Vision and Mission of the Department
Vision
To create competent professionals those contribute towards the economic development of the nation by going in line with the policy of Government of India in the field of food processing, food safety, health andnutrition.
Mission
- Development of human resource in the field of food science and technology to serve the cause of nation
- Providing a strong theoretical and practical background across the food science discipline with an emphasis on developing sustainable resources to cater food and nutrition related challenges
- Development of human resource in the area of clinical nutrition and research to contribute effectively in making India healthy
- Create favourable environment for innovation to translate theoretical knowledge into practical applications
- Inculcating professional ethical values, innovative research capabilities and leadership abilities
- Holistic development of the youth through the process of self evaluation and continuous improvement
Department of Food Science and Technology is committed to build a community that thrives on diversity, equity and equality. The discovery, innovation, and application of new knowledge for which we are known internationally derives from the vibrancy and connectedness of our diverse and extended community of current and former students, staff, industry and faculty members. The students at internationally recognized Food Science and Technology department completes a rigorous scientific curriculum that prepares them well for the numerous job opportunities available in the food industry or for graduate studies in the physical, chemical, and biological sciences and medicine.
Members of this group apply a fundamental understanding of biological, chemical, physical, and behavioural sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. The graduate group offers programs leading to the Doctor of Philosophy degrees and MSc Food Technology, MSc Clinical Research and M. Tech. Food Technology. The Department of Food Science and Technology is fully committed to provide educational, research and social environments that are both rich in diversity of thought, and welcoming of cultural, religious, racial and individual differences, including gender expression and disabilities.
Food is a fundamental necessity for all of humankind, but is selected, prepared, consumed and preserved differently in different cultures and geographical locations. Sharing, understanding and appreciating the commonality of food as it is used both for sustenance and in ritual is a uniting, as well as enlightening endeavour. To participate fully in an enriching educational environment, no student should encounter any barriers to sharing or learning that might be caused by his or her individual heritage, background or social condition; individual differences are an asset, not an affliction.
DFST is also offering course MSc Clinical Research to facilitate the needs of health industry and food industry for nutraceuticals. India is having 100s of Clinical Research Organisations and still the number is growing exponentially. Clinical Research is one of the most knowledge-intensive industry. It is complete biography of drug / nutraceutical from its inception in the lab to its introduction to the consumer market and beyond. Any molecule is identified is subjected to pre-clinical and clinical trials before entering in to market. Though post marketing surveillance is also part of the same. Pre-clinical studies are associated with effect of nutraceuticals on animals. All the toxicological studies, tests for teratogenicity, carcinogenicity are carried out. After this, the data obtained human studies are performed. t is very clear that India has become a very preferred destination for clinical research. The industry is growing exponentially and is expected to reach Rs. 17000 Cr by 2020. Statics shows that the industry needs approximately 75,000 clinical research professionals.
Programs Offered
| Program | Duration | Seats | Eligibility | Syllabus/Scheme | |
|---|---|---|---|---|---|
| MSc Food Technology | 2 years / 4 Semesters | 25 | Bachelor of Science / Applied Science in any subject/ B. Tech Food Technology / Biotechnology/ Sugar Technology/ Sugar and Alcohol Technology/ Fermentation
Technology / Dairy Technology or any other examination recognized equivalent thereto with atleast 50% marks in aggregate |
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| MSc Clinical Research | 2 years / 4 Semesters | 10 | Graduation with 50% marks in Sciences / Medical Sciences/ Life Sciences / Pharmacy |
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| M.Tech. Food Technology | 2 years / 4 Semesters | 18 | B.Tech/ B.E. (Food Engineering / Food Technology/Food Engineering and Technology/ Dairy Technology/ Dairy Engineering/ Food Process Technology/ Food Process Engineering/ Food Biotechnology/ Agriprocess Engineering/ Agricultural Engineering/ Biotechnology) or any other equivalent degree with atleast 55% marks Or M.Sc. (Food Science / Food Technology/ Food Processing and Technology/ Biotechnology) or any other equivalent degree with 55% marks |
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| Ph.D Food Science & Technology | 3-5 Years | 04 | Master’s degree in the relevant/allied subject or a professional degree declared equivalent to the Master’s degree by the corresponding statutory regulatory body, with at least 55% (A relaxation of 5% of marks, or an equivalent relaxation of grade, shall be allowed for those belonging to SC / ST / OBC (non-creamy layer) / Differently- abled) marks in aggregate or its equivalent grade ‘B’ in the UGC 7-point scale (or an equivalent grade in a point scale wherever grading system is followed) Or An equivalent degree from a foreign educational Institution accredited by an Assessment and Accreditation Agency which is approved, recognized or authorized by an authority, established or incorporated under a law in its home country or any other statutory authority in that country for the purpose of assessing, accrediting or assuring quality and standards of educational institutions. |
