M.Sc. Food Sciene and 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 inter-disciplinary 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 agricultural produce with improved technologies.

The department was established in 2014 with the M.Sc. program in Food Technology. The B.Tech. Food Technology program started in 2015 and the M.Tech. Food Technology program 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

Additionally, five pilot plant facilities have been set up:

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

These facilities were developed through financial support of ₹75 lakhs from the Ministry of Food Processing Industries (MOFPI), Government of India.

The Department of Food Technology has also received a sanctioned project worth ₹597.67 lakhs for the establishment of the Akal Food Safety and Quality Control Laboratory. This facility is equipped with advanced instruments such as:

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

This laboratory aims to establish a surveillance system for monitoring the quality and composition of food to ensure compliance with international standards. It will also provide technical consultancy to emerging food industry entrepreneurs, particularly in Himachal Pradesh and neighboring states, thereby contributing to employment generation and the economic upliftment of rural communities.

Furthermore, the lab will enhance research capabilities and expose students to sophisticated instruments even at the undergraduate level.

The department's major thrust area for research is the utilization and characterization of underutilized but highly nutritious cereals, millets, and pseudo-cereals for value addition and the development of balanced functional foods for different age groups.

Eligibility Criteria For Admission

Bachelor’s degree with minimum 50% marks in Medical/Non-medical/Horticulture/ Agriculture/Post-harvest technology/ Food and Nutrition/Biotechnology/ Home Science/ Biochemistry from a recognised university.

Number of Available seats : 10

Assistant Professor (Sr Scale) & HOD
Dr. Khem Singh Gill
Akal College of Agriculture
Eternal University, Baru Sahib,
Sirmour-173101, Himachal Pradesh, India
Email: drnaseerahmed@eternaluniversity.edu.in
Mobile No.: +91 90860 24386

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:

Waste Utilization and By-product Valorization
Research focuses on converting agricultural and food processing waste into value-added products, aiming to reduce environmental impact and enhance sustainability.
Utilization and Characterization of Underutilized Cereals, Millets, and Pseudo-cereals
The department explores the nutritional potential of lesser-known grains like millets and pseudo-cereals, promoting their use in developing functional foods.
Development of Balanced Functional Foods for Different Age Groups
Efforts are directed toward creating nutritionally balanced foods tailored to various age groups, addressing specific dietary needs and promoting 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, Government of India, New Delhi	338.95	2019	Concluded
2	Building a Nature Intelligence Platform (under the Absolute Planet 2040 initiative), a repository of novel species of microbes found in extreme climatic regions through the application of novel biotechnological tools	Dr. Divya Chauhan (Co-PI)	Absolute India PVT Limited	9.0	2024	Concluded
3	Upgradation of Laboratories for PG Programmes in Food Technology.	Dr. Tajender Singh	Ministry of Food Processing Industries (MOFPI), Govt. of India	75 Lakhs	2015	Concluded

