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M. Tech. 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 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 agriculture produce with improved technologies. Department was established in 2014 with M.Sc. program in Food Technology. B. Tech. Food Technology was started in 2015 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 Plants 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 establishment of 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 be helpful in providing technical consultancy to the emerging food industry entrepreneurs in Himachal Pradesh as well as other states so as to increase employment and uplifting economic status of 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 undergraduate level.

The major thrust area for research in the Department of Food Technology is 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.

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

Mob. No.: +91 90860 24386

Department of Food Technology

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: Research focuses on converting agricultural and food processing waste into value-added products, aiming to reduce environmental impact and enhance sustainability.
  2. 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.
  3. 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 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: 1
  • Number of designs/other Intellectual Property: 0
  • Number of monographs/E-contents for MOOCs/SWAYAM: 0

Master Students Research Projects

S.No. Name of Student & Regn. No. Program Name Title of Thesis/Dissertation Major Advisor
1. Mamta Kumari (BS22MFT001) M.Tech. Food Technology Utilization of proteins and lipids isolated from black soybean for development of cookies Dr. Sachin Kumar
2. Ms. Gunjan Thakur (BS22MFT001) M.Tech. Food Technology Effect of Hydrothermal Processing on Nutritional Properties, Anti-Nutritional Properties, and Antioxidant Potential of Foxtail Millet and Pearl Millet Dr. Naseer Ahmed

Top 10 Research Publications/Chapters/Books

  1. Sheikh MA, Ubaid M, Ahmed N, & Gul MK. (2025). Effects of controlled microwave heat treatment on the compositional attributes, antioxidant potential, and anti-nutritional components of apricot kernel flour. Journal of Food Measurement and Characterization, 9, 1859–1873. (IF 2.9)
  2. Jan T, et al. (2024). Next generation probiotics for human health: An emerging perspective. Heliyon, 10(16), e35980 (IF 4.3)
  3. Rizvi QU, et al. (2024). Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans and Lima Beans. Foods, 13(9):1422. (IF 4.7)
  4. Jan T, et al. (2023). First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation. Food Bioscience. 56:103273. (IF 4.8)
  5. Jan T, et al. (2023). Diversity, distribution and role of probiotics for human health: current research and future challenges. Biocatalysis and Agricultural Biotechnology. 53:102889. (IF 3.4)
  6. Sofi SA, et al. (2023). Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition. 11(5):2256-76. (IF 3.55)
  7. Thakur P, et al. (2021). Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth, quinoa, and buckwheat. Current Research in Food Science. 4:917-25.
  8. Siddiqui S., et al. (2022). Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries. In Advances in Root Vegetables Research. IntechOpen.
  9. Siddiqui S, Ahmed N, & Phogat N. (2022). Potato Starch as Affected by Varieties, Storage Treatments and Conditions of Tubers. In Starch - Evolution and Recent Advances. IntechOpen.
  10. Ahmed N, et al. (2022). Apple Wastes and By-Products: Chemistry, Processing, and Utilization. In Handbook of Fruit Wastes and By-Products (pp. 73-86). CRC Press.
Dr. Naseer Ahmed
Dr. Naseer Ahmed
Designation: Head of Department
Ph.D.: Food Science and Technology

Specialization: Biological Macromolecules, Waste Utilization and Post-Harvest Technology

Dr. Tajendra Pal Singh
Dr. Tajendra Pal Singh
Ph.D.: Food Technology

Specialization: Biological Macromolecules, Waste Utilization and Food Microbiology

Dr. Divya Chauhan
Dr. Divya Chauhan

Specialization: Functional Foods, Waste Utilization and Bakery Technology

Dr. Raashid Ahmad Siddiqui
Dr. Raashid Ahmad Siddiqui
Ph.D.: Food Technology

Specialization: Biological Macromolecules, Waste Utilization and Functional Foods

Er. Rajesh Kumar
Er. Rajesh Kumar
Ph.D.: Food Technology

Specialization: Food Engineering, Starch and Functional Foods

1. Best University Rising Researcher Award -2022 by Eternal University to Dr. Naseer Ahmed
2. Global Young Scientist Award by International Institute of Organised Research in Association with Smart Modern Construction, Western Sydney University, Australia to Dr Naseer Ahmed
3. Young Scientist award at 3rd International Conference on Global Initiatives in Agricultural and Applied Sciences for Eco-Friendly Environment at Tribhuvan University, Kathmandu, Nepal, to Dr Naseer Ahmed
4. Best Ph.D. Thesis award to Dr Tajendra Pal Singh
5. The most of the students got placed in reputed companies
6. The students got admission in the reputed institutions such as SLIET, GNGU, University of Guelph Canada etc
7. The students qualified GATE

Achievers details

Priyanshi, Junior Research fellow at National Institute of Food Technology Entrepreneurship and Management
Priya Negi, Food Safety and Standard Authority of India, Lukhnow.
Manvir Kaur Gill, Education Consultant, Faridkot, Punjab
Tawseefa Jan: Ph.D. Food Technology, Eternal University

Strategic Initiatives and Future Vision

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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