INSTITUTE
OF
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.
The
unique feature of the academic programme is to have an optimal mix of
theoretical and practical knowledge. Therefore, Industry interaction and
entrepreneurship motivation among the students is highly emphasized.
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 industries 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
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