Lalitpur Valley College

Lalitpur Valley College (LVC) is a Tribhuvan University (TU) affiliated college located in Jawalakhel, Lalitpur, Nepal. It was established in 2002 and is associated with Food Technology programs, along with bachelor’s study in Microbiology and Business Studies.

The institution’s stated academic direction links classroom learning with practical work. Students are expected to learn through lectures supported by presentations, group discussion, experiments, project work, seminars, guest sessions, and field visits, depending on the program.

Highlights

• Established: 2002

• Location: Jawalakhel, Lalitpur, Nepal

• Affiliation: Tribhuvan University (TU)

• Bachelor’s programs (4 years): B.Tech Food Technology, B.Sc Microbiology, BBS

• Additional listing: BCA (listed as proposed)

• Special feature: two-month training after graduation on selected lab instruments and laboratory quality topics, including ISO 17025:2005 and laboratory accreditation

• Key academic elements: 45 days in-plant training for Food Technology, fourth-year project work and dissertation

Background and Academic Focus

LVC was established with the stated purpose of meeting Nepal’s need for capable human resources in applied science and technology.

Its aims include supporting student capability and personality development through quality education, producing scientific manpower suited to employment needs, and building human capital in applied sciences and technology with integrity and confidence.

The campus is situated in Jawalakhel, described as centrally located in Lalitpur with access from different parts of the city and nearby rural areas.

Academic Programs Offered

LVC runs four-year, full-time undergraduate degree programs in Food Technology, Microbiology, and Business Studies.

B.Tech Food Technology (TU, 4 Years)

B.Tech Food Technology has been part of the college’s identity, and the program is described as introduced in the Kathmandu Valley at LVC in 2005.

The program connects core food science with the practical handling and treatment of food materials so they can be processed into products with required quality and stability, including packaging and distribution.

The course description connects Food Technology with several contributing sciences and applied areas, including chemistry and composition of food materials, microbiology of foods, enzymes, nutrition, quality control, food analysis, plant management, statistics for experiments, and the effects of processing and storage conditions.

A structured set of program aims is also included:

• Knowledge in food science and the principles behind food processing

• Wider knowledge in advanced food engineering

• Familiarity with industrial management practices

• Training in product-specific specialization areas

Food Technology curriculum snapshot (by year)

The program includes named courses across four years. A simplified view helps students understand the academic direction and workload.

Year 1 focus areas:

• Physics, Chemistry, Mathematics & Statistics

• Instrumental Techniques of Analysis, Basics of Food Microbiology

• Basic Principles of Engineering

Year 2 focus areas:

• Food Chemistry, Principles of Food Processing

• Food Engineering, Biochemistry & Human Nutrition

• Technology of Food Processing (TFP I: cereals, legumes, oilseed, protein foods)

Year 3 focus areas:

• TFP-II (fruits & vegetables; chocolates & sugar confectionary; tea, coffee & spices)

• TFP-III (meat, fish & poultry)

• Biochemical Engineering, Industrial Microbiology

• Food Quality Control & Analysis

Year 4 focus areas:

• Storage & Packaging Technology

• Operation Research & Food Plant Management

• Dairy Technology

• Dissertation, In-Plant Training & Class Seminar

This structure indicates a progression from foundational science and analysis tools to processing systems, quality control, packaging, and plant-level management.

B.Sc Microbiology (4 Years)

B.Sc Microbiology is a four-year program focused on building knowledge and practical skills in microbiology.

The academic scope includes agriculture, food, industrial, environmental, and medical microbiology, with an aim of producing capable manpower and supporting future experts and researchers.

Microbiology is a lab-based discipline. Students should be prepared for routine experiments, observation, record-keeping, and practical assessments, along with project work that connects course learning with field and laboratory activities.

Bachelor of Business Studies (BBS) (TU, 4 Years)

BBS is a four-year program intended to build business management knowledge and skills, using examples and cases as part of teaching and learning.

