Department of Food Technology

Department of Food Technology

The Department of Food Technology offers a three year B.Sc. (Hons.) degree. Food Technology is the application of food science to the selection, processing, preservation, packaging, and distribution of safe, nutritious and wholesome food. It basically deals with the science and technology of processing and preserving of food. Food Science is an inter disciplinary science which employs life sciences, physical sciences, and engineering to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. Therefore, Food Science and Technology is a multidisciplinary subject with sharp focus on subjects such as Chemistry, Biochemistry, Biology, Engineering, Nutrition, Microbiology and related technologies and does not seek to enhance gastronomical skills. The importance of food processing technologies cannot be over emphasised as it could accomplish the vison of being the food bowl of the world. This can be achieved through scientific know how, conserving food losses and wastages while providing safe and nutritious food for all in a sustainable way. With the growing challenges of climate change, global warming, receding natural resources and the recent pandemic the Food processing Industry, is still recognized as a dynamic and sunrise industry. Therefore, this niche course offers a unique blend of subjects which empowers the students with professional competence and expertise not only in food processing, packaging, food engineering but also hands on training in various Animal and Plant Food Technologies. Besides, emphasis on the importance of Food Safety and Quality Assurance, National and International laws and regulations with thrust on Food Quality Management which is imperative in the retail food value supply chain. The students are encouraged to appreciate the discipline of Food Technology holistically with its physicochemical, nutritional, microbiological and sensory aspects. The course contents have been so designed that it can keep pace with the dynamics of the food industry. The Learning Outcome-based Curriculum Framework (LOCF) of the University of Delhi aims to structure the teaching-learning experiences in a more student-centric manner. The curriculum focuses to enhance the students’ knowledge, skills and aptitude in the field of food technology. Efforts are made to measure cognitive as well as applied learning. Students are not only trained in the core components but also in areas which are need based, innovative and relevant keeping in pace with the fast-growing food industry. It helps the students in making informed choices which empowers them to pursue their passion for lifelong learning. The course is internationally competitive. Since, it is an interdisciplinary science it is recommended that subjects like Biochemistry, Biology, Chemistry, Maths, Statistics, Microbiology, Biostatistics, Physics etc be preferably chosen as the Generic elective (GE) by the students as they are synergistic to the curriculum. However, students are free to pick up any of the Generic Elective Courses offered by other departments. The various laboratories of the Food Technology Department are equipped with the state of art infrastructure and boasts of a Pilot Plant (mini food processing facility) which is a unique accomplishment for an undergraduate program. This includes a fruits and vegetable processing Unit- Canning Unit, Automatic Milk Processing Plant, Bakery Unit, various Packaging machines such as Modified Atmosphere Packaging, Inert gas packaging, Vacuum Packaging Machine, Form Fill and Seal Machine etc. Besides, a research laboratory which is equipped with sophisticated instruments such Gas Chromatography, Texture Analyzer, Bomb Calorimeter to name a few. These are imperative in offering experiential learning to the students in order to make them industry ready. The students are encouraged to take up various inter disciplinary mini research projects as well as collaborative industry academia projects to nurture innovation and enterprise. This facilitates them to cultivate a scientific aptitude for research as well as imbibe entrepreneurship skills to become prospective team players. All this is achieved under the supervision of highly motivated, experienced and committed faculty members. The department also organized educational tours, conducts seminars and encourages internships and industrial training. Students are encouraged to undertake summer projects in research laboratories of national repute and Food Industries. This year because of the COVID- 19 virtual internships are being organized by the department for the students.

Department of Food Technology Faculty List

Dr. Rizwana

Ph.D.

Associate Professor

rizwana.haleem@bcas.du.ac.in

Curriculum Vitae

Dr. Vandita Gupta

Ph.D.

Associate Professor

vandita.gupta@bcas.du.ac.in

Curriculum Vitae

Dr. Shalini Sehgal

Ph.D.

Associate Professor

shalini.sehgal@bcas.du.ac.in

Curriculum Vitae

Dr. Eram S Rao

Ph.D.

Associate Professor (Presently Vice-Principal)

eram.rao@bcas.du.ac.in

Curriculum Vitae

Dr. Meenakshi Garg

Ph.D.

Associate Professor

meenakshi.garg@bcas.du.ac.in

Curriculum Vitae

Dr. Roshan Yadav

Ph.D.

Assistant Professor (Adhoc)

roshanfst@gmail.com

Curriculum Vitae

Dr. Sakshi Khuran

Ph.D.

Assistant Professor (Adhoc)

sakshi.1986@gmail.com

Curriculum Vitae

Dr. C. Lalmuanpuia

Ph.D.

Assistant Professor (Adhoc)

tetea.chhakchhuak@gmail.com

Curriculum Vitae

Syllabus

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