INSTITUTE
OF
Bundelkhand
University, Jhansi
The
institute of Food Technology was established in the year 1999 at Bundelkhand
university with the motto “to
have a greater and meaningful linkage with the food Industries by understanding
their need and expectancy,”
and aims to serve the nation by pursuing the goal of becoming one of the leading
centers of teaching, research and extension in the area of Food Science and
Technology with total commitment to excel in its every endeavor.
ACADEMIC CURRICULUM
Comprehensive reviews of postgraduate and undergraduate curricula have been undertaken to meet the requirements of the changing times, emerging challenges and opportunities. They have been integrated with multidisciplinary scientific approach of microbiology, biochemistry, biotechnology and engineering with specialization in preservation, processing, packaging and storage of Plant and Animal foods.
INDUSTRY INTERACTION AND
TRAINING
Comprehensive
industrial training programmes are aimed at providing first-hand knowledge of
organization handling and also for the development of scientific expertise in
principle disciplines that will enable a student to take control of his future
in the food industry and other related areas
THESIS
RESEARCH
Post
Graduate Research (Thesis Research) is strongly encouraged in conjunction with
the Food industries, Food Institutions and Universities. It has been aimed to
have better control and a more dynamic approach in several areas of Food Science
and Technology, including Food Fermentation and Probiotics
/ Prebiotics, Enzyme application, Baking, Extrusion, Drying and Dehydration,
Bioconversion processing of pulses, Spices processing, Seed sprouting and
fortification, Indigenous technologies, value addition and nutritional quality
of traditional foods etc.
Objectives
of The
INSTITUTE
ù
To meet out the academic, technical and scientific human resource requirements
in the relevant area of food science and technology.
ù
To carry out research and development activities in the field, especially
applicable for Bundelkhand Region.
STUDY
PROGRAMMES
uBachelor
of Science in Food Science & Technology(H)
Duration:
Three years
Eligibility:
10+2 in any stream of science with 50% marks
Intake:
60
Selection:
Direct admission
vMaster
of Science in Food Science & Technology
Duration: Two
years (four semesters)
Eligibility:
Graduation in any discipline of science with 50% marks
Intake:
40
Selection:
Entrance Examination
These
programs enable students in basic disciplines to gain an appreciation in
technical aspects of Food preservation, processing, safety, quality
assessment and management etc.
The
Faculty
Institute has a multi-disciplinary core team of 7 highly
qualified, motivated and dedicated teachers, they make an ideal blend of the
trainers required to effectively groom the prospective food
technologist.
Dr.
Dheer Singh, Professor
Specialization:
Fruits & Vegetables Processing,
Extrusion cooking
contact
#0517-2321158(O), 2321483(R)
e-mail:
ift_bu@yahoo.com
Dr.
(Mrs) Priyanka Tomar, Reader
Specialization:
Drying & Dehydration of Fruits and vegetables.
contact
#0517-2320310
e-mail:
Mr.
Manoj Kumar, Lecturer
Specialization:
Food Fermentation and Probiotics
contact
#0517-2450551
e-mail:
manoj_pantnagar@yahoo.com
Dr.
Shiv Kumar, Lecturer
Specialization:Bioconversion
Processing of pulses.
contact
#0517-2321545 (R)
e-mail:
Shiv_kumar@yahoo.com
Dr.
D.K. Bhatt, Lecturer
Specialization:
Cereal Processing
contact
#09415031471/0517-2321599
e-mail:
Dr.
D.N. Yadav, Lecturer
Specialization:
Soybean processing, Post Harvest management of fruits & vegetables.
contact
#09415456755
e-mail:
dnyadav1977@yahoo.com
ACADEMIC
DISTINCTIONS
ùWell Established
Laboratories with modern equipments for chemical, microbiological and sensory
evaluation of food.
ùComputer laboratory with
25 Pentium- IV, IBM multimedia computers.
ùTwo national
seminars:
Year
2000:
Emerging trends in Food processing: Technology and value addition.
Year
2002: TROIKA
- 2002 : Processed foods, processing indusstries and health foods.
FUTURE
PLANS
ùSpecialized
training to the students /entrepreneurs /farmers in the field of post harvest
food handling and management, preservation, Bio processing, packaging, waste
management, health foods, edible oils, and quality management.
ùFour
P.G. Diploma programmes in food processing, packaging, quality management and
industrial waste management.
ùEstablishment
of Modern Pilot plant for bread manufacturing @ 500 loaves per hour.
ùEstablishment
of microprocessor based extrusion unit.
ùDevelopment
of an Analytical and Quality control laboratory with the objectives:
Ø
To meet out the requirement of quality evaluation for various food industries in
nearby area. .
Ø
To ensure the safety of food quality for human consumption in local retail
market.
INFRASTRUCTURE
AND FACILITY
LIBRARY
LABORATORIES
MEDICAL
& BANKING
SPORTS
& GAMES
SHOPPING
CENTER
CAFETERIA
SEMINAR
ROOM
HOSTEL
POSTOFFICE
Future
Prospects in Food Science and Technology
Job
opportunities for Food Technologists exist in both government and non-government
sectors. They are employed in Food companies, research organizations and
universities.
Food
Technologists apply their technical knowledge to the treatment of food materials
and to make these materials safe, nutritious, wholesome, attractive and
affordable. They use their skill in management, process technology, process
design and development, quality assurance, process supervision, product
development and marketing in a variety of industries; including the dairy, meat
fish and horticultural processing industries, brewing and winemaking, baking and
confectionery industries, as well as service enterprises, such as consultancy,
packaging and ingredient suppliers.
With
the open market policies of the government, Food industry has attracted
participation of Nestle,
Cadburys, Britannia, Kelloggs, Heritage Foods, KFC, HLL, etc. like multinational
giants into the Indian market. Traditional Indian market leaders like Mother
Dairy, Indana, Cremica, Priyagold Milkfood, Amul, Dalmia, Dabur, Cadburys,
Vadilal, Parag, Parle, Vijaya and Milkfed (Verka) are also modernizing and
diversifying their operations and exploring non-traditional channels to boost
demand.
For further information
Contact:
Prof.
Dheer Singh, Head
