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Ph.D. Food technology

About the Department of Food Technology

Food Technology is a discipline concerned with all the technical aspects of food, beginning with harvesting, slaughtering or milking and ending with its processing and consumption.

Food Science is in fact a highly interdisciplinary applied science, incorporating concepts from Chemistry, Microbiology, Life Sciences, Chemical Engineering, Biochemistry, Nutrition, Biotechnology, Mechanical Engineering, Agricultural and Dairy sciences.

The Department of Food Technology was established as a part of the Akal College of Agriculture with an objective to meet the growing need to educate students about value addition, processing, and preservation of agriculture produce with improved technologies.

The department was established in 2014 with an M.Sc. program in Food Technology. The B. Tech. Food Technology program began in 2015, and M.Tech. Food Technology was introduced in 2020.

The department has established four state-of-the-art laboratories:

  • Food Chemistry and Analysis Lab
  • Food Instrumentation & Quality Control Lab
  • Food Microbiology Lab

It also includes five pilot plant facilities:

  • Bakery Unit
  • Extrusion Unit
  • Fruit & Vegetable Processing Unit
  • Retort Pouching Unit
  • Packaging Unit

These facilities were established with financial support of ₹75 lakhs from the Ministry of Food Processing Industries (MoFPI), Government of India.

Akal Food Safety and Quality Control Laboratory

The department has received a sanctioned project amounting to ₹597.67 lakhs for the establishment of the Akal Food Safety and Quality Control Laboratory.

The laboratory will be equipped with sophisticated instruments such as:

  • GCMS/MS
  • ICP-OES
  • LCMS
  • Amino Acid Analyzer
  • HPLC
  • FTIR
  • DSC
  • Spectrophotometer
  • Chromameter
  • Refractometer

This lab will help establish a surveillance system for monitoring food quality and composition to ensure compliance with international food standards. It will also:

  • Provide technical consultancy to emerging food industry entrepreneurs in Himachal Pradesh and other states
  • Increase employment opportunities
  • Uplift the economic status of the rural population
  • Improve research facilities
  • Expose undergraduate students to advanced equipment and practical training

Research Focus

The department’s major thrust area for research is the utilization and characterization of underutilized but highly nutritious cereals, millets, and pseudo-cereals. These are used for:

  • Value addition
  • Development of balanced functional foods for different age groups

Eligibility Criteria For Admission

M.Sc./M.Sc.(Hons)/ M. Tech. in Food Processing technology/Food Technology/ Food Science Technology/ Agriculture/Food & Nutrition/Biotechnology/ Agricultural Processing and Food Engineering/ Home Sciences specialization in Food & Nutrition with minimum 55% marks from a recognized university and 50% marks in EU Entrance test.

Number of Available seats : 04

Contact Information

Designation: Assistant Professor (Sr Scale) & HOD

College: Dr. Khem Singh Gill Akal College of Agriculture

University: Eternal University, Baru Sahib

Address: Sirmour - 173101, Himachal Pradesh, India

Email: drnaseerahmed@eternaluniversity.edu.in

Mobile No.: +91 90860 24386

Department of Food Technology - Research Overview

The Department of Food Technology at Eternal University, under the Dr. Khem Singh Gill Akal College of Agriculture, emphasizes several key research areas aligned with national priorities in food security, nutrition, and sustainable agriculture. These thrust areas are supported by advanced infrastructure and significant funding from the Ministry of Food Processing Industries (MoFPI), Government of India.

Major Research Thrust Areas

  1. Waste Utilization and By-product Valorization
    Converting agricultural and food processing waste into value-added products to reduce environmental impact and enhance sustainability.
  2. Utilization and Characterization of Underutilized Cereals, Millets, and Pseudo-cereals
    Exploring the nutritional potential of lesser-known grains like millets and pseudo-cereals to develop functional foods.
  3. Development of Balanced Functional Foods for Different Age Groups
    Creating nutritionally balanced foods tailored to different age groups to meet dietary needs and promote health.

