Indian Institute of Food Processing Technology
Bachelor of Technology [B.Tech] (Food Technology)
Engineering (B.E. / B.Tech)
Shortlisted by 11+ Students
Location: Thanjavur
Duration: 4 YEAR
Regular / Offline
Average Fees: ₹ 6.22 Lakhs
Highlights The Bachelor of Technology (B.Tech) in Food Technology is an undergraduate degree program that focuses on the application of engineering and technology principles to the field of food science and technology. The curriculum covers a combination of engineering, biological sciences, and food-related courses. Common subjects include Food Chemistry, Food Microbiology, Food Engineering, Food Processing Technology, Quality Assurance, and Food Safety. Graduates with a B.Tech in Food Technology can pursue careers in food processing companies, quality control laboratories, research and development organizations, regulatory agencies, and the food industry. Job roles may include Food Technologist, Quality Assurance Manager, Research Scientist, and Production Manager.
The National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) is a pioneer Research and Educational Institution under the Ministry of Food Processing Industries, Government of India. Dr. V. Subrahmanyan. an eminent scientist and founder Director, Central Food Technological Research Institute, Mysore, after his retirement, started PPRC in 1967 as R & D laboratory in the Modern Rice Mill complex of Thanjavur Co-operative Marketing Federation (TCMF) at Tiruvarur, Tamil Nadu, India under the dedicated leadership and the able guidance of late. The mandate of the Institute at its inception was to seek solutions for preserving high moisture paddy because the paddy harvest season in Southern India coincided with the tail end of the South West monsoon. The Institute was later upgraded as a national laboratory with the name Paddy Processing Research Centre (PPRC) in 1972. At the time of up-gradation the mandates of the Institute were also changed and the scientists in the Institute focused their research in identifying technologies for post harvest procession and preservation of paddy. The Institute was moved to it current location at Thanjavur in 1984.
Considering the vital importance of strengthening R & D efforts in the post-harvest processing, preservation and value addition of raw agricultural produce, the Ministry of Food Processing Industries (MoFPI) strengthened and upgraded the PPRC as a National Institute in February 2008 and renamed as Indian Institute of Crop Processing Technology (IICPT).
The Honorable Union Minister of Food Processing Industries has rechristened IICPT as Indian Institute of Food Processing Technology (IIFPT) on 31st March 2017. In its upgraded form, IIFPT will focus on providing solutions to all food processing areas including fish, meat and dairy products processing through intensive research and development activities.
The Institute is located at Thanjavur, the ancient capital of Chola Kingdom and the granary of Tamil Nadu. The National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) with its modern laboratories equipped with hi-tech instruments, is engaged in the R&D of food grain processing, value addition, by-product utilization through bio-processing, process and product development.
Our Food Quality Testing Laboratory is NABL accredited and FSSAI referral. We have a hi-tech and cottage level food processing incubation cum training center. Hands-on-training on different food processing technologies, renting facilities and other supports are offered all thought the year to help the entrepreneurs to put in their innovative ideas for the development of new products. National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) offers B.Tech., M.Tech. and Ph.D. programs in Food Process Engineering and M.Tech. programs in Food Science and Technology and Ph.D. in Biotechnology.
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