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B.Voc-B.Sc-B.Tech Food Processing - Dual Certification from TDU and from FICSI

Total Fee

Rs. 84,000

Duration

3 / 4 Years

About the Course

The program consists of 40% general education and 60% of vocational education. A major portion of vocational education is On-Job-Training (OJT).


The program is supported by 13 laboratories and pilot plants equipped with state of the art analytical instruments and processing equipment such as twin screw extruder, wiped film evaporator, tea processing plant, high pressure homogenisers, blenders (ribbon, double ribbon, paddle, planetary etc), mixers, dryers (tray, fluid bed, spary), texture analysers, colorimeters, GC-MS, HPLC, LCMS, Rancimat, Kjeldahl analyser, HPTLC and many more.  All this is supported by a 2000 sq. ft research kitchen for rapid prototyping exercises.  Another unique aspect of the program is that it includes Ayurveda Food Processing & Culinary Sciences as an elective.


Set in a beautiful campus with 400 medicinal & foraged food plants growing on it, the University provides the perfect environment, infrastructure & capability for Foods Research Programs.


Please visit TDU, discuss with the contact person to learn about the course and the OJT. Please get all your doubts cleared before enrolling for the course.


Highlight: Students will receive dual certification, from the University and from FICSI.

Course Eligibility

12th / PU Any Discipline

Career Path

This program, developed in collaboration with Food Industry Capacity and Skill Initiative (FICSI), the Sector Skill Council in Food Processing, covers theory, laboratory & industrial training across different traditional & disruptive food processes relevant to a wide range of food industries. It covers basic concepts and principles in food Science, food technology, food engineering including post-harvest processing, manufacturing, preservation, packaging, hygiene, safety procedures and quality assurance. 

Contact Name

Contact Email

For information on how to apply, please visit our Admissions page.

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