Department of Food Science and Technology- Govind Ballabh Pant University Of Agriculture and Technology

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Agri-Business Management

Basic Sciences & Humanities

Fishery Sciences

Hill Agriculture & Forestry

Extension Education

Department of Food Science &Technology

Department of Food Science and Technology was established in 1971 with the following objectives:

§ To meet out the human resource requirements of food industries, universities and research institutions in the country.

§ To carry out research and development work in the area of food science and technology.

§ To help in the development of food industries.

To fulfill its goal, the Department started M. Sc., Ph. D and B. Sc. (Food Technology) programmes in 1975, 1983 and 2006, respectively and till date 232 students have received M. Sc. and 36 students Ph. D. degree in Food Technology. The Department has well equipped laboratories/pilot plants. It has carried out extensive research work on various projects funded by different agencies like USAID, UNICEF, Ford Foundation, CSIR, ICAR, Ministry of Food Processing Industries, APEDA, UTDASP and NATP.

Faculty members

Name	Designation	Qualification	Specialization
Dr. Gurmukh Singh	Professor & Head	Ph. D	Food Technology
Dr. S.K. Mittal	Professor	Ph. D	Food / Dairy Technology
Dr. C.S. Chopra	Associate Professor	Ph. D	Fruits & Vegetables Technology
Ms. Santosh Kumari	Assistant Professor	M. Sc.	Food Technology
Dr. Anil Kumar	JRO/Asstt. Professor	Ph. D	Dairy Technology

Degree Programmes

1. B. Sc. Food Technology

2. M. Sc. Food Technology

3. Ph. D Food Technology

Courses offered:

Undergraduate Courses:

B. Sc Agriculture

§ Elements of Food Technology

§ Post Harvest Management & Processing of Fruits & Vegetables

§ Human Food & Nutrition

B. Sc (Food Technology)

§ Fundamentals of Food Processing

§ Introduction to Food Chemistry

§ Fundamentals of Food Microbiology

§ Normal and Therapeutic Nutrition

§ Food Hygienic & Sanitation

§ Fundamentals of Milk Processing

§ Food Analysis

§ Food Laws and Quality Assurance

§ Concentrated & Dehydrated Milk Products

§ Fermented & Coagulated Milk Products

§ Technology of Cereals and Millets

§ Bakery & Confectionery Products

§ Technology of Pulses & Oilseeds

§ Post Harvest Physiology and Handling of Fruits & Vegetables

§ Principles of Fruits and Vegetables Technology

§ Processed Fruits & Vegetables Products

§ Technology of Spices and Plantation Products

§ Packaging of Fresh and Processed Foods

§ Introduction to Finance, Accounts and Auditing

§ Introduction to Business Laws and Ethics

§ Industrial Training

M. Sc. Food Technology

§ Principles of Food Processing

§ Food Chemistry

§ Food Microbiology

§ Technology of milk & milk products

§ Technology of cereals, pulses & oilseeds

§ Technology of fruits & vegetables

§ Food Evaluation

§ Seminar

§ Thesis research

Ph. D. Food Technology

§ Advanced Food Processing

§ Advanced Food Chemistry

§ Bio-processing of foods

§ Advanced Food Analysis

§ Thesis research

§ Seminar

Optional courses (For M. Sc and Ph. D)

§ Fundamentals of Food Chemistry

§ Food plant sanitation

§ Enzymes in Food Processing

§ Food Beverages

§ Product Development

Important facilities available:

§ Food processing pilot plant comprising of various unit operations such as dehydration, canning, roller drying, extrusion cooking, pulping, hydro-extraction, grinding and milling etc.

§ Students Training Dairy Plant consisting of HTST pasteurizer, chilling unit, cream separator, milk packaging machine, ice-cream making unit, cheese making unit, ghee making unit, butter churner and cold storage.

§ Analytical Quality Control Laboratory equipped with Kjeltek, Sox-tech, Computerized Spectrophotometer, Metler balance, Water activity meter, Computerized Texture Analyzer, Atomic absorption spectrophotometer and Ultrafiltration unit etc.