The department of Food Processing Technology is one of the major departments of College of Food Processing Technology, which was established in 2009 with the objective of training students in the field of Food Processing Technology to provide technically trained persons to the growing food processing industry of the state as well as of the nation. The department is involved in under graduate & post-graduate teaching, research and extension activities.

Goal

To achieve excellence in the three mandate areas of the university, i.e. Teaching, Research and Extension.

Mission

1. To acquire and disseminate quality knowledge in the area of Food Processing Technology
2. To develop manpower with excellence in Food Processing Technology knowledge at B. Tech.(FPT), M. Tech. (FPT) level.
3. To conduct need base research in the area of development of processing technology and product for the manufacture of indigenous food products, analysis of various food product.
4. To organize training programmes, seminars, workshops etc. on the various topics of Food Processing Technology for strengthening knowledge, HRD and rapport with the food industries.
5. To explore possibilities of inter-institutional collaboration in education and research.
6. To participate in krushi melas, krushi mahotsavs, science exhibition and other programmes organized by the university and other agencies.

Facilities of Department

There are total eight different laboratories for UG practicals in the department:

1. Food Packaging Technology Lab
2. Advance Food Processing Technology Lab
3. Food Product Development Lab
4. Sensory Evaluation Lab
5. Food Microstructure Lab
6. Food Processing Technology Lab
7. Dairy Technology Lab
8. Animal Product Development Lab

There are total two specific laboratories for PG practicals in the department:

1. Advance Food Packaging Technology Lab
2. Minimal Processing Facility
3. Major activities of the Department

Teaching: The Department of Food Processing Technology is engaged in Teaching of students registered in following courses:

• B. Tech (Food Technology)
• M.Tech. / Ph.D. (Food Technology)

Research: The R&D activities of Food Processing Technology Department are directed towards process and product development of different food products and indigenous food products, mathematical modelling for product and processes and many need based research projects. Some of the compleed and ongoing soponsored research projects in the department include:

Completed:

Industries Commissionerate, Government of Gujarat

• Setting up Incubation Centre-cum-Centre of Excellence (CoE) in Food Processing

Ministry of Agriculture & Cooperation, Government of Gujarat

• Minimal Processing Unit to Enhance Quality of Fruits & Vegetables

Indian Council of Agricultural Research (ICAR), Government of India

• Consortium Research Project on Secondary Agriculture on Establishment of Agro Processing Centre Selected Vegetable Juices & Powders

National Innovation Foundation, Autonomous Body of the Department of Science and Technology, Government of India

• Assessment of Farmers Chilli AMP-R Variety for Food Processing Chutney and Sauce Production

AICTE Training and Learning Academy, New Delhi

• Faculty Development Program on Non-Thermal Processing of Food Products – Basic (29 June – 03 July, 2021)
• Faculty Development Program on Non-Thermal Processing of Food Products - Advanced (27 December – 31 December, 2021)
• Faculty Development Program on High Pressure Processing of Food Products (03 October – 14 October, 2024)

National Agricultural Higher Education Project-Component 2a ELearning, IASRI, New Delhi Call-1

• Content creation for UNIT-II Food Chemistry & Nutrition and UNIT-III Food Microbiology in Discipline of Food Technology
• Content review for Transport Phenomena in Food Processing UNIT-II and UNIT-III in Discipline of Processing and Food Engineering

Ministry of Micro, Small & Medium Enterprises, Government of India

• Advance Entrepreneurship and Skill Development Program (ESDP) on Drying and Dehydration, Canning, Food Extrusion, Individual Quick Freezing, Tomato Processing and Bakery Product Development

Ongoing:

Ministry of Agriculture & Cooperation, Government of Gujarat

• Establishment of Students Training Centre for Food Processing

Ministry of Agriculture and Farmers’ Welfare, Government of India

• RKVY – Remunerative Approaches for Agriculture and Allied Sector Rejuvenation (RAFTAAR) Agri-Business Incubator, College of FPT & BE, AAU, Anand

Ministry of Micro, Small & Medium Enterprises, Government of India

• Advance Entrepreneurship and Skill Development Program (ESDP) on Drying and Dehydration

