B.Tech (Food Technology)

Graduate Programmes

APPLY NOW 2022 Admissions

Program Code 10126

Course Overview

  • Campus
  • Noida
  • Institute
  • Amity Institute of Food Technology
  • University
  • Amity University Uttar Pradesh
  • Program Code
  • 10126
  • Eligibility
  • 60% in PCM / PCB for Non sponsored & 55% for Sponsored category.

    Aggregate percentage will be calculated on the basis of marks scored in English and three academic subjects (excluding second language, Physical Education, Fine Arts, Performing Arts or any other Vocational /Non-Written subjects). Student should have passed all the subjects of class XII from a recognized board.

     

  • Duration
  • 4 years
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs)
  • 1.01
  • 1st Year Sponsored Semester Fee (Rs. in Lacs)
  • 1.515
 
  • Fee Structure
  • Program Educational Objectives
  • Program Learning Outcomes
1st Year Non Sponsored Semester Fee (Rs. in Lacs) : 1.01
1st Year Sponsored Semester Fee (Rs. in Lacs) : 1.515
  • Students will acquire a combination of theoretical, conceptual, analytical, computational, and experimental knowledge and skills.
  • Students will be able to develop and demonstrate the understanding of global environment and relate scientific issues to the broader social, economic, legal, cultural and environmental contexts
  • Students will develop and apply understanding to analyze and formulate scientific approach for solving real life problems
  • Students will analyze the scientific information and infer the results for successful and productive careers or advance studies/research in the field of Food Science & Technology
  • Students will able to compile the skill set to design and develop scientific models and products in the field of Food Science and Technology.
  • Students will able to assess and compare the scientific information to enable them to effectively participate and contribute to the society.
  • Students will demonstrate professional attitudes, effective communication and behavioral skills that support and enhance individual’s performance.
  • Students will develop professional ethics and academic integrity and demonstrate these as an individual/ team member/ leader in diverse teams.
  • Students will critically evaluate and reflect learning and development throughout their career in the field of Food Science and Technology.
  • The student shall be able to demonstrate comprehensive knowledge and skills of both theoretical and experimental concepts of Food Science and Food Processing Technology to achieve academic excellence.
  • The student shall be able to choose self–directed and active learning through strong intellectual engagement in independent work relevant to Food Science and Food Processing Technology disciplines.
  • The student shall demonstrate scientific inquiry and research aptitude through conduct of innovative research in thrust areas of Food Science and Food Processing Technology which will benefit the society and enhance the intellectual capital of the Domain of Science & Technology
  • The student shall be able to efficiently use and apply information and communication technologies and participate in collaborative networks for developing requisite skills of Industry 4.0
  • The student shall formulate critical thinking, interpret and comprehend research-based knowledge to design and synthesize solutions to scientific problems in Food Science and Food Processing Technology and their allied areas.
  • The student shall be able to employ effective listening and communication skills to enhance interpersonal relationship.
  • The student shall be able to combine scientific creativity and reflective thinking to develop innovative ideas in Food Science and Food Processing Technology for developing processes and products relevant to societal educational needs.
  • The student shall be able to compare, contrast and analyze data in order to take appropriate and effective decisions.
  • The student shall be able to attain leadership skills and perform responsibly as an individual as well as in a team while being accountable and result oriented.
  • The student shall demonstrate competence in a cross-cultural environment and evolve as a responsible global citizen.
  • The students shall practice ethical behavior and demonstrate professional integrity in their conduct.
  • The students shall be able to acquire social and emotional skills to work effectively with diverse and inclusive group of people in multi-cultural environment and situations.
  • The students shall be able to define their career aspirations and work towards achieving the same by engaging in developing appropriate skills and competencies in their chosen profession (corporate career, student start up, family business, higher education etc.).
  • The student shall be able to gain knowledge and learn skills throughout life focusing on self-directed learning using a range of sources and tools available.
  • The students shall be able to analyze and implement the initiative to conserve natural resources and use sustainable technologies by using knowledge and experience of their discipline.
  • The student shall have the ability to reproduce and apply the knowledge of Food Processing Technology, its fundamentals and specialization to the solution of complex Scientific & Technological problems in Food Technology
  • The student shall have the ability to identify, define and analyze problems and identify or create processes to solve them Competently use appropriate field and laboratory methods and techniques for the study of advance problems/challenges in Food Processing Technology
  • The student shall have the ability to demonstrate a confident familiarity with a broad range of appropriate information technology skills in order to communicate effectively using graphical techniques, reports and presentations within a scientific and technical environment. Ablity to use and apply professional softwares for scientific data analysis in the field of Food Processing Technology
