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Fees
₹1,20,000
Placement
92.0%
Avg Package
₹3,00,000
Highest Package
₹6,00,000
Fees
₹1,20,000
Placement
92.0%
Avg Package
₹3,00,000
Highest Package
₹6,00,000
Seats
120
Students
300
Seats
120
Students
300
The Diploma In Food Technology program at Shirdi Sai Diploma In Engineering Technology Vizianagaram is structured over three years, divided into six semesters. The curriculum is designed to provide students with a strong foundation in food science and technology, followed by specialized knowledge in various aspects of the field. The program includes core courses, departmental electives, science electives, and laboratory sessions that are integral to the learning experience.
| Semester | Course Code | Course Title | Credit Structure (L-T-P-C) | Prerequisites |
|---|---|---|---|---|
| 1 | FT-101 | Introduction to Food Science | 3-0-0-3 | None |
| 1 | FT-102 | Food Chemistry | 3-0-0-3 | None |
| 1 | FT-103 | Food Microbiology | 3-0-0-3 | None |
| 1 | FT-104 | Basic Mathematics | 3-0-0-3 | None |
| 1 | FT-105 | Basic Physics | 3-0-0-3 | None |
| 1 | FT-106 | Chemistry Lab | 0-0-3-1 | None |
| 2 | FT-201 | Food Processing Principles | 3-0-0-3 | FT-101, FT-102 |
| 2 | FT-202 | Food Preservation | 3-0-0-3 | FT-101, FT-103 |
| 2 | FT-203 | Food Quality Control | 3-0-0-3 | FT-101, FT-102 |
| 2 | FT-204 | Food Packaging Technology | 3-0-0-3 | FT-101 |
| 2 | FT-205 | Applied Mathematics | 3-0-0-3 | FT-104 |
| 2 | FT-206 | Microbiology Lab | 0-0-3-1 | FT-103 |
| 3 | FT-301 | Food Product Development | 3-0-0-3 | FT-201, FT-202 |
| 3 | FT-302 | Food Biotechnology | 3-0-0-3 | FT-102, FT-103 |
| 3 | FT-303 | Food Analysis and Testing | 3-0-0-3 | FT-102 |
| 3 | FT-304 | Food Engineering | 3-0-0-3 | FT-101, FT-105 |
| 3 | FT-305 | Food Nutrition and Dietetics | 3-0-0-3 | FT-101 |
| 3 | FT-306 | Food Chemistry Lab | 0-0-3-1 | FT-102 |
| 4 | FT-401 | Food Safety and Regulation | 3-0-0-3 | FT-202, FT-302 |
| 4 | FT-402 | Advanced Food Processing | 3-0-0-3 | FT-201, FT-301 |
| 4 | FT-403 | Food Product Innovation | 3-0-0-3 | FT-301 |
| 4 | FT-404 | Food Quality Assurance | 3-0-0-3 | FT-203 |
| 4 | FT-405 | Food Research Methods | 3-0-0-3 | FT-303 |
| 4 | FT-406 | Research Lab | 0-0-3-1 | FT-303 |
| 5 | FT-501 | Food Technology Project | 3-0-0-3 | FT-401, FT-402 |
| 5 | FT-502 | Food Industry Internship | 3-0-0-3 | FT-401, FT-402 |
| 5 | FT-503 | Advanced Food Analysis | 3-0-0-3 | FT-303 |
| 5 | FT-504 | Food Technology Management | 3-0-0-3 | FT-403 |
| 5 | FT-505 | Food Innovation and Entrepreneurship | 3-0-0-3 | FT-403 |
| 5 | FT-506 | Project Lab | 0-0-3-1 | FT-501 |
| 6 | FT-601 | Capstone Project | 3-0-0-3 | FT-501, FT-502 |
| 6 | FT-602 | Food Technology Seminar | 3-0-0-3 | FT-501 |
| 6 | FT-603 | Food Technology Thesis | 3-0-0-3 | FT-501 |
| 6 | FT-604 | Food Technology Presentation | 3-0-0-3 | FT-501 |
| 6 | FT-605 | Final Project Lab | 0-0-3-1 | FT-601 |
Departmental electives in the Diploma In Food Technology program provide students with opportunities to explore specialized areas of interest and gain in-depth knowledge in specific fields. These courses are designed to complement the core curriculum and offer practical insights into emerging trends and technologies in the food industry.
