The Tamil Nadu Agricultural University (TNAU) had its genesis from establishment of an Agricultural School at Saidapet, Madras, Tamil Nadu, as early as 1868 and it was later relocated at Coimbatore.
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Bachelor’s Food Technology
Prelude
B.Tech. (Food Technology) was started in the year 1998 at Agricultural Engineering College and Research Institute, Coimbatore, a constituent educational institution of Tamil Nadu Agricultural University. Food processing sector has been growing in global with the need of well trained and qualified professionals in the fields of food engineering, food processing, food packaging, food storage, food quality and safety. The global technological development has led to the need in emergence of the new course on B.Tech. (Food Technology)
B.Tech (FoT) is a four year degree programme with eight semesters. Food Technology course is a science branch that deals with the techniques involved in the production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The course is structured to impart knowledge to students in the latest innovative technologies in the field of food process engineering, like food preservation, handling of perishables, value-addition of agricultural and horticultural commodities, packaging technology, dairy, meat, poultry and fish processing technologies
Why this program?
- B.Tech (FoT) is a high demand constantly for the food processing ecosystem work across the value chain towards creating innovative products, supply chain solutions, packaging, processing technology, equipment, storage and logistics, food safety, marketing.
- B.Tech (FoT) graduates will be trained for the development of agro processing gazettes and installation of new processing lines and new product based on market demands
Study Program
- The subject knowledge acquired during the curriculum and industrial exposures are very much relevant to students for getting new opportunities in food processing sector.
- The industrial internship is one of the major programmes of the students’ READY programme suggested by ICAR during the latest syllabus revision. The internship contributes 50% of the READY programme and has direct influence in enhancing the exposure of the students towards real time field situation and industrial activities. The internships also directly help in providing better employment opportunities to the graduates.
- The experiential learning programmes are aimed to provide better practical exposure to the students through hands-on experience. Industrial visit make the students to understand the core subject and creates new startups
Future Career
- The course is structured in an inter disciplinary approach and designed in such a way to impart knowledge to students in the latest innovative technologies in the field of food process engineering, like food preservation, handling of perishables, value-addition of agricultural and horticultural commodities, packaging technology, dairy, meat, poultry and fish processing technologies, etc.,
- The graduates are expected to become highly skilled professionals under the careful guidance and mentoring of a strong team of faculty members (including inter disciplines)
Admission and Application
Interested in taking part in the Program of Bachelor’s Food Technology? Find out more about the specific Admission requirements and the application procedures. If you doubt whether admission is possible, feel welcome to apply online. The Admission Committee will check your admissibility.
Accomplishments
The students who have completed B.Tech. (FoT) course has multi various options to do Masters. In masters program students will learn advanced knowledge, a high level of skills, techniques and new product development. The alumni have completed post-graduation from reputed International and National institutions
Student Experiences
Sanuuja Bertini J,
I’m currently pursuing MTech in Processing and Food Engineering. The courses taught in B.Tech.(Food Technology) are nice and interesting. The teachers are also supportive and helping us to get a good exposure. The faculty is very friendly and take out time to explain our doubts. The trained faculty, conceptual teaching and doubt clarifying sessions have helped me out in building myself. I am proud to be a student of AEC&RI, TNAU, Coimbatore
The courses of B.Tech.(Food Technology) were good and useful for my career. Currently, I am working on the testing of post-harvest machinery, and the course “Unit operation in food processing” was useful in conducting tests and making the report. Department of Food Process Engineering has an excellent faculty who take great interest in pushing the students and preparing them for the future. We get to clear doubts and the lecturers help us understand better with the amazing methods they use to take classes. Overall it’s a great place to be in!
The courses taught by the Department of Food Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore helped me in several ways especially during my research and career. The courses like Engineering properties of food materials, Dairy Engineering, food Microbiology, Principles of Food Process Engineering, Processing of cereals, pulses and oilseeds and Fruits and vegetables process engineering were found to be very useful to gain enough knowledge both theoretically and practically about the food processing sector and to build my career
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