, and lipids to see how they change flavor, color, and texture during processing.

Basic Principles of Engineering

Module: BFT 152 3+1 Credits

Teaches how to use modern lab equipment like spectrometers and chromatographs to test food quality and safety.

Food Chemistry-I

Module: BFT 153 2+1 Credits

Explores the molecular structures of water, carbohydrates, and lipids, and how they change during food processing.

Food Microbiology

Module: BFT 154 2+1 Credits

Deepens knowledge on harmful foodborne pathogens, toxin production, and advanced methods to prevent bacterial food spoilage.

Human Nutrition

Module: BFT 155 2+1 Credits

Covers how human bodies process macro and micronutrients and the nutritional value of different foods.

Fundamentals of Electrical Engineering

Module: BFT 156 2+1 Credits

Covers heat transfer, fluid flow, and energy math used to run industrial food factory machinery.

Computer Application in Food Technology

Module: BFT 201 2+1 Credits

Teaches you how to use computer software, data analysis tools, and modeling programs to manage factory systems.

Food Chemistry-II

Module: BFT 202 2+1 Credits

Explores the behavior of proteins, enzymes, food pigments, and flavor compounds during storage and handling.

Sugar Technology

Module: BFT 203 2+1 Credits

Covers the entire industrial process of refining sugarcane or sugar beets into commercial sugar and sweet syrups.

Food Engineering-I

Module: BFT 204 2+1 Credits

Introduces basic unit operations like fluid dynamics, heat exchange, and mass balance used in processing factories.

Principles of Food Processing

Module: BFT 205 3+1 Credits

Focuses on standard raw material preparation, sorting, grading, and the fundamental mechanics of moving food through a production line.

Principles of Food Preservation

Module: BFT 206 3+1 Credits

Teaches scientific methods like thermal processing, chilling, fermentation, and chemical preservation to extend food shelf life.

Workshop Technology

Module: BFT 251 2+2 Credits

Teaches basic engineering workshop practices, machinery tools, and safety protocols used in food plant maintenance.

Cereals, Legumes and Oilseeds Technology

Module: BFT 252 2+1 Credits

Focuses on the milling, processing, and industrial product manufacturing of grains, beans, and oil-bearing crops.

Industrial Microbiology-I

Module: BFT 253 2+1 Credits

Explores the industrial use of beneficial microbes to mass-produce food items, organic acids, and enzymes.

Food Engineering-II

Module: BFT 254 2+1 Credits

Covers complex fluid flow mechanics, thermal processes, and engineering calculations for food machinery.

Food Quality Control and Standards

Module: BFT 255 2+0 Credits

Teaches national and international food laws, safety grading, and standard protocols to maintain clean food products.

Food Analysis

Module: BFT 256 3+1 Credits

Explores laboratory techniques and testing chemical properties to measure food nutrition and purity levels.

Industrial Microbiology-II

Module: BFT 301 2+1 Credits

Focuses on advanced applications of microorganisms in large-scale food manufacturing and fermentation industries.

Biochemical Engineering-I

Module: BFT 302 2+1 Credits

Teaches engineering principles applied to biological systems, including fermenter design and kinetics.

Fats and Oils Technology

Module: BFT 303 2+1 Credits

overs the extraction, refining, processing, and quality monitoring of edible oils and fats.

Sensory Assessment

Module: BFT 304 2+1 Credits

Explores the scientific testing methods used to evaluate food products using human senses like taste, smell, and sight.

Dairy Technology-I

Module: BFT 305 2+1 Credits

Focuses on liquid milk processing, handling, hygiene, and the production of primary dairy products.

Meat Technology-I

Module: BFT 306 2+1 Credits

Explores the science behind slaughterhouse management, processing, and preservation of meat and poultry products.

Fruits and Vegetables, Tea, Coffee and Spices

Module: BFT 351 3+1 Credits

Covers the industrial processing, canning, drying, and value-addition of horticulture crops and stimulant beverages.

Biochemical Engineering-II

Module: BFT 352 2+1 Credits

Builds on engineering principles to handle complex bioreactor design, scale-up techniques, and product recovery systems.

Food Safety and Security

Module: BFT 353 2+0 Credits

Explores global food production safety, hazard tracking (HACCP), and strategies to ensure stable food availability.

Confectionery and Snack Foods

Module: BFT 354 2+1 Credits

Teaches the manufacturing processes for chocolates, candies, traditional sweets, chips, and extruded savory snacks.

Dairy Technology-II

Module: BFT 355 2+1 Credits

Focuses on the production of specialized milk products like cheese, butter, ice cream, and concentrated or dried milk powders.

Meat Technology-II

Module: BFT 356 2+1 Credits

Explores advanced meat processing methods, sausage making, casing techniques, and by-product utilization.

Food Packaging

Module: BFT 401 2+1 Credits

Teaches the selection, properties, and engineering of different materials used to protect and label food products.

Operations Research

Module: BFT 402 2+1 Credits

Explores mathematical and statistical models used by managers to optimize decision-making and efficiency in food factory systems.

Food Storage

Module: BFT 403 2+1 Credits

Focuses on scientific principles of grain silos, cold storage units, and warehousing to prevent post-harvest losses.

Industrial Tour

Module: BFT 404 0+1 Credits

Involves educational field visits to commercial food factories to observe real-world, large-scale processing lines.

In-plant Training

Module: BFT 405 0+2 Credits

Provides hands-on, practical industrial experience working as an intern inside an active food manufacturing company.

Research Methodology and Statistical Methods

Module: BFT 451 2+1 Credits

Teaches you how to design scientific food experiments, collect data, and use statistical tools to analyze research results.

Food Plant Management and Entrepreneurship Development

Module: BFT 452 2+0 Credits

Explores factory business operations, financial planning, and the skills needed to launch and run a food startup.

Dissertation

Module: BFT 453 0+4 Credits

Involves conducting your own independent, original laboratory research project on a specific food science topic and writing a formal thesis.

Class Seminar

Module: BFT 454 0+2 Credits

Focuses on researching a modern food technology trend, preparing visual slides, and delivering a formal technical presentation to your peers.

Eligibility

Entry Requirements

Academic Level

Successful completion of +2 / Higher Secondary (Science) or A-Level with Physics, Chemistry, and Biology/Mathematics.
Minimum second division (45%) or equivalent CGPA in the qualifying examination.
A-Level applicants require a minimum of grade D in relevant subjects, with English at grade E or above.
Equivalency certificate from the Tribhuvan University / relevant body for students from other boards (CBSE, ICSE, IB, etc.).

Entrance & Selection

Candidates must appear for the college / TU entrance examination where applicable. Final admission is subject to seat availability and merit as per the notice published on the Admissions page.

Future Prospects

Your Career Path

01

Food Quality Assurance & Control Officer

Ensure food products meet national and international safety, hygiene, and quality standards across processing and packaging lines.

02

Food Processing & Production Supervisor

Oversee day-to-day plant operations, manage production schedules, and maintain efficiency and safety in food manufacturing units.

03

Research & Development Specialist

Develop new food products, improve existing formulations, and apply food science research to industry needs.

04

Government Food Regulatory Officer

Work with bodies such as DFTQC and NFC to enforce food safety regulations and conduct inspections across the country.

05

Food Business Entrepreneur

Start and run a food processing or packaged food venture, applying technical and managerial skills gained throughout the programme.

06

Nutrition & Food Safety Consultant

Advise organizations, restaurants, and food industries on nutrition labelling, food safety systems, and compliance audits.

Applications are open for the upcoming academic session.

Apply Now