M.Sc. Food Sciene and 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 a highly interdisciplinary applied science, incorporating concepts from Chemistry, Microbiology, Life Sciences, Chemical Engineering, Biochemistry, Nutrition, Biotechnology, Mechanical Engineering, and Agricultural and Dairy sciences. Department of Food Technology was established as a part of the Akal College of Agriculture 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 an M.Sc. program in Food Technology. B. Tech. Food Technology was started in 2015, Ph.D. Food Technology and M.Tech. Food Technology in 2020. The department has established four state-of-the-art laboratories (Food Chemistry and Analysis Lab, Food instrumentation & Quality Control Lab and Food Microbiology Lab) and Five Pilot Plant facilities (Bakery unit, Extrusion unit, Fruit & Vegetable Processing unit, Retort pouching unit and packaging unit) purchased through financial support (75 lakhs) from the Ministry of Food Processing Industries (MOFPI), Govt. of India.
The Department of Food Technology has got one project sanctioned amounting to 597.67 Lakh for the establishment of the Akal Food Safety and Quality Control Laboratory with latest and sophisticated equipment such as GCMS/MS, ICP-OES LCMS, Amino Acid Analyzer, HPLC, FTIR, DSC, Spectrophotometer, Chromameter and Refractometer. This laboratory will help to establish a surveillance system for monitoring the quality and composition of food to ensure compliance of International standards on food products. It will help provide technical consultancy to the emerging food industry entrepreneurs in Himachal Pradesh as well as other states to increase employment and uplift the economic status of the rural section of society. It will also help in improving the research facilities and will make the students exposed to these sophisticated equipment even at the undergraduate level. The major thrust area for research in the Department of Food Technology is waste utilization, utilization and characterization of underutilized but highly nutritious cereals, millets and pseudo-cereals for value addition and development of balanced functional foods for different age groups.

Highlights

• Our program boasts highly seasoned doctoral faculty hailing from premier institutions.
• Each student is assigned a dedicated mentor from their four years, fostering personalized guidance and support.
• Our infrastructure includes four state-of-the-art laboratories (Food Chemistry and Analysis Lab, Food instrumentation & Quality Control Lab and Food Microbiology Lab) and Five Pilot Plant facilities (Bakery unit, Extrusion unit, Fruit & Vegetable Processing unit, Retort pouching unit and packaging unit)
• Akal Food Safety and Quality Control Laboratory with latest and sophisticated equipment such as GCMS/MS, ICP-OES LCMS, Amino Acid Analyzer, HPLC, FTIR, DSC, Spectrophotometer, Chromameter and Refractometer.
• Our curriculum is tailored to industry needs, aligning with global standards to prepare students for the workforce.
• We offer placement opportunities with industry leaders, providing students with a pathway to prominent career prospects.
• Additionally, our program includes industrial training, offering exposure to real-world work environments and hands-on experience in food processing technologies, as well as plant and machinery maintenance.
• The students of B.Tech. F

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