Bachelor of Food Processing Technology & Management

Entry Requirements

50%-60% in 10+2 in any stream from a recognized board with Physics, Chemistry and Biology/ Botany/ Zoology as compulsory subjects

Course Duration

3 Years

Intake

About the Department

The Department of Food Processing Technology and Management is a multidisciplinary subject committed to excellence in education, research, and extension activities in the field of food science and technology. It was established in the year 2019 with a sanctioned strength of 60 students. The department has excellent infrastructure with Food Science, Food Chemistry, and Food Microbiology laboratories. Equipment like Muffle Furnace, Electric Oven, Tray Driers, Refrigerator, Centrifuges, UV-Vis Spectrophotometer, Colorimeters, etc.

Vision

To become a centre of academic excellence with highly qualified, knowledgeable, competent food technologist and to empower students as responsible citizens who can work for the progress of the society.

Mission

To incorporate objective based curriculum by practicing innovative teaching methodologies both in theory and practicals.
To build self-confidence, values and optimistic thinking among students.

Programme Description

Food processing mainly focuses on imparting strong theoretical foundations combined with hands-on practical training in food processing, preservation, quality control, food safety, packaging, product development, and supply chain management. Emphasis is laid on the application of modern processing technologies, sustainable practices, and regulatory compliance to ensure the production of safe, nutritious, and value-added food products.

Well-equipped laboratories support practical learning in areas such as food analysis, microbiology, sensory evaluation, processing of cereals, fruits and vegetables, dairy, meat, bakery, and convenience foods. Students are trained to handle advanced equipment and follow industry-relevant standard operating procedures.

The department also integrates management principles including entrepreneurship development, marketing, operations management, and agri-business management, enabling students to understand both the technical and commercial aspects of the food industry. Special attention is given to food laws and regulations, FSSAI standards, HACCP, ISO, and quality assurance systems.

Best Practices of the Department

➤ A Start-Up Unit named “NUTRIZEST” (FSSAI and UDYAM Registered) was established in the year 2024, focusing on enhancing students’ practical skills along with revenue generation.
➤ Students are encouraged to take orders and prepare a variety of snacks and bakery products including brownies and pastries, etc., and sell them inside the college, adding additional revenue to their pocket

➤ Students are engaged in various career-strengthening training programmes like HACCP & FOSTAC and internships in food industries throughout their graduation, inculcating knowledge and contributing to their income stability.
➤ Health supplements/Nutraceutical product formulation and marketing of the prepared products are carried out under the Incubation Unit, which acts as an add-on venture for skill development in students.