The candidates who have passed in second division I.Sc. Or 10+2 (science) and certificate level of food technology /laboratory technology from Tribhuvan University or an institute recognized by this university shall be considered eligible to apply for admission to B.Tech. (Food).

Students are selected based on their merit in the entrance examination. 

Scope

A food technologist can get the job of a Quality Assurance Manager, Production Manager, Laboratory Supervisor, Food Packaging Manager or even as a Research Associate in premier institutes, universities and research and development units. You can also work as food packaging technologist and food preservation managers in various food packaging industries.

A post - graduate candidate in food technology can work as a lecturer or an advisor in Government Colleges, Inspection Boards or Quality Control Cells. Multinational Companies recruit food technologists periodically for bringing about an improvement in their products. You can also join various NGOs/ INGOs working in the field of food and nutrition. Both the private and the public sectors provide lucrative job opportunities to food technologists. The openings are mainly in the production and quality control departments.

The food industry is a fast paced and technologically advanced field. There are many and varied employment opportunities in the food industry. The sector is currently experiencing a skill shortage meaning that graduates are often offered a position/s prior to graduation

Scope abroad

You can work as a product development manager in a food research company to devise food products according to the needs of the consumers and effectively implement the products in an innovative way. You can also pursue your research work as a scientist abroad to formulate new product range and enhance the existing portfolio of products in various food research institutes. You can work as a sensory scientist to monitor organic properties like aroma, flavor and more. Even companies abroad recruit food technologists to ensure and monitor the quality and hygiene of food products in their contamination and adulteration prevention units.

 The B.Tech. (Food) has been revised twice: the first revision took place in 1994 (2050 B.S.), and the second in 2005 (2061 B.S.).

The revision of the current the curriculum was long overdue, as it had remained unchanged since 2005. Recognizing that academic disciplines and teaching methodologies evolve over time, the university has updated the curriculum to better reflect current industry needs. This revision ensures that students gain the skills, knowledge, and values necessary to thrive in an increasingly dynamic and interconnected world.

In this revised curriculum, the annual system has been changed to a semester system to align the curriculum with international practice. It is hoped that both students and faculty members will greatly benefit from the more focused, interactive, and student-centered learning observed in a semester system

Revised Course Structure for semester system

The revised course structure will be as follows:

• The B.Tech. (Food) The course spans 8 semesters, equivalent to 4 academic years.

• Each academic year comprises 2 semesters.

   A semester lasts 16 weeks, with a minimum of 90 working days.

• The entire course encompasses 140 credit hours: 93 credit hours for theory and 47 credit hours for practical session. o Each credit hour, whether practical or theoretical, is equivalent to 25 marks.
• The total weightage (full marks) of the course is 3500.

COURSE DISTRIBUTION

The entire course is divided into two categories:

• Allied courses constitute 34% of the curriculum.
• Core courses make up the remaining 66%.

The subject codes and the distribution of courses by their nature are detailed below: 

The course spans 8 semesters over 4 academic years, with each year divided into two semesters. Each semester consists of 16 weeks and includes at least 90 working days. The curriculum comprises 43 papers: 4 are theory-only, 37 combine theory and practical, and 2 are practical-only. Additionally, there is a compulsory 7-day industrial tour and a 45-day In-plant Training (internship) in the 7th semester. The 8th semester is exclusively for dissertation work and related subjects.

•  1 credit hour of theory class equals 1 hour of lecture per week.
• 1 credit practical class equals 4 hours of practical session per week.

Subjects with practical sessions lasting less than 4 hours (especially in Sem I and Sem II) are required to conduct a 1-hour tutorial class and a 3-hour lab session for the group.

EVALUATION

The evaluation process includes both internal assessments and final examinations. The final exams, known as semester examinations, will be conducted by the Institute of Science and Technology (IoST) at the end of each semester. A summary of the weightage distribution for these examinations can be found in Table 2.

Table 2: Marks distribution for the course

1. The evaluations will be carried out by the college or campus.
2. Students are required to pass every category of the internal assessments (Table 3) to be eligible for the final examination. Failing the internal assessments means students are not permitted to apply for the final examination.
3. The final practical examinations will take place under the supervision of an external examiner appointed by the Institute of Science and Technology (IoST).
4. The evaluation for In-plant Training will be jointly conducted by the host organization or industry and the faculty member responsible for the on-site evaluation.
5. Students must successfully complete the coursework up to the 6th semester to engage in dissertation work. However, they are only eligible to defend their dissertation after passing all semester examinations, excluding the dissertation itself. The dissertation defense will occur in the presence of an external examiner designated by IoST.

Curriculum for Annual System

B. Tech. (Food Technology) was under the annual examination system and is a four-year course with a total of 2000 marks.  In each subject (except Dissertation work), 25% marks will be allotted to the practical work carried out in laboratories & pilot plants. First-year courses comprise basic sciences, engineering and microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. The third and fourth years are devoted to teaching product technology, quality control and food plant management. Besides, a dissertation is compulsory. 

The detailed structure of the course is as follows.

First Year

Second Year

Third Year

Fourth Year

Hours of Instruction

Working days: 150 days in an academic year

Class hour

Theory: One theory paper of 100 marks will have 4 lectures per week. A lecture class has a duration of 50 min.

Practical: One practical paper of 25 marks will have 4 hours of practical per week.

Attendance: 70 percent attendance in the class is compulsory.

Exam

A 100-marks paper is divided into a theory paper of 75 marks and a practical paper of 25 marks. Students will appear in three hours examination for a theory paper of 75. The student will have to pass separately in theory and practical examinations.

Evaluation

Pass Marks: Theory - 35%, Practical - 40%

A student has passed his/her four years of study will be graded as follows:

Distinction - 75% and above (four year's average).

First division: 60% (four year's average).

Second division: 45% (four year's average).

Third division: 35% (four year's average).