It is also positioned as a foundation for study and work pathways connected with marketing, finance, human resource management, and accounts.

BBS course snapshot (by year)

The program includes a year-wise structure. A brief list helps applicants understand the academic blend of language, economics, statistics, management, accounting, law, and research work.

Year 1 includes Business English, Micro-Economics, Principles of Management, Business Statistics, and Accounting for Financial Analysis.

Year 2 includes Business Communication, Macro-Economics, Cost & Management Accounting, Foundation of Human Resource Management, and Fundamentals of Marketing.

Year 3 includes Business Environment & Strategy, Business Financial Management, Business Law, Taxation & Auditing, and Organizational Behavior.

Year 4 includes Entrepreneurship & Enterprise Development, concentration subjects, Business Research Method, and a final project.

Admission Process

Admission requirements and entry tests may vary by program. The listed eligibility criteria provide a clear starting point for students preparing their application.

B.Tech Food Technology: eligibility and selection

Applicants who passed I.Sc in second division or have certificate level Food Technology from CTEVT, along with +2 Science with grade “C” in English, Math, Physics, and Chemistry, are listed as eligible for admission.

Selection is based on merit in the entrance examination.

A second eligibility line also appears, including candidates who passed I.Sc or +2 Science and certificate level Food Technology or Laboratory Technology from TU or a TU-recognized institution.

B.Sc Microbiology: eligibility and selection

Applicants who passed I.Sc or +2 Science (Biological stream) from TU or a TU-recognized institution are listed as eligible.

Selection is based on merit (I.Sc/+2) and entrance examination performance. Entrance is indicated as conducted by LVC or ISOT.

BBS: eligibility and entry test

Applicants who passed PCL or +2 in Management (Commerce) or equivalent from TU or a TU-recognized institution are listed as eligible, with at least 50% at PCL or +2 equivalent level.

Applicants are expected to apply for the admission test (CMAT) within the announced time, along with the required fees.

Teaching Faculty and Learning Methodology

Teaching is described as guided by experienced academic professionals and committed faculty, with learning supported through both classroom teaching and practical activities.

Across programs, learning methods include:

• Lecture-based classes

• Presentations, case studies, and group discussions

• Seminars and guest sessions for interaction with working professionals

• Site visits and exposure activities

• Project work and field-based learning

For students, the practical value of this approach is clear: presentations strengthen communication skills, lab sessions build accuracy and procedural discipline, and project work improves research habits and report writing.

Training, Projects, and Field Exposure

Food Technology students are sent for a 45-day in-plant training program in companies related to food industries.

Project work is included in the fourth year, and students submit a dissertation at the end of the program.

Microbiology students also take part in project work with a mix of field activity and laboratory work, supported by teaching tools and site visits to industrial and institutional locations.

A special feature listed for graduates is a two-month training program (free of cost) on selected lab instrument principles and laboratory quality topics:

• Principles and operation of UV/HPLC/FTIR

• Principles and instrumentation of GC/GCMS

• ISO 17025:2005

• Laboratory accreditation

These topics matter for students planning careers in testing laboratories, quality systems, and compliance-based work where documented procedures and standards are required.

Infrastructure and Learning Facilities

LVC lists a set of facilities and learning supports that relate directly to student academic needs.

Library

The library is described as holding books across offered subject areas, along with references beyond prescribed textbooks. Reading of newspapers, magazines, reports, and journals is encouraged for wider academic exposure.

Laboratories

Laboratory work is part of course requirements, and the college lists well-equipped laboratories for experiments and practical classes.

Computer lab and internet access

A computer lab is listed for student assignments and internet access for e-resources and services.

Counseling and academic guidance

Counseling support is listed for guiding prospective students on subject choice and career planning.

Scholarships and student support

Scholarships are listed for college toppers and intelligent students from socially marginalized and economically deprived families.

The college also lists awards and incentives for deserving students, along with regular supervision of student improvement.

