Bachelor in Food Technology [B. Tech. (Food)

Food Technology is the science, engineering, and business management of food. It is the application of food science to the practical treatment of food materials so as to convert them into food products of quality and stability, packaged and distributed to meet the needs of consumers for safe, wholesome, nutritious and attractive foods. As science, it is the systematic body of knowledge and understanding of the nature and composition, structure and properties of food materials and their behavior under the various conditions to which they may be subjected. As engineering it is the application of scientific principles to practical ends such as design, construction and operation of efficient and economic structures, equipment and systems. As business management, it is the handling and quality management of a commercial volume of products. Likewise, FOOD TECHNOLOGY draws on and integrates the application of other technologies such as those of steel, tinplates, glass, plastics, engineering, instrumentation, electronics, agriculture and biotechnology as they apply to food.

Program Description: The four-year program equips students with necessary competencies in the scientific handling and processing of foods, both in commercial and small-scale industries. The holistic formation of students includes the development of proper work and research ethics.
The main objectives of the course are to provide knowledge in food science and the principles underlying food processing; to give wider knowledge to students in advanced food engineering; to acquaint students with industrial management practices and to train the students in product specific specialization areas.

Career Options:

There is a demand for graduates both locally and abroad. In the food industry, graduates work in applied research, plant and food process management, packaging, quality control, product evaluation, product and process development and technical consultant to manufacturing and marketing. In the government service, graduates work in research, technical, education, advisory inspection and regulation. In the academe, graduates can become teachers, researchers, consultants and extension workers. Another option for the graduates is to be entrepreneurs of their own food businesses.

• Food Technologist/Food Technology Consultant or Researcher in food companies
• Research Institutes
• Food Establishments
• Production Manager
• Product Development Specialist
• Food Quality Assurance
• Sensory Specialist
• Food Sales Representative
• Food Application Specialist
• Food Consultant
• Food Researchers in Government
• Private and Academic Institution
• Food-Based Entrepreneur

Background of NCFST Established in the year 2007, under the umbrella of National Institute of Science and Technology (NIST), National College of Food Science and Technology (NCFST) offers the most comprehensive range of high quality Food Technology program in the country. With its faculty members comprising of renowned food scientists, professors and professionals of the country, the college is the best place for those who are craving a career in an industry that is continually expanding, developing new products, and adapting new technologies and new ways to do better. The challenge for Food Technologists, in the rapidly changing technological scenario of these days, is to acquire sufficient knowledge in the area of food science, chemistry, microbiology, engineering and nutrition to be able to produce the foods that today's consumer want. The continued growth and development of the industry, the emerging challenges for quality and safety management in the export markets and consumer trends towards the dining variety, new culinary experiences and quality convenience foods, mean there are more opportunities than ever before for people having qualifications and skills in food processing. The College has been in existence since 2007 and continues to provide its students the appropriate knowledge and skill to mould them into competent, skilled and well-rounded professionals, exemplary in their field. The general objective of the College is to develop Scientists and Technologists competent in the specific areas of their professional responsibility imbued with the will and confidence to participate critically and actively in the formation of decisions involving  food science, technology, and related societal concerns.

 

Contact Info

NIST Higher Education Complex Khusibu, Nayabazar, Kathmandu

Telephone: +977-(1)4360096, (1) 4360367

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Courses

• Bachelor in Food Technology [B. Tech. (Food)]

Course Structure

The first food technology course (certificate level) was introduced in Nepal in 1973 (2030 B.S) .The objective of this course was to produce middle level food technology man power. The program was terminated in 1979 whence new Bachelor Degree programme of B.Tech (Food) was introduced in the same year. It is a four years degree course after I.Sc. or 10+2 Science. The B.Tech Food is being run by central campus of Technology (CCT), Dharan under Institute of Science & Technology, Tribhuwan University.

The course was last revised in 2050 B.S.(1994) .

Eligibility for Admission:

The candidates who have passed I.Sc. or 10+2 science and certificate level of food technology/ laboratory technology from Tribhuvan University or an institute recognized by this university in second division shall be considered eligible to apply for admission to B.Tech. (Food) .

Admission criteria: Students are selected on their merit in the entrance examination.

Course Structure:

B.Tech (Food) is based on annual examination system. It is a four year course with a total of 2000 marks. First year course comprise of basic sciences, engineering & microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. Third and fourth year are devoted to teaching product technology, quality control and food plant management. Besides, dissertation is compulsory. Some relevant information with regard to the curriculum are as :

• Each 100 marks subject is alloted a 120 lecture hours for the theoretical part.
• In each subject(Except dissertation) 25% marks is alloted to the practical work carried out in laboratories and pilot plant.
• During third year students wll be making 10 days industrial visit as per the schedule prepared by the college.
• During 4^th year students will be attempting research work duration -2 full months laboratory Work and total duration 6 months.

