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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 Code
Course Title L T P Credit Contact Hours
AES 111 Introduction to Agri-Practices 2 0 1 3 3
AES 112 Village Adoption 2 0 1 3 3
BAS 111 Mathematics 2 1 0 3 3
BAS 112 Basic Chemistry 3 0 2 4 5
BAS 113 Physics 3 0 2 4 5
ENG 111 Engineering Graphics 1 0 2 2 3
ENG 112 Basic Electrical Engineering 3 0 2 4 5
FBM 111 Communication Skills and Personality Development 3 0 0 3 3
FBM 112 Foundations of Management 3 0 0 3 3
  Total 22 1 10 29 33
BAS 100 Introduction to Biosciences* (Deficiency course) 3 0 0 3 3

*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  Code
Course Title L T P Credit Contact Hours
AES 121 Environmental Studies 4 0 0 4 4
AES 122 Village Adoption 0 0 3 2
-
BAS 121 Biochemistry 3 0 2 4 5
ENG 121 Mechanical Engineering 3 0 2 4 5
ENG 122 Electronic Engineering 3 0 2 4 5
ENG 123 Engineering Workshop 1 0 2 2 3
ENG 124 Engineering Properties of Food Materials 2 0 2 3 4
FBM 121 Basics of Finance and Accounting 3 0 0 3 3
FBM 122 Business Environment 2 0 0 2 2
FBM 123 Organisational Behaviour 3 0 0 3 3
Total 24 0 13 31 34
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 Code
Course Title L T P Credit Contact Hours
AES 211 Village Adoption 0 0 2 2 -
BAS 211 General Microbiology 3 0 2 4 5
BAS 212 Computer Programming and IT Applications 2 0 2 3 4
ENG 211 Food Engineering-I 3 0 2 4 5
ENG 212 Refrigeration and Cold Chain 2 0 2 3 4
FBM 211 Entrepreneurship Development 3 0 0 3 3
FBM 212 Managerial Economics and Public Policy 3 0 0 3 3
FST 211 Food Chemistry 3 0 2 4 5
FST 212 Human Nutrition 2 0 2 3 4
FST 213 Principles of Food Preservation and Processing 2 0 0 2 2
Total 23 0 14 31 35

 

FOURTH SEMESTER
Course Code
Course Title L T P Credit Contact Hours
BAS 221 Statistics for Food Science 2 0 2 3 3
AES 221 Village Adoption 0 0 3 2
-
ENG 221 Food Engineering-II 3 0 2 4 5
FBM 221 Food Supply Chain Management 3 0 0 3 3
FBM 222 Food Marketing 3 0 0 3 3
FST 221 Fruits & Vegetable Processing Technology 3 0 3 5 6
FST 222 Milk Processing Technology 3 0 3 5 6
FST 223 Cereals, Pulses & Oilseeds Technology 3 0 3 5 6
Total 20 0 16 30 32
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 Code
Course Title L T P Credit Contact Hours
BAS 311 Methods of Food Analysis 2 0 3 4 5
AES 311 Village Adoption 0 0 2 2 -
ENG 311 Food Engineering-III 3 0 2 4 5
ENG 312 Energy Utilization in Food Industry 3 0 0 3 3
FBM 311 Business Laws 3 0 0 3 3
FBM 312 Business Strategy 3 0 0 3 3
FBM 313 Financial Management 3 0 0 3 3
FST 311 Bakery and Confectionery Technology 2 0 3 4 5
FST 312 Meat, Fish and Poultry Product Technology 3 0 3 5 6
Total 22 0 13 31 33

 

SIXTH SEMESTER
Course Code
Course Title L T P Credit Contact Hours
BAS 321 Food Microbiology and Safety 2 0 2 3 4
AES 321 Village Adoption 0 0 3 2
-
ENG 321 Instrumentation and Process control 2 1 0 3 3
FST 321 Novel Food Processing Technologies 3 0 0 3 3
ENG 322 Food Packaging Technology 2 0 2 3 4
FBM 321 Tax Planning and Management 3 0 0 3 3
FBM 322 Corporate Governance 2 0 0 2 2
FBM 323 Human Values and Ethics 2 0 0 2 2
FST 322 Food Additives and Ingredients 3 0 0 3 3
  Elective-I 3 0 0 3 3
UG 321 Industrial Visit# 0 0 0 1 0
  Total 22 1 7 28 27

# 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 Code
Course Title L T P Credit Contact Hours
UG 411 Industrial 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
Course
Course Title L T P Credit Contact Hours
  Elective-II 2 0 0 2 2
  Elective-III 3 0 0 3 3
  Elective-IV 2 0 0 2 2
FST 421 Food Laws, Standard & Regulations 3 0 0 3 3
FST 422 Food Product Development & Sensory Evaluation 3 0 2 4 5
FBM 421 International Marketing 3 0 0 3 3
UG 421 Project# 0 0 0 5 0
Total 16 0 2 22 18

# 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 Code
Course Title L T P Credit Contact Hours
AES-E01 Post Harvest Management of Fruits and Vegetables 2 0 1 3 3
AES-E02 Environmental Sustainability in Food Sector 2 0 0 2 2
AES-E03 Plant Cell and Tissue Culture 2 0 1 3 3
AES-E04 Disaster Management 2 1 0 3 3
  Total 8
1 2 11
11

 

ELECTIVES OFFERED BY THE DEPARTMENT OF BASIC AND APPLIED SCIENCES
Course Code
Course Title L T P Credit Contact Hours
BAS-E01 Food Biotechnology 2 1 2 4 5
  Total 2 1 2 4 5

 

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD BUSINESS MANAGEMENT
Course Code
Course Title L T P Credit Contact Hours
FBM-E01 IPR in Food Sector 3 0 0 3 3
FBM-E02 Food and Agricultural Policies 2 0 0 2 2
FBM-E03 Sales and Distribution Management 3 0 0 3 3
FBM-E04 Indian Financial Institutions 2 0 0 2 2
FBM-E05 Food Branding and Advertising 3 0 0 3 3
FBM-E06 Marketing Research 3 3 0 3 3
FBM-E07 Rural Marketing 3 0 0 3 3
FBM-E08 Management Information Systems 3 0 0 3 3
FBM-E09 Agribusiness Management 3 0 0 3 3
FBM-E10 HRM in Food and Agriculture 3 0 0 3 3
FBM E11 Working Capital Management 3 0 0 3 3
  Total 31 3 0
31 31

 

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD ENGINEERING
Course Code
Course Title L T P Credit Contact Hours
ENG-E01 Biochemical Engineering 2 1 0 3 3
ENG-E02 Food Industry Waste and Product Management 2 1 0 3 3
ENG-E03 Fresh Food and Vegetable Produce Management System 2 1 0 3 3
ENG-E04 Food Equipment Design and Process Modelling 2 1 0 3 3
ENG-E05 Dairy Process Engineering 2 1 0 3 3
  Total 10 5 0 15 15

 

ELECTIVES OFFERED BY THE DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY
Course Code
Course Title L T P Credit Contact Hours
FST-E01 Nutraceuticals and Functional Foods 2 0 2 3 4
FST-E02 Dietetics 2 0 2 3 4
FST-E03 Processing of Plantation Crops, Herbs and Spices 2 0 2 3 4
FST-E04 Flavour Technology 2 0 2 3 4
FST-E05 Technology of Fats and Oils 2 0 2 3 4
  Total 10 0 10 15 20