Student Life and Campus Experience

College life is shaped by class routines, lab schedules, project deadlines, group work, and participation in academic events. LVC lists excursions and field visits as part of student learning, along with extra-curricular activities.

The college also lists leisure tours, fairs, sports events, and social gatherings as supported activities.

For many students, these activities are most useful when they are connected with learning goals. Site visits help students see how laboratories, industries, and institutions work in real settings. Sports and social events can support teamwork and peer connection, which often improves day-to-day academic motivation.

Governance and Academic Oversight

Named committees are listed, including a Management Committee and an Advisory Committee.

Management Committee:

• Prof. Dr. Kedar Lal Shrestha (Chairman)

• Prof. Dr. Balkrishna Sapkota (Member)

• Ar. Rashmi Bahadur Shrestha (Member Secretary)

Advisory Committee listing includes:

• Dr. Dev Bhakta Shakya

• Dr. Sita Ram Joshi

• Dr. Kanti Shrestha (Chief Scientific Officer, NAST)

• Ms. Santa Karmacharya (Senior Chemist)

Career Pathways Connected with Program Areas

Career roles listed include:

• Production Supervisor

• Food Safety Inspector

• Public Health Officer

• Operation Manager

• Quality Safety Scientist

Students can connect these roles with practical skill needs:

• Food Technology often leads toward processing, quality control, packaging, and food safety-related work, where lab testing and compliance practices matter.

• Microbiology supports laboratory-based roles across food, environment, industrial processes, and health-related testing, with a strong focus on accurate experiments and documentation.

• BBS supports management and administrative pathways where communication, accounting, analysis, and project work are used regularly.

Why Students Consider LVC

Students commonly compare colleges using practical criteria: program availability, TU affiliation, teaching approach, lab access, project work, exposure activities, scholarship options, and the daily cost and convenience of location.

Key points connected with LVC include:

• TU affiliation and bachelor’s study in Food Technology, Microbiology, and Business Studies

• Learning methods that include experiments, presentations, discussion, seminars, guest sessions, and site visits

• Food Technology in-plant training, project work, and dissertation in the final year

• Library, laboratories, computer lab, counseling, and scholarship support

• Location in Jawalakhel with access from different parts of Lalitpur and nearby areas

Conclusion

Lalitpur Valley College (LVC), Jawalakhel, is a TU-affiliated college established in 2002, offering four-year bachelor’s programs in B.Tech Food Technology, B.Sc Microbiology, and BBS, with BCA listed as proposed.

The academic structure emphasizes learning through lectures supported by presentations, discussion, experiments, project work, seminars, guest sessions, and exposure visits. In Food Technology, the program includes in-plant training and a final-year dissertation, and a two-month graduate training option is listed for selected lab instruments and quality standards such as ISO 17025:2005.

FAQ

1) Where is Lalitpur Valley College located?

LVC is located in Jawalakhel, Lalitpur, Nepal.

2) Is LVC affiliated with Tribhuvan University?

Yes. LVC is affiliated with Tribhuvan University (TU).

3) Which four-year bachelor’s programs are offered?

B.Tech Food Technology, B.Sc Microbiology, and Bachelor of Business Studies (BBS).

4) What are the listed eligibility points for B.Tech Food Technology?

Eligibility includes second division I.Sc or certificate level Food Technology from CTEVT with +2 Science grade “C” in English, Math, Physics, and Chemistry, with selection based on entrance merit.

5) How are Microbiology applicants selected?

Selection is based on I.Sc/+2 merit and entrance examination performance, with entrance conducted by LVC or ISOT.

6) What facilities are available for students?

Listed facilities include a library, laboratories, a computer lab, counseling support, and scholarships.

Contact Details

Contact Lalitpur Valley College's administrative office for detailed information on the course, admissions, location, fees, scholarships, facilities, counseling, or eligibility.

Lalitpur Valley College

Email Address: info@lvc.edu.np

Phone Number: +977-1-5545852, +977-9862995078

Website: https://www.lvc.edu.np

Location: Jawlakhel, Lalitpur, Nepal