B.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 a highly interdisciplinary applied science that incorporates concepts from chemistry, microbiology, life sciences, chemical engineering, biochemistry, nutrition, biotechnology, mechanical engineering, agriculture, and dairy. 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 emerging food industry entrepreneurs in Himachal Pradesh and other states to increase employment and uplift the economic status of the rural section of society. It will also help improve the research facilities and expose the students to this 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.

Eligibility Criteria For Admission

Intermediate (10+2) in Physics, Chemistry, Biology (PCB) or Physics, Chemistry, Mathematics (PCM) or Physics, Chemistry, Mathematics, Biology (PCMB) with minimum 50% marks in aggregate from a recognized University or Board. In case of SC/ST and Physical Challenged category candidates, the minimum aggregate required shall be 40% marks. The minimum age should be 16 years or above as on 01st July of particular year in which admission is sought.

Number of Available seats : 30