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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 has
subjects on processing, preservation, chemistry,
quality, safety & 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.
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Sponsorship : |
The department has
received financial assistance of rupees 50 lacks
from Ministry of Food Processing Industries for
infrastructural development.
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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.
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Biotransformation of food toxicants.
- Pharmacological
study of food nutrients.
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Subject Specializations : |
Food Science and
Technology
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Academic Programmes
Offered : |
The department offers
M.Sc. program in Food Science and Technology. The
department is planning to start Ph.D. Programme in
Food Science and Technology, Diploma, Certificate
and Short term training Programs.
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Course
Structure :(Papers) |
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SEMESTER –I |
Credits |
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FST 101: |
Principles of food processing &
preservation |
4 |
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FST 102: |
Food Microbiology
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4 |
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FST 103: |
Food Chemistry
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4 |
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FST 104: |
Biochemistry and Nutrition
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4 |
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FST 105: |
Laboratory Course I
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4 |
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FST 106: |
Laboratory Course II
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4 |
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SEMESTER-II |
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FST 201: |
Fermentation technology
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4 |
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FST 202: |
Principles of food engineering
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4 |
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FST 203: |
Cereal and legume technology
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4 |
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FST 204: |
Fruit and vegetable technology
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4 |
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FST 205: |
Laboratory Course III
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4 |
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FST 206: |
Laboratory Course IV
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4 |
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SEMESTER-III |
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FST 301: |
Food
additives, contaminants and toxicology |
4 |
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FST 302: |
Technology
of meat, fish and poultry products |
4 |
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FST 303: |
Food
quality and safety management |
4 |
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FST 304: |
Technology
of milk and milk products |
4 |
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FST 305: |
Laboratory
Course V |
4 |
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FST 306: |
Laboratory
Course VI |
4 |
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SEMESTER-IV |
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FST 401: |
Food
Biotechnology |
4 |
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FST 402: |
Post-harvest
technology of plantation crops |
4 |
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FST 403: |
Technology
of oilseeds and fats. |
4 |
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FST 404: |
Food
Packaging |
4 |
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FST 405: |
Laboratory
Course VII |
4 |
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FST 406: |
Seminar
and Project |
4 |
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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
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Extension
Services : |
Workshop conducted for the university employees and
planning to start incubation center for farmers.
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Consultancy Services : |
All
the faculty members provide consultation to local
industries and institutions as a social commitment.
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Instruments/Infrastructure : |
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Sr.No. |
Name of Equipment
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1. |
Hot Air Oven |
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2. |
Bacteriological Incubator |
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3. |
Colorimeter |
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4. |
Water bath |
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5. |
Distilled water plant |
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6 |
Soxhlet apparatus with hot
plate |
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7. |
Khoa - making machine |
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8. |
Auto clave |
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9. |
Freeze |
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10. |
Hand refracto meter |
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11. |
pH meter |
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12. |
Micro kjeldhal apparatus |
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13. |
Laminar air flow |
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Collaboration : |
The department is in
consultation with faculties of UICT, Mumbai, UDCT,
Aurangabad and CFTRI, Mysore for collaboration with
respect to research related activities.
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Faculty
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Contact Person : |
Head,
Department of Food Science & Technology,
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