

B.Tech. in Food Engineering and Technology (Part Time) offered by Central Institute of Technology
- Public/Government Institute
- AICTEApproved
- Estd. 2006
B.Tech. in Food Engineering and Technology (Part Time) at Central Institute of Technology Overview
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
Duration | 4 years |
Total fee | ₹99,602 |
Mode of learning | Part Time-Classroom |
Course Level | UG Degree |
B.Tech. in Food Engineering and Technology (Part Time) at Central Institute of Technology Entry Requirements
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
AHSEC
ISC
CBSE 12th
B.Tech. in Food Engineering and Technology (Part Time) at Central Institute of Technology Admission Process
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
Important Dates
ALL
COURSE
ISC
AHSEC
CBSE 12TH
Sep 24 - Oct 17, 2026
CBSE 12th-CBSE LOC Form Submission 2027 without late fees through challan
Sep 24 - Oct 21, 2026
CBSE 12th-CBSE LOC Form Submission 2027 without late fees except challan
Oct 8 - 23, 2026
CBSE 12th-CBSE Private Candidate Form 2027 Class 12 without late fees
Other courses offered by Central Institute of Technology
B.Tech. in Food Engineering and Technology (Part Time) at Central Institute of Technology Frequently Asked Questions
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
Student Forum
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B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
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B.Tech. in Food Engineering and Technology (Part Time) at Central Institute of Technology Contact Information
B.Tech. in Food Engineering and Technology (Part Time)
at Central Institute of Technology
Address
Balagaon, 01, Assam State Highway Number 2, Balajan, Assam
Assam - Other ( Assam)
Phone
+913661277279
(For general query)
+913661277143
(For admission query)
Go to College Website ->
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