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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

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Available courses

B.TECH FOOD TECH

https://studio.youtube.com/video/_75uR75DyOY/edit B.Tech Food Technology Course Content

This outline provides a general overview of subjects typically covered in a four-year Bachelor of Technology (B.Tech) program in Food Technology. Specific course names and credit distribution may vary by university.

Year 1

Semester I

  • Engineering Mathematics I: Calculus, Differential Equations
  • Engineering Physics/Chemistry: Fundamentals of Physics/Chemistry relevant to engineering
  • Basic Electrical/Electronics Engineering: Circuits, Devices
  • Engineering Graphics & Design: Principles of drawing and design
  • Introduction to Food Science: Basics of food components, nutrition, food groups
  • Professional Communication/English: Technical writing, presentation skills
  • Lab Courses: Physics Lab, Chemistry Lab, Engineering Workshop

Semester II

  • Engineering Mathematics II: Linear Algebra, Probability & Statistics
  • Environmental Science & Engineering: Ecosystems, pollution control, sustainability
  • Programming for Problem Solving (C/Python): Introduction to programming concepts
  • Basic Mechanical Engineering: Thermodynamics, fluid mechanics (basic)
  • Food Chemistry Fundamentals: Properties of carbohydrates, proteins, lipids, vitamins, minerals
  • Principles of Food Processing: Introduction to various food preservation methods
  • Lab Courses: Programming Lab, Electrical/Electronics Lab, Food Science Lab

Year 2

Semester III

  • Engineering Mathematics III: Transforms, Numerical Methods
  • Fluid Mechanics & Machinery: Fluid properties, flow dynamics, pumps
  • Heat Transfer Operations: Conduction, convection, radiation, heat exchangers
  • Microbiology of Foods: Microorganisms in food, spoilage, fermentation, safety
  • Biochemistry: Metabolic pathways, enzymes, molecular biology
  • Dairy Technology I: Milk composition, processing of milk and dairy products
  • Lab Courses: Fluid Mechanics Lab, Food Microbiology Lab

Semester IV

  • Mass Transfer Operations: Diffusion, drying, extraction, distillation
  • Food Process Engineering I: Material and energy balances, unit operations in food processing
  • Food Quality Control & Assurance: HACCP, GMP, quality standards, analytical techniques
  • Cereal, Pulse & Oilseed Technology: Processing of grains, legumes, oil extraction
  • Fruit & Vegetable Technology: Post-harvest handling, processing of fruits and vegetables
  • Food Additives & Ingredients: Types, functions, regulations, safety
  • Lab Courses: Heat & Mass Transfer Lab, Food Analysis Lab

Year 3

Semester V

  • Food Process Engineering II: Refrigeration, freezing, evaporation, membrane separation
  • Food Packaging Technology: Packaging materials, methods, shelf-life considerations
  • Meat, Poultry & Fish Technology: Processing, preservation, and product development
  • Food Biotechnology: Genetic engineering in food, fermented foods, enzymes
  • Food Plant Layout & Design: Principles of hygienic design, plant utilities
  • Elective I: (e.g., Bakery & Confectionery Technology, Beverage Technology, Spice Technology)
  • Lab Courses: Food Processing Lab, Food Packaging Lab

Semester VI

  • Food Safety & Regulations: National and international food laws, standards (FSSAI, Codex Alimentarius)
  • Sensory Evaluation of Food: Principles, methods, statistical analysis
  • Food Storage & Preservation Engineering: Cold storage design, controlled atmosphere storage
  • Food Entrepreneurship & Management: Business plan, marketing, financial aspects
  • Waste Management in Food Industry: By-product utilization, effluent treatment
  • Elective II: (e.g., Novel Food Processing Technologies, Nutraceuticals & Functional Foods, Fermentation Technology)
  • Industrial Training/Internship: Practical experience in a food industry setting

Year 4

Semester VII

  • Advanced Food Analysis: Spectroscopic, chromatographic, and advanced analytical techniques
  • Supply Chain Management in Food Industry: Logistics, inventory, cold chain management
  • Research Methodology & IPR: Research design, data analysis, intellectual property rights
  • Food Product Development: Innovation, formulation, scaling up, market launch
  • Elective III: (e.g., Food Toxicology, Extrusion Technology, Animal Nutrition)
  • Project Work Phase I: Initial research, literature review, experimental design
  • Seminar: Presentation on a current topic in food technology

Semester VIII

  • Food Plant Utilities & Maintenance: Water, steam, refrigeration, energy management
  • Quality Management Systems (TQM, Six Sigma): Implementation in food industry
  • Human Resource Management/Organizational Behavior: Teamwork, leadership
  • Elective IV: (e.g., Food Fortification, Microbial Food Safety, Food Nanotechnology)
  • Project Work Phase II: Experimental work, data analysis, thesis writing, presentation
  • Comprehensive Viva-Voce: Overall assessment of course knowledge

Key Learning Outcomes of a B.Tech Food Technology Program:

  • Understanding the chemical, physical, and biological properties of food.
  • Proficiency in various food processing and preservation techniques.
  • Knowledge of food safety standards, quality control, and regulatory frameworks.
  • Skills in food product development and innovation.
  • Ability to design and manage food processing plants.
  • Awareness of sustainable practices and waste management in the food industry.
  • Strong foundation in engineering principles applied to food systems.

This course aims to equip students with the necessary scientific and engineering knowledge to address challenges in food production, processing, preservation, quality control, and product development, catering to the needs of the food industry and research organizations.