M.Tech (Food Technology)

Post Graduate Programmes

APPLY NOW 2019 Admissions

Program Code 10372

Course Overview

  • Campus
  • Noida
  • Institute
  • Amity Institute of Food Technology
  • University
  • Amity University Uttar Pradesh
  • Program Code
  • 10372
  • Eligibility
  • B.E./ B.Tech. (FPE / Food Tech /Dairy Tech /Chemical Tech.(Spl. In Food Tech.) / Food Engineering/ Food Science & Technology/Food Technology & Management/Chemical Engineering/ Dairy Engineering/Biochemical Engineering/Biotechnology/Agricultural Engineering/Agricultural Process Engineering Or M.Sc. (Food Sc. / Dairy Sc. / Food Technology /Biotechnology/ Food Processing Technology/Food Science & Technology/ Dairy Technology) (min 60%) & 10+2 (min 60%).

    Eligibility will be relaxed by 5% for Sponsored category

  • Duration
  • 2 years
  • 1st Year Non Sponsored Semester Fee (Rs. in Lacs)
  • 0.69
  • 1st Year Sponsored Semester Fee (Rs. in Lacs)
  • 1.035
 
  • Fee Structure
  • Program Educational Objectives
  • Program Learning Outcomes
1st Year Non Sponsored Semester Fee (Rs. in Lacs) : 0.69
1st Year Sponsored Semester Fee (Rs. in Lacs) : 1.035
  • Students will acquire a combination of theoretical, conceptual, analytical, computational, and experimental knowledge and skills in the area of Food Science and Technology.
  • 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 students 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 students 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 students 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 students 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 students 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 students 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 students 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 students shall have the ability to apply ethical principles and commit to professional ethics and responsibilities and norms of the Food Technology & Nutrition practices. Able to work independently and sustainably, in a way that is informed by openness, curiosity and a desire to meet new challenges.
  • The students 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 students 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 students 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 students 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.

Course Structure

  • 1st Year

Semester 1

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Statistical Methods of Analysis (PG) Core Courses 2 1 0 0 3.00 View
Applied Food Chemistry (PG) Core Courses 4 0 0 0 4.00 View
Advancements in Food Biotechnology (PG) Specialisation Elective Courses 3 0 0 0 3.00 View
Simulation and Modeling in Food Processing Equipment (PG) Specialisation Elective Courses 3 0 0 0 3.00 View
Food Product Development (PG) Core Courses 3 0 0 0 3.00 View
Advanced Dairy Technology (PG) Specialisation Elective Courses 4 0 2 0 5.00 View
Advanced Fruits and Vegetables Processing Technology (PG) Specialisation Elective Courses 4 0 2 0 5.00 View

Semester 2

Course Title Course Type Credit L T PS SW Total Credits Syllabus
Advanced Food Engineering (PG) Core Courses 3 1 2 0 5.00 View
Food Equipment and Plant Design (PG) Core Courses 3 0 0 0 3.00 View
Advanced Cereals Pulses and Oilseeds Processing Technology (PG) Specialisation Elective Courses 4 0 2 0 5.00 View
Technology of Egg Meat Poultry and Sea Foods (PG) Specialisation Elective Courses 4 0 2 0 5.00 View
Applied Food Microbiology (PG) Specialisation Elective Courses 3 0 2 0 4.00 View
Engineering Properties of Biomaterials and Applications (PG) Specialisation Elective Courses 2 1 2 0 4.00 View
Emerging Technologies in Food Processing (PG) Specialisation Elective Courses 2 0 0 0 2.00 View
Instrumentation and Process Control in Food Industry (PG) Specialisation Elective Courses 4 0 0 0 4.00 View