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B.Tech (Food Technology)

Program Code 12126


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Campus Jaipur

Institute Amity Institute Of Biotechnology, Jaipur

University Amity University Rajasthan

Eligibility 10+2 with PCM/B Now Apply From The ...

Duration 4 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 1.01
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Course Structure

Semester 1

  • Applied Mathematics - I
    • Course Code : BTD101 Type : Compulsory Credit : 4
  • Applied Physics - I
    • Course Code : BTD102 Type : Compulsory Credit : 2
  • Applied Chemistry - I
    • Course Code : BTD103 Type : Compulsory Credit : 2
  • Introduction to Computers
    • Course Code : BTD104 Type : Compulsory Credit : 2
  • Life Sciences
    • Course Code : BTD105 Type : Compulsory Credit : 2
  • Engineering Graphics Lab
    • Course Code : BTD125 Type : Compulsory Credit : 1
  • English
    • Course Code : BCS101 Type : Compulsory Credit : 1
  • BEHAVIOURAL SCIENCE-I (UNDERSTANDING SELF FOR EFFECTIVENESS)
    • Course Code : BSS104 Type : Compulsory Credit : 1
  • Applied Physics - I Lab
    • Course Code : BTD122 Type : Compulsory Credit : 1
  • Applied Chemistry - I Lab
    • Course Code : BTD123 Type : Compulsory Credit : 1
  • Introduction to Computers-Lab
    • Course Code : BTD124 Type : Compulsory Credit : 1
  • Basics in Food Technology and Post-Harvest Management
    • Course Code : BTD133 Type : Elective Credit : 3
  • Biomolecules: Structure and Function
    • Course Code : BTD131 Type : Elective Credit : 3
  • Basics in Plant Biotechnology
    • Course Code : BTD132 Type : Elective Credit : 3
  • Term Paper
    • Course Code : BTD130 Type : Elective Credit : 3
  • French
    • Course Code : FLT101 Type : FBL Credit : 2
  • German
    • Course Code : FLG101 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS101 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC101 Type : FBL Credit : 2

Semester 2

  • Specialty Foods
    • Course Code : BTD231 Type : Credit : 3
  • Plant Resource Utilization
    • Course Code : BTD232 Type : Credit : 3
  • Term Paper
    • Course Code : BTD230 Type : Credit : 3
  • Applied Physics - II Lab
    • Course Code : BTD222 Type : Compulsory Credit : 1
  • Applied Chemistry II Lab
    • Course Code : BTD223 Type : Compulsory Credit : 1
  • Applied Mathematics - II
    • Course Code : BTD201 Type : Compulsory Credit : 4
  • Applied Physics - II
    • Course Code : BTD202 Type : Compulsory Credit : 2
  • Applied Chemistry - II
    • Course Code : BTD203 Type : Compulsory Credit : 2
  • Object Oriented Programming in C++
    • Course Code : BTD204 Type : Compulsory Credit : 2
  • Thermodynamics
    • Course Code : BTD205 Type : Compulsory Credit : 3
  • Object Oriented Programming in C++ lab
    • Course Code : BTD224 Type : Compulsory Credit : 1
  • Behavioural Science II (Problem solving and creative thinking)
    • Course Code : BSS204 Type : Behav. Science Credit : 1
  • English
    • Course Code : BCS201 Type : Business Comm. Credit : 1
  • Confectionary and Sugar Technology
    • Course Code : BTD233 Type : Elective Credit : 3
  • French
    • Course Code : FLT201 Type : FBL Credit : 2
  • German
    • Course Code : FLG201 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS201 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC201 Type : FBL Credit : 2

