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M.Tech Food Science and Technology
Centre for Food Science and Technology: INBRIEF
M.Tech Food Science and Technology

Food science& technology is a discipline concerned with all the technical aspects of food. It is considered as a branch of the agricultural sciences and technology, and is usually distinct from the field of nutrition. Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, and sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing.Food scientists at universities may study more fundamental phenomena that are directly linked to the production of particular food product and its properties. Food science is in fact a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, nutrition, marketing, and many others. It is an exciting area that applies a blend of basic sciences such as biology, chemistry, and physics with microbiology, biochemistry, mathematics, and engineering to improve the taste, nutrition, and value of the world's food supply. Food scientists extend this knowledge to the development of new food products, packaging, processes, and equipment.

Sambalpur University established the Center for Food Science & Technology in 2010 as an interdisciplinary center of study to offer courses on Food Science & technology and carry out research in areas of food science, food technology, food processing and Nutrition. The emphasis of the center is interdisciplinary study with social relevance. The centers at present have the associated regular faculties of the three collaborating departments of the University, i.e. Department of Home Science, School of Life Sciences, School of Chemistry. The center started functioning with the M.Tech programme in Food Science & Technology with the support ofMinistry of Food Processing Industries, Government of India.

The Courses
1. M. Tech course in Food Science & Technology
2. M.Sc Food Science and Nutrition.
3. P.G Diploma in Food Science & Technology (1 Year)

Infrastructure Available:
The Center for Food Science and Technology has been established by the University to offer courses on Food Science and Technology and to carry out research in areas of Food Science, Food Technology, Food Processing and Nutrition. The centre has its own well equipped laboratory of nearly 1 crore with Air conditioned class room with LCD projector facility. Besides above facilities Lab facility of School of Chemistry and School of Life science also cater to requirement of students. The centre will occupy it own three stair building by coming academic session.

Equipments Available:
COOLOING CENTRIFUGE DEEP FREEZER
ELECTROPHORESIS UNIT TLC/PAPER CHROMATOGRAPHY
FLAME PHOTOMETER FREEZE DRYER
HUNTER LAB COLOUR FLEX LAMINAR AIR FLOW
CONVECTION OVEN & INCUBATOR PACKAGING MACHINE
ROTARY EVAPORATOR ROTARY ORBITAL SHAKER
WATER BATH SHAKER PROJECTION MICROSCOPE
UV-VIS SPECTROPHOTOMETER VACUUM CONCENTRATOR
AUTOCLAVE MICROWAVE MACHINE
Ph METER/DIGITAL BALANCE AND OTHER ACCESSORY TEXTURE ANALYSER
GAS CHROMATOGRAPHY UNIT EMULSIFIER MACHINE
CANNING UNIT HUMIDITY CONVECTION DRYER
GERBER CENTRIFUGE  
Along with this the laboratory has desired accessories for assembly of equipments for Engineering Based practical. The centre focuses mainly practical oriented teaching along with engineering and technical application
 
Library Facility:
The Centre also has its own library with nearly 100 advanced foreign and Indian authored Books worth 2 lakh, for text and reference purpose.

Faculty:
Sl. No Faculty: Subject Undertaken:
1 Prof. N. Behera Food Microbiology
2 Dr. J. Panigrahi  Molecular Biology
3 Dr. S.P. Mishra  Food Microbiology
4 Dr A. K. Patel  Microbial Process Engg
5 Prof. B.K. Mishra Food Chemistry
6 Prof. P. K. Mishra  Food Chemistry
7 Prof. (Mrs) B.K. Mishra Food & Nutrition
8 Prof. (Mrs) B. Panda Community Nutrition
9 Mr. S.R Purohit  Food Technology
Guest Faculties Associated Since Last Two Academic Session:
1 Asst Prof (Dr). H.M. Jena  Chemical Engineering (NIT ROURKELA)
2 Prof (Dr) G. Satpathy Biochemical Engineering (NIT ROURKELA)
3 Prof (Dr) S. K. Sen Microbial Technology (SANTINIKETAN)
4 Prof (Dr) T.V. Rao Food Biochemistry (FORMER PROF, SU)
 
Course Structure of M.Tech In Food Science & Technology
Course No. Title of the Course Credit Hours
FIRST SEMESTER
FST-611 Food Chemistry and Analysis 04
FST-612 Food Microbiology 04
FST-613 Principles of Food processing & Post harvest Technology 04
FST-614 Food Engineering-I ( Upstream Processing of foods) 04
FST-615 Practical Related to FST-611 & FST-612 02
FST-616 Practical Related to FST-613 & FST-614 02
  Total Credits 20
SECOND SEMESTER
FST-621 Fermentation Technology & Food products 04
FST-622 Food Engineering-II (Downstream Processing of foods) 04
FST-623 Marketing of food products, Food safety & Food Laws 04
FST-624 Elective Paper ( Any One) 04
  Protein Technology Technology of Dairy Products Technology of cereals, pulses and oilseeds Post harvest management of fruits and vegetables Bakery and Confectionary Technology Beverages and Snacks food Technology  
FST-625 Practical Related to FST-621 02
FST-626 Practical Related to FST-622 02
  Total Credits 20
THIRD SEMESTER
FST-711 Term Paper 06
FST-712 Industrial Tour Report 06
FST-713 Seminar 03
FST-714 Interim Project Report 05
  Total Credits   20
FOURTH SEMESTER
FST-721 Project Report and Evaluation 15
FST-722 Project Presentation 03
FST-723 Comprehensive Viva-voce 02
  Total Credits 20

1. Prof(Mrs) B.K.Mishra,Co-ordinator, Mob:-09861133954 Email:-bkm_su@rediffmail.com

2.  .Mr S. R. Purohit, Lecturer  Mob:- 08658362081 Email: sunivfst2010@gmail.com

 

   
  Courtesy: Centre for Food Science and Technology Sambalpur University, Jyoti Vihar – 768019, Odisha  
 
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