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Master of Technology [M.Tech] (Food Process Engineering)

M. Tech. Food Process Engineering is designed to give students an advanced knowledge of theoretical and practical aspects of Food process and the technology used. The course structure includes a series of core subjects and electives as well, which cover all the main topics of study.

Delivery method of the program includes classroom lectures, research work on various areas to food process, guest lectures from qualified professionals who share their experience in the field till day and enlighten students with wisdom, industrial visits and internships for practical understanding of topics and project works.

M. Tech. Food Process Engineering, also help students develop enterprising skills.

Syllabus

The subjects in the syllabus of M. Tech. Food process has some basic supporting courses like Computer Programming, Advanced Engineering Statistics, Optimization techniques in Food Technology and Advanced Food Chemistry.

The core subjects are as follows:

Subject

Topics Covered

Description

Transport Processes in Food Engineering

Heat Transfer- Fourier’s law, conduction, convection and radiation heat transfer, steady state and transient heat transfer, heat transfer in Cartesian and cylindrical coordinates, Mass transfer, molecular diffusion, Fick’s law, diffusion in solids, liquids and gases, effective moisture diffusion, heat and mass transfer analogy, Equation of continuity, type of fluid flow and their classifications, Bernoulli’s equation, pipe flow, channel flow, flow through porous media

Students learn about the transportation techniques and the handling of product using various methods and applying various laws in this subject.

Novel Drying Technologies

Roult's law and water activity, equilibrium moisture content and latent heat of vaporization, temperature dependency of water activity, moisture sorption isotherms and their calculation, Microwave and radio frequency drying of foods, dielectric properties, MW drying process description, mechanism of MW drying, thermodynamic analysis, vacuum assisted microwave drying, equipment and applications, Intermittent drying, heat pump drying, heat pump assisted drying, general principles, applications Superheated steam drying, novel spray drying, pulse combustion drying, principles and applications

Different technological studies with all laws and principles is taught to the students in this subject.

Food Plant Equipment Design

Physical properties of food materials, mass and energy balance calculations for preliminary estimation of plant capacity and equipment sizes, preparation of flow sheets for material movement and utility consumption in food plant Selection of materials, design of storage vessels for foods, design of pressure vessels and design of vessel for drum drying, stress and strain calculation, fatigue

Design of the food process unit and its attributes is taught in this subject.

Separation Technology

Basic principles of separation techniques, strategies of downstream process with optical references to plant metabolites, different techniques adopted for separation of biomolecules  Chromatographic separation process, scale-up methods, large scale purification of biomolecules, electrophoresis

Another technological study required for large scale food process is the main topic in this subject.

Food Handling and Packaging

Overview of material handling system and devices in food process plants, design of screw, bucket, belt, oscillating and vibratory conveyors  Packaging materials, their characteristics and properties, manufacture of plastic films, foils, laminates, retortable pouches, rigid plastic container paper and corrugated fibre board, design of shipping cartons and containers, rigid packaging using tin plate and aluminium

Knowledge about packaging techniques and the material used for it is imparted in this subject.

Non-thermal Food Process Technologies

Comparison of thermal and non-thermal process, advantages and disadvantages of non-thermal process, Pulse Electric Filed (PEF) process of foods, general principles, microbial inactivation kinetics by PEF, changes in enzyme activity, protein conformation, vitamin and flavor stability, PEF assisted juice exertion

Introduction to non-thermal process is the main objective of this topic.

Food Microbiology

Quantitative analysis of food for proximate composition Determination of acidity and pH of food sample Determination of total and reducing sugar Estimation of mineral content in food sample (Ca, P) Microscopic observation of bacteria, yeasts and moulds, Staining of micro-organisms, Quantitative estimation of bacteria, yeasts and mould, Isolation and identification of micro organism

Practical and theoretical knowledge about the key aspects about of Food Microbiology is provided in this subject.

