Food Processing Technology
Food processing is a vital link between agriculture and the consumer. It involves the transformation of raw ingredients into consumable food products through mechanical, chemical, or biological methods. In modern times, food processing has played a crucial role in enhancing food safety, shelf life, nutritional value, and convenience, meeting the growing demands of both domestic and global markets.
The field encompasses a wide array of operations—from cleaning, sorting, and packaging to preservation, quality control, and distribution. With increasing consumer awareness and advancements in technology, the food processing industry is rapidly evolving, offering immense scope for skilled professionals who can bridge the gap between farm and fork with efficiency and innovation.
Programme Objectives
The programme is designed to prepare students for a dynamic career in the food processing industry, where they will contribute to efficient, safe, and innovative food production. Among the program’s objectives are the following:
- Develop core competencies in food handling, processing, preservation, and packaging.
- Learn about food safety standards, regulatory frameworks, and hygiene practices.
- Understand the use of modern equipment and technology in food manufacturing.
- Gain practical skills in laboratory testing, quality control, and nutritional analysis.
- Prepare for supervisory and managerial roles in processing units, quality labs, and food innovation sectors.
Course Duration
Bachelor of Vocational Studies (B.Voc) is a three-year degree program offered at Kalinga University.
Eligibility
The minimum eligibility to take admission in B.Voc is 10+2 (in any stream) or equivalent or 2 year ITI Diploma after Class 10th or 3 Year Polytechnic Diploma after Class 10th.
Career Path
The Bachelor of Vocation program in Food Processing Technology equips graduates with specialized knowledge and hands-on training to work in various domains within the food industry. Career opportunities include:
Job Area | Job Description |
Food Processing Technician | Operate and monitor food processing machines, maintain product quality, and ensure compliance with hygiene standards. |
Quality Control Analyst | Conduct laboratory tests, monitor quality parameters, and ensure products meet regulatory and safety norms. |
Packaging Technologist | Develop and test food packaging materials to ensure shelf life, safety, and environmental sustainability. |
Product Development Executive | Innovate and formulate new food products based on market demand, nutritional guidelines, and processing feasibility. |
Production Supervisor | Oversee processing line operations, manage workforce, and ensure timely production with minimal wastage. |
Food Safety Officer | Implement food safety standards and ensure compliance with FSSAI and other relevant regulatory bodies. |
Fees Structure
| S.No | Name of the Course | Registration Fee (One Time) | Course Fee (Per Sem) | Exam Fee (Per Sem) | Re-Reg Fee* (Per Sem) | Total |
|---|---|---|---|---|---|---|
| 1 | Food Processing Technology | 1,500 | 20,000 | 1,000 | 500 | 130,000 |
Programme Scheme
Syllabus
Admission Procedure
Eligibility
The minimum eligibility for admission in B.Voc is 10+2 (in any stream) or equivalent or a two-year ITI Diploma after Class 10th or a three-year Polytechnic Diploma after Class 10th.
About Fees Structure
Selected candidates will have to deposit the fee within ten working days after the declaration of the Successful candidate’s list. Students can pay the fee by any mode – Online/ Cheque/Draft.
Academic Calendar
The academic calendar of Kalinga University will be followed for all academic and examination matters.
Discipline
The students of the programme will be governed by the University rules in regard to minimum attendance and evaluation for the award of a Degree Certificate.