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    Quick Facts

    Total Fees
    3.39 L
    Exam
    KEAM
    Seats
    40

    Fees Details

    General

    3.39 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 Science and Technology is a four-year full-time undergraduate program offered by the Kerala University of Fisheries and Ocean Studies, Kochi and approved by AICTE.


    Important dates

    Exams and EventsDates
    KEAM
    Counselling Date - Phase-1: Published final allotment to Architecture course (Mode - Online)
    18 Jul'26 - 18 Jul'26
    KEAM
    Counselling Date - Phase-1: Published final allotment to Engineering course (Mode - Online)
    18 Jul'26 - 18 Jul'26
    KEAM
    Counselling Date - Phase-1: Physical reporting at alloted college & fee payment (Mode - Online)
    19 Jul'26 - 24 Jul'26
    KEAM
    Counselling Date - Phase-1: Physical reporting at alloted college & fee payment (Mode - Online)
    19 Jul'26 - 24 Jul'26

    Eligibility Criteria

    Candidates who have passed the Higher Secondary Examination, Kerala, or Examinations recognized as equivalent thereto, with 50% marks in Mathematics separately, and 50 %marks in Mathematics, Physics, and Chemistry put together, are eligible for admission. In case the candidate has not studied Chemistry, the marks obtained in Computer Science shall be considered. In case the candidate has not studied Chemistry and Computer Science, the marks obtained in Biotechnologyshall beconsidered. In case the candidate has not studied Chemistry, Computer Science, and Biotechnology, the marks obtained in Biology shall be considered. The marks as shown in the mark list of the Board of Examination obtained from the respective Higher Secondary Board shall be considered for academic eligibility.

    Admission Details

    The Admission is based on KEAM rank.

    Applications for Admissions are open.

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