Department of Food Science and Technology

About Department

In the course of green revolution, India has stirred from food scare to food secure country. India has also come a long way improving the nutritional status of the citizens through research and development as well as through various intervention programmes. However, in spite of all the developments, prevalent malnourishment continue to hamper the development. In the last decade, problem of obesity and metabolic disorder has spread rapidly, posing new challenges to the policy makers as well as scientists. In the recent years, there has been increased focus on food processing sector and food technology has been identified by Government of India as sun rise sector due to its rapid growth, immense growth potential and its contribution to the development of the country as a whole.
Further, to cater to the needs of quality trained manpower with necessary professional skills in food industry as well as health sector and to educate work force in the field of food science and nutrition, post graduate course in Food Science and Nutrition was offered in the academic year 2007-18 and upgraded to full-fledged Department in the academic year 2009-10 and named as Department of Food Science and Technology offering two MSc programmes, MSc in Food Science and Nutrition and MSc in Food science and Technology. Since its inception, the Department took rapid strides in teaching and research in the area establishing itself as a premier Department in field.
Faculty of the Department are involved in active research and constantly interact with the industry and community. In addition, they also participate in advisory capacity tendering technical advice to governmental agencies and food industry. Department welcomes prospective students to come and study in the Department and also welcomes the scientists and food industry to partner in the research and development activities to develop joint programmes.

Entrance Examination

M.Sc. and Ph.D in Food Science and Nutrition
          The selection of student is based on All India entrance examination. The question paper will consists of objective types of questions of multiple choice in Human physiology, Food Microbiology, Biochemistry, Food Science, Nutrition, Dietetics and allied areas.
M.Sc. and Ph.D in Food Science and Technology
          The selection of student is based on all India entrance examination. The question paper will consists of objective types of questions of multiple choice in Mathematics, Physics, Food Microbiology, Biochemistry, Food Science, and Food process Engineering, Agricultural Engineering and allied areas.

Placements

Students completing the MSc programmes have scope for placements in numerous research laboratories of national and international repute, food quality control sectors, food industries, hospitals, critical care units and catering industries.

Programmes Offered

M. Sc. Food Science and Nutrition

Bachelor’s degree in Food and Nutrition / Food Technology / Food Science /Clinical Nutrition and Dietetics of Composite / General Home Science / Biochemistry / Biotechnology / Microbiology /Chemistry/ Agriculture /dairy / fisheries at B.Sc. / BAMS/BSMS.

M. Sc. Food Science and Technology

B. Sc. /B. Tech Degree in Agriculture / Agricultural Engineering/ Food Technology/ Home Science/ Food Science and Nutrition/ Food Science and Quality Control/ Clinical Nutrition/ Biochemistry/Biotechnology/ Microbiology. Mathematics at +1/+2 / P.U.C. level is compulsory (exempted for students with B. Sc. / B. Tech, Food Science and Technology / Food Technology).

Ph. D. Food Science and Nutrition

Master’s degree in Food Science and Nutrition/ Home Science/ Microbiology/ Biotechnology with a minimum of 55% of marks (Full time, Part-time: internal and external)

Ph. D. Food Science and Technology

Master’s degree in Food Science and Technology/Food Engineering/Food Technology/ Food Process Engineering/ Agricultural Engineering/ Chemical Engineering/ Microbiology/Industrial Biotechnology/ Biotechnology with a minimum of 55% of marks

(Full time, Part-time: internal and external)

For more details on the MSc and PhD programmes, please contact the HOD or refer to the University website for announcements.

Candidates with research fellowships may contact the Department anytime of the year for admission.

 

Gallery

Department of Food Science and Technology
Department of Food Science and Technology
Department of Food Science and Technology
Department of Food Science and Technology
Department of Food Science and Technology
Department of Food Science and Technology

Infrastructure Facilities

The department is spread in a floor area of 2000 sq. m. The department has well equipped laboratories including Food Microbiology, Food Product Development, Nutritional Biochemistry, Food Analysis and State of Art Food Pilot Plant. Further the department of Food Science and Technology has necessary physical facilities including a common instrument room, meeting room and five air conditioned class rooms.

Faculty

Professor & H.O.D
Assistant Professor
Assistant Professor
Assistant Professor
Assistant Professor

Research Activities

Faculty of the Department are actively involved in R&D activities related to their areas of specialization publishing in high impact journals.

Thrust areas of research

Broad research focus of the Department are the following:

Food Technology

• Optimization and commercialization of traditional foods
• Development of novel foods
• Screening and characterization of novel natural food additives
• Development of starter cultures for fermented foods

Food, nutrition and health

• Development of novel foods
• Screening and development of novel microorganisms for probiotic and health applications
• Development of functional starter cultures
• Screening and identification of bioactives from plant, microbial and marine sources

Food Safety

• Development of quick detection methods and field kits for food safety applications
• Development of strategies for understanding the mechanism of microbial adhesion and development of strategies for management of pathogens in foods.
• Development of methods for reducing microbial pathogens in foods.

 

 

 

Contact Us

Dr. Prathap Kumar Shetty H., Professor and Head, Department of Food Science and Technology, Pondicherry University, Puducherry - 605 014. E mail: head.fst@pondiuni.edu.in Phone: +91 413 2654625
2654625
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