Overview
BTech Food Technology at College of Applied Food and Dairy Technology (CAFODAT), Lalitpur
The Bachelor of Food Technology, commonly written as B. Tech. Food Technology or B. Tech. Food, is a four-year undergraduate program offered by the College of Applied Food and Dairy Technology (CAFODAT) in Kumaripati, Lalitpur. The program is affiliated with Purbanchal University and follows an eight-semester structure.
The course brings together food chemistry, microbiology, engineering, nutrition, quality management, food processing, preservation, packaging, product technology, and research. Students move from basic science and engineering subjects to specialised study of food commodities, industrial systems, quality assurance, product development, in-plant training, and thesis work.
Quick Highlights
| Field | Details |
|---|---|
| Course: | Bachelor of Food Technology |
| Common abbreviation: | B. Tech. Food Technology / B. Tech. Food |
| College: | College of Applied Food and Dairy Technology |
| Location: | Kumaripati, Lalitpur |
| Affiliation: | Purbanchal University |
| Duration: | Four years |
| Academic structure: | Eight semesters |
| Total credits: | 135 |
| Seat capacity: | 48 |
| Eligibility: | I.Sc., 10+2 Science, or Diploma in Food and Dairy Technology recognised by Purbanchal University |
| Admission: | Entrance examination followed by merit-based selection |
| Practical requirement: | Laboratory work, industry visits, 45-day in-plant training, and thesis |
Course Overview
Food technology examines how raw agricultural and biological materials are processed into safe, stable, and usable food products. It covers the scientific and technical decisions involved in raw-material selection, processing, preservation, packaging, storage, quality analysis, and distribution.
At CAFODAT, the course is taught within an academic environment centred on food, dairy, nutrition, and applied science. The curriculum develops knowledge of general and food chemistry, biochemistry, microbiology, food process engineering, nutrition, hygiene, food analysis, product-specific technologies, and food plant management.
Students also study quality and safety systems used in food industries, including total quality management, good manufacturing practices, and hazard analysis and critical control points. Research methods, market behaviour, entrepreneurship, environmental management, and food commodity marketing add management and commercial perspectives to the technical curriculum.
Curriculum and Areas of Study
The program contains 88 theory credits and 47 practical credits, making a total of 135 credits. The first four semesters are common to the B. Tech. Food and B. Tech. Dairy programs. Specialised food-product technology subjects become more prominent from the fifth semester onward.
| Academic stage | Semesters | Main areas |
|---|---|---|
| Foundation | I–II | Applied physics, chemistry, mathematics, statistics, microbiology, basic engineering, food chemistry, food analysis, computer applications and process engineering |
| Core food science | III–IV | Biochemistry, human nutrition, biotechnology, post-harvest technology, quality assurance, packaging, industrial microbiology and laboratory systems |
| Product technology | V–VI | Fruits and vegetables, cereals, legumes, oilseeds, fats, snacks, beverages, spices, tea, coffee, meat, fish, poultry, chocolate and confectionery |
| Research and application | VII–VIII | Environmental management, food marketing, indigenous foods, quality systems, research, in-plant training and thesis |
First and Second Semesters
The opening year establishes the scientific and engineering base required for later food-technology study. Subjects include Applied Physics, Applied Chemistry, Applied Mathematics and Statistics, Applied Microbiology, and Basic Engineering for Food and Dairy.
The second semester introduces Agro-Business Management, Food Chemistry, Food Extension Education, Computer Application in Food and Dairy Industries, Instrumental Methods of Food Analysis, and Food Process Engineering I.
Third and Fourth Semesters
Students progress to Biochemistry and Human Nutrition, Advanced Microbiology, Biochemical Engineering, Modern Biotechnology and Genetic Engineering, Post-Harvest Technology, and IT-Based Management in Food and Dairy Industries.
The fourth semester covers Quality Control and Assurance, Food Process Laboratory System Development, Food Process Engineering II, Nutrition and Dietetics, Packaging Technology, Industrial Microbiology, and Human Resource and Entrepreneurship Development.
Fifth and Sixth Semesters
These semesters concentrate on processing technologies for specific food groups. Students study advanced food process engineering and the technology of fruits and vegetables, cereals, legumes, oilseeds, fats, and oils.
Further subjects cover snack foods, alcoholic and non-alcoholic beverages, spices, tea, coffee, meat, fish, poultry, chocolate, and confectionery. Market Research and Consumer Behavior is also included.
Seventh and Eighth Semesters
The seventh semester includes Environmental Management, Marketing and Exporting of Food Commodities, Indigenous Foods of Nepal, Quality Management System and Application, Food and Beverage Services, and Research and Development in Food Technology.