Publications and Patents

Number of research papers published in peer-reviewed journals: 80
Number of book chapters published: 12
Number of books published: 0
Number of patents published/granted: 01
Number of designs/other Intellectual Property: 0
Number of 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
1	Kirti Sharma (BS19MSFT001)	M.Sc. Food Technology	Characterization of starch isolated from sweet corn of Himalayan region	Dr. Naseer Ahmed
2	Priya Negi (BS19MSFT002)	M.Sc. Food Technology	Impact of microwave treatment on Buckwheat (Fagopyrum esculentum L.) starch.	Dr. Tejendra Pal Singh
3	Manpreet Kaur (BS20MSFT001)	M.Sc. Food Technology	Characterization of Beetroot Pomace Enriched Muffins	Dr. Tejendra Pal Singh
4	Priyanshi (BS20MSFT002)	M.Sc. Food Technology	Optimization and characterization of protein hydrolysates isolated from sunflower (Helianthus annuus L.)	Dr. Naseer Ahmed
5	Tawseefa Jan (BS21MFT001)	M.Sc. Food Science and Technology	Isolation Identification and Characterization of Bacillus Subtilis as Food Probiotic	Dr. Naseer Ahmed
6	Sneha (BS21MFST002)	M.Sc. Food Science and Technology	Isolation and characterization of protein from Quality Protein Maize	Dr. Tejendra Pal Singh
7	Damini (BS22MFST001)	M.Sc. Food Science and Technology	Isolation, Modification and Characterization of Walnut Protein Isolate	Dr. Naseer Ahmed
8	Muskan (BS22MFST002)	M.Sc. Food Science and Technology	Extraction and characterization of starch and protein from pseudo-cereals and their utilization in extruded products	Dr. Sachin Kumar
9	Nilakshi (BS22MFST003)	M.Sc. Food Science and Technology	Isolation and Characterization of oil and protein from Papaya (Carica papaya) seeds	Dr. Tejendra Pal Singh
10	Pallavi Chandel (BS22MFST004)	M.Sc. Food Science and Technology	Extraction and characterization of starch from different cultivars of sorghum (Sorghum bicolour L.) and utilization in extruded product	Dr. Divya Chauhan
11	Rinka Devi (BS22MFST005)	M.Sc. Food Science and Technology	Optimization And Characterization of Lycopene Extracted From Tomato Pomace	Dr. Naseer Ahmed
12	Shreyal (BS22MFST006)	M.Sc. Food Science and Technology	Effect of Various Processing Treatments on the Functional Properties of Chickpea (Cicer arietinum L.) Protein Isolate	Dr. Naseer Ahmed
13	Shreya (BS22MFST007)	M.Sc. Food Science and Technology	Impact of germination on the characteristics of Amaranthus (Amaranthus virdi) starch	Dr. Tejendra Pal Singh
14	Jyoti Verma (BS22MFST009)	M.Sc. Food Science and Technology	Isolation Characterization and Modification of Chickpea Starch	Dr. Naseer Ahmed
15	Nancy (BS22MFST010)	M.Sc. Food Science and Technology	Impact of germination on the characteristics of Quinoa (Chenopodium quinoa willd) starch	Dr. Tejendra Pal Singh
16	Anchal (BS23MFST001)	M.Sc. Food Science and Technology	Nutritional and functional properties of millet protein isolates	Dr. Sachin Kumar
17	Harshita (BS23MFST002)	M.Sc. Food Science and Technology	Studies on development and optimization of millet based extruded products	Dr. Sachin Kumar
18	Khushbu Sharma (BS23MFST003)	M.Sc. Food Science and Technology	Formulation and evaluation of millet based ready to eat snacks	Dr. Sachin Kumar
19	Sneh Sharma (BS23MFST004)	M.Sc. Food Science and Technology	Characterization of gluten free cookies prepared from blends of millet and chickpea flour	Dr. Sachin Kumar
20	Sunehri (BS23MFST005)	M.Sc. Food Science and Technology	Characterization of protein from different cultivars of quinoa (Chenopodium quinoa Willd.)	Dr. Sachin Kumar
21	Ritu (BS23MFST006)	M.Sc. Food Science and Technology	Impact of germination on starch characteristics of millet starch	Dr. Sachin Kumar
22	Swati (BS23MFST007)	M.Sc. Food Science and Technology	Isolation and characterization of protein from different cultivars of quinoa (Chenopodium quinoa Willd.)	Dr. Sachin Kumar

Dr. Tajendra Pal Singh

Assistant Professor (Sr Scale)

Dr. Khem Singh Gill Akal College of Agriculture
Eternal University, Baru Sahib,
Sirmour-173101, Himachal Pradesh, India

Email Id: tajendra.singh66198@gmail.com
Mobile no: 9027196460

Dr. Divya Chauhan

Assistant Professor (Food Technology)

Dr. Khem Singh Gill Akal College of Agriculture
Eternal University, Baru Sahib, Sirmour, HP-173101

Email: chauhandivya1703@gmail.com

Dr. Raashid Ahmad Siddeqi

Assistant Professor
Department of Food Technology

Eternal University, Baru Sahib
Sirmour-173101, Himachal Pradesh, India

Contact Number: +91-6005078177
Email ID: siddiqi.raashid786@gmail.com

Er. Rajesh Kumar Sheoran

Assistant Professor
Department of Food Technology
Dr. Khem Singh Gill Akal College of Agriculture
Eternal University, Himachal Pradesh, India

Contact Number: +91-9813061374
Email ID: rajeshkumar@eternaluniversity.edu.in

Laboratory / Field Staff

Mr. Anup Kumar
Lab. Technician, Food Technology

Competitive Examinations

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
3	Priya Negi	BS19MSFT002	NET	National

Placements

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)
3	Jyoti Veram	M.Sc. Food Science and Technology	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Trainee Technician Food analyst
4	Nancy	M.Sc. Food Science and Technology	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Trainee Technician Food analyst
5	Rinka	M.Sc. Food Science and Technology	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Arbro Pharmaceuticals Pvt Ltd, New Delhi	Trainee Technician Food analyst
6	Pallivi Chandail	M.Sc. Food Science and Technology	Jivo Wellness Ltd, New Delhi	Jivo Wellness Ltd, New Delhi	Quality Lab In charge
7	Ms. Kirti Sharma	M.Sc. Food Technology	Basix Academy for building lifelong employability Ltd	Basix Academy for building lifelong employability Ltd	Vocational Trainer Agriculture
8	Ms. Sneha	M.Sc. Food Science and Technology	Bittu Tikki Waala	Bittu Tikki Waala, Karnal	Microbiologist- Quality Assurance
9	Ms. Priya Negi	M.Sc. Food Science and Technology	Chhorang farmer producer company, Kinnaur	Chhorang farmer producer company, Kinnaur	CEO

Awards / Recognitions / Achievements of Students

S.No.	Name of Student	Program Name	Registration No.	Details of Award / Recognition	Awarding Agency / Institution
1	Ms. Priya Negi	M.Sc. Food Science and Technology	BS19MSFT002	University Medal for Securing 1st position	Eternal University
2	Ms. Shweta Dhiman	Ph.D. Food Technology	BS21PSFT001	Best Paper Presentation Award	JUST Agriculture
3	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.”