Welcome to Department of Food Engineering and Technology
The year 2012-13 began on a good note and witnessed the continuing progress in research and development in the Food Engineering and TechnologyDepartment (FETD) as well as good campus placement encompassing national, international and multinational companies. Many of these companies have come year after year to recruit our graduates from all streams of learning. It is a matter of great satisfaction and pride to all faculty members in FETD that the training imparted to the students at all levels is able to meet the industry requirement in the emerging areas of food science and technology. The interdisciplinary masters program in food biotechnology has picked up very well. This year, we have also begun a new Ph.D program in food science to attract students from diverse backgrounds and explore newer areas of research which were hitherto not addressed in FETD. In spite of just 5 full time faculty members in FETD (we have 3 vacant positions), our productivity is impressive. It is a matter of pride for us to let you know that this year 5 fellows completed their doctoral degree, 20 completed masters and 16 students were awarded B.Tech degree. During the year, 54 international research papers were published and 1 patent was filed. Currently there are 63 PhD fellows and 45 M.Tech students working in the Department.
The FETD was established in then UDCT in 1943 offering Bachelor of Science (Tech) in chemistry of foods and drugs. Later in 1949, a full-fledged B.Sc Tech. degree course in Food Technology was started. In 1963, again for the first time in the country, masters program in fermentation technology was initiated and the department was christened ‘Food and Fermentation Technology Department’. In the 21st Century, after aligning all the graduate programs as 12+ 4 pattern, the department has focused on engineering as well. To keep up with the present times, the course in fermentation technology has been restructured as food biotechnology.
The International collaborations in teaching as well as research have picked up momentum in FETD. We are indeed blessed to receive support from our well wishers, alumni and friends of the department. Dr. K. Niranjan (University of Reading, UK, who is also our Adjunct Professor) conducted a course of 15 lectures for the M.Tech students in a marathon sessions of three days. We also had thought provoking lectures by Professor John Hallsworth (Queens University, Belfast) and Dr. Bhesh Bhandari from Australia. Some of our PhD scholars could get opportunites to work at the University of Saskatchewan (Canada) and University of Aalto (Finland) under various research programs. Under the Summer Research Fellowship Program of the Science Education Panel, Indian Academy of Sciences, one student did her project in FETD.
FETD also takes pride in playing a leading role in co-curricular as well extension activities at ICT and also through professional body, Association of Food Scientists and Technologists (India) or AFST (I). Two of our faculty members are hostel wardens and 3 are office bearers of Mumbai chapter of AFST (I) including the president.
We are thankful to UGC for the Center of Advanced Studies Status (CAS-I) and continued support by way of Ph.D fellowships under the SAP program. Support from TEQIP too facilitated many students and faculty in attending conferences and showcasing their work. ICT has been active in instituting several merit-cum-means scholarship for the needy and meritorious undergraduate students. FETD has Dr. P.J. Dubash- AFST scholarship of Rs 25,000/- per year. In addition we are also thankful to PFNDAI and Kamani Oil Industries who have generously sponsored scholarships regularly. We are grateful to industry houses for accommodating our students for the mandatory 6-week in-plant training, to all the visiting faculties who have assisted us in conducting our courses despite severe time constraints, and to all the examiners who have spared valuable time in evaluating theses of our M.Tech and doctoral students.
The burgeoning student strength is placing severe constraints on our infrastructure. We seek financial help in the form of generous donations from all the well wishers and alumni. We appeal to all concerned to extend their support in whatever way they can. We are also grateful to all our UG-PG students and support staff for being with us at all times and enriching our lives in numerous ways. We expect your continued support and long term association with us.
Present Scenario The FETD comprises of the following human resources: No. of Students: Undergraduates- 70 Doctorates- 63 Masters- 45 No. of Faculty (in place): Professors- 2 Associate Professors- 2 Assistant Professor- 3
Vacancy: (3) Professor- 1 Associate Professor- 1
Supporting Staff: 7
Major Research Interests Thrust areas under CAS include –
- C arbohydrate Chemistry &Technology
- Cereal science & technology
- Chemistry & technology of traditional foods
- Enzymology, enzyme applications, modification of enzymes
- Food product/process development; instant food premixes
- Food quality analysis
- Fruits and vegetable processing
- Fermentation Technology& Food Biotechnology
- Fermented foods
- Fermentative production and downstream processing of enzymes/metabolites
- Nutraceuticals & natural pigments
- Plant tissue culture
Major Instrumental / Processing Facilities Infrastructure The FETD is wellstructured with equipments required for food processing that include extruders, retort processing unit, blast and fluidized freezer, pasta making machine, modified atmosphere packaging, dough sheeter, tray and IR dryer, fluidized bed dryer, fermentor, high pressure homogenizer, ultrasonic processor, RO and ultrafiltration unit, spray dryer,and twin screw extruder. The FETD also houses many analytical instruments such as HPLC, HPTLC, GC, GC-MS spectrophotometers, Hunter lab colorimeter, image analyzer, Brookfield rheometer, texturimeter, Haake viscometer, electrophoresis unit, protein purification system, PCR thermal cyclers, RT-PCR, and differential scanning calorimeter (DSC).
