B.Tech. Food Technology

B.Tech Food Technology (TU) at Dharan Multiple Campus

B.Tech Food Technology at Dharan Multiple Campus (DMC), Dharan, runs under Tribhuvan University (TU). The program follows the TU curriculum with an annual examination system across four academic years.

Study areas cover food science, processing, preservation, packaging, storage, quality control, and food plant management.

Practical learning takes place in DMC laboratories and pilot setups with supervised projects, tours, training, and a dissertation phase.

DMC operates within Science and Technology Education Service Co. Pvt. Ltd., alongside NAAST Secondary School (NEB Science) and NAAST College (CTEVT Diploma in Food & Dairy Technology), creating a clear study pathway into TU’s B.Tech Food.

Highlights

• TU affiliation; annual examination system (4 years).

• Practical share in most subjects (25% marks for lab/pilot work, except dissertation).

• Ten-day industrial tour (Year 3) and 45-day in-plant training (arranged by the campus).

• Dissertation with two months of laboratory work within a six-month research window.

• Labs for food chemistry, microbiology, analysis, and sensory work.

• Library and e-library (3,000+ digital books and relevant videos).

• Classroom projection, computer access, and supervised report writing.

• Faculty with long teaching experience; several with published textbooks used in Nepal.

Curriculum Details

Year 1

• Core sciences and allied subjects: physics, mathematics, industrial chemistry, statistics, general biochemistry, and general microbiology.

• Aim: build the base for later processing, preservation, and quality courses.

• Lab work: routine schedules in food chemistry and microbiology fundamentals.

Year 2

• Instrumental analysis, basic engineering, electrical fundamentals, food chemistry I–II, food microbiology, human nutrition, and principles of food processing and preservation.

• Food engineering I introduces heat and mass transfer and flow behavior.

• Practice: methods for proximate analysis, microbial counts, and instrument handling.

Year 3

• Cereals, legumes, and oilseeds technology; industrial microbiology; food engineering II; food quality control and standards; food analysis; sensory assessment; sugar, fats and oils, dairy I, and meat I.

• Industrial tour (about 10 days) with a report submitted through the department.

• Emphasis on process steps, hygiene, and quality documentation in line with TU formats.

Year 4

• Fruits and vegetables, tea, coffee, spices; confectionery and snack foods; biochemical engineering topics; food packaging; operations research; food storage.

• In-plant training (about 45 days) in food or allied industries with campus and host evaluation.

• Research methodology and statistical methods, food plant management, dissertation, and class seminar.

• Dissertation: two months of lab work inside a six-month cycle; external evaluation as per TU rules.

Objectives

• Build applied knowledge in food chemistry, microbiology, engineering, and processing.

• Develop practical skills for analysis, preservation, packaging, and storage.

• Prepare learners for quality systems and standards used in plants and audits.

• Support research capacity through supervised dissertation work and seminar presentations.

• Link classroom learning with industry through tours and in-plant training.

Scope

Graduates work across food and allied sectors in Nepal and abroad. Common areas include:

• Production and general management in food industries.

• Quality control and quality assurance units.

• Government bodies dealing with standards and inspection.

• Teaching and lab instruction as per national rules and vacancies.

• Research and development in product and process improvement.

• Food security programs and nutrition-focused projects.

• Entrepreneurship in processing, packaging, or distribution.

• Technical roles in NGOs and INGOs that run food and nutrition projects.

Learning Outcomes

By the end of the program, students are able to:

• Explain food composition and the reactions that occur during processing and storage.

• Apply microbial, chemical, and instrumental methods to evaluate food quality.

• Select preservation and packaging methods based on product needs and shelf-life goals.

• Read and prepare quality documents and lab records that meet TU and plant requirements.

• Plan and execute small-scale processing steps with attention to hygiene and safety.

• Analyze data, write reports, and present results in seminar and viva settings.

• Carry out supervised research that follows TU formats for proposal, method, and defense.

Skill Development Modules

• Analytical methods: proximate analysis, titration, spectroscopy, chromatography.

• Microbiology: culture handling, counts, sanitation checks, and basic fermentation.

• Engineering practice: heat and mass transfer calculations, drying and cold chain basics.

• Product lines: cereals and oilseeds; fruits and vegetables; dairy; meat; confectionery and snacks.

• Quality systems: sampling plans, specifications, documentation, and traceability.

• Sensory work: panel setup, test design, data recording, and basic statistics.

• Data and reporting: use of statistical tools, referencing software, and TU report formats.

• Plant exposure: tour notes, training logs, and workplace safety routines during in-plant training.

Teaching Methodology

• Classroom teaching with stepwise explanations followed by lab sessions.

• Pilot-scale demonstrations for preservation, packaging, and process control.

• Regular internal assessments and pre-board checks before TU finals.

• Guided experiment planning and record-keeping under lab instructors.

• Short skill sessions on research writing, statistics, and referencing tools.

• Extended access to labs during dissertation phases for method runs and data work.

• Faculty supervision for tour, in-plant training, seminar, and dissertation milestones.

Admission Requirements

• Eligibility follows TU Institute of Science and Technology (IOST) rules.

• Accepted backgrounds typically include:

  • NEB Grade XI–XII Science (or equivalent board recognized by the CDC).

  • Proficiency Certificate Level in Science (TU) or equivalent.

  • CTEVT Diploma in Food and Dairy Technology (or equivalent).

• Past references include minimum merit such as second division/C+ at higher secondary and 50% at diploma level.

• Selection is based on the TU IOST entrance examination run by the Dean’s Office.

• Documents usually include SEE/SLC and higher transcripts, migration and character certificates, citizenship/ID, and photographs.

• Applicants should confirm the current cycle’s eligibility and dates in official TU notices.

Career Opportunities

• Production supervision and plant operations.

• Quality control, quality assurance, and laboratory analysis.

• Procurement, storage, and packaging units.

• Public-sector inspection and standards-related roles (as per vacancy rules).

• Teaching and technical instruction after meeting national requirements.

• R&D assistance in product development and shelf-life studies.

• Project roles in food security, school feeding, or nutrition programs.

• Small business setup in processing, bakery, dairy, meat products, or spices.

Scholarships and Financial Aid

• Merit-based support tied to entrance ranking or academic performance (as per campus policy).

• Need-sensitive support when available under institutional rules.

• External schemes that apply nationally through university or relevant agencies.

• Seats and fees vary by year; applicants should request the current notice from the administration.

Why Choose This Course?

• TU curriculum followed exactly, delivered in DMC classrooms and labs.

• Practical share in most subjects with structured lab records and external practicals.

• Industrial tour, in-plant training, seminar, and dissertation built into the final years.

• Library and e-library with wide subject coverage for Food Technology.

• Supervision by experienced faculty; several have written textbooks used across Nepal.

• Local links in Dharan for visits and training that match course requirements.

• Clear pathway from NEB Science and CTEVT Diploma within the same education group.

Conclusion

B.Tech Food Technology at Dharan Multiple Campus is a four-year TU program conducted under the annual examination system. The course moves from core sciences to product technologies, quality systems, and plant management, with steady lab work, field exposure, and supervised research. All assessments, tours, training, seminar, and dissertation follow TU rules and are coordinated by the campus.

For the latest intake, applicants should review TU IOST notices and contact the campus for current eligibility, seat details, and any available scholarships.