Online Notes Nepal

Master of Technology (M.Tech.) in Food Technology

Tribhuvan University

The M.Tech. in Food Technology is a two-year postgraduate program divided into two academic years. Each year carries a total of 500 marks, adding up to 1000 marks for the full course. The evaluation is based on an assessment-based examination system.

Bridge Course (Prerequisite Program)

Students who do not hold a B.Tech. in Food Technology or equivalent are required to complete a one-year Bridge Course (worth 500 marks) before entering the main M.Tech. program. The bridge course provides foundational knowledge in key food science subjects.

Bridge Course Subjects and Marks Distribution

Subjects	Full Marks (Theory + Practical)
Food Chemistry	100 (75 + 25)
Principles of Food Processing	100 (75 + 25)
Food Engineering	100 (75 + 25)
Basic and Food Microbiology	100 (75 + 25)
Biochemistry and Human Nutrition	50 (37.5 + 12.5)
Food Analysis and Quality Control	50 (37.5 + 12.5)
Total	500

A 100-mark theory subject = 4 hours of weekly lectures
A 50-mark theory subject = 3 hours of weekly lectures
A 30-mark practical = 4 hours of practicals/week
A 15-mark practical = 4 hours every two weeks

Eligibility Criteria

Direct Admission (No Bridge Course Required):

Bachelor’s degree in Food Technology, Dairy Technology, Agriculture, Engineering, or Biotechnology (4-year program)
Minimum of 50% marks from Tribhuvan University or any TU-recognized university

With Bridge Course Requirement:

B.Sc. in Agriculture, Microbiology, Chemistry, Physics, or Mathematics
Must have secured at least 50% marks

Entrance Examination

Total Marks: 100
Duration: 2 hours
Format: Multiple Choice Questions (MCQs) based on the B.Sc. syllabus
Pass Mark: 35%
Selection: Based on Merit Score = 20% (Bachelor’s marks) + 80% (Entrance exam marks)

Admission Quota

80% of seats are filled through open competition
20% of seats are reserved for inclusive (proportional representation) category

Eligibility for Reserved Category:

Must have passed SLC from a public/community school
Must be a permanent resident of a backward region and have passed SLC from that region
Must have completed Bachelor’s degree from TU constituent or community campuses

Curriculum Structure

First Year Subjects

Subjects	Full Marks (T + P)	Pass Marks
Food Science (Chemistry, Biochemistry, Nutrition, Microbiology)	50 (35 + 15)	14 + 6
Food Plant Automation and Numerical Methods	100 (70 + 30)	28 + 12
Food Process Engineering	100 (75 + 25)	28 + 12
Food Biotechnology and By-product Utilization	100 (75 + 25)	28 + 12
Food Ecology	50 (Theory only)	20
Optional Group A (Choose One):	100 (70 + 30)	28 + 12
- Fruit and Vegetable Technology
- Grain Technology
- Tea and Coffee Technology
- Spice and Herbal Food Technology

Second Year Subjects

Subjects	Full Marks (T + P)	Pass Marks
Food Packaging	50 (35 + 15)	14 + 6
Technology of Nepalese Indigenous Foods	50 (35 + 15)	14 + 6
Food Storage Technology	50 (35 + 15)	14 + 6
Industrial Management Science	100 (Theory only)	40
Research Topic Selection and Review Work	50 (Theory)	20
Dissertation	100	40
Optional Group B (Choose One):	100 (70 + 30)	28 + 12
- Meat Technology
- Dairy Technology
- Soft Drink Technology
- Snack Food Technology

Academic Regulations

Each academic year consists of 150 working days
70% class attendance is mandatory to be eligible for final exams
The program emphasizes both theoretical and practical learning, including research and dissertation work in the final year

Exam Type