Bachelor of Food Technology GUNI

Program Details

The mission of the department is to equip students with a comprehensive understanding of the scientific principles, engineering techniques, and technological innovations in food processing and preservation. This foundational knowledge is critical for the design, optimization, and scaling of food production systems, addressing challenges related to food safety, quality control, and sustainability in the food supply chain. Our objective is to foster the development of expertise in advanced food engineering concepts, enabling students to pursue cutting-edge research and tackle complex issues in food product development, process automation, and nutritional enhancement, thereby contributing to global food security and the evolution of the food industry.

Fees

Tuition Fees

₹ 119000 /- per year

Contact No.:

+91- (M) 9428843232
+91- (M) 9924090655

Email

admission.uvpce@ganpatuniversity.ac.in

For International Students

Fee for SAARC & OTHER ASIAN	₹ 119000
Fee For International	$ 3000

Eligibility

12th Science (Group A) with Physics, Chemistry, Biology and Mathematics (PCM/PCMB) subjects from any statutory University/Board or examination recognized as equivalent and GUJCET.

Program Outcome

Sr.	Description
PO1	Apply basic knowledge of mathematics, science, and engineering principles to solve technical problems in food technology.
PO2	Design and analyze a system, component, or process to meet desired needs in food technology.
PO3	Design a system and conduct experiments to find suitable solutions in the field of food technology.
PO4	Identify, visualize, formulate, and solve engineering problems in the field of food technology.
PO5	Use the latest techniques, skills, and modern engineering tools necessary for engineering practice with appropriate considerations for societal and environmental constraints.
PO6	Apply their fundamental field skills towards understanding the impact of engineering solutions on society in a global and social context.
PO7	Impart knowledge of contemporary issues related to society and the environment.
PO8	Apply ethical principles and responsibilities during professional practice.
PO9	Function on multidisciplinary teams as a team member/leader and create a user-friendly environment.
PO10	Communicate effectively in oral, written, visual, and graphic modes within interpersonal, team, and group environments.
PO11	Apply the techniques, skills, and modern engineering tools necessary for food technology projects.
PO12	Recognize the need for professional advancement by engaging in lifelong learning.

Program Educational Objectives (PEO)

Sr.	Description
PEO1	Apply fundamental technical knowledge and skills to find workable solutions to technological challenges and problems in core and allied areas of food technology.
PEO2	Design and develop engineering system components with a sense of ethics and professionalism for the benefit of the industry as well as society.
PEO3	Enhance their professional career through continual learning to take up challenging tasks in the organization they work for, with good technical competency, communication skills, and team spirit.

Syllabus

SEMESTER I

Subject Name	Subject Type	Subject Code	Subject Credit	Attachments
Engineering Mathematics - I	Basic Science	2BS1105	4	Read More
Physics	Basic Science	2BS1103	3	Read More
Communication Skills	Humanity and Social Science	2HS1101	3	Read More
Engineering Graphics	Engineering Science	2ES1101	4	Read More
Workshop Practice	Engineering Science	2ES1102	2	Read More
Food Science for Engineers	Professional Core	2FT1101	3	Read More
Technology for Environment Management	Professional Core	2AFT1101	2	Read More

Quick Links

Faculty of Engineering & Technology

Bachelor of Food Technology