B.Tech. Food Technology
B. Tech. Food Technology program was started in 2015, under Akal College of Agriculture. The ICAR Model course curriculum and syllabus as approved by 5th dean committee of ICAR is being followed in B. Tech. Food Technology.Students get sufficient exposure to various analytical and food processing pilot plants. The course curriculum consists of 58 courses carrying 195 credit units, including one research project, insustrial visit report,one seminar and Internship/In-Plant Training of one semester duration.
In order to make this course curriculum fully industry-oriented, the 8th semester (Last semester) of the degree programme is almost fully devoted to Student READY (Rural Entrepreneurship Awareness Development Yojana) – In-plant Training of one semester duration with a credit load of 0+20 credit hours at relevant food processing industry, machinery manufacturer, marketing or other agencies.On completing graduation, the students will have developed enough skill and confidence to work in any food industry, Research laboratory, Academicsand other government organizations
B.Tech. Food Technology
Marks obtained in JEE (Main) 15% (GC) & 10% (RC) or in HPCET 20% (GC) & 15% (RC) or in 10+2 (PCB/PCM) 55% (GC) & 50% (RC) and 50% in EU Entrance test. For B. Tech. Lateral: Passed diploma examination from AICTE approved institution having minimum 45% marks in appropriate branch of Engineering & Technology or Passed B.Sc. degree from recognized university (UGC) with minimum 45% marks or passed 10+2 examination with mathematics / biology subject with minimum 45% marks.
Scope of Food Technology
Students can get Food Technology jobs at undergraduate or postgraduate level. A bachelor's degree is sufficient enough to work as a Food Technologist, while a master’s degree gives candidates the required competitive edge. A master's or doctoral degree is also important for those who want to build their career in research.
Graduates or postgraduates in food technology can take up jobs in different domains such as food processing industries, hospitals; restaurants; soft drink manufacturing firms; spice processing industries; flour milling industries and rice mills; fruit and vegetable processing, meat processing and dairy industries; quality control organisations; food research laboratories; and packaging industries.