B. Tech. (Food Technology)
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Detail
- Eligibility
- Mode of
Admission
- Fee
Structure
- Important Dates
& Other Information
| Programme Offered |
Duration (Years) |
*Sanctioned Seats |
Reserved Categories ** |
| SC |
BC |
ExS-GN |
ExS-SC |
ExS-BC |
FF-GN |
PWD |
SportsGen/ SportsSC |
| B. Tech. (Food Technology) |
4 |
40 |
8 |
3 |
3 |
2 |
1 |
0 |
1 |
1 |
*Seats can be increased or decreased at the time of admission with the approval of competent authority.
- Senior Secondary Examination (12th grade) with Chemistry as mandatory course along with any two courses from the following courses with at least 50% marks (45% for SC) in aggregate.
List of Courses:
Physics/ Mathematics/ Computer Science/ Electronics/ Information Technology/ Biology/ Informatics practices/ Biotechnology/ Technical Vocational subject/ Agriculture/ Engineering Graphics/ Business Studies/ Entrepreneurship.
Admission will be based on merit of the candidate in the Entrance Test..
B. Tech. (Food Technology)- Lateral Entry)
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Detail
- Eligibility
- Mode of
Admission
- Fee
Structure
- Important Dates
& Other Information
| Course Name |
Duration (Years) |
System |
Total Seats |
Reserved Categories |
| B.Tech. Food Technology |
3 |
Semester |
10% of the sanctioned strength and vacant seats of 2024-25 session in 3rd Sem |
SC/ST |
BC |
Physically Handicapped |
Others |
| As Per Rules |
(A)
(i) For admission to B.Tech. Programmes under lateral entry scheme, the candidates must have passed two years Diploma after 10+2 or three years Diploma after matriculation examination in the relevant subject (Integrated Diploma in Food Technology/ Food Technology) from a State Technical Board. The candidate must have obtained 50% (45% for SC) marks as aggregate in the Diploma Programme. Such candidates can be admitted in second year of B.Tech. Programme.
(ii) All those candidates who have passed B.Sc. Degree from a recognized University as defined by UGC, with at least 50% marks (45% in case of candidates belonging to reserved category) and passed XII standard with Mathematics as a subject shall be eligible to apply.
(a) Students, who have passed B.Sc. Degree from a recognized University as defined by the UGC, shall clear the subject of Engineering Graphics/ Engineering Drawing and Engineering Mechanics of the first year engineering program along with the second year Programmes.
(b) Students belonging to the B.Sc. Stream may further note that they shall be considered only after filing the supernumerary seats in this category with students belonging to the Diploma stream.
(B) Candidates who have appeared/ are appearing in the qualifying Diploma examination to be held during the current session shall also be eligible for submission of admission form but they will have to pass the Diploma before the date of counseling, otherwise, they will not be considered for admission. Such candidates will not have any claim, whatsoever, with regard to the admission to the Programmes..
Admission will be based on inter-se merit of the qualifying examination. The counselling will be held at GNDU Campus. Counselling schedule will be uploaded on GNDU website in due course of time..
Five Years Integrated Programme in Food Technology
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Detail
- Eligibility
- Mode of
Admission
- Fee
Structure
- Important Dates
& Other Information
| Programme Offered |
Duration (Years) |
Sanctioned Seats |
Reserved Categories |
| SC |
BC |
ExS-GN |
ExS-SC |
ExS-BC |
FF-GN |
PWD |
SportsGen /Sports SC |
| B.Sc. (Food Technology) |
3 |
40 |
8 |
3 |
3 |
2 |
1 |
0 |
1 |
1 |
| B.Sc. (Honours) (Food Technology) |
4 |
| B.Sc. (Honours with Research) (Food Technology) |
4 |
| M.Sc. (Food Technology) (FYIP) |
5 |
Seats can be increased or decreased at the time of admission with the approval of competent authority.
For admission to first year of M.Sc. (Food Technology) (FYIP): Senior Secondary Examination (12th grade) in any Science subjects with at least 50% marks (45% for SC) in aggregate or any other examination recognized equivalent thereto by the University.
Admission will be based on merit of the candidate in the Entrance Test..
2 Years P.G. programme in Food Technology
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Detail
- Eligibility
- Mode of
Admission
- Fee
Structure
- Important Dates
& Other Information
| Programme Offered |
Duration (Years) |
Sanctioned Seats |
Reserved Categories |
| SC |
BC |
ExS-GN |
ExS-SC |
ExS-BC |
FF-GN |
PWD |
SportsGen /Sports SC |
| P.G. Diploma in Food Technology |
1 |
40 |
8 |
3 |
3 |
2 |
1 |
0 |
1 |
1 |
| M.Sc. (Food Technology) |
2 |
Bachelor of Science/Applied Science in any subject, B.Tech. in Food Technology/Biotechnology/Sugar Technology/Sugar and Alcohol Technology/ Bachelor of Vocation (B.Voc.) (Food Processing) with at least 50% marks (45% for SC) in aggregate or any other examination recognized equivalent thereto.
The admission will be based on merit of the candidate in the Entrance Test to be conducted by Head of the Department.
Research Activities
The Department is mainly engaged in carrying out advanced research in the fields of Starch Chemistry, Protein Chemistry, Product Development and Analyses, and Food Rheology and Textural Studies with international recognition. The Department has specialized laboratories to conduct research in the areas of: Cereals, Legumes and Oilseeds Processing; Fruits and Vegetables Processing; Meat, Fish and Poultry Processing; Milkand Milk Products processing; Food Analysis and Quality Control; Food Engineering; Product Development; Sugar and Confectionary Processing; and Sophisticated Instrumentation Laboratory. The laboratories are equipped with sophisticated instruments like UV-Spectrophotometer, Farinograph, Viscoamylograph, Alveograph, Mixolab, Amino Acid Analyser, Spray Dryer, Freeze Dryer, Electrophoresis, Differential Scanning Calorimeter, Atomic Absorption Spectrometer, Dynamic Rheometer, Rapid ViscoAnalyser, Moisture Analyser, Brookefield Viscometer, Texture Analyser, Electromyography, High Performance Liquid Chromatography, Hunter Colour Lab, Sucrolyser System, Karl Fischer Titrator, NIR-Spectrophotometer and Sucro Scan. The Department has Pilot Scale Processing facilities for Fruits and Vegetables, Bakery, Extruded and Pasta Products.