Department of Food Science & Technology
Last Updated On Jan 12 2009 5:37PM
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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.

  Sponsorship :

The department has received financial assistance of rupees 50 lacks from Ministry of Food Processing Industries for infrastructural development.

  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.
  • Biotransformation of food toxicants.
  • Pharmacological study of food nutrients.
  Subject Specializations :

Food Science and Technology


  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.

  Course Structure :(Papers)



FST 101:  Principles of food processing & preservation 4
FST 102:  Food Microbiology 4
FST 103:  Food Chemistry 4
FST 104:  Biochemistry and Nutrition 4
FST 105:  Laboratory Course I 4
FST 106:  Laboratory Course II 4
FST 201:  Fermentation technology 4
FST 202:  Principles of food engineering 4
FST 203:  Cereal and legume technology 4
FST 204:  Fruit and vegetable technology 4
FST 205:  Laboratory Course III 4
FST 206:  Laboratory Course IV 4
FST 301:  Food additives, contaminants and toxicology 4
FST 302:  Technology of meat, fish and poultry products 4
FST 303:  Food quality and safety management 4
FST 304:  Technology of milk and milk products 4
FST 305:  Laboratory Course V 4
FST 306:  Laboratory Course VI 4
FST 401:  Food Biotechnology 4
FST 402:  Post-harvest technology of plantation crops 4
FST 403:  Technology of oilseeds and fats. 4
FST 404:  Food Packaging 4
FST 405:  Laboratory Course VII 4
FST 406:  Seminar and Project 4
  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 :

Workshop conducted for the university employees and planning to start incubation center for farmers.

  Consultancy Services :

All the faculty members provide consultation to local industries and institutions as a social commitment.

  Instruments/Infrastructure :


Name of  Equipment


Hot Air Oven


Bacteriological Incubator




Water bath


Distilled water plant


Soxhlet apparatus with hot plate


Khoa - making machine


Auto clave




Hand refracto meter


pH meter


Micro kjeldhal apparatus


Laminar air flow


  Collaboration :
The department is in consultation with faculties of UICT, Mumbai, UDCT, Aurangabad and CFTRI, Mysore for collaboration with respect to research related activities.
  Faculty :
Name of  the Teacher Designation Highest Qual.
 Dr. (Mrs.) P. B. Dandge I/c. Prof. & Head Ph.D.
 Dr. Akshaya Kumar Sahoo Lecturer Ph.D.
 Mr. R.C. Ranveer Lecturer M.Sc.
 Mr. S. R. Waghmare Teaching Assistant M.Sc.
  Contact Person :

Department of Food Science & Technology,