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A.D.PATEL INSTITUTE OF TECHNOLOGY

(The Charutar Vidya Mandal (CVM) University)
GSIRE An ISO 9001:2015 Certified Institute

Department of Food Processing Technology

Under Graduate Program B.Tech. Food Processing Technology

UG PG

Department Menu

Department Menu

2024-2025

Curriculum & Syllabus

Course Structure – Food Processing Technology

Effective From Academic Year: 2024-2025

Applicable for Admission Years: 2024–25 onwards

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Basic Science Course 202000104 Calculus 3 2 0 4 150/53
Basic Science Course 202000105 Chemistry 4 0 2 5 150/53
Engineering Science Course 202001202 Basic Mechanical Engineering 3 0 2 4 150/53
Mandatory Course 202001206 Indian Constitution 2 0 0 2 50/18
Basic Science Course 202001207 Energy and Environment Science 3 0 0 3 100/35
Engineering Science Course 202001208 Engineering Graphics 2 0 4 4 150/53
Semester Total: 17 2 8 22 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Engineering Science Course 202000110 Computer Programming with C 3 0 2 4 150/53
Basic Science Course 202000211 Linear Algebra, Vector Calculus and ODE 3 2 0 4 150/53
Engineering Science Course 202000214 Process Engineering Thermodynamics 3 2 0 4 150/53
Engineering Science Course 202001203 Basics of Electrical and Electronics Engineering 3 0 2 4 150/53
Engineering Science Course 202001209 Engineering workshop 0 0 4 2 100/35
Humanity And Social Science Course 202001215 Professional Communication 2 0 2 3 150/53
A Course of Libral Arts 900009902 Painting 0 0 2 3 100/35
A Course of Libral Arts 900009903 Photography 0 0 2 2 100/35
A Course of Libral Arts 900009904 Media and Graphics 0 0 2 2 100/35
A Course of Libral Arts 900009905 Music 0 0 2 2 100/35
A Course of Libral Arts 900009906 Contemporary Dance 0 0 2 2 100/35
A Course of Libral Arts 900009907 Dramatics 0 0 2 2 100/35
Semester Total: 14 4 22 34 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Humanity And Social Science Course 202003402 Fundamentals of Economics and Business Management 3 0 0 3 100/35
Mandatory Course 202003403 Indian Ethos and Value Education 2 0 0 0 50/18
Basic Science Course 202070301 Basic Food Microbiology 3 0 2 4 150/53
Professional Core Course 202070302 Food Chemistry 3 0 2 4 150/53
Professional Core Course 202070303 Food Engineering Transport Phenomena 3 0 2 4 150/53
Professional Core Course 202070304 Introduction to Food Processing Technology 3 2 0 4 150/53
Skill Development 900009901 Creativity, Problem Solving and Innovation 0 2 0 2 100/35
Semester Total: 17 4 6 21 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Humanity And Social Science Course 202003404 Technical Writing And Soft Skills 3 0 0 3 100/35
Mandatory Course 202003405 Entrepreneur Skills 2 0 0 0 50/18
Professional Core Course 202070401 Food & Industrial Microbiology 3 0 2 4 150/53
Professional Core Course 202070402 Food Drying and Dehydration 3 0 2 4 150/53
Professional Core Course 202070403 Food Nutrition & Biochemistry 3 0 2 4 150/53
Professional Core Course 202070404 Materials and Manufacture of Food Equipment 3 0 2 4 150/53
Semester Total: 17 0 8 19 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Open Elective Course 202030521 Disaster Management (Open Elective 1) 3 0 0 3 100/35
Open Elective Course 202030522 Industrial Safety and Health Management (Open Elective 1) 3 0 0 3 100/35
Open Elective Course 202050522 Energy Systems (Open Elective 1) 3 0 0 3 100/35
Open Elective Course 202060522 Sensors and Automation (Open Elective 1) 2 0 2 3 150/53
Professional Core Course 202070501 Food Engineering Operations-1 3 0 2 4 150/53
Professional Core Course 202070502 Food Process Instrumentation and Control 2 0 2 3 150/53
Professional Core Course 202070503 Food Product Design and Development 2 0 2 3 150/53
