BACHELOR OF FOOD TECHNOLOGY & MANAGEMENT

With a VISION of providing equal opportunities in higher education, particularly Vocational Education, for women so as to educate and enable girl students for vocational and professional excellence and skills to fulfill the needs of changing scenario, economic conditions and business policies of the government, the SIBER TRUST’S COLLEGE OF NON CONVENTIONAL VOCATIONAL COURSES FOR WOMEN (CNCVCW) was established in 1994 under the guidance and dynamic leadership of Prof Dr A. D. Shinde who took the initiative in this direction to benefit girl students in Maharashtra.


OBJECTIVES :

1. To increase the employability of women in the food processing sector of Indian economy which has been accorded priority in policy making.

2. To expose the participant to the basic essentials of Food Technology & preservation so that they become capable of independently handling food processing units.

3. To make them understand the nutritional side which may help inculcate the scientific view regarding dietary habits of population.

4. To enable the participants to keep themselves abreast of recent changes in Food Technology and Management.

5. To appreciate the Management and Marketing prospective of Food Processing Industry, and to create necessary awareness regarding the laws affecting Food Processing and Preservation.


THE DEGREE OFFERED IS :

Bachelor of Food Technology & Management (BFTM)
Three years full time degree course affiliated to Shivaji University, Kolhapur.
The medium of instruction for the course is ENGLISH


ELIGIBILITY :

HSC or Std. XII science of Maharashtra State Board or any other equivalent with science. Students who have passed three year Diploma in Food Technology from a Technical Education Board Or any other Government authority of any state shall be given admission directly to second year BFTM.



STRUCTURE OF THE COURSE



BFTM - I Years


Semester I Semester II

1] Communication and Soft Skill - I
2] Introduction to Food Science - I
3] Principal of Food Preparation and Preservation - I
4] Human Physiology - I
5] Food Chemistry - I
6] Fundamentals of Food Microbiology - I
7] Introduction to Computer - I
8] Market Survey (Food Groups)

1] Communication and Soft Skill - II
2] Introduction to Food Science - II
3] Principal of Food Preparation and Preservation - II
4] Human Physiology - II
5] Food Chemistry - II
6] Fundamentals of Food Microbiology - II
7] Introduction to Computer - II
8] Seminar



BFTM - II Years


Semester III Semester IV

1] Human Nutrition - I
2] Cereal Legume & Oil Seed Technology- I
3] Analytical Techniques - I
4] Food Biochemistry - I
5] Food Microbiology - I
6] Dairy Technology - I
7] Agribusiness Management - I
8] Market Survey (Processed Foods)

1] Human Nutrition - II
2] Cereal Legume & Oil Seed Technology - II
3] Analytical Techniques - II
4] Food Biochemistry - II
5] Food Microbiology - II
6] Dairy Technology - II
7] Agribusiness Management - II
8] Seminar



BFTM - III Years


Semester V Semester VI

1] Therapeutic Nutrition - I
2] Bakery and Confectionery - I
3] Animal Product Technology - I
4] Processing and Preservation of Fruits and Vegetables - I
5] Food Quality, Safety & Waste Management - I
6] Community Nutrition - I
7] Industrial and Business Management - I
8] Market Survey (Functional Foods)
9] Project

1] Therapeutic Nutrition - II
2] Bakery and Confectionery - II
3] Animal Product Technology - II
4] Processing and Preservation of Fruits and Vegetables - II
5] Food Quality, Safety & Waste Management - II
6] Community Nutrition - II
7] Industrial and Business Management - II
8] Seminar and Inplant Training
9] Project



JOB OPPORTUNITIES:

Jobs in Food Industries

Quality Control Officer / Department Production Manager Own Unit Dietitian in Civil hospitals, Private hospitals and Health club. Nutrition Expert in Five Star Hotels, Air lines, Railways,, Multinational companies etc. Food Inspector Food Analyst Culinary consultant for Food Industries.



Salient Features of department:

Well equipped laboratory Highly qualified staff Well furnished library with textbooks,reference books, periodicals, journals etc. Seminar hall with well equipped audio visual facilities Computer lab with internet facility Industry institute interaction



Student activities:

Industrial Visits
Sports Competition
Paper / Project Presentation in National Conference
Cultural Activities
Annual Exhibition
Personality Development Programme
Blood donation camp



FACULTY PROFILE :

Food Technology department has very young, enthusiastic and experienced teaching staff. Staff members of this college are very well experienced and are continuously upgrading their knowledge by attending various Seminars/ Workshops/ Conferences organized at different places.


WORKING HOURS FOR BFTM COURSE :

The college timing for the course is 09.00 AM To 03.00 PM from Monday to Saturday.