A Journey of Insights and Discoveries
The Department of Food Technology offers Ph.D. (Food Technology), M.Tech. (Food Processing Technology), B.Tech. (Food Technology). Our departments offer a multidisciplinary learning environment where students have the opportunity to explore a wide range of research interests. The department focuses on innovative research areas, such as: Sensors (Food Adulteration Kits), IoT/AI Integration (Optimizing Food Process Operations), 3D Design (Development of Food Equipment and Novel Foods), Nanotechnology (Applications in Functional Foods and Advanced Food Packaging), Sustainable Practices (Pre and Post-Harvest Techniques, Waste Utilization and Valorization), Beverage Technology (Ready-to-Eat, Ready-to-Cook, Carbonated, Non-Carbonated, Alcoholic, and Non-Alcoholic Beverages), Nutraceuticals (Probiotic Beverages, Health Supplements), Functional Foods (Incorporating Medicinal Plants in Product Development), Entrepreneurship (Support for Food Start-ups and Incubation) and Textile Applications (Creating Fabrics from Bio-Based Sources like Fruit and Vegetable Waste). At its core, the department equips students with the scientific and technical skills needed for the production, processing, preservation, and distribution of food. The curriculum emphasizes innovative solutions to enhance food safety, nutritional quality, shelf life, and production efficiency. The field brings together biology, chemistry, engineering, and nutrition to design food products that are safe, sustainable, and consumer-friendly. Key areas include food packaging, preservation techniques (such as canning, freezing, and drying), quality control, and the development of new food ingredients and formulations.