Achievement in Last Five Years Major Grants: UGC, TEQIP, RGSTC, MOFPI, ICAR, DBT, DAE, AICTE, DST Total amount: Rs. 7.34 Crores approximately. Research Publications: International: 192 Patents: 11 Degrees Awarded: Doctorates: 29 Masters: 107 Bachelors: 77
Major Awards / Honours Received in 2011-12 • Dr. Uday S. Annapure has been elected as President of AFST (I), Mumbai Chapter for the years 2013-14 and 2014-15. • Professor R.S. Singhal and Dr. L. Anathanarayan received Best Teacher Awards from Professor D.V. Rege AFST (I)-Mumbai Chapter Biotechnology Award for the year 2012-2013. • Professor S.S.Lele was elected as the President of AFST (I), Mumbai Chapter for the years 2011-12 and 2012-13. • Professor S.S.Lele is nominated as a council Member of committee for the subject Food Technology formed for “Internatinal Union of Food Science and Technology (IUFoST) – Indian National Scince Academy (INSA) ” activities at International and national level. • Dr. Uday S. Annapure was elected as the Vice President of AFST (I), Mumbai Chapter for 2011-12 and 2012-13.
“Establishing a center of excellence to provide demand driven, value-based and quality technical education to make India a developed country through socio-economic transformation”
- To improve food, especially Indian traditional foods, in terms of nutrition, safety and functionality employing fundamental and applied sciences.
- To produce trained personnel of highest standards for the benefit of the industry and society, in the field of food engineering & technology and food biotechnology.
- To provide leadership in areas of education, research, innovations and solutions in food and biotech sciences, technology and engineering to direct overall activity towards economic growth of India.
Program Educational Objectives (M. Tech. Food Biotechnology)
- The M. Tech. in Food Biotechnology interdisciplinary course has been initiated to impart education in a new area of specialization viz., Food Biotechnology to enable students to work in areas such as food fermentations, applications of enzymes in food processing, food product development, nutraceuticals, nutritional and functional foods, nutrigenomics etc and to help them formulate solutions to meet the needs of the consumers and the industry.
- The interdisciplinary nature of the course prompts intake of students from mixed disciplines creating the need to bring students from varying academic backgrounds to a common platform of understanding through courses structured to meet this need.
- To provide a strong base of knowledge to students in this interdisciplinary field to transform them into good professionals who can function with confidence in their chosen work place and contribute to the growth of the organization employing them.
- To motivate and enable students to opt for higher levels of learning viz. doctoral programs by research in this interdisciplinary field with the view of developing highly skilled professionals to work in Industry and academia.
Program Outcomes (M. Tech. Food Biotechnology)
PO1: Acquire in-depth knowledge of Food Biotechnology, including wider and global perspective, with an ability to discriminate, evaluate, analyse and synthesise existing and new knowledge, and integration of the same for enhancement of knowledge.
PO2: Analyse complex technological problems critically, apply independent judgement for synthesising information to make intellectual and/or creative advances for conducting research in a wider theoretical, practical and policy context.
PO3: Think laterally and originally, conceptualise and solve technological problems, evaluate a wide range of potential solutions for those problems and arrive at feasible, optimal solutions after considering public health and safety, cultural, societal and environmental factors in the core areas of expertise (Food Biotechnology).
PO4: Extract information pertinent to unfamiliar problems through literature survey and experiments, apply appropriate research methodologies, techniques and tools, design, conduct experiments, analyse and interpret data, demonstrate higher order skill and view things in a broader perspective, contribute individually/in group(s) to the development of scientific/technological knowledge in Food Biotechnology.
PO5: Create, select, learn and apply appropriate techniques, resources, and modern technological tools, including prediction and modelling, to complex technological activities with an understanding of the limitations.
PO6: Possess knowledge and understanding of group dynamics, recognise opportunities and contribute positively to collaborative multidisciplinary scientific research, demonstrate a capacity for self-management and teamwork, decision-making based on openmindedness, objectivity and rational analysis in order to achieve common goals and further the learning of themselves as well as others.
PO7: Demonstrate knowledge and understanding of technology and management principles and apply the same to one’s own work, as a member and leader in a team, manage projects efficiently in Food Biotechnology and multidisciplinary environments after consideration of economical and financial factors.
PO8: Communicate with the technological community, and with society at large, regarding complex technological activities confidently and effectively, such as, being able to comprehend and write effective reports and design documentation by adhering to appropriate standards, make effective presentations, and give and receive clear instructions.
PO9: Recognise the need for, and have the preparation and ability to engage in life-long learning independently, with a high level of enthusiasm and commitment to improve knowledge and competence continuously.
PO10: Acquire professional and intellectual integrity, professional code of conduct, ethics of research and scholarship, consideration of the impact of research outcomes on professional practices and an understanding of responsibility to contribute to the community for sustainable development of society.
PO11: Observe and examine critically the outcomes of one’s actions and make corrective measures subsequently, and learn from mistakes without depending on external feedback.
PO12: Students of this interdisciplinary course will be able to attain basic knowledge and be made aware of recent advances in various areas of both food science & technology and food biotechnology.
PO13: This interdisciplinary knowledge will help in widening the career scope of students in both food technology and food biotechnology streams and also enable them to attain their professional goals in their workplace.
PO14: A strong research aptitude will be established through one year of interdisciplinary research undertaken which will enable the students to opt for higher levels of learning in the specialised field of Food Biotechnology.