अंतरी पेटवू ज्ञानज्योत
Select Language
Department of Food Technology
Minimize
Mr. V. R. Parate (M. Tech.)
I/C Head
Department of Food Technology

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.

Objectives
Minimize

Programme Educational Objectives (PEO) of Food Tech. Department

PEO-1

To produce Food Technologist with a strong practical and theoretical knowledge in the field of Food Processing and Quality to cater the need of society.

PEO-2

Training of students to provide the strong domain of Scientific and General Engineering foundation besides attitude building skills, teamwork and professional skills for solving problem of food Industries.

PEO-3

To apply and integrate the acquaintance of the scientific and technological principles underlying the major elements of Food Technology and Chemical Engineering: Food processing, Food formulation, reaction engineering and thermodynamics; unit operations; process control and plant design, to make use of use current techniques and tools to fulfill need of Industry.

PEO-4

To improve quality of students and provide learning opportunity in the broad spectrum of multidisciplinary fields such as chemistry and biochemistry of foods, microbiology and biotechnology of food, biochemical engineering, food preservation, food processing quality and packaging, environmental aspects of food industrial waste and its treatment so as to enable them to serve in national, multinational organization and to cater the need of society.

Vision and Mission
Minimize

Vision:

To develop technically qualified, skilled, competent human resource through excellent teaching and knowledge to cater the needs of Food Research, Industries and Society.

Mission:

To provide quality environment that facilitate learning to develop knowledge based society.

Copyright 2012 by North Maharastra University, Jalgaon