Food Technology Syllabus

The curriculum follows a logical path from science and mathematics to process analysis, equipment, control and design. The precise semester order differs by university.

Indicative semester-wise syllabus

Engineering Mathematics

Mathematics supports balances, heat and mass transfer, microbial or quality kinetics, statistics, optimisation and control. Students study calculus, differential equations, linear algebra, probability and numerical methods.

Engineering Chemistry

Chemistry develops knowledge of bonding, reactions, equilibrium, electrochemistry, polymers and industrial substances. It is a foundation but does not dominate the complete degree.

Food-process calculations

Process Calculations, also called Stoichiometry or Material and Energy Balances, is one of the earliest core subjects. Students calculate stream flow, composition, conversion, recycle and energy.

They learn to select a basis, draw a flow diagram and check degrees of freedom. Clear systematic work prevents errors.

Food engineering thermodynamics

Students study energy, enthalpy, phase change, water activity, vapour pressure and equilibrium. These concepts support heating, evaporation, concentration, drying, freezing and refrigeration of foods.

Fluid Mechanics

Topics include hydrostatics, continuity, momentum, laminar and turbulent flow, pipe networks, pumps, compressors and flow meters. Laboratory work compares theory with real pressure and flow data.

Food-material handling

Food-material handling covers conveyors, elevators, pumps, pneumatic systems, bins, silos and controlled movement of powders, grains, liquids and fragile products. Hygienic design and prevention of contamination are important.

Size reduction, mixing and separation

Students examine cutting, milling, grinding, screening, blending, emulsification, filtration, sedimentation and centrifugation. Product damage, separation efficiency, cleaning and dust hazards influence equipment choice.

Heat Transfer

Students study conduction, convection, radiation, boiling and condensation. They design or analyse heat exchangers and evaporators and account for fouling.

Mass Transfer

Mass transfer covers diffusion, moisture movement, extraction, drying, humidification, crystallisation and membrane processing. Students connect transfer rates with product structure, temperature and concentration.

Evaporation and concentration

Evaporation removes water to concentrate milk, juice, sugar solutions and other liquid foods. Students study boiling-point elevation, multiple-effect systems, vapour economy, fouling and quality loss caused by excessive heat exposure.

Refrigeration and freezing

Students study refrigeration cycles, refrigerants, cold storage, chilling and freezing curves. Freezing rate affects ice-crystal size and therefore texture, drip loss and quality after thawing.

Food extraction processes

Extraction is used to recover oil, flavours, colours and bioactive compounds. Solvent or process selection considers food safety, selectivity, temperature, residue limits, recovery, cost and environmental impact.

Drying

Drying removes moisture using heat and mass transfer. Students study drying rates and equipment. Product sensitivity matters in food and pharmaceuticals.

Crystallisation in foods

Crystallisation produces solid particles with controlled purity and size. Supersaturation, nucleation and growth affect product quality.

Membrane separation

Membranes support clarification, concentration, fractionation and water treatment through microfiltration, ultrafiltration, nanofiltration or reverse osmosis. Fouling, cleaning and product loss are practical limitations.

Food reaction kinetics

Students study rates of microbial destruction, enzyme inactivation, nutrient loss, browning, oxidation and quality change. Kinetic models help select a process that achieves safety while limiting damage to colour, flavour, texture and nutrition.

Enzymes in food processing

Students study enzyme activity, specificity, inhibition, immobilisation and effects of temperature and pH. Applications include baking, brewing, juice clarification, lactose reduction, flavour development and starch conversion.

Food-process control

Students model how processes respond over time. They study feedback, stability and controllers. Laboratory systems may control temperature, level, pressure or flow.

Process Instrumentation

Instrumentation covers measurement principles, sensors, transmitters, control valves and data acquisition. Engineers should understand accuracy, calibration and failure modes.

Food chemistry

Food chemistry examines water, carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavours and additives. Students study how processing and storage cause denaturation, gelatinisation, oxidation, browning and other changes.

Food microbiology

Food microbiology covers beneficial, spoilage and pathogenic microorganisms, growth conditions, detection and control. Laboratory work requires aseptic technique, media preparation, counting and careful interpretation.

Food safety and toxicology

Students learn biological, chemical and physical food hazards, dose-response ideas, contaminants, natural toxins, residues, allergens and risk assessment. Legal limits and validated test methods must be interpreted carefully.