Semester 3

  • Principles of Food Processing
    • Course Code : BTD301 Type : Compulsory Credit : 4
  • General Biochemistry
    • Course Code : BTD302 Type : Compulsory Credit : 3
  • General & Applied Microbiology
    • Course Code : BTD303 Type : Compulsory Credit : 4
  • General Biochemistry Lab
    • Course Code : BTD322 Type : Compulsory Credit : 1
  • General & Applied Microbiology -Lab
    • Course Code : BTD323 Type : Compulsory Credit : 1
  • Environmental Sciences
    • Course Code : EVS001 Type : Compulsory Credit : 4
  • Professional Communication Skills
    • Course Code : BCS301 Type : Compulsory Credit : 1
  • Behavioral Science III (Interpersonal Communication)
    • Course Code : BSS304 Type : Compulsory Credit : 1
  • Nanotechnology and its application in Food
    • Course Code : BTD333 Type : Elective Credit : 3
  • Food Rheology & Texture
    • Course Code : BTD331 Type : Elective Credit : 3
  • Industrial Crops
    • Course Code : BTD332 Type : Elective Credit : 3
  • Term Paper
    • Course Code : BTD330 Type : Elective Credit : 3
  • French
    • Course Code : FLT301 Type : FBL Credit : 2
  • German
    • Course Code : FLG301 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS301 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC301 Type : FBL Credit : 2

Semester 4

  • Food Chemistry
    • Course Code : BTD401 Type : Compulsory Credit : 3
  • Food Microbiology
    • Course Code : BTD402 Type : Compulsory Credit : 3
  • Principles of Heat & Mass Transfer
    • Course Code : BTD403 Type : Compulsory Credit : 4
  • Mechanics of Fluids
    • Course Code : BTD404 Type : Compulsory Credit : 4
  • Food Chemistry Lab
    • Course Code : BTD421 Type : Compulsory Credit : 1
  • Food Microbiology-Lab
    • Course Code : BTD422 Type : Compulsory Credit : 1
  • Principles of Heat & Mass Transfer-Lab
    • Course Code : BTD423 Type : Compulsory Credit : 1
  • Mechanics of Fluids-Lab
    • Course Code : BTD424 Type : Compulsory Credit : 1
  • Communication Skills II
    • Course Code : BCS401 Type : Compulsory Credit : 1
  • Behavioral Science-IV (Relationship Management)
    • Course Code : BSS404 Type : Compulsory Credit : 1
  • Marketing Management for Food
    • Course Code : BTD433 Type : Elective Credit : 3
  • Computer Simulation & Modeling in Food Processing
    • Course Code : BTD431 Type : Elective Credit : 3
  • Enzymes in Food Processing
    • Course Code : BTD432 Type : Elective Credit : 3
  • Term Paper
    • Course Code : BTD430 Type : Elective Credit : 3
  • French
    • Course Code : FLT401 Type : FBL Credit : 2
  • German
    • Course Code : FLG401 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS401 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC401 Type : FBL Credit : 2

Semester 5

  • Professional Communication Skills
    • Course Code : BCS501 Type : Credit : 1
  • Behavioral Science – V (Group Dynamics & Team Building)
    • Course Code : BSS505 Type : Compulsory Credit : 1
  • Food Quality- Analysis & Assurance
    • Course Code : BTD501 Type : Compulsory Credit : 2
  • Processing of Fruits & Vegetables
    • Course Code : BTD502 Type : Compulsory Credit : 3
  • Processing of Milk & Milk Products
    • Course Code : BTD503 Type : Compulsory Credit : 3
  • Food Engineering - I
    • Course Code : BTD504 Type : Compulsory Credit : 3
  • Statistics for Biology
    • Course Code : BTD505 Type : Compulsory Credit : 3
  • Food Quality- Analysis & Assurance -Lab
    • Course Code : BTD521 Type : Compulsory Credit : 1
  • Processing of Fruits & Vegetables Lab
    • Course Code : BTD522 Type : Compulsory Credit : 1
  • Processing of Milk & Milk Products -Lab
    • Course Code : BTD523 Type : Compulsory Credit : 1
  • Food Engineering - I Lab
    • Course Code : BTD524 Type : Compulsory Credit : 1
  • Infestation Control and Grain Storage
    • Course Code : BTD533 Type : Elective Credit : 3
  • Refrigeration & Air Conditioning
    • Course Code : BTD531 Type : Elective Credit : 3
  • Malting & Brewing Technology
    • Course Code : BTD532 Type : Elective Credit : 3
  • Term Paper
    • Course Code : BTD530 Type : Elective Credit : 3
  • French
    • Course Code : FLT501 Type : FBL Credit : 2
  • German
    • Course Code : FLG501 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS501 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC501 Type : FBL Credit : 2

