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Bachelor in Food Technology


Purbanchal University has started Bachelor in Food Technology (B. Tech. Food) for the first time in Nepal. The courses is designed to fulfill the needs of high level, competent, practical-oriented food technologists in the country.


The main objectives of the courses are:

  • 1. To provide the students with theoretical as well as practical knowledge of general chemistry, food chemistry, biochemistry, food process engineering, product specific technologies, food processing and preservation methodologies, aspects of hygiene, nutrition, quality control and analysis of modern and indigenous food products and food plant management.
  • 2. To provide students with the knowledge of modern management systems, i.e. TQM, GMP, HACCP as applied in modern food and dairy industries and research methodology.
  • 3. To provide actual field experience and on-the-job training or in-plant training experiences to make the students perfect and practically fit  for adjustment in the food industries, government  and other jobs.



Candidates who have passed I. Sc., +2 Science, diploma in food and dairy technology from an institution duly recognized by PU shall be eligible to apply for admission to the course.


Applicants seeking admission needs to appear compulsory at the entrance examination of two hours in Physics, Chemistry, Mathematics and English subjects ; selection for the admission will be made entirely on the basis of merit.



  • 1. Bachelor in Food Technology (B. Tech. Food) will be of eight semesters equivalent to 4 academic years.
  • 2. One (1) credit (theory or practical) allocates 15 lecture hours.  Each credit holds a score of 25 marks.
  • 3. Students will be encouraged to visit the food and dairy industries and research laboratories from time to time.
  • 4. Students have to compulsorily participate in the in-plant training for one and a half months (45 days) in the food/dairy industries and other related institutions.
  • 5. Students must compulsorily complete research based (laboratory work based) thesis or dissertation in the eighth (8th) semester.



Students will have to appear at the theory and practical examinations at the end of each semester.  The time given for the theory examination will be based on credit hours allotted to the theory course as follows: 1 hour for 1 credit courses, 2 hours for 2 credit courses and 3 hours for 3 credit courses.  The practical examinations shall be of 6 hours.  For subjects the practical examinations of which require more than a day the same 6 hours must be divided among the practical, viva voce and observation exams.

  • 1.
Evaluation of students during in-plant training and observation tours will be based on students’ performance, report submission and interview by the supervisor.
  • 2.
Twenty percent (20%) of the marks allotted to the theory courses in each subject is allocated to the internal assessment to be conducted by the college fulfilling the rules and regulations of PU whereas 80% marks will allotted to the final examinations conducted by the university at the end of each semester.
  • 3.
A research based dissertation work must be carried out by the student in the eighth (8th) semester.  The printed report must be submitted in a specific format to the college.  The student has to present and defend his/her research work to the dissertation committee consisting of department head, two internal examiners assigned by the college, an external examiner assigned by the university and the dissertation supervisor.


The total number of credits of the Bachelor in Food Technology is 135 i.e. 88 credits for theory and 47 credits for practical. The total marks is 3375 i.e. 2200 marks for theory and 1175 marks for practical.


  1. a. Pass marks
  • i.      Theory:                                          40%
  • ii.      Practical:                                        40%
  1. b. Grading

Division                                     Percentage                              Grade

  • i.      Distinction                            80% or above                                       A
  • ii.      First                                           60% to 79%                                       B
  • iii.      Second                                      50% to 59%                                       C
  • iv.      Pass                                           40% to 49%                                       D
  • v.      Fail                                         Less than 40%                                       F
  • vi.      Incomplete             Absent or incomplete                                        I
  1. c. Students must pass theory and practical examinations separately.


The courses during Semester One (1) to Semester FOUR (4) are common to both Bachelor’s in Food Technology (B. Tech. Food) and Bachelor’s Degree in Dairy Technology (B. Tech. Dairy).

Note: Based on old grading system till 2015(educational year 2072/073)

Course Content in Bachelor level



  • 1. Applied Physics
  • 2. Applied Chemistry
  • 3. Applied Mathematics and Statistics
  • 4. Applied Microbiology
  • 5. Basic Engineering for Food and Dairy


  • 1. Agro Business Management
  • 2. Food Chemistry
  • 3. Food Extension Education
  • 4. Food Process Engineering I
  • 5. Instrumental Methods of Food Analysis
  • 6. Computer Application in Food & Dairy Industries


  • 1. Biochemistry & Human Nutrition
  • 2. Advanced Microbiology
  • 3. Biochemical Engineering
  • 4. Post Harvest Technology
  • 5. Modern Biotechnology and Genetic Engineering
  • 6. IT Based Management in Food/Dairy Industries


  • 1. Quality Control and Assurance
  • 2. Food Process Laboratory System Development
  • 3. Food Process Engineering II
  • 4. Nutrition and Dietetics
  • 5. Packaging Technology
  • 6. Human Resource and Entrepreneurship Development
  • 7. Industrial Microbiology

Specialization Course in Food Technology



  • 1. Advanced Food Process Engineering
  • 2. Technology of Food Products I: Fruits and Vegetables
  • 3. Technology of Food Products II: Cereal Legumes and Oilseeds
  • 4. Technology of Food Products III: Fats and Oils
  • 5. Market Research and Consumer Behaviour



  • 1. Technology of Food Products IV: Snack Foods
  • 2. Technology of Food Products V: Alcoholic and Non-Alcoholic Beverages
  • 3. Technology of Food Products VI: Spices, Tea and Coffee
  • 4. Technology of Food Products VII: Meat, Fish and Poultry
  • 5. Technology of Food Products VIII: Chocolate and Confectionery
  • 6. All Nepal Industrial Visit



  • 1. Environmental Management
  • 2. Marketing and Exporting of Food Commodities
  • 3. Technology of Food Products IX: Indigenous Foods of Nepal
  • 4. Quality Management System and Application
  • 5. Food and Beverages Services
  • 6. Research and Development in Food Technology
  • 7. Research Topic Selection



  • 1. In-Plant Training / On the Job Training
  • 2. Thesis Based on Lab Work



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