Food Safety & Quality Assurance is one of the core Department at the College of Food Processing Technology and Bioenergy established in the year 2009 provides an outstanding research environment complemented by excellence in teaching. The department is actively involved in teaching and research at B. Tech., M. Tech. and Ph. D. (Food Technology) Programs. The department is aimed to address issues related to food safety & quality aspects as well as the validation of tools and techniques involved in the food analysis. Research is focused on the development of quality and nutrient-rich foods; extraction of various bioactive compounds having potential health prospects and their fortifications in the foods; enhancement of the shelf life of foods, etc. The department is engaged in imparting skills and knowledge to generate ready to employ manpower to cater food industry and academia in the field of food safety & quality.

Goal

To excel in teaching, research, and extension activities in the field of food safety & quality assurance.

Mission

1. To acquire and disseminate knowledge in the area of food safety & quality assurance.
2. To strengthen the Undergraduate and Postgraduate programs of the college.  
3. To conduct need-based research in the area of food safety & quality assurance.
4. To provide assistance and guidance in the area of food safety & quality assurance to the research projects of other departments.
5. To disseminate knowledge by organizing training programs, seminars, workshops on the various topics of safety & quality assurance.
6. To explore possibilities of inter-institutional collaboration in education and research.
7. To participate in krushi melas, krushi mahotsavs, science exhibitions, and other programs organized by the university and other agencies.

Departmental Facilities:

Five dedicated laboratories for the UG and PG practicals and research work:

1. Food Chemistry Laboratory
2. Food Microbiology Laboratory
3. Food Biotechnology Laboratory
4. Food Analytics Laboratory
5. Food Quality Testing Laboratory

Departmental major activities:

The Department is engaged in the teaching of UG and PG students

• B. Tech. Food Technology

Research Work:

The present thrust area of research is the development of functional foods, exploration of promising microorganisms for functional food formulations, the survey of pathogen prevalence, the survey of adulterations of food products, assessment of non-thermal decontamination tools and techniques (cold plasma/electrolyzed water/ozonated water, etc.) for food applications, standardizing protocols for chemical and microbial analysis of food products, etc.,

Process Technologies / Methodologies Developed/ Standardized

• Supercritical fluid extraction of volatile oil from basil leaves, ginger, and turmeric.
• Supercritical fluid extraction of paprika oleoresins from red chilli.
• Protein fortification of mixed fruit bar using Whey Powder.
• Development of High Protein Pumpkin Bar.
• Effect of different antioxidants on the keeping quality of fried products.
• Production of Kajukatli with artificial sweeteners.
• Optimization of incorporation of selected starter cultures for the production of superior quality Idli.
• Screening of novel thermo-tolerant yeast with improved process economics for bioethanol production.
• Technology for the extension of shelf life of sapota using edible coating.
• Technology for the extension of shelf life of sapota using low dose irradiation.
• Technology for the extension of shelf life of sapota by combination of edible coating and irradiation.
• Development of mushroom enriched synbiotic nutri-bar.
• Decontamination of pesticide in green vegetable using gamma radiation.
• Decontamination of pesticide in green chili using ozonation.
• Supercritical fluid extraction of volatile oil from cinnamon.
• Supercritical fluid extraction of volatile oil from fennel.
• Supercritical fluid extraction of volatile oil from dil seed.
• Supercritical fluid extraction of volatile oil from coriander.

Extension Activities:

• The department is actively helping the food industries as well as other departments of the university in carrying out need-based specialized work related to maintaining and achieving quality assurance.
• Organized “National seminar on emerging trends in food quality and safety” on the occasion of World Food Day.
• Departmental staff acted as resource person in several seminars and training programs organized by various state government organizations.
• Departmental staff also participates in various seminars, symposiums, and conferences organized by different institutes in India.

Achievements:

Laboratory Development

Sophisticated instruments available in Food Quality Testing Laboratory

Research Projects: