In charge: Mr. V. R. Parate (M. E.)
Dr. M. Talib (Ph.D.)
This department runs B. Tech. course in Food Technology with emphasis on food chemistry, biochemistry & nutrition, microbiology & molecular biology, food processing & preservation, biochemical engineering & biotechnology. Treatment and disposal of food industry waste, food hygiene & sanitation and packaging technology etc. The processing facilities include pulper, Jacketed kettle, Homogenizer, flash Evaporator, exhauster, can forming machine (rounding, flanging, seaming etc.), bottle crowning machine, punch sealing machine, vacuum tray drier, can vacuum pressure tester, oil extraction unit, autoclave, orbital shaking incubator, sterilizer, fermentor, microwave oven, grinder and food processor, kneader, deionizer etc. analysis of food is carried out by using instrument like infra red moisture meter, muffle furnace, kjeldhal assembly, melting point apparatus, microscope, bacterial colony counter, laminar flow etc.
THURST AREAS:Preservation techniques, food formulations and processing, fermentation & beverages, flavors development, food & nutrition, bakery & confectionary, dairy products & byproducts, legume processing, FLV canning & their processing, preservation and testing etc.