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Answered Questions

RC

Rohit Chhabra

28 Oct 20

ICT Mumbai has been ranked 7th among all the Indian universities by The World University Rankings 2020. In The World University Rankings 2020, the institute has been ranked at the band of 401-500 for the Engineering and Technology category.

The M.Tech. in Food Engineering & Technology program offered by ICT Mumbai has AICTE and NBA accreditation. A few of the key information about the course is as follows.

Student Intake

10

Eligibility

Graduation

Entrance Exam

GATE

Course Fee

INR 70,750 (First-year fees)

Department:

  • The institute has state-of-the-art facilities at its Food Analysis Laboratory and Food Processing Laboratory.

  • The department aims to improve food, especially Indian traditional foods, in terms of nutrition, safety, and functionality employing fundamental and applied sciences.

Scholarships:

The institute provides scholarships to both meritorious and needy students. Some of the scholarships provided by the institute are as follows.

  • MCM Scholarships is a merit-based scholarship program.

  • NSF Scholarships for PG students.

  • Community Scholarships for backward classes and minority groups.

Placements:

The institute has a well-organized placement cell that manages work ranging from the collection of student’s CVs, organizing them as per the companies requirements, preparation of placement brochure, coordinating the interview schedules, etc.

Placement Of M. Tech. (Food Engineering & Technology)/M. Tech (Food Biotechnology) is as follows.

  • The top recruiters visiting the campus are Kay Bee Exports, Evalueserve, Freshtrop, Mapro Foods, Mondelez India Foods Pvt. Ltd, and Tata Chemicals.

  • The packages offered are above 6 LPA.

ICT has knowledgeable, highly qualified, and experienced faculty and also has contracts with the industry that enables great support for industrial visits. In terms of academics and facilities offered ICT Mumbai offers a decent Food Engineering and Technology program.

...Show More

AS

Anita Solanki

21 Sept 20

Jain University is one of the prime institutes of the country. An individual has numerous good reasons to choose Jain University for Food Technology. The program from this institute is considered to be one of the best.

About the Course:

Food Technology is a branch of Agricultural Sciences and Technology and deals with the technical aspects of food. Food Scientists develop new food product design processes, sensory evaluation, and conduct shelf-life studies with subject-matter experts or consumers.

Some of the features of MTech Food Technology at Jain University have been mentioned below.

Criteria

Jain University

Ranking

NAAC- ‘A’ Grade

NIRF- 101st out of 200

Admission Process

Entrance Test + Group Discussion + Personal Interview

Fee

1.02 Lakhs per annum

Eligibility

  • 60% in 10+2 (HSC) with Physics and Mathematics (compulsory) and Chemistry/ Computer Science/ Electronics.

  • A valid score in JET/ Karnataka PGCET/ GATE

Placements for Food Technology:

  • Some of the top recruiters are the National Agriculture Food Analysis Research Centre, Nestle, Britannia, Kwality, etc.

  • Major job positions include Food Technologist, Quality Technician, Beverage Technologist, and Production Manager.

  • The average starting salary ranges from INR 3 to 10 LPA.

Food technology is a growing industry and a surge in employment is expected in the coming years.

Infrastructure and Facilities:

  • The outstanding infrastructure includes a vast library, top-notch laboratories, seminar halls, auditorium, gymnasium equipment, etc.

  • The labs are well-equipped with new technology and thus, fit for conducting research. It includes hands-on experience in the form of internships, industry visits, conferences, and seminars, in addition to the usual classroom experience.

  • Some of the facilities offered by the institute to its students include hostels, auditorium, a variety of sports and games opportunities, etc.

Scholarships: The institute provides numerous need and merit-based scholarships including the Medha, Eklavya, and Natyaswara scholarships. It helps the students to attend international conferences, workshops, etc at IIMs, IITs, etc. Lastly, Jain University also provides campus placements.

Interested students must look at all the aspects of the institute and program before deciding. They should be able to decide whether the institute is suitable for them or not, after going through the above-mentioned pointers.

...Show More

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