National College of Food Science and Technology

About National College of Food Science and Technology

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 members comprising of renowned food scientists, professors and professionals of the country, the college is the best place for those who are craving a career in an industry that is continually expanding, developing new products and adopting 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 nutrition to be able to produce the foods that today’s consumer want.

The continued growth and development of the industry, the emerging challenges for quality and safety management in the export markets and consumer trends towards the dining variety, new culinary experiences and quality convenience foods, mean there are more opportunities than ever before for people having qualifications and skills in food processing.

The College has been in existence since 2007 and continues to provide its students with the appropriate knowledge and skill to mould them into competent, skilled and well-rounded professionals, exemplary in their field.

The general objective of the College is to develop Scientists and Technologists competent in the specific areas of their professional responsibility imbued with the will and confidence to participate critically and actively in the formation of decisions involving food science, technology, and related societal concerns.

Courses Offered: Bachelor in Food Technology [B. Tech. (Food)]

The first food technology course (certificate level) was introduced in Nepal in 1973 (2030 B.S). The objective of this course was to produce middle-level food technology manpower. The program was terminated in 1979 whence new Bachelor Degree programme of B.Tech (Food) was introduced in the same year. It is a four years degree course after I.Sc. or 1College Science. The B.Tech Food is being run by the central campus of Technology (CCT), Dharan under Institute of Science & Technology, Tribhuwan University. The course was last revised in 2050 B.S.(1994).

Course Structure:

B. Tech (Food) is based on the annual examination system. It is a four-year course with a total of 2000 marks.

The first-year course comprises of basic sciences, engineering & microbiology. Food science courses and other courses fundamental to food processing are taught in the second year. Third and fourth year are devoted to teaching product technology, quality control and food plant management. Besides, the dissertation is compulsory. Some relevant information with regard to the curriculum are as follows:

Each 100 marks subject is allocated 120 lecture hours for the theoretical part.
In each subject(Except dissertation) 25% marks are allocated to the practical work carried out in laboratories and pilot plant.
During third-year, students will be making 10 days industrial visit as per the schedule prepared by the college.
During 4th year students will be attempting research work duration -2 full months laboratory Work and total duration 6 months.
During 4th year students will be sent for 45 days in-plant training program to different food industries in Nepal.
Careers

There is a demand for graduates both locally 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 academe, graduates can become teachers, researchers, consultants and extension workers. Another option for the graduates is to be entrepreneurs of their own food businesses.

Other career options can be as :

• Food Technologist/Food Technology Consultant or Researcher in food companies
• Research Institutes Food Establishments Production Manager
• Product Development Specialist
• Food Quality Assurance
• Sensory Specialist
• Food Sales Representative Food Application Specialist Food Consultant
• Food Researchers in Government
• Private and Academic Institution
• Food-Based Entrepreneur

Program Description of Bachelor in Food Technology [B. Tech. (Food)]: The four-year program equips students with necessary competencies in the scientific handling and processing of foods, both in commercial and small-scale industries. The holistic formation of students includes the development of proper work and research ethics.

The main objectives of the course are to provide knowledge in food science and the principles underlying food processing; to give wider knowledge to students in advanced food engineering; to acquaint students with industrial management practices and to train the students in product-specific specialization areas.

What is food technology?

Food Technology is the science, engineering, and business management of food. It is the application of food science to the practical treatment of food materials so as to convert them into food products of quality and stability, packaged and distributed to meet the needs of consumers for safe, wholesome, nutritious and attractive foods.

Like science, it is the systematic body of knowledge and understanding of the nature and composition, structure and properties of food materials and their behaviour under the various conditions to which they may be subjected.

As an engineering, it is the application of scientific principles to practical ends such as design, construction and operation of efficient and economic structures, equipment and systems.

As business management, it is the handling and quality management of a commercial volume of products.

Likewise, FOOD TECHNOLOGY draws on and integrates the application of other technologies such as those of steel, tinplate, glass, plastics, engineering, instrumentation, electronics, agriculture and biotechnology as they apply to food.

Offered Courses

• B.Tech. Food Technology

Features
Excellent Teaching

NCFST encourages innovative teaching practices to meet the academic and professional needs of its students. Academic programs at NCFST provide people with the right mix of technical knowledge, practical experiences and all-round ability to establish a successful career in the field of Food Science and Technology. The learning approach will be through visuals, experiments and field visits in addition to the lecture-based class. NCFST focuses on presentation and seminars, case studies, group discussion and project works as additional learning tools. NCFST frequently conducts seminar and guest lectures by working professionals to get a general idea and new developments in the field of Food Science and Technology.
Admirable Environment
The study is only part of life as a college student. Campus lifestyle also includes recreation, sports and social activities.
First Class service
NCFST will provide high-level services to the students including teaching, library, research, pilot plant and IT services.
Tradition of Success
Other sister institutes of NCFST, under the umbrella of NIST, have produced a generation of successful graduates who have gained positions of influence and leadership in a variety of fields, and NCFST is committed to produce such graduates in their field of expertise and symptoms are seen already.
International Universities
NCFST will increase the affiliation with international universities and will encourage student exchange program and research facilities.

Admission

The candidates, who have passed I. Sc. / +2 (Science), certificate level of food technology / Laboratory Technology from Tribhuvan University or any institute recognized by this university with at least second division are eligible to apply for admission in B. Tech. (Food). Students are selected on their merit in the entrance examination.