Professional Core Course 202070504 Food Refrigeration and Air Conditioning 2 0 2 3 150/53
Professional Core Course 202070505 Technology of Cereals, Pulses and Oil Seeds 3 0 2 4 150/53
Open Elective Course 202090522 Project Management (Open Elective 1) 3 0 0 3 100/35
Semester Total: 26 0 12 32 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Open Elective Course 202005601 Fuzzy Logic with Engineering Applications (Open Elective II) 3 0 2 4 150/53
Open Elective Course 202005602 Introduction to Numerical Methods in Differential Equations (Open Elective II) 3 2 0 3 150/53
Open Elective Course 202005603 Probability Theory with Applications (Open Elective II) 3 2 0 3 150/53
Open Elective Course 202020621 Smart Materials (Open Elective II) 3 0 0 3 150/53
Open Elective Course 202020622 Waste to Energy (Open Elective II) 3 0 0 3 100/35
Open Elective Course 202030621 Infrastructure Utilities (Open Elective II) 3 0 0 3 100/35
Open Elective Course 202030622 Smart Cities Planning and Management (Open Elective II) 3 0 0 3 100/35
Open Elective Course 202040621 Introduction to Machine Learning (Open Elective II) 2 0 2 3 150/53
Open Elective Course 202040622 Web Programming (Open Elective II) 2 0 2 3 150/53
Open Elective Course 202050621 Electrical Power Utilization (Open Elective II) 3 0 0 3 100/35
Open Elective Course 202050622 Industrial Automation (Open Elective II) 3 0 2 4 150/53
Open Elective Course 202060621 Multimedia Systems and Applications (Open Elective II) 3 0 0 3 100/35
Open Elective Course 202060622 Soft Computing Techniques (Open Elective II) 2 0 2 3 150/53
Professional Core Course 202070601 Bakery and Confectionary Technology 3 0 2 4 150/53
Professional Core Course 202070602 Food Engineering Opertaions-2 3 0 2 4 150/53
Professional Core Course 202070603 Food Process Equipment Design 3 0 2 4 150/53
Professional Elective Course 202070604 Food Analytical Techniques (Professional Elective Course 1) 3 0 2 4 150/53
Professional Elective Course 202070605 Thermal & Non-Thermal Processing of Foods (Professional Elective Course 1) 3 0 2 4 150/53
Professional Elective Course 202070606 Food Fermentation Technology (Professional Elective Course 2) 3 0 2 4 150/53
Semester Total: 54 4 22 65 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Internship 202000701 Summer Training 0 0 0 2 100/35
Professional Core Course 202070701 Food Rheology and Sensory Evaluation 3 0 2 4 150/53
Professional Core Course 202070702 Food Standards and Quality Assurance 3 0 2 4 150/53
Professional Core Course 202070703 Technology of Fruits and Vegetable Processing 3 0 2 4 150/53
Professional Core Course 202070704 Technology of Milk and Milk Product 3 0 2 4 150/53
Professional Elective Course 202070705 Food By-Product Utilization and Management (Professional Elective 3) 3 0 2 4 150/53
Professional Elective Course 202070706 Food Packaging Technology (Professional Elective 3) 3 0 2 4 150/53
Professional Elective Course 202070707 Food Biotechnology (Professional Elective 4) 3 0 2 4 150/53
Professional Elective Course 202070708 Food Storage Engineering (Professional Elective 4) 3 0 2 4 150/53
Semester Total: 24 0 16 34 — —

Course Group Course Code Course Title Contact Hours per Week Course
Credits		 Grand Total
Max. / Passing		 PDF
Lecture Tutorial Practical
Internship 202000801 Industrial Internship 3 0 32 16 300/105
Project 202070801 Project IDP/UDP 0 0 16 8 150/53
Professional Elective Course 202070802 Food Additives (Professional Elective Course 5) 3 0 2 4 150/53
Professional Elective Course 202070803 Food Enzymology (Professional Elective Course 5) 3 0 2 4 150/53
Professional Elective Course 202070804 Entrepreneurship and Food Plant Management (Professional Elective Course 6) 3 0 2 4 150/53
Professional Elective Course 202070805 Modeling, Simulation and plant layout of Food Processes (Professional Elective Course 6) 3 2 0 4 150/53
Semester Total: 15 2 54 40 — —