B.Tech. Food Technology

Bachelor of Food Technology (BTech Food) at National College of Food Science and Technology (NCFST)

Bachelor of Food Technology (BTech Food) at NCFST runs under the Institute of Science and Technology (IoST), Tribhuvan University. The program now follows an 8-semester, 4-year structure with 140 credit hours (93 theory + 47 practical) and a total weightage of 3500 marks. The curriculum shift from annual to semester is official and recent, aligning content, pacing, and assessment across theory, labs, and field components.

NCFST is part of the NIST group in Kathmandu and teaches this program in line with TU’s approved structure. The college lists program information and academic links on its official site, along with contact numbers for queries.

Highlights

• Eight semesters, four academic years. Each semester includes at least 90 working days across about 16 weeks.

• Balanced credit load. 140 credits total; 1 credit = 25 marks; practical credits run as 4 hours per week per credit.

• Mixed assessment. Internal evaluation 40% and semester-end exam 60% for both theory and practical (with practicals examined by an external examiner appointed by IoST).

• Field components that matter. 7-day industrial tour; 45-day in-plant training (internship) in 7th semester; 8th semester dissertation with defense in front of an external examiner.

• Entrance exam by IoST. TU publishes model questions and notices for BTech Food entrance; the official model paper shows 100 marks, 2 hours, and five sections.

• Institution context. NCFST shares program information and contact details on the NIST Higher Education website.

Curriculum Details

The B.Tech. (Food Technology) curriculum is organized into Allied Courses and Core Courses. You will see foundational science, analytics, and engineering early on, then move into product-specific technologies, quality systems, and professional practice.

Program structure and load

• Duration: 4 academic years, 8 semesters.

• Credits: 140 (Theory 93, Practical 47).

• Marks: 3500 total (25 marks per credit).

• Class format: 1 credit theory ≈ 1 hour lecture/week; 1 credit practical ≈ 4 hours lab/week.

Sampling of course codes and areas (as per TU curriculum)

• Allied Courses (approx. 34%)
  Applied Physics (BFT 101), Engineering Mathematics (BFT 102), Industrial Chemistry (BFT 103), Applied Statistics (BFT 104), General Biochemistry (BFT 105), General Microbiology (BFT 106), Instrumental Techniques of Analysis (BFT 151), Basic Principles of Engineering (BFT 152), Fundamentals of Electrical Engineering (BFT 156), Computer Application in Food Technology (BFT 201), Workshop Technology (BFT 251), Operations Research (BFT 402), Research Methodology and Statistical Methods (BFT 451), Food Plant Management and Entrepreneurship Development (BFT 452).

• Core Courses (approx. 66%)
  Food Chemistry-I & II (BFT 153, 202), Food Microbiology (BFT 154), Human Nutrition (BFT 155), Food Engineering-I & II (BFT 204, 254), Principles of Food Processing (BFT 205), Principles of Food Preservation (BFT 206), Cereals, Legumes and Oilseeds Technology (BFT 252), Industrial Microbiology-I & II (BFT 253, 301), Biochemical Engineering-I & II (BFT 302, 352), Fats and Oils Technology (BFT 303), Sensory Assessment (BFT 304), Dairy Technology-I & II (BFT 305, 355), Meat Technology-I & II (BFT 306, 356), Fruits & Vegetables, Tea, Coffee and Spices (BFT 351), Food Quality Control and Standards (BFT 255), Food Analysis (BFT 256), Food Packaging (BFT 401), Food Storage (BFT 403), Industrial Tour (BFT 404), In-plant Training (BFT 405), Dissertation (BFT 453), Class Seminar (BFT 454).

Evaluation and progression

• Internal (40%) includes attendance, assignments, and a pre-board exam.

• Semester exam (60%) is conducted by IoST; practicals involve an external examiner.

• Eligibility rules require passing internal components to sit for finals.

• Dissertation defense happens with an external examiner after passing other semester exams.

Experiential requirements

• Industrial tour: Minimum 7 days, guided and assessed.

• In-plant training: 45 days in a relevant facility during the 7th semester.

• Dissertation: 8th semester period dedicated to research and defense.

Objectives

Students study food science principles, unit operations, product-specific technologies, quality and safety systems, and plant management so they can function effectively in labs and production environments.

The curriculum also develops data analysis, instrumentation, documentation, and research writing, all of which map directly to the needs of Nepal’s processing and export landscape.

Scope

Graduates enter roles that require clear understanding of processing, preservation, packaging, hygiene, and standards. Typical work involves quality control, product development, lab analysis, process supervision, and documentation for audits in dairy, meat, cereal-pulse-oilseed processing, fruit and vegetable lines, beverage and confectionery units, and packaging.

The TU curriculum explicitly includes field exposure, internship, and a full dissertation, which helps students translate coursework into professional practice.

Learning Outcomes

Students who complete the program can:

• Explain food chemistry and microbiology behind ingredient behavior, spoilage, and preservation.