Research Projects/Extramural Grants Received

S.No. Title of Project Name of PI / Co-PI Funding Agency Grant Amt (in Lakhs) Date of Sanction Current status
1 Establishment of Akal Food Safety and Quality Control Laboratory Dr. Krishan Kumar/ Dr. Naseer Ahmed and Dr. Tajendra Pal Singh Ministry of Food Processing and Industries, Govt. of India 338.95 2019 Concluded
2 Building a Nature Intelligence Platform (under Absolute Planet 2040 initiative) Dr. Divya Chauhan (Co-PI) Absolute India PVT Limited 9.0 2024 Concluded
3 Upgradation of Laboratories for PG Programmes in Food Technology Dr. Tajendra Singh Ministry of Food Processing Industries (MOFPI), Govt. of India 75.0 2015 Concluded

Publications and Patents

  • Peer-reviewed Journal Papers: 80
  • Book Chapters: 12
  • Books: 0
  • Patents Published/Granted: 01
  • Designs/Other IP: 0
  • Monographs/E-contents for MOOCs/SWAYAM: 0

Ph.D. and Master Students Research Projects

S.No. Name of Student & Regn. No. Program Name Title of Thesis/Dissertation Major Advisor
1Ms. Divya Chauhan (BS17PSFT001)Ph.D. Food TechnologyCharacterization of functional food products from anti-oxidant rich underutilized grains treated with different processing techniquesDr. Krishan Kumar
2Priyanka ThakurPh.D. Food TechnologyDr. Krishan Kumar
3Ms. Qurat-Ul-Eain-Hyder-Rizvi (BS18PSFT001)Ph.D. Food TechnologyCharacterization of value added food products from underutilized pulses and bio-fortified wheatDr. Krishan Kumar
4Ms. Sumaira Jan (BS18PSFT002)Ph.D. Food TechnologyValue addition of bakery and extruded products by incorporation of wheat bran, black rice, millets and soyabeanDr. Krishan Kumar
5Ms Swati (BS20PSFT001)Ph.D. Food TechnologyIsolation and Characterization of Apricot (Prunus Armeniaca L.) Kernel ProteinDr. Tajendra Pal Singh
6Ms. Sweta Dhiman (BS21PSFT001)Ph.D. Food TechnologyExtraction, Modification and Characterization of Starch and Proteins from Different Cultivars of Barley (Hordeum vulgare L.)Dr. Naseer Ahmed
7Rajvinder Kaur (BS22PFT001)Ph.D. Food TechnologyRevalorization of peach kernel for development of value-added productsDr. Naseer Ahmed
8Seerat Sharma (BS22PFT002)Ph.D. Food TechnologyUtilization of proteins and lipids extracted from different oil seed cakes for the development of value-added productsDr. Naseer Ahmed
9Tawseefa Jan (BS23PSFT002)Ph.D. Food TechnologyCharacterization of bitter gourd protein films enriched with nano-encapsulated allicin extractDr. Naseer Ahmed
10Himanshi (BS23PSFT002)Ph.D. Food TechnologyPhysicochemical, techno-functional and structural properties of Azolla (Azolla pinnata) proteinDr. Tajendra Pal Singh

Top 10 Research Publications/Chapters/Books

  1. Sheikh MA, et al. (2025). Effects of controlled microwave heat treatment... Journal of Food Measurement and Characterization, 9, 1859–1873. (IF 2.9)
  2. Jan T, et al. (2024). Next generation probiotics... Heliyon, 10(16), e35980. (IF 4.3)
  3. Rizvi QU, et al. (2024). Effects of Soaking and Germination... Foods, 13(9):1422. (IF 4.7)
  4. Jan T, et al. (2023). First report on Bacillus subtilis... Food Bioscience, 56:103273. (IF 4.8)
  5. Jan T, et al. (2023). Diversity, distribution and role of probiotics... Biocatalysis and Agricultural Biotechnology, 53:102889. (IF 3.4)
  6. Sofi SA, et al. (2023). Nutritional and bioactive characteristics of buckwheat... Food Science & Nutrition, 11(5):2256-76. (IF 3.55)
  7. Thakur P, et al. (2021). Effect of soaking and germination... Current Research in Food Science, 4:917-25.
  8. Siddiqui S., et al. (2022). Root Vegetables Having Medicinal Properties... IntechOpen. DOI: 10.5772/intechopen.108875
  9. Siddiqui S, et al. (2022). Potato Starch as Affected by Varieties... IntechOpen. DOI: 10.5772/intechopen.101831
  10. Ahmed N, et al. (2022). Apple Wastes and By-Products... Handbook of Fruit Wastes and By-Products. CRC Press. DOI: 10.1201/9781003164463-5
Dr. Naseer Ahmed
Dr. Naseer Ahmed
Designation: Head of Department
Qualification: Ph.D. Food Science and Technology
Specialization: Biological Macromolecules, Waste Utilization, Post-Harvest Technology
Dr. Tajendra Pal Singh
Dr. Tajendra Pal Singh
Qualification: Ph.D. Food Technology
Specialization: Biological Macromolecules, Waste Utilization, Food Microbiology
Dr. Divya Chauhan
Dr. Divya Chauhan
Specialization: Functional Foods, Waste Utilization, Bakery Technology
Dr. Raashid Ahmad Siddiqui
Dr. Raashid Ahmad Siddiqui
Qualification: Ph.D. Food Technology
Specialization: Biological Macromolecules, Waste Utilization, Functional Foods
Er. Rajesh Kumar
Er. Rajesh Kumar
Qualification: Ph.D. Food Technology (Thesis Submitted)
Specialization: Food Engineering, Starch, Functional Foods
Mr. Anup Kumar
Mr. Anup Kumar
Qualification:
Specialization: Lab. Technician, Food Technology

