In 2014, the Food Technology Department was established as a part of Centre for Emerging Technologies. The Department has eminent faculty members comprising of 5 Ph.D. holders and M.Tech degrees from pioneer institutes such as IIT Kharagpur, CSIR-CFTRI Mysore, Bangalore University, VTU, BITS Pilani, Karnatak University, ICAR-NDRI, and Punjabi University. Most of our faculty members are an amalgam of rich administrativde, academic, research and industry experiences. Some of them completed their post-doctoral education from the top rated innovative universities like University of Ulsan, South Korea, and Singapore National University and Hong-Kong University.
Students are exposed to the state-of-the-art food technology practices vis-a-vis institute-industry interactions, internships with the renowned industries, industrial visits, project work in the reputed laboratories like CSIR-CFTRI, DFRL, NDRI and in-house laboratory training apart from the regular classroom teaching. The Department has necessary laboratory facilities and encourages research and consultancy. Besides that, it has well-equipped laboratories of food chemistry, food microbiology, fruit and vegetable technology, grain processing and baking technology, analysis and quality control and dairy technology which are funded by the Ministry of Food Processing Industries, Govt. of India New Delhi.
Students are exposed to the value added programs through which they get an opportunity to interact with the eminent people from food industries, research organizations and management sectors. In tune with the Ministry of Food Processing Industries, Govt. of India, the Department offers an innovative course in Food Technology that covers technical, managerial and entrepreneurial skills required for the food sector. International conferences, expert technical lectures, national level workshops, techno fests, seminars, and cultural activities are the hallmark of the Food Technology Department which focuses on the following objectives:
To strengthen students for the best professional practices in the Food Technology areas
To empower manpower with the skills required for the food industries
To nurture entrepreneurship in the food sector
To promote cutting edge research in the areas of food science and technology
Interactive sessions with eminent personnel from food industries, research organizations and management sector
Exposure to product and process development and quality control (HACCP, ISO 9000, GMP) in food industries
Exposure to manage, start, and work on food plants and market the product
Guidance for research programs in food technology areas
Pre-placement program for third semester students
Skill Development Programs for students to meet industrial requirements