  • The student shall have the ability to use and apply core Food Technology principles and techniques to facilitate problem solving related fields. Ability to respond effectively to unfamiliar problems in Food Processing Technology contexts
  • The student shall have the ability to communicate effectively on complex activities with the Food Technology community and with society at large, such as, being able to comprehend and write effective reports ,research papers and design documentation, make effective presentations, and give and receive clear instructions
  • The student shall have the ability to function effectively as an individual, and as a member or leader in diverse teams in multidisciplinary settings. Ability to maximize one’s potential by utilizing academic excellence and justifiable confidence, underpinned by honest self-awareness and grasp opportunities for self-development.
  • The student shall have the ability to appraise global perspectives, developed through topics or even modules, that relate to Food Technology issues or contexts . Interact effectively within a global team / learning / professional group, recognise, support or be proactive in research and technical collaboration.
  • The student shall have the ability to apply ethical principles and commit to professional ethics and responsibilities and norms of the Food Technology practices. Able to work independently and sustainably, in a way that is informed by openness, curiosity and a desire to meet new challenges.
  • The student shall have the ability to recognize the impact of knowledge and understanding of the Food Technology principles on the responsibilities relevant to the professional practices and apply the fundamental and specialized knowledge to own start ups or professional practice. Ability to make decisions on the basis of rigorous and independent thought, taking into account ethical and professional issues.
  • The student shall have the ability to develop a lifelong thirst for knowledge and learning and encourage a pioneering, innovative and independent attitude. Have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change
  • The student shall have the ability to demonstrate knowledge and understanding of the Food Technology principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments
  • The student shall have the ability to identify the impact of the Food Technology solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  • The student shall be able to demonstrate comprehensive knowledge and skills of both theoretical and experimental concepts of Food Science and Food Processing Technology to achieve academic excellence.
  • The student shall be able to choose self–directed and active learning through strong intellectual engagement in independent work relevant to Food Science and Food Processing Technology disciplines.
  • The student shall demonstrate scientific inquiry and research aptitude through conduct of innovative research in thrust areas of Food Science and Food Processing Technology which will benefit the society and enhance the intellectual capital of the Domain of Science & Technology
  • The student shall be able to efficiently use and apply information and communication technologies and participate in collaborative networks for developing requisite skills of Industry 4.0
  • The student shall formulate critical thinking, interpret and comprehend research-based knowledge to design and synthesize solutions to scientific problems in Food Science and Food Processing Technology and their allied areas.
  • The student shall be able to employ effective listening and communication skills to enhance interpersonal relationship.
  • The student shall be able to combine scientific creativity and reflective thinking to develop innovative ideas in Food Science and Food Processing Technology for developing processes and products relevant to societal educational needs.
  • The student shall be able to compare, contrast and analyze data in order to take appropriate and effective decisions.
  • The student shall be able to attain leadership skills and perform responsibly as an individual as well as in a team while being accountable and result oriented.
  • The student shall demonstrate competence in a cross-cultural environment and evolve as a responsible global citizen.
  • The students shall practice ethical behavior and demonstrate professional integrity in their conduct.
  • The students shall be able to acquire social and emotional skills to work effectively with diverse and inclusive group of people in multi-cultural environment and situations.
  • The students shall be able to define their career aspirations and work towards achieving the same by engaging in developing appropriate skills and competencies in their chosen profession (corporate career, student start up, family business, higher education etc.).
  • The student shall be able to gain knowledge and learn skills throughout life focusing on self-directed learning using a range of sources and tools available.
  • The students shall be able to analyze and implement the initiative to conserve natural resources and use sustainable technologies by using knowledge and experience of their discipline.

Course Structure

  • 1st Year

Semester 1

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Basic Electrical Engineering (UG) Engineering Sciences Courses 2 1 2 0 4.00 View
Introduction to Computers and Programming in C (UG) Engineering Sciences Courses 2 0 2 0 3.00 View
Applied Chemistry (UG) Basic Sciences Courses 2 1 2 0 4.00 View
Basic Physics-I for Bio Sciences (UG) Basic Sciences Courses 0 0 0 0 0.00 View
Mathematics For Life Sciences-I (UG) Basic Sciences Courses 2 1 0 0 3.00 View