Research Recommendations:

Processing Technologies for Fruit/ Vegetable Beverages and their By-products

• Production technology for juices from wheat grass, aonla, wood apple, bottle gourd, and carrot & tomato
• Production technology for non-thermally treated clarified wood apple juice
• Production technology for bottle gourd based carbonated beverage, RTS drink and fruit beverage with lactose hydrolyzed milk solids
• Technology for production of Indian gooseberry (Aonla) murabba
• Standardization of moringa pulping technique using brush type pulper, standardization of thermal processing of pulp and utilization pulp in different food products

Dehydration, Roasting, Extrusion & Baking Technologies

• Osmotic drying of mango slices
• Technology for production of whole aonla fruit and lemon
• Technology for development of leaves powder (beetroot, cauliflower, guava)
• Production technology for superior quality malt flour from moth bean and finger millet (ragi)
• Formulation and standardization of the process of micronutrient rich powder for women
• Technology for development of ready to rehydrate type rice and kidney bean
• Production technology for ready to eat extruded food products from tomato and aonla pomace
• Production technology for ready to eat extruded snack food products from okara and amaranth
• Shelf-life extension of bread and sorghum-wheat composite flour-based bread
• Development of low-calorie muffins and value added (high fiber) bun
• Development of sorghum based multigrain biscuits
• Development of carotenoid fortified cookies, high fiber cookies and muffins supplemented with pomegranate seed flour

Canning, Extraction and Other Technologies

• Canning of mango slices
• Supercritical fluid extraction of carotenoid from vacuum dried pumpkin powder and its utilization in food products
• Production technology for extraction of bioactive compounds from mango seed kernel
• Production technologies for defatted pumpkin seed flour
• Utilization of flaxseed meal for value added food products
• Process development of cereals-based product enriched with garden cress for lactating women

 Extension:

• The department is actively helping the Food Industry as well as other departments of the university in carrying out need based specialized work related to product development of food and agricultural products.
• Participating as resource persons and participants in several seminars and training programs organized by various state government organizations.
• Providing technical guidance to food processing industry for solving the technical problems.
• Participation in various seminars, symposiums and conferences organized by different institutes in India.
• To participate in krishi melas, Krishi Mahotsav (Krishi rath), Mera Gaon Mera Gaurav, science exhibition and other programmes organized by the university and other agencies.

Major Achievements of the Department

Education

B. Tech. (Food Processing Technology) UG Courses as per the Fifth Deans’ Committee of ICAR

B. Tech. (Food Technology) Courses as per the Sixth Deans’ Committee of ICAR

M Tech/ PhD (Food Processing Technology) Post Graduate Courses

M Tech/ PhD (Food Technology)Post Graduate Courses as per BSMA

Professional Affiliations:

The faculty of FPT Department is professionally affiliated to;

• Association of Food Scientists and Technologists India (AFSTI), Mysore, India
• Association of Carbohydrates Chemists and Technologists of India, Dehradun, Uttrakhand, India
• Alumni Association, College of FPTBE, AAU, Anand, Gujarat, India
• Indian Association of Veterinary Public Health Specialists, Bareilly, UP, India
• Indian Institution of Chemical Engineers (IIChE), Kolkata, W. Bengal, India
• Indian Science Congress Association (ISCA), Kolkata, W. Bengal, India
• Indian Society of Agricultural Engineers (ISAE), New Delhi
• Institution of Engineers (IE), Kolkata, W. Bengal, India
• Nutrition Society of India (NSI), Hyderabad, Andhra Pradesh
• Punjab Academy of Science, Patiala, Punjab, India
• Swedish South Asian Network on Fermented Foods, Anand, Gujarat

Present Faculty Position

For Details Contact:

Dr. H Pandey

Associate Professor  & Head
Food Processing Technology Department

College of Food Processing Technology and Bio Energy
Anand Agricultural University
Anand – 388110, Gujarat, India
Ph. 0091 2692 261302(O)
Fax: 0091 2692 261302
Email: hridyesh@aau.in