• During 4^th year students will be sent for 45 days in plant training program to different food industries in Nepal.      

COURSE OF STUDY

FIRST YEAR Full Marks

1.   Physics                                                                  100

2.   Chemistry                                                              100

3.   Math & Statistics                                                    100

4.   Instrumental Technique of Analysis                           100

5.   Basic & Food Microbiology                                        100

6.   Basic Principle of Engineering                                     50

550

SECOND YEAR Full Marks

1.   Food Chemistry                                                                         100

2.   Principle of Food Processing                                                         100

3.   Food Engineering                                                                       100

(Unit operation & Process Engineering)

4.   Bio-Chemistry & Human Nutrition                                                  100 (50+50)

5.   TFP-I                                                                                        100

(Cereals, legumes, Oilseed, & Protein Foods)                                  ___

Total:-          500

THIRD YEAR Full Marks

1.   TFP-II (Fruits & Vegetables Chocolates                                 100

& Sugar Confectionary, Tea, Coffee & Spices)

2.   TFP-III (Meat, Fish & Poultry)                                                       100

3.   Biochemical Engineering                                                               100

4.   Industrial Microbiology                                                                 100

5.   Food Quality Control & Analysis                                                     100

Total:-                         500

FOURTH YEAR Full Marks

1.   Storage & Packaging Technology                                                 100 (50 + 50)

2.   Operation Research & Food Plant Management                             100

3.   Dairy Technology                                                                      100

4.   Dissertation                                                                              100

5.   IN-Plant Training & Class Seminar                                                   50

Total:  450

WHY NCFST?

Excellent Teaching

NCFST encourages innovative teaching practices to meet the academic and professional needs of its students. Academic programs at NCFST provide people with the right mix of technical knowledge, practical experiences and all-round ability to establish successful career in the field of Food Science and Technology. The learning approach will be through visuals, experiments and field visits in addition to lecture based class. NCFST focuses on presentation and seminars, case studies, group discussion and project works as additional learning tools. NCFST frequently conducts seminar and guest lectures by working professionals to get general idea and new developments in the field of Food Science and Technology.

Admirable Environment

Study is only part of life as college student. Campus lifestyle also includes recreation, sports and social activities.

First Class service

NCFST will provide high level services to the students including teaching, library, research, pilot plant and IT services.

Tradition of Success

Other sister institutes of NCFST, under the umbrella of NIST, have produced a generation of successful graduates who have gained positions of influence and leadership in variety of fields, and NCFST is committed to produce such graduates in their field of expertise and symptoms are seen already.

International Universities

NCFST will increase the affiliation with international universities and will encourage student exchange program and research facilities.

Our Strength

Principal: Madhav P. Baral, Ph. D, Food Chemistry

Advisor: Prof. Tika B. Karki, Ph. D, Food Technology

Advisor: Prof. Dilip Subba, Ph. D, rer nat, Food Technology

Program Coordinator: Bhupendra Paudyal, M. Sc(Food Technology and Nutrition)

Faculty: Pravin Ojha, M. Tech (Food)

Faculty: Bhaskar M. Adhikari, M. Tech (Food)

 

Visiting Faculty Members	Education
Dr. Surya Kant Kaloni	Ph. D. (Chemistry)
Prof. Bhisma Nanda Vaidya	M. Tech. (Food)
Dr. Ram P Khatiwada	Ph. D (Statistics)
Roman Karki	M. Sc. (Food and Nutrition)
Sunita Prasai	M. Tech. (Food)
Ghanendra Gartaula	M. Tech. (Food)
Harihar Guragain	M. Tech. (Food)
Achyut Mishra	M. Tech. (Food)
Ishwar Subedi	M. Tech. (Food),  M. Sc. (Food and Nutrition)
Anil Regmi	M. Sc. (Biochemistry), M. Phil.
Purnima Baidya	M. Sc. (Biochemistry)
R C Bhandari	M. Sc. (Chemistry)
Surya P Bhattarai	M. Sc. (Chemistry)
Bhawani Adhikari	M. Sc. (Physics)
Khagendra P Bohara	M. Sc. (Chemistry)
Shiv K Khatri	M. Sc. (Chemistry)
Nabaraj Pokhrel	M. Sc. (Microbiology)
Om Prakash Pant	M. Sc. (Food Microbiology)
Nanuma Zobegow	M. Sc. (Food Microbiology)
Prakash Manandhar	M. Sc. (Food Microbiology)
Krishna P Rai	M B A, M. Tech.
Yogendra Adhikari	M B S (Account)
Bamdev Jha	M. Sc. (Mathematics)
Sujan Adhikari	M. E. (Electrical)