The Food Technology Department was established as a part of Centre for Emerging Technologies. The Department has eminent faculty members comprising of Ph.D. and M.Tech degree holders from pioneer institutes such as IIT Kharagpur, CSIR-CFTRI Mysore, Bangalore University, VTU, BITS Pilani, Karnataka University, ICAR-NDRI, and Punjabi University. Most of the faculty members are an amalgam of rich administrative, 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, Singapore National University and Hong-Kong University.
Students are exposed to the state-of-the-art food technology practices through 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.
B.E / B.Tech / AMIE in Food Technology/ Dairy Technology/ Biotechnology/ Food Process Engineering/ Agriculture Engineering/ Agriculture Biotechnology/ Chemical Engineering/ Environmental Engineering/ Industrial Engineering/ Mechanical Engineering/ and any other Bio or Chemical or Food related 4 year Technology Course / Science Program B. Sc. (4 years) Agriculture/ Horticulture/ Home Science / Aquaculture / B.V.Sc (4 years) M. Sc Any branch of Life Sciences or Chemical Sciences
Faculty of Engineering & Technology 45th km, NH - 209, Jakkasandra Post Bangalore - Kanakapura Main Road Ramanagara District - 562 112 P +91 80 2757 7200
JGI Knowledge Campus # 44/4, District Fund Road Jayanagar 9th Block Campus Bangalore - 5600 69 080-46650130
To produce food technologists with integrated technological, managerial and professional aspects through quality education and advanced research to full fill the interdisciplinary needs of global skill market.
To establish industrial institutional interface, to strengthen student’s technical leadership and lifelong learning.
To establish state-of-art infrastructure including well-equipped laboratories, pilot scale processing plant and an operational research management system that will ensure quick, efficient and cost effective implementation of interdisciplinary research projects.
To create a platform for rural development through a nodal center which supports small and medium enterprises as well as entrepreneurs.
Prepare student to occupy higher positions in food processing industries and in the institutions of higher learning.
Enable the graduates to become entrepreneurs to meet the needs of sustainable food processing sector.
Motivate the food technologists to be engaged in life-long learning through professional, ethical development and research in food science and technology.
Students are introduced to societal needs and global food security challenges and encourage to take up dissertation in this direction.
Program Specific Outcomes (PSO)
PSO 1: Post-Graduates will be able to implement the knowledge of Food Microbiology, Food Chemistry, Food Engineering, Food Safety and Quality control for Food Processing, Packaging & Preservations to meet societal needs and global food security challenges.
PSO 2: Post graduates will be able to bridge the gap between the real-time needs from industries and academics with practical exposure from various co-curricular activities.
An ability to independently carry out research /investigation and development work to solve practical problems
An ability to write and present a substantial technical report/document
Students should be able to demonstrate a degree of mastery over the area as per the specialization of the program. The mastery should be at a level higher than the requirements in the appropriate bachelor program