Achievers details

Competitive Examination Details

S.No. Name of Student Reg. No. Name of Competitive Examination Level of Exam
1. Swati BS20PSFT001 NET National
2. Shweta Dhiman BS21PFT001 NET National

Alumni Employment Details

S.No. Name of Alumnus Program in which Studied Current Employment Employer Name Designation
1. KM Divya Chauhan Ph.D. Food Technology Department of Food Technology, Eternal University, Baru Sahib Eternal University Assistant Professor
2. Dr. Priyanka Thakur Ph.D. Food Technology Department of Food Science and Technology, College of Horticulture and Forestry, Neri, Hamirpur, H.P. India 177001 Dr YS Parmar UOHF, Nauni, HP Assistant Professor (Guest Faculty)

Awards/Recognitions/Achievements of Students

S.No. Name of Student Program Name Registration No. Details of Award/Recognition Awarding Agency/Institution
1. Ms. Shweta Dhiman Ph.D. Food Technology BS21PSFT001 Best Paper Presentation Award JUST Agriculture
2. Rajvinder Kour Ph.D. Food Technology BS22PFT001 Best Paper Presentation Award International Conference at Eternal University
  1. Curriculum Enrichment
    Integration of emerging topics like artificial intelligence in food systems, blockchain in food traceability, smart packaging, plant-based food innovations, and climate-resilient food processing.
  2. International Collaborations
    Establish MoUs with globally recognized universities for faculty/student exchange, joint degree programs, and collaborative research.
  3. Research and Innovation Priorities
    Advanced Food Safety and Contaminant Analysis
    Expand the capabilities of the Akal Food Safety and Quality Control Lab to become a NABL-accredited regional food testing and certification center, with a focus on:
    • Pesticide and veterinary drug residue testing
    • Microbial safety and rapid diagnostics
    • Heavy metals and environmental contaminants
  4. Valorization of Agri-Food Waste
    Intensify research on the conversion of agro-industrial waste into high-value products such as:
    • Dietary fibers, polyphenols, and protein isolates
    • Biodegradable packaging materials
    • Functional ingredients for bakery and dairy sectors
  5. Incubation of Student Start-ups
    Develop a dedicated Food Innovation and Entrepreneurship Hub with seed funding, mentorship, and industry linkages to nurture student-led food start-ups.
  6. Sustainability and Societal Impact
    • Promotion of Millets and Indigenous Crops
      Strengthen research and outreach for the processing and commercialization of millets, pseudo-cereals, and underutilized regional crops in line with India's “Millet Mission.”
    • Empowering Rural and Tribal Communities
      Launch mobile training units and on-site processing demonstrations in remote villages to promote:
      • Local entrepreneurship
      • Hygienic food processing practices
      • Nutritional awareness and food sovereignty
  7. Industry and Government Collaborations
    Establishment of Center of Excellence in Food Technology
    In collaboration with MoFPI, ICAR, and FSSAI, focus on:
    • Cold chain development
    • Minimal processing and shelf-life extension
    • Food safety compliance and standardization
  8. Enhanced Placement and Internship Network
    Build stronger partnerships with leading food industries and research institutes for:
    • Campus recruitment
    • Sponsored research
  9. Outreach and Branding
    Organize national/international conferences, webinars, and food tech fests to enhance visibility and foster a vibrant academic ecosystem.
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