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| Ph.D. Pharmaceutical Sciences | 3-5 Years | 03 | Master’s degree in the relevant/allied subject or a professional degree declared equivalent to the Master’s degree by the corresponding statutory regulatory body, with at least 55% (A relaxation of 5% of marks, or an equivalent relaxation of grade, shall be allowed for those belonging to SC / ST / OBC (non-creamy layer) / Differently- abled) marks in aggregate or its equivalent grade ‘B’ in the UGC 7-point scale (or an equivalent grade in a point scale wherever grading system is followed) Or An equivalent degree from a foreign educational Institution accredited by an Assessment and Accreditation Agency which is approved, recognized or authorized by an authority, established or incorporated under a law in its home country or any other statutory authority in that country for the purpose of assessing, accrediting or assuring quality and standards of educational institutions. |
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| Ph.D. Life Sciences (Biotechnology) | 3-5 Years | 03 | Master’s degree in the relevant/allied subject or a professional degree declared equivalent to the Master’s degree by the corresponding statutory regulatory body, with at least 55% (A relaxation of 5% of marks, or an equivalent relaxation of grade, shall be allowed for those belonging to SC / ST / OBC (non-creamy layer) / Differently- abled) marks in aggregate or its equivalent grade ‘B’ in the UGC 7-point scale (or an equivalent grade in a point scale wherever grading system is followed) Or An equivalent degree from a foreign educational Institution accredited by an Assessment and Accreditation Agency which is approved, recognized or authorized by an authority, established or incorporated under a law in its home country or any other statutory authority in that country for the purpose of assessing, accrediting or assuring quality and standards of educational institutions. |
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- Rs. 5000/- Security Fee to be paid once (Refundable)
| Name | Designation | Research Area | Experience | Email id | Contact Number (message only) |
|---|---|---|---|---|---|
| Dr. Rajneesh Kant Sachdev | HoD | Processing and Food Engineering | 30 years | pturajneesh@ptu.ac.in | 94780-98021 |
| Er. Gazal Sharma | Asst. Professor | Nutritional Biology | 09 Years 06 months | gazalsharma@ptu.ac.in | 94780-98063 |
| Dr. Shabir Sidhu | Asst. Professor | Pharmacology | 08 years | shabirsidhu@ptu.ac.in | 94780-98064 |
| Dr. Barinderjit Singh | Asst. Professor | Food Technology | 12 years 04 months | ap.ft@ptu.ac.in | 94780-98069 |
Thrust areas of research
- Nutrigenomics and Nutrition Biology
- Health and Nutrition
- Personalised Nutrition
- Functional Food and Nutraceuticals
- Food Product Development
- Increase in Shelf-Life of Food Products
- Post-Harvest Technology
- Characterization of macro and micro-molecules of Food
Infrastructure
| Research Laboratories: |
| The laboratories of the Department of Food Engineering is well equipped with instruments such as uv-spectrophotometer, rotary evaporator, vacuum oven, muffle furnace etc. for undertaking research projects. The laboratories of the department are being upgraded with instruments like HPLC, GC, Texture Profile Analyser, ELISA Reader and Sonicator etc. Department encourages students to participate in subject conference and other scientific gatherings.
The Department of Food Science and Technology has following well equipped laboratories and with sophisticated instrumentation facilities: Lab 1. Applied Microbiology Lab 2 Quality Control Lab 3 Food Processing Lab 4 Bioprocess Technology Lab 5 Animal Tissue Culture |
Academic Achievements & Awards by Faculty
Singh, Barinderjit, Singh, Narpinder, Thakur, Sheetal and Kaur, Amritpal (2017), “Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon”, published in Journal of Food Science and Technology (Springer), Volume 54, Issue 4, 921-932.
Singh, Barinderjit and Singh, Narpinder (2016), “Optimization of Ultrasound – Assisted Extraction of Polyphenols from black gram and their Distribution in Different Milling Fractions”. Best paper award at Food Processing for Sustainable Agriculture & Industry (ICFOST XXV), GNDU, Amritsar.
Goel, Charu, Singh, Barinderjit and Bhargava, Gaurav (2016), “Ultrasound assisted extraction of polyphenols from apple and their distribution in peel and pulp”. Best Paper award at Food Processing for Sustainable Agriculture & Industry (ICFOST XXV), GNDU, Amritsar.
Events (FDPs / Workshops / Seminars)
- 7 day FDP organized by the Department on Research Methods for Data Analysis for Engineers and Researchers (April 22 – 28, 2017).
Faculty Participation/Paper Presentation in Conferences
- Singh, Barinderjit (2016), “Diversity in Polyphenols among different Vigna Species” Food Processing for Sustainable Agriculture & Industry (ICFOST XXV), GNDU, Amritsar, 62-63 [co-authored with Narpinder Singh].
Contact Us
| Dr. Rajneesh Sachdev Head of Department Mobile no.: +91-947-809-8021 Email-id: pturajneesh@ptu.ac.in |
Ms. Gazal Sharma Admission coordinator Mobile no.: +91-947-809-8063 Email-id: gazalsharma@ptu.ac.in |