Bachelor of Science in Food Technology







BACKGROUND OF NCFST


Established in the year 2007, under the umbrella of National Institute of Science and Technology (NIST). National College of Food Science and Technology (NCFST) offers the most comprehensive range of high quality Food Technology program in the country. With its faculty member comprising of renowned food scientists, professors and professionals of the country, the college is the best place for those who are craving and career in an industry that is continually expanding, developing new products, and adapting new technologies and new ways to do better. The challenge for Food Technologists, in the rapidly changing technological scenario of these days, is to acquire sufficient knowledge in the area of food science, chemistry, microbiology, engineering and nutrient to be able to produce the foods that today’s consumer want.




SALIENT FEATURES


  1. Group Project Work for product design and development
  2. Nutritional Survey
  3. Practical courses conducted on Food Pilot Plant
  4. Resource exchange with Industrial institutions
  5. Commercial application oriented research work
  6. Classy Sensory evaluation Chamber
  7. Sophisticated and separate research lab for dissertation
  8. Reliable analysis port for Market and industrial food samples
  9. Social Responsible activities



ELIGIBILITY AND SELECTION PROCEDURE


The candidates who have passed 10+2 (Science) or equivalent examination of food technology laboratory technology from TU or equivalent Universities at least in a good second division are eligible to apply.

Application forms can be obtained from the admission office of NCFST, Khusibu, Nayabazar, Kathmandu. All application should submit the complete application forms as per the details mentions there on. All the applications should appear
for and pass the entrance examination conducted by Tribhuvan University. The students are selected on their merit in the entrance exams.




INFRASTRUCTURE


The infrastructure and facilities available on the campus are amongst the very best. The infrastructure facilities are:

  1. Well furnished s and labs with seminar hall
  2. Well equipped labs, research labs and updated library
  3. Power backup system, internet, computer labs and multimedia
  4. The laboratories are equipped with PCR, Real-time PCR, ELISA Reader, 96-well Plate Reader, UV Visible Spectrophotometer, High Speed Refrigerated Centrifuge, Autoclave, Freezers, Ovens. pH meter, incubators, Laminar flow, Electronic
    Balance, Microscope, Heating Block, Centrifuges, Hot plates, Test tube Rotator, Juice pulpers, Meat mincer. Bowl chopper, Sausage Stuffer, IR, Vacuum Sealing machine, Noodle sheeter, Water Bath Shakers etc.




CAREER OPPORTUNITIES


There is a strong demand for Food Technology graduates both locally and abroad. The B.Tech. graduates have ample opportunity to pursue higher studies in the country itself and abroad. In the food industry, graduates work in applied research, plant and food process management, packaging, quality control, product evaluation, product and process development and technical consultant to manufacturing and marketing. In the government service, graduates work in research, technical, education, advisory inspection and regulation. In the academia, graduates can become academician, researchers, consultants and extension workers. Another option for the graduates is to be entrepreneurs of their own food businesses.



COURSE STRUCTURE


Four year course (Yearly system)

  1. Total Marks: 2000
  2. First year: Basic sciences, Engineering and microbiology
  3. Second year: Food science and fundamental food processing & engineering
  4. Third year: Product technology, Quality control and 10 days industrial trip
  5. Fourth year: Food plant Management, Storage and Pachaging
  6. Dissertation is compulsory
  7. 45 days implant training program in various food industries in fourth year