Food Technology Unit:
Food processing industries are gaining momentum. The growth is so rapid that there is an urgent requirement of a technology, which makes the growth and development sustainable. In the present marketing era, the nature of finished products, storage capacity, and quality under storage are of importance. Diets, calories, packaging and nutrition standards are being given a serious thought this not only keeps the body healthy but also protects it from various diseases. Very recently, the course is being highlighted for economic benefit too. Latest equipment like texture profile analyser has been added in the department to study the texture of various fruits and vegetable products in order to incorporate desired changes in the product design to improve consumer acceptability.
Food and Dairy Microbiology Unit:
The scope of food and dairy microbiology stretches right from the production of raw material to its utilization by the consumers. In other words, the contamination of food and milk with spoilage and disease-producing micro-organisms can occur at any stage of production, processing, marketing and utilization. In view of the possible presence of spoilage and pathogenic micro-organisms in food and milk products, their microbial quality needs to rigorously controlled / monitored with regard to both number and the type of micro flora present. A microbiological analysis is of these contaminating sources and taking up of the adequate measures to reduce their microbial load, are the effective steps of a quality control programme in food and dairy Industry. In order to achieve these objectives a systematic programme of microbiological quality control is required and needs to be followed rigorously both at farm level as well as in the bigger food and dairy plants. Keeping in view the prescribed syllabi of food and dairy science schools of India and needs of the food and dairy industry, the division of food and dairy microbiology provides the general information (introductory part, definition, types of the product, composition, standards) and knowledge about microbiological quality, factors affecting microbiological quality, microbiological defects, public health significance and microbiological quality control tests (recommended/proposed).
Food and Dairy Chemistry Unit
The vast knowledge of food and milk chemistry has been extensively used by the food and dairy manufacturing industry to develop and perfect the modern technology required for producing the high-quality food and milk products with which we are accustomed. A thorough understanding of the chemistry of milk and milk components, food and food components is essential for designing, processing equipment and treatments needed for the manufacture and distribution of high-quality food and dairy products. Knowledge and application of milk chemistry is also indispensable for fractionating milk into its principal components, as in the manufacture of milk protein, lactose and rich-fat products, which are used as functional and nutritional ingredients by the food industry. To ensure that quality milk and milk products flow out of dairy plant premises and reach the consumer, a practical and systematic quality-control programme has to be carried out in food and dairy. To check any adulteration and prevent pathogens from entering the finished product, strict legal standards have to enforce. With the development of common syllabus and a common co-ordinated teaching programme in food and dairy education, our food and dairy chemistry department provides firm base and additional information on physico-chemical approach needed for food and dairy industry in India.
Non Teaching Staffs
Mr. Hardeo Ram
Mr. Jainendra Prasad
Mr. Om Hari
Mr. Patras masih