Food Product Development is an elective course that focuses on the creation of new food products and the improvement of existing ones. Students learn about product formulation, sensory evaluation, and consumer behavior. They also gain experience in product testing, packaging design, and marketing strategies. This course prepares students for careers in food product development, research and development, and innovation management.
Food Safety and Quality Management is a critical area that ensures the safety and quality of food products throughout the supply chain. Students learn about food safety regulations, risk assessment, and quality control systems. They also study food microbiology, food toxicology, and food traceability. This course prepares students for roles in food safety management, quality assurance, and regulatory compliance.
Food Engineering is a specialization that combines engineering principles with food science to design and optimize food processing systems. Students learn about food processing equipment, process design, and automation. They also study food rheology, heat transfer, and mass transfer. This course prepares students for careers in food processing plant design, process optimization, and equipment engineering.
Food Biotechnology is an emerging field that uses biotechnology techniques to improve food production and safety. Students learn about fermentation, enzyme technology, and genetic engineering. They also study food biochemistry and bioprocessing. This course prepares students for careers in biotechnology research, food fermentation, and bioengineering.
Nutritional Science is a specialization that focuses on the role of nutrients in health and disease. Students learn about nutrition assessment, dietary planning, and public health nutrition. They also study food fortification, functional foods, and nutraceuticals. This course prepares students for careers in nutrition counseling, public health nutrition, and food fortification.
Food Packaging Technology is a course that focuses on the design and development of food packaging systems. Students learn about packaging materials, packaging design, and packaging testing. They also study food preservation and shelf life extension. This course prepares students for careers in packaging design, product development, and quality control.
Food Microbiology is a course that focuses on the study of microorganisms in food. Students learn about microbial growth, food spoilage, and food safety. They also study food microbiology techniques and food microbiology testing. This course prepares students for careers in food microbiology, food safety, and quality control.
Food Chemistry and Analysis is a course that focuses on the chemical composition and analysis of food. Students learn about food components, food analysis techniques, and food quality testing. They also study food chemistry and food analysis. This course prepares students for careers in food analysis, quality control, and food research.
Food Quality Assurance is a course that focuses on the implementation of quality assurance systems in food production. Students learn about quality management, quality control, and quality improvement. They also study food quality standards and food quality testing. This course prepares students for careers in quality assurance, quality control, and quality improvement.
Food Innovation and Entrepreneurship is a course that focuses on the development of innovative food products and the launch of food businesses. Students learn about innovation management, entrepreneurship, and business development. They also study food innovation and food business planning. This course prepares students for careers in innovation management, entrepreneurship, and business development.
The department's philosophy on project-based learning is rooted in the belief that hands-on experience is essential for developing practical skills and deepening understanding of food technology concepts. Projects are designed to simulate real-world scenarios, allowing students to apply their knowledge to solve actual problems in the food industry.
The structure of project-based learning in the Diploma In Food Technology program includes both mini-projects and a final-year capstone project. Mini-projects are assigned in the second and third years, allowing students to work on specific aspects of food technology. These projects are typically completed in teams and involve research, experimentation, and analysis.
The final-year capstone project is a comprehensive, individual or team-based project that integrates all aspects of the program. Students select a topic of interest, conduct research, and develop a solution or innovation in the field of food technology. The project is supervised by a faculty mentor and is presented to a panel of experts.
Evaluation criteria for projects include research quality, technical execution, presentation skills, and innovation. Students are assessed on their ability to apply theoretical knowledge to practical problems, work effectively in teams, and communicate their findings clearly. The project-based learning approach ensures that students are well-prepared for careers in the food industry and can contribute to innovation and development in the field.
