B.Tech. Food Technology (Food Biotechnology)

The B.Tech. Food Technology (Food Biotechnology) program offered by UPES School of Health Sciences & Technology is designed to equip students with the knowledge and skills needed to harness the potential of biotechnological advancements in the food industry. This program delves into the application of biological techniques and tools to enhance various stages of the food production, processing, and distribution chain. Throughout the program, students will gain a comprehensive understanding of key areas in Food Biotechnology, including Genetic Engineering, crop improvement, Food safety and quality, enzyme technology, and Nutrigenomics. They will learn how to utilize living organisms or their products to create, modify, and enhance food products and processes.

The program's curriculum emphasizes the importance of improving food crops' yield and quality, modifying their chemical composition, and enhancing the nutritional content in crops. Moreover, students will explore methods to increase the resistance of crops to pests and diseases, extend the shelf life of perishable products, and reduce post-harvest losses. Advanced testing methods will also be taught to ensure greater food safety.

By completing the B.Tech. Food Technology (Food Biotechnology) program, graduates will be well-prepared to enter the food industry as professionals who can contribute to sustainable and innovative food production practices. With a strong foundation in biotechnological approaches and their application in the food sector, students will play a crucial role in developing safer, more nutritious, and environmentally friendly food products that meet the growing global demand for quality food.

• The B.Tech. Food Technology (Food Biotechnology) program offers the advantage of collaboration with the Department of Biotechnology and UPES School of Health Sciences & Technology, providing unique opportunities for undergraduate students to gain practical industry exposure in Food Biotechnology.
• Students have access to a wide range of cutting-edge tools and instruments including ICP-OES, GCMS, DSC, TGA, XRD, FTIR, Rheometer, Viscometer, Spray Drier, and various other fundamental food analysis apparatus to enhance their learning experience.
• The B.Tech. Food Technology (Food Biotechnology) program focuses on specialized training in Food Biotechnology, allowing students to develop a deep understanding of the application of biotechnology in the food industry.
• Emphasis is placed on practical learning, enabling students to gain valuable hands-on experience in the field of Food Biotechnology.
• The academic-industry collaboration and practical training prepare students for successful careers in the food industry, making them job-ready upon graduation.
• Students benefit from a comprehensive educational experience, combining theoretical knowledge, practical skills, and exposure to real-world challenges in the field of Food Biotechnology.

The future scope of the B.Tech. Food Technology (Food Biotechnology) program is highly promising as it encompasses various cutting-edge trends in the food industry. These include the continued development and application of Genetically Modified Organisms (GMOs) to enhance crop traits and address food security and environmental concerns. The exploration of Nutrigenomics and Personalized Nutrition allows for tailored nutrition plans based on individual genetic makeup and health goals. Microbial Fermentation is being utilized to improve the nutritional profile and taste of food products while Cultured Meat offers a sustainable and ethical alternative to traditional livestock farming. Moreover, food safety and traceability are improved through rapid pathogen detection methods and blockchain integration in the food supply chain. Biofortification enhances the nutritional content of crops, while Synthetic Biology is used to create novel flavors and functional food ingredients. The development of bio-based food packaging reduces plastic waste, and waste utilization transforms food waste into valuable products like biofuels and nutraceuticals. Lastly, AI and data analytics optimize food processes and product development.

Completing the B.Tech. Food Technology (Food Biotechnology) program offered by UPES School of Health Sciences & Technology opens up a plethora of rewarding career opportunities in the food and biotechnology industries. Graduates can pursue roles as food technologists, where they contribute to food product development and quality control. They can explore positions in food processing companies, research organizations, and regulatory bodies to ensure food safety and innovation. Additionally, opportunities in biotechnology companies await, focusing on genetic engineering, enzyme production, and bioinformatics in the context of food science. Moreover, they can venture into research and development, exploring cutting-edge advancements to address global food challenges and foster sustainable practices. With the comprehensive knowledge gained during the program, graduates are well-equipped to thrive in this dynamic and vital sector.

The B.Tech. Food Technology (Food Biotechnology) program offered by UPES School of Health Sciences & Technology boasts an impressive track record in placements. Graduates of this program are highly sought-after by industry-leading companies in the food and biotechnology sectors. With a comprehensive curriculum that emphasizes both theoretical knowledge and practical skills, students are well-prepared to tackle real-world challenges in the field. UPES' strong industry connections and dedicated placement cell further facilitate numerous opportunities for students to secure lucrative job offers and embark on successful careers in the ever-expanding food technology domain. The program's consistent success in placements reaffirms its commitment to producing competent professionals capable of making significant contributions to the food and biotechnology industries.

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Interested students must meet the minimum eligibility criteria for B.Tech. Food Technology (Food Biotechnology), which are as follows: Minimum 50% Marks at X & XII with Physics, Chemistry, Biology/ Math’s, and English as a Major Subject in XII.

Admission to the B.Tech. Food Technology (Food Biotechnology) program offered by UPES School of Health Sciences & Technology depends on the performance of the individual in UPESEAT / JEE Mains / Board Merit / SAT/CUET.

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