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Quick Facts

Total Fees
9.44 L
Exam
KEE
Seats
60

Fees Details

General

9.44 L

Disclaimer: Data for total fees has been calculated based on all years/semesters as provided by the college. The actual fees may vary.

Course Details

MODE

Full time

DURATION

48 Months

Bachelor of Technology (B.Tech) in Food Processing and Engineering is a four-year (8 Semesters) full-time undergraduate program offered at Karunya Institute of Technology and Sciences, Coimbatore. The course is approved by AICTE.


Eligibility Criteria

A pass in 10+2 or equivalent examination with 50 % marks aggregate in Physics, Chemistry and Mathematics (or) A pass in 10+2 or equivalent examination with 50% marks aggregate in Physics, Chemistry and Biology / Zoology / Botany / Computer Science.

Admission Details

The Admission for all UG Courses of Engineering is considered based on merit. The Candidates will be admitted to each program based on Karunya Entrance Examination (KEE) only for B.TECH./B.Sc. Agriculture and Higher Secondary Score.

Top Exams Accepted by Karunya University

Student Reviews for B.Tech Food Processing and Engineering

College Infrastructure: 4/5
Academics: 3.5/5
Placements: 3/5
Value for Money: 3/5
Campus Life: 4.5/5

Karunya university Coimbatore

Verified Review

College Infrastructure

College having all necessary facilities to explore yourself. Class room also having good facilities to explain everything by video presentations. In hygiene it’s really nice. Feel really great to be part of Karunya.

The college is okayish

College Infrastructure

The college infrastructure when compared to other college is really good. Each department has different buildings with there labs in it. The labs are certified and of great value. There is separate building for library which contains ample amount of books for each department. Each classroom is spacious and has wifi and smart boards. Hostel buildings are good. They contain department stores and eateries other than mess. The food is also good.

Applications for Admissions are open.

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