Bachelor of Technology in Food Process Technology

Bachelor of Technology in Food Process Technology

Entry Qualifications
i. NVQ level 5 or 6 in the relevant technology are (Food Technology, Food Science and Technology, Agriculture Production Technology, Pot-Harvest Technology)

or

ii. Any other related diploma/equivalent qualification acceptable to the Academic Council of the University as mentioned below

  • Diploma in Food Quality Management offered by the Sri Lanka Standard Institute
  • Diploma in Laboratory Technology in Chemistry offered by the College of Chemical Sciences, Institute of Chemistry Ceylon
  •  Higher National  Diploma in public health offered by the Department of Health, Ministry of Health, Nutrition and Indigenous medicine
  • Diploma in Animal Husbandry and Livestock offered by the Department of Animal Production and Health
  •  National Diploma in Teaching: Agriculture offered by the National Institute  of Education

Preference will be given to candidates with relevant work experience Exemptions may be granted in relevant modules after a proper evaluation for those who have NVQ level 6 or equivalent qualifications. Preference will be given to those applicants having post diploma industrial experience of at least one year.

Or

Qualified in GCE Advanced Level,Bio-Systems Technology, Biological Sciences

Duration 3 years
Modules
Year 1

  • Mathematics for Food Technology
  • General Science for Food Technology
  • Introduction to Raw & Processed Foods (Assignment based)
  • ICT for Food Technology
  • Fundamentals of Human Nutrition
  • English for Scientific Communication
  • Introduction to Management
  • Basic Microbiology
  • Practical I(Chemistry I)
  • Post-harvest Science & Technology
  • General Biochemistry
  • Food Processing Technology Fundamentals
  • Introduction to Statistical Methods
  • Advanced Human Nutrition and Dietetics
  • Purposive Communication in Food Research
  • Accounting and Financial Management
  • Raw Materials used in Food Processing
  • Practical II (chemistry II)
Year 2 

  • Principles of Food Engineering
  • Food Chemistry
  • Food Analysis
  • Food Quality Assurance
  • Food Safety and Regulations
  • Food Microbiology
  • Food Packaging and Labelling
  • ICT Applications in Food Industry
  • Food Preservation
  • Practical III (food Microbiology, Food Hygiene and Safety)
  • Food Engineering
  • Principles of Product Development
  • Nutraceutical and Functional Foods
  • Introduction to Internet of Things (optional)
  • Marketing Management in Food Industry
  • Organic Food Production
  • Introduction to Extrusion Technology
  • Introduction to Entrepreneurship Development
  • Food Biotechnology
  • Practical IV (Food Engineering, Food Analysis)
Year 3

  • Grain, Nuts & Oil Seed Product Technology
  • Fruits and Vegetable Product Technology
  • Bakery and Pastry Product Technology
  • Fish and Meat Product Technology
  • Sensory Evaluation
  • Food Ingredient Functionality
  • Introduction to Project Management
  • Practical V(Product Technologies)
  • Spice and Herbal Product Technology
  • Dairy Product Technology
  • Kitchen Operations and Management (optional)
  • Fermentation Technology
  • Culinary Technologies (optional)
  • Alcoholic and Non-alcoholic Beverages Technology
  • Confectionary Technology
  • Waste Management in Food Industries (optional)
  • Food and Beverage Service Management (optional)
  • Enzyme in Food Industry
  • Industry Based Project
  • Work Based/Industrial Training
  • Product and Process Design
  • Applied Entrepreneurship Development
  • Food Industry Employability (optional)
  • Project management in Food industries
  • Practical VI (industry Based issues)
  • Research Methods and Experimental Design I

Student Handbook