Introduction

The Department of Food Science and Technology was established in June 2007 in the university as self supporting department. Its primary objective was to produce competent food scientists and technologists who can take leading roles in improving the socio-economic status of regional people. The department is also intended to provide technical support to farmers and entrepreneurs to establish small scale industries. Food Science and Technology is a multidisciplinary course which includes subjects on processing, preservation, chemistry, quality, safety and marketing aspects of food and food products. The department has framed the curriculum in such a manner that by the time the student completes this degree program, the entrepreneur skill is already developed and they are fit to work in research, teaching and industry.

Sponsorship/Financial Assistance

  • The department has received financial assistance of rupees 50 lakhs from Ministry of Food Processing Industries, New Delhi for infrastructural development.
  • The UGC has granted 40 lakhs for staff recruitment and infrastructure development under the 11th plan scheme.
  • The department has received financial assistance of rupees 31 lakhs from Ministry of Food Processing Industries for research and product development project.
  • UGC has sanctioned 11 lakhs under major research project scheme.

Research Areas

Research is one of the significant activities of department and followings are the thrust areas

  • Processing and Preservation of fruits, vegetables, cereals & legumes.
  • Applications of enzymes.
  • Fermented food and beverages.
  • Nutraceutical study of food nutrients.
  • Development of Instant foods

Subject Specializations

Food Science and Technology

Academic Programmes Offered

The department offers M.Sc. and Ph.D. programs in Food Science and Technology. The department is planning to start Diploma, Certificate and Short term training Programs.

Course structure

  • SEMESTER –I
    • FST 101: Principles of food processing & preservation
    • FST 102: Food Microbiology
    • FST 103: Food Chemistry
    • FST 104: Biochemistry and Nutrition
    • FST 105: Laboratory Course I
    • FST 106: Laboratory Course II
  • SEMESTER-II
    • FST 201: Fermentation technology
    • FST 202: Principles of food engineering
    • FST 203: Cereal and legume technology
    • FST 204: Fruit and vegetable technology
    • FST 205: Laboratory Course III
    • FST 206: Laboratory Course IV
  • SEMESTER-III
    • FST 301: Food additives, contaminants and toxicology
    • FST 302: Technology of meat, fish and poultry products
    • FST 303: Food quality and safety management
    • FST 304: Technology of milk and milk products
    • FST 305: Laboratory Course V
    • FST 306: Laboratory Course VI
  • SEMESTER-IV
    • FST 401: Food Biotechnology
    • FST 402: Post-harvest technology of plantation crops
    • FST 403: Technology of oilseeds and fats.
    • FST 404: Food Packaging
    • FST 405: Laboratory Course VII
    • FST 406: Seminar and Project

Facilities / Services Offered

The department has following facilities/ services

  • Processing facilities for food products
  • Analytical facilities for food and food products
  • Technology transfer of the food products

Extension Services

The department is regularly conducting workshops and seminars for the industrial people and academicians.

Consultancy Services

  • Department had signed MOU with Jaggery cluster group of Kolhapur for Technological support.
  • Department had completed consultancy service for Nina Foods, Kolhapur on Process Validation of Canned Beet root of amount Rs. 16000/-.
  • Consultancy for development of flavoured soymilk was undertaken by the faculty members (Rs. 20,000/-)
  • Department provides technology transfer for following products
    • Non – Alcoholic beverages: Juice, squash, concentrate, cordial, carbonated beverages etc.
    • Alcoholic beverages: Grape wine, Fig wine, avocado wine, etc.
    • Bakery and confectionery: Cake, bread, biscuit, cookie, soy chocolate, milk chocolate, fudge, etc.
    • Dried products: Dried vegetables, soymilk powder, milk powder, fruit powder etc.
    • Fruits: jam, jelly, preserve, marmalade, candy, bar, etc.
    • Vegetables: ketchup, sauce, pickle, chips, etc.
    • Dairy products: Low sugar shrikhand, instant butter milk mix, instant kadhi mix, khoa, basundi, etc.
    • Other products: Soymilk, flavored soymilk, Peanut butter, soy paneer, soy malt, noodles, etc.

Instruments/Infrastructure

Equipments

  • Spray Dryer
  • Analytical Balance
  • Freeze Dryer
  • pH Meter
  • High speed Homogenizer
  • Hot Air Oven
  • Brookfield Viscometer
  • Bacteriological incubator
  • Pulverizer
  • Digital Colorimeter
  • Particle size analyzer
  • Laminar Air Flow
  • Cabinet tray Dryer
  • Extraction apparatus Soxhlet
  • Refractometer
  • Extraction and Kjeldhal apparatus
  • Khoa making Machine
  • Muffle furnace
  • Pulper
  • Autoclave

Departmental library

The departmental library of food science and technology has books worth of 2 lakhs and national journals.

Collaboration

The department is in consultation with faculties of UICT, Mumbai, UDCT, Aurangabad, MPKV, Rahuri and CFTRI, Mysore for collaboration with respect to research related activities.

Faculty

Faculty Name Designation Qualification
 Dr. Akshaya Kumar Sahoo  Co-ordinator & Asso. Prof.  Ph.D. Tech. (Food Technology)
 Mr. R.C. Ranveer  Lecturer  M. Tech. (Food Technology)

Contact

Head,
Department of Food Science & Technology,
E-mail: aksahoo183 @ gmail . com