Semester 6

  • Food Engineering II
    • Course Code : BTD601 Type : Compulsory Credit : 4
  • Processing of Cereals, Pulses & Oilseeds
    • Course Code : BTD602 Type : Compulsory Credit : 3
  • Processing of Meat, Fish & Poultry Products
    • Course Code : BTD603 Type : Compulsory Credit : 3
  • Food Additives
    • Course Code : BTD604 Type : Compulsory Credit : 2
  • Food Plant Sanitation
    • Course Code : BTD605 Type : Compulsory Credit : 2
  • Food Engineering II Lab
    • Course Code : BTD621 Type : Compulsory Credit : 1
  • Processing of Cereals, Pulses & Oilseeds-Lab
    • Course Code : BTD622 Type : Compulsory Credit : 1
  • Processing of Meat, Fish & Poultry Products-Lab
    • Course Code : BTD623 Type : Compulsory Credit : 1
  • Food Additives Lab
    • Course Code : BTD624 Type : Compulsory Credit : 1
  • Professional Communication Skills
    • Course Code : BCS601 Type : Compulsory Credit : 1
  • Behavioral Science-VI (Stress and Coping Strategies)
    • Course Code : BSS604 Type : Compulsory Credit : 1
  • Food Product Development
    • Course Code : BTD633 Type : Elective Credit : 3
  • Advance Food Technology
    • Course Code : BTD631 Type : Elective Credit : 3
  • Engineering Properties of Food Materials
    • Course Code : BTD632 Type : Elective Credit : 3
  • Term Paper & Industry Visit
    • Course Code : BTD630 Type : Elective Credit : 3
  • French
    • Course Code : FLT601 Type : FBL Credit : 2
  • German
    • Course Code : FLG601 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS601 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC601 Type : FBL Credit : 2

Semester 7

  • Principles of Food Biotechnology
    • Course Code : BTD701 Type : Compulsory Credit : 3
  • Packaging of Food Products
    • Course Code : BTD702 Type : Compulsory Credit : 3
  • Principles of Human Nutrition
    • Course Code : BTD703 Type : Compulsory Credit : 3
  • Technology of Spices, Plantation Crops & Flavors
    • Course Code : BTD704 Type : Compulsory Credit : 4
  • Food Equipment and Plant Design
    • Course Code : BTD705 Type : Compulsory Credit : 4
  • Industrial Training Evaluation
    • Course Code : BTD750 Type : Compulsory Credit : 3
  • Principles of Food Biotechnology -Lab
    • Course Code : BTD721 Type : Compulsory Credit : 1
  • Packaging of Food Products-Lab
    • Course Code : BTD722 Type : Compulsory Credit : 1
  • Principles of Human Nutrition-Lab
    • Course Code : BTD723 Type : Compulsory Credit : 1
  • Technology of Spices, Plantation Crops & Flavors Lab
    • Course Code : BTD724 Type : Compulsory Credit : 1
  • Professional Communication Skills
    • Course Code : BCS701 Type : Compulsory Credit : 1
  • Behavioral Science-VII (Individual, Society and Nation)
    • Course Code : BSS704 Type : Compulsory Credit : 1
  • Food Beverages
    • Course Code : BTD733 Type : Elective Credit : 3
  • Food Adulteration
    • Course Code : BTD731 Type : Elective Credit : 3
  • Management of Food Industry Waste
    • Course Code : BTD732 Type : Elective Credit : 3
  • Term Paper
    • Course Code : BTD730 Type : Elective Credit : 3
  • French
    • Course Code : FLT701 Type : FBL Credit : 2
  • German
    • Course Code : FLG701 Type : FBL Credit : 2
  • Spanish
    • Course Code : FLS701 Type : FBL Credit : 2
  • Chinese
    • Course Code : FLC701 Type : FBL Credit : 2

Semester 8

  • Major Project/Dissertation
    • Course Code : BTD860 Type : Compulsory Credit : 20
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