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Department of Food Technology, with the input of skilled teaching and technical staff, excellent infrastructure facilities, a uniquely designed curriculum and intense industrial interaction, has done an outstanding job of producing nearly 300 Food Technologists who are presently occupying positions as quality control analysts, R & D managers, marketing managers, food microbiologist in Food Industries. They have also pursued higher studies as M.Sc, M.Tech, MBA in area of Food Bio - Tech etc.
Infrastructure
The department has fully equipped and spacious laboratories and pilot plants. It has Food Analysis laboratory, Bakery Unit, |
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Canning Unit, Food Microbiology and nutrition laboratory. Food analysis laboratory is quite spacious and is provided with Moisturometer, Solar cooker, Pentrometer, Hydrometer, Viscometer, Deep freezer; ABBES refractrometer Soxhlet mixer blender, Food processor, Dehydrator, Muffle furnace, Quartz double distillation apparatus, Sartorius balance, Tray drier orcet, CO2 analyser, Polarimeter, Bombealorimeter, Magnetic vibrator, Lovibond tintometer, Electrical balance, Microwave oven, OTG Oven, Cooking ranges, Conductivity meter, pH Meter, Gerber butyrometer, Kjeldahl unit, Ballmiller, Digital moisturometer and Vacuum evaporator. Bakery unit is housed in separate spacious room and is
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provided with Baking 'oven, Plantary dough kneader, Bread slicer, Dough sheeter, Bun cutter, Portable dough kneader, Sugar grinding mill, Kitchen aid mixer and Industrial dough kneader. A fully functional canning unit is provided with Can body reformer, Can flanger, Double seamer & Bottle sealer. Food microbiology lab is quite spacious and provided with Autoclave, Shaker incubator, BOD incubator, Bacteriological incubator, Sartorious electronics balance, Laminar flow, Refrigerator, Electronic colony counter.
| COURSE STRUCTURE (Bachelor of Food Technology (Hons.)) |
| First Year |
| 1.1 |
Human Communication |
| 1.2 |
Physics |
| 1.3 |
Chemistry |
| 1.4 |
Mathematics -1 |
| 1.5 |
General Biology |
| 1.6 |
Introduction to food Technology |
| 1.7 |
Physics Practical |
| 1.8 |
Chemistry Practical |
| 1.9 |
Biology Practical |
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| Second Year |
| 2.1 |
Food and Nutrition |
| 2.2 |
Biostatistics |
| 2.3 |
Principles of Food Sciences |
| 2.4 |
Biophysics, Biochemistry & Physiology |
| 2.5 |
Technology of Plants Foods |
| 2.6 |
Computer Programming & Numerical Analysis |
| 2.7 |
Practical in Foods and Nutrition & Priciples of Food Science |
| 2.8 |
Biochemistry Practical |
| 2.9 |
Practical in technology of Plants Foods |
| 2.10 |
Summer Training I |
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| Third Year |
| 3.1 |
Advanced Food Science-I |
| 3.2 |
Advanced Food Science -II |
| 3.3 |
Food Microbiology |
| 3.4 |
Technology of Animal Foods |
| 3.5 |
Practical in Advanced Food Science-I |
| 3.6 |
Practical in Advanced Food Science-II |
| 3.7 |
Women, Science and Society |
| 3.8 |
Practical in Technology of Animal Foods |
| 3.9 |
Project - I (Food Engineering) |
| 3.10 |
Project - II (Summer Training) |
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» Download Details Syllabus
New Product Development
The students develop one product in 3rd year and carryout its Chemical, Microbiological and Shelf Life Study. Some products developed so far are: - Vegetable spread, cheese bread, ginger bread, instant sandwich mix, peanut milk, litchi jam, high protein murukkum, coffee complete, instant gravy, natural pectin, low fat high protein soya spread, instant carrot halwa mix, tangy sprouts, papaya delicacies, cucumber pickle, frozen meat cutlet, mixed fruit vinegar, instant tikki min, mushroom ketchup, soya milk, soya nut, tofu, high fiber biscuits, crumbs biscuits, cheese biscuits, spicy mozrella cheese, resin vinegar, spicy vinegar, water melon vinegar, low calory ice-cream, soy-yoghurt, carbonated ginger drink, acido whey, whey beer, canned bread, marbeled bread, tomato bread, instant baby food, soy-shrikhand, instant masala, peanut paneer, instant dal, banana dal, banana chutney, bittergourd chips potato flour, protein rich chocolate, hi-protein coffees, instant nans, vegetable kabab, mango youhurt, spinach puree, fruit curd ice-cream.
Bridging Theory & Practice
The uniqueness in this course lies in the fact that apart from theoretical & practical training in the college, there is an intense industrial interaction with various industries. The students are required to undertake eight weeks summer training twice in their curriculum to get hands on experience in processing of various food. The industries which have given training are:
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Amrit Banaspati Co. Ltd., Ghaziabad |
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Modern Bread, Delhi |
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Aridhi Hi Tech India Ltd., Ghaziabad |
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Mother Dairy, Delhi |
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Britannia Ind Ltd., Delhi |
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NAFED, Delhi
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Dabur India Ltd., Sahibabad |
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NDRI, Karnal |
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FRAC, Delhi |
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Nirulas Pvt. Ltd., Delhi |
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FICCI, Delhi |
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Parle Biscuits Ltd., Delhi |
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Hind Foods, Delhi |
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Rashika Fruit Juice & Bottling Unit, Delhi |
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Hindustan Vegetable Oil Co., Delhi |
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Shriram Foods & Fertilizers Ltd, Delhi |
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Institute Of Industrial Reseach, Delhi |
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Sugam Dairy, Baroda |
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Kwality Ice-Cream, Delhi |
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Taj Air Caterers, Delhi |
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Melrose Industries, Delhi |
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The Next Leap
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Central Food Technological Research Institute Mysore |
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National Dairy Research Institute, Karnal |
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G.B. Pant University of Agriculture & Technology, Pant Nagar |
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Agricultural University, Anand |
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Guru Nanak Dev University, Amritsar |
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Guru Jumbashear University, Hissar |
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Punjab Agriculture University, Chandigarh |
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Indian Institute of Packaging Technology, Mumbai |
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I.I.T. (Biotechnology), Delhi |
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Lal Bahadur Shastri Institute of Management, Delhi |
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Jiwaji University, Gwalior |
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Chaudhari Charan Singh University, Meerut |
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M.Tech Biotechnology, Amity, Noida |
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MCA, MBA from any recognized University |
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BHO - Biotechnology, Bundelkhand University, Jhansi |
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