Duration: 3 Years

Eligibility: 10 th Pass

Open Merit: Minimum 40% marks

Category: Minimum 37% marks

Age: No bar

Admission through: (BPEE) Competent Authority

SALIENT FEATURES OF THE COURSE

• This type of course is being offered in the valley for the first time.
• Highly Qualified and Experienced Faculty mostly Scholars.
• Well Equipped Laboratory with latest equipments present no were in the valley.
• Highly Appreciable Curriculum
• Interaction with industries of the valley as well as industries outside the state.
• Industrial Oriented Professional Education.

SCOPE/ JOB OPPORTUNITIES

• Employment Opportunities in Fruit and vegetable processing, bakery and confectionary ,beverages, Dairy, Oil and fat, meat fish and poultry, health and specialized foods, convenience foods, quality control etc.
• Self Employment Opportunity to set up their own processing units.
• Opportunities as service units to larger industry, Ancillary units.

TEACHING METHODOLOGY  

• Lecture cum Tutorial with discussion.
• Emphasis laid on practical training done by the students.
• Development of overall personality by use of presentation, Exhibitions, Debates, Seminars, Quiz, Assignments, Cultural Programmes etc.
• The student assessment is done on the basis of Practical work, Project work and Professional Industrial Training.
• Developing Knowledge and skills in various areas related to food like Technology for preservation and processing of various foods, operation and maintenance of process equipments, product evaluation FPO/Agmark /PFA,BIS standards, marketing/promotion of sales , computer information technology, testing, quality control, Hygeine and saniatation, packaging, storage, handling and transportation ,project feasibility report.

RESOURCES AVAILABLE  

• Modern Instrumentation and Infrastructure
• Hi-Tech Lab
• Quality Control Lab
• Food Microbiology Lab
• Large collection of books

Hi-tech equipment in the department

• Texture Analyser
• Starch Master
• Viscometers
• Millipore
• Electrophorosis
• Hunter color Lab
• Carbonator
• Laminar Flow
• Bod Incubator
• Hot Air Ovens

FACILITIES AVAILABLE  

• Quality analysis of foods
• Development of new food products
• Sanitation Awareness
• Facilities for research work