• Operate and validate instrumental analysis methods; interpret lab results for quality decisions.

• Apply food engineering concepts to scale unit operations and troubleshoot plant issues.

• Conduct sensory assessment using controlled methods and report results correctly.

• Build and maintain quality systems that meet national standards and common export requirements.

• Plan, execute, and defend a research dissertation using suitable methods and statistical tools.

Skill Development Modules

• Core technical - Food analysis (wet chemistry and instrument methods), microbiological testing, shelf-life trials, HACCP-style thinking, basic process control, and sanitation planning.

• Engineering practice - Calculations for heat/mass transfer, equipment sizing exposure in lectures and labs, workshop practice, and basic electrical principles relevant to food plants.

• Data and documentation - Computer applications for data handling, statistics for experimental design, reporting formats for internal audits and external inspections.

• Professional exposure - Industrial tour and in-plant training to see documentation, SOPs, and GMP on the floor; dissertation planning, execution, and defense to build research confidence.

Teaching Methodology

Teaching blends lectures, tutorials, and laboratory sessions with field-based learning. The internal evaluation requires attendance, assignments, and pre-board exams; every semester ends with IoST-conducted examinations. Practical exams involve external examiners. The structure keeps students engaged through labs, pilot-scale exposure, seminar presentations, and a capstone dissertation.

From the college side, NCFST publishes program details and academic links (including syllabus PDF) via its site, and provides contact channels for semester routines, exam updates, and notices.

Admission Requirements

Eligibility follows IoST/TU criteria. Students must hold 10+2 Science or equivalent (or a certificate in food technology/laboratory technology recognized by TU) and pass the BTech Food entrance examination conducted by the IoST Dean’s Office. Admission is merit-based as per the official entrance process and committee criteria.

Entrance examination pattern (based on TU model paper):

• Full marks: 100

• Duration: 2 hours

• Sections: Mathematics, Language Aptitude, Physics, Chemistry, and Logical Reasoning/Food-Tech related items (multiple-choice).

Where to check notices and model questions: IoST/TU maintains a downloads page for B.Tech. (Food Technology) entrance model questions and related updates.

Career Opportunities

Graduates work in roles such as quality control/assurance, lab analysis, production supervision, procurement and raw-material control, packaging development, R&D assistance, and documentation for audits. The sector includes dairy, meat and fish, cereals and oilseeds, fruit and vegetable processing, confectionery and snacks, beverages, and packaging. The curriculum’s industrial tour, internship, and dissertation help build evidence of practical ability for early roles.

Scholarships and Financial Aid

Scholarship schemes are announced by the institution and, where applicable, by TU or external bodies. Students should review official NCFST/NIST notices for current criteria, required documents, and deadlines. The NIST/NCFST site provides contact details for queries about current opportunities.

Why Choose This Course?

You gain a curriculum that:

• Sits on updated TU approvals (semester system, credits, assessment, and program codes).

• Embeds field and plant exposure through a tour, 45-day in-plant training, and a dissertation defended with an external examiner.

• Covers product-specific technologies across Nepal’s processing lines, plus quality, safety, packaging, and storage.

• Uses internal assessments to keep you on track before semester exams.

From the institution’s side, NCFST shares program information and contact details publicly and routes students to the official syllabus PDF and TU notices, which helps you work with verified documents while planning your study path.

Conclusion

BTech Food Technology at NCFST follows TU’s current semester curriculum and delivers a clear path: systematic coursework, sustained lab practice, plant exposure, and a defensible dissertation. Students who prefer verified structures and visible milestones—credits, marks, internal checks, and semester exams—will find that the official documents answer most planning questions. When you need dates and seat-wise instructions, focus on IoST/TU notices and NCFST’s official channels.

FAQ

What is the program length and structure?

The BTech Food program runs 4 years across 8 semesters with 140 credits and 3500 total marks.

What does 1 credit mean here?

1 credit = 25 marks. A 1-credit theory usually equals 1 hour/week; a 1-credit practical equals 4 hours/week.

How are students evaluated?

Internal evaluation counts 40% and semester exams make 60%. Practical exams include an external examiner appointed by IoST.

What field experiences are required?

A 7-day industrial tour and 45-day in-plant training (7th semester) are compulsory. The 8th semester is dedicated to the dissertation.

Who conducts the entrance exam?

The IoST Dean’s Office, TU conducts the BTech Food entrance. TU publishes notices and model questions.

What is the entrance exam pattern?

The model paper shows 100 marks, 2 hours, with sections in Mathematics, Language Aptitude, Physics, Chemistry, and Logical Reasoning/Food-Tech.

Where can I find official program and contact information for NCFST?

Refer to NIST Higher Education/NCFST program page for contact numbers and links to the syllabus PDF.

Where is NCFST located?

The official site lists Kathmandu with contact numbers (01-4964068, 01-4960509). Public directories list Sorhakhutte/Khusibu Town Planning. Use the college’s published contacts for precise directions and current office location.