Food packaging technology

Packaging subjects cover material properties, barrier performance, sealing, migration, compatibility, shelf-life testing, labelling and package selection. Sustainability must be balanced with food protection and waste reduction.

Fermentation technology

Food biotechnology covers microbial growth, enzyme activity, fermentation, starter cultures and recovery of food ingredients. Hygiene and biological variability require careful control.

Food-plant sanitation and environment

Sanitation covers hygienic design, cleaning and disinfection, cleaning-in-place systems, pest control, environmental monitoring and verification. Environmental study covers water use, effluent, solid waste, odour and resource recovery.

Food-grade materials and equipment

Food-contact equipment must be cleanable, non-reactive and suitable for the product and cleaning chemicals. Students study stainless steels, polymers, elastomers, surface finish, joints, corrosion and hygienic equipment design.

Equipment Design

Students apply process and mechanical principles to tanks, mixers, heat exchangers, evaporators, dryers, freezers and other food equipment. They consider capacity, cleanability, materials, pressure, temperature, fabrication and safety.

Undergraduate design is educational and does not replace detailed professional engineering under applicable standards.

Food-plant design

Plant Design integrates flowsheets, equipment, utilities, layout, safety and economics. Teams may design a complete process from feed to product and waste treatment.

Food-process modelling

Simulation software calculates flows, properties, equipment and energy. Students should understand model assumptions and validate results rather than accept software output blindly.

Process Optimisation

Optimisation selects operating or design conditions that maximise value or minimise cost, energy or waste under constraints. A mathematically optimum result must still be safe and practical.

Food-process economics

Economics covers capital cost, operating cost, depreciation, cash flow, profitability and uncertainty. Engineers compare alternatives and understand business consequences.

Food safety management

Food safety management integrates hygiene programmes, supplier control, traceability, allergen management, recall preparation, documentation, training, verification and continuous improvement. It supports consistent control rather than dependence on final-product testing alone.

HACCP principles

HACCP uses a structured team approach to identify significant hazards, determine critical control points, set limits, monitor control, define corrective action, verify the system and maintain records. It must rest on effective prerequisite hygiene programmes.

Quality assurance and quality control

Quality assurance builds systems intended to prevent failure, while quality control tests raw materials, in-process samples, packaging and finished products. Students learn sampling, specifications, statistical methods, instrument calibration and interpretation of results.

Food-plant utilities

Utilities include steam, cooling water, refrigeration, electricity, compressed air, nitrogen and water treatment. They support every process and can represent a major energy cost.

Energy efficiency in food plants

Pinch analysis and heat-exchanger-network concepts help recover heat between streams. Integration reduces utilities but must consider operability and safety.

By-product utilisation

By-products such as bran, whey, peels, seeds, pomace and spent grain may be converted into ingredients, feed, compost, energy or useful extracts where safe and lawful. Students assess stability, processing cost, markets and environmental benefit.

Cereal and bakery technology

Students study grain composition, milling, storage, dough rheology, fermentation, baking, extrusion, breakfast cereals and product quality. Moisture, insects, mycotoxins and staling are important concerns.

Dairy and beverage technology

This area includes milk processing, fermented dairy products, cheese, fats, ice cream, juice, carbonated drinks and other beverages. Formulation, microbial safety, homogenisation, clarification and packaging are common topics.

Meat, fish and poultry technology

Students learn post-harvest handling, chilling, freezing, curing, thermal processing, hygiene and quality assessment of animal and marine foods. Programmes must also address welfare, cultural, legal and cold-chain requirements.

Sensory evaluation and product development

Sensory evaluation uses controlled tests to measure appearance, aroma, taste, texture and consumer response. Product-development work moves from an identified need through formulation, trials, shelf-life study, costing, packaging and pilot production.

Laboratory courses

Typical laboratories include food chemistry, microbiology, analysis, processing, packaging, sensory evaluation, quality control and food engineering. Experiments develop aseptic work, measurement, data analysis, sanitation and safe operation.

Industrial training

Training exposes students to real equipment, procedures, shift systems, quality and safety. They should ask questions, maintain a learning record and respect confidentiality.

Final-year project

Projects may involve product development, shelf-life testing, drying or freezing studies, packaging evaluation, waste utilisation, sanitation validation, process optimisation or sensory research. The project should have clear objectives, method, results and limitations.

Supplementary learning

Students can strengthen process simulation, spreadsheets, Python, technical drawing, statistics and report writing. Safety certifications can add value when credible and relevant.