Students select a research topic before entering the final semester. The eighth semester is devoted to in-plant training and thesis work.
Practical Learning and Industry Training
Practical work is integrated throughout the curriculum. Students take part in laboratory exercises related to food chemistry, microbiology, food analysis, process engineering, preservation, packaging, quality testing, and product preparation.
The course also encourages visits to food and dairy industries and research laboratories. These activities allow students to observe processing lines, laboratory procedures, equipment, sanitation systems, quality checks, packaging operations, and production management.
A compulsory 45-day in-plant training period is completed in a food industry or related institution. Students prepare and submit a training report as part of the assessment.
The final semester also includes research-based thesis work. The curriculum assigns three months to laboratory work, followed by report preparation, submission, presentation, and defence.
Eligibility and Admission
Eligibility: Applicants must have completed I.Sc., 10+2 Science, or a Diploma in Food and Dairy Technology from an institution recognised by Purbanchal University.
Entrance examination: Applicants are required to sit for a two-hour entrance examination covering Physics, Chemistry, Mathematics, and English.
Selection process: Admission is based on merit determined through the entrance process.
Seat capacity: CAFODAT has 48 seats for the B. Tech. Food Technology program.
Examination and Evaluation
Students appear in theory and practical examinations at the end of each semester. Under the curriculum structure, theory subjects allocate 20 percent of marks to internal assessment conducted by the college and 80 percent to the final examination conducted by Purbanchal University.
Theory and practical components must be passed separately. In-plant training and observation activities are assessed through performance, report submission, and an interview with the supervisor. The thesis is presented and defended before a dissertation committee.
Learning Facilities at CAFODAT
CAFODAT provides practical and science laboratories that support food testing, microbiological study, product preparation, processing exercises, and analytical work. The college also has audiovisual classrooms, a computer laboratory with internet access, and library resources.
The teaching and management team includes professionals from food science, dairy technology, nutrition, dietetics, research, academia, and industry-related fields. Workshops, seminars, guest lectures, industrial visits, and educational excursions form part of the wider academic environment.
Skills Developed Through the Course
The program helps students develop abilities related to:
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Food composition and laboratory analysis
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Food processing and preservation
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Microbiological examination and hygiene control
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Quality control and quality assurance
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Food safety systems and regulatory awareness
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Packaging and shelf-life considerations
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Product formulation and development
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Processing equipment and engineering principles
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Technical report writing and research
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Food-industry management and entrepreneurship
These skills are developed through theory, laboratory work, industry observation, training, and independent research.
Career and Further Study Pathways
Graduates may explore work in food-processing industries, quality-control laboratories, production units, product-development sections, research organisations, inspection and regulatory-support settings, academic institutions, and agro-based enterprises.
Possible areas of responsibility include food processing, laboratory analysis, quality assurance, production supervision, food safety, product development, research assistance, technical documentation, and food commodity marketing.
The degree can also provide an academic base for postgraduate study in food technology, food science, nutrition, quality management, biotechnology, and related disciplines.
Who May Find This Course Suitable?
B. Tech. Food Technology may suit students who are interested in chemistry, microbiology, engineering, agriculture, food production, and laboratory-based learning.
The course involves calculations, scientific analysis, practical work, technical reporting, product preparation, factory exposure, and research. Students should be prepared for both laboratory and classroom study rather than viewing the program only as a food-production course.
Frequently Asked Questions
What is the duration of BTech Food Technology at CAFODAT?
The program runs for four academic years and is divided into eight semesters.
Which university is the course affiliated with?
B. Tech. Food Technology at CAFODAT is affiliated with Purbanchal University.
Who is eligible to apply?
Applicants who have completed I.Sc., 10+2 Science, or a recognised Diploma in Food and Dairy Technology may apply.
Is an entrance examination required?
Yes. Applicants must take a two-hour entrance examination covering Physics, Chemistry, Mathematics, and English. Selection is based on merit.
How many seats are available?
The program has a seat capacity of 48 students.
Does the course include industrial training?
Yes. Students must complete 45 days of in-plant training in a food industry or related institution and submit a training report.
Is thesis work compulsory?
Yes. Students complete research-based thesis work in the eighth semester, including laboratory work, report submission, presentation, and defence.
What are the main subjects in the course?
The curriculum includes food chemistry, microbiology, biochemistry, food process engineering, food analysis, preservation, packaging, quality assurance, food-product technology, nutrition, biotechnology, research, and management-related subjects.
