Qualification Framework to make it compatible with international educational approved the final curriculum of Food Engineering for BSC/BE/BS (4-year)
B Tech program : Minimum 8 semesters (4 academic years) after 10+2 or Minimum 6 semesters (3 academic years) after 10+3(Lateral entry for diploma holders) M
Recruitment Rules (Direct Recruitment) for Faculty Positions (Assistant Professor, Associate Professor and Professor) in Food Technology Name of the
Applicants with M Sc Degree may be asked to register for deficiency course(s) as per the curriculum M Tech (FPEM) B E / B Tech degree in Food Science
Food Technology 2018 B Tech in Food Process Engineering (Food Engineering and Technology) (Level-II) (Admission 2020 - 2021)
governed by GITAM University admission regulations 2 ELIGIBILTY CRITERIA 2 1 A pass in B E / B Tech or equivalent in Biotechnology / Chemical Engg *
DAFM Admission requirements For the ERASMUS+ Master Programs, the following application criteria will be used: MATE - BSc in Food Engineering
Eligibility for Admission: • Students having minimum 2 5 GPA both in SSC and Diploma and Diploma from Food, Agriculture may apply for admission • Students of
Revised Eligibility Criteria for Admission to M Sc Food Science Technology The university has revised the Food Engineering / Dairy Technology/ Sugar
the discipline of Food Engineering was held on January 29-31, 2013 at HEC Requirements of foods for specific packaging material; Canning in metal
Selection criteria: Applicants who meet the minimum requirements will be invited to do an academic proficiency test Food Process Engineering: Computer
Automatic Milk Processing Plant in the Food Science Lab of Department of Food Pilot Plant of the Department Technology Admission Eligibility Criteria
(a) Bachelor of Science/Applied Science in any subject, B Tech in Food Food nutrients requirements and deficiency diseases, food groups and concepts of
Eligibility Criteria for AICTE/UGC Courses for Academic Session 2019-20 for Main B Tech/ B E (Food Engineering/Food Technology / Food Engineering