Eligibility for Admission

B.E. / B.Tech. in Food Biotechnology / Biotechnology / Chemical Engineering / Biochemical Engineering / Industrial Biotechnology or Equivalent degree in relevant field with a minimum CGPA of 5.0 / 50% of marks.

• Admission is based on the CGPA /Percentage obtained in the UG degree and performance in the Crescent University Admission Test (CUAT-2025) conducted by our institute.
• Applicants who have already appeared in the National level Entrance Exams like GATE, TANCET, etc., and have secured valid scores are exempted from appearing CUAT.

Admission Brochure

Programme Educational Objectives

• To deliver advanced food biotechnology knowledge and capabilities
• To educate the necessary skillsets for food production and manufacturing in accordance with industry needs.
• To instill confidence and provide the required environment for basic and practical research in food biotechnology-related fields with societal significance.
• To teach the necessary analytical skills and strategies for addressing issues of varying degrees of complexity.
• To develop the required skills for efficient communication and teamwork to have a successful professional career.

Programme Outcomes

On successful completion of the programme, the graduates will be able to

• Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
• Identify, formulate, research literature, and analyses complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
• Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
• Use research –based knowledge and research methods including design of experiments, analysis and interpretation of data and synthesis of the information to provide valid conclusions.
• Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
• Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
• Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
• Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
• Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
• Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
• Demonstrate knowledge and understanding of the engineering and management principles and apply these to one‟s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
• Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change

Programme Specific Outcomes

• Design, analyze, and develop essential proficiency in the areas of chemistry, microbiology, nutrition, processing, packaging, nutraceuticals, enzymes, global marketing, standards, quality control, and management aspects of the food industry, and apply the knowledge to real-world problems.
• Apply Food Biotechnology expertise in other fields to discover research gaps and propose optimal solutions.

Click here for Detailed Syllabus