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FACULTY INFRASTRUCTURE COURSE-CURRICULLUM

The department of Food Science and Technology has gained this University much of its name nationwide and with our impressive facilities, food industry is of close acquaintance here. This department through its commendable services has triumphed our much esteemed Five Star Accreditation. The department has close association with well known MNCs’ like Nestle India Ltd., Pepsi Foods (P) Ltd., Glaxo Smithkline Beechem Consumer Healthcare Ltd., Cadbury’s India Ltd., Joyco, Heinz, etc. The department is proud to present this world with some of the most efficient brains who will strive for technological upgradation of the field and also endeavour social upliftment of the Industry. The department with highly disciplined and methodological training and learning techniques has made the students excel in all fields of Food Technology. Every student here is a born leader with immense determination and confidence who is always eager to learn. Many B.Tech students after completing degree from our department got admissions in M.S. Degree and Fellowships in Internationally reputed universities such as University of Maryland (USA), Queensland University (Australia), University of Alberta (Canada), Messy University (New Zealand), Agri & Agri Food (Canada) etc. The department has purchased more than 500 volumes of books in the subjects of Food Technology. The department has also subscribed 10 International and 5 National journals for reference of students. Many faculty member of department are member of international scientific bodies and also the members of editorial board of journals and judges of international journals.

 

OBJECTIVES

*To equip talented young men/women with requisite conceptual insight, skill and attitude to enable them provide managerial inputs of highest standards in rapidly growing food industry needs.
*To organize, develop and regulate the technological profession, based on sound professional practices.
*To contribute to the development of New Technology and pave a way Research, Analysis and Implementations.


COURSES OFFERED

 

*B. Tech (Food Technology)
*M.Sc. (Food Technology)
*Ph.D (Food Technology)

In our endeavour to select the most descending students from all over India with sharp aptitude towards food processing, we have designed a highly competitive selection procedure for our courses. B. Tech. – Selection is made on basis of Common Enterance Test (CET) and All India Engineering Enterance Examination (AIEEE). M.Sc. – Joint Enterance Test (JET) & Interview Ph.D - All India National Eligibility Test (NET) by Agriculture Scientists Recruitment Board (ASRP), ICAR , New Delhi

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Faculty

The faculty at department, drawn from diverse fields of food technology takes on the role of mentorship with great efficiency. Through their immaculate approach towards developing full fledged, self reliant professionals, they have laid strong foundations upon which marvellous edifices will with stand any storm. Our teacher have harnessed an energy for that vista, we have to cover.

 

1. Dr. D.S. Sogi (Head Food Science & Technology) 

Ph.D. (Food Tech.) P.G. Diploma in Marketing & Management Research & Teaching experience of 11 years in Fruit & Vegetable Processing. 

 

2. Dr. Narpinder Singh (Professor) 

Ph.D. (Food Technology) Research & Teaching experience of 17 years Winner of Pran Vohra Award (1997-98), and INSA Medal for Young scientists (1993). Worked as visiting scientist at Institute of Food Research, Norwich (UK). Received Appreciation Certification from Punjab State Council for Science & Technology for outstanding research in Food Technology. He has also got JSPS (Japanese Society for promotion of science) fellowship.

 

 3. Dr. Hardeep Singh Gujral (Senior Lecturer) 

Ph.D. (Food Technology) Reserch & Teaching experience of 8 years in Cereal & Dairy Technology. Post Doctoral Research at IATA, Spain.(Awarded INSA medal for Young Scientist)

 

4. Dr. N.S. Sodhi (Senior Lecturer) 

Ph.D. (Food Technology) M.E. (Post Harvest & Food Process Engineering) Research and Teaching experience of 7 years in Food Engineering. 

 

5. Mr. Balmmet Singh Gill (Senior Lecturer)

  M.Sc. (Food Technology) M.B.A. (Marketing) Research & Teaching experience of 7 years in Food Plant Management & Cereal Technology. 

 

6. Dr. Dolly (Lecturer)

 Ph.D (Organic Chemistry) Research experience of 6 years 

 

7. Mr. Sandeep Singh (Lecturer)

  M.Sc. (Food Technology) 

 

8. Er. Harinder Singh (Lecturer) 

M.Tech (Process Design & Application) 

 

9. Dr. (Mrs.) Harvir Kaur (Lecturer) 

Ph.D (Microbiology) 

 

10. Dr. Jaspreet Singh (Lecturer)

 Ph.D. (Food Technology) Post docteral Research experience INRA (France), Kansas State University (USA). 

 

11. Miss Seerat (Lecturer) 

M. Sc. (Food Technology

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Infrastructure
 

The department has two types of laboratories :


ADVANCE ANALYTICAL LABORATORIES


They have all the necessary equipment like Ovens, Muffle Furnaces, Refrigerators, Centrifuges, Electrophore Spectronic 20 Colorimeter, Paper Chromatography, Thin layer chromatography for basic proximate Food Analysis as well as for protein Fractionation and Mineral Analysis.
a) Universal Testing Machine :
Manufactured by Instron (UK). This is one of the most expensive and sophisticated instrument used to test properties of food products in a number of ways.
b) UV / VIS SPECTROSCOPY :
Manufactured by Shimadzu, Perkin Elmer. This machine equipped with Lamda series, UV Winlab software includes powerful routines for Spectroscopic Data Handling, Quantitative Analysis, Kinetics and Instrument Validation.
c) FREEZE DRYER
Manufactured by Jovan Nordic, Gydevang (17-19, DK-3450) Allered, Denmark. The instrument is used in the dehydration of microbial cultures, proteins, biological active components (lycopene, ß-Carotene) which are sensitive to heat.
d) DIFFERENTIAL SCANNING COLORIMETER
Manufactured by Mettler, Toledo, Switzerland. It is used for thermal measurements of various food components such as starches, protein etc. Apart from food application it is widely used in pharmaceutical industries.
e) RAPID VISCO ANALYZER
Manufactured by Newport Scientific Pt. Ltd. Australia. RVA is used for measuring the viscosity profiles of various food products. It is widely used for measuring viscosities of starches, modified starches, flours, proteins, noodles, extruded food, in brewing, soups, gravies, powders etc. It is highly advantegeous over viscoamylograph in terms of its sample size requirement & precision.
f) TEXTURE ANALYSER
Manufactured by Stable Micro System England. It is used in textural measurement in various industries like Bakery, Cereals, Confectionary, Dairy, Friuts &Vegetables, Gels, Meat, Poultry, Fish, Pasta, Noodles, Rice, Petfood, pharmaceuticals & other industrials materials.


TECHNOLOGICAL LABORATORIES :


1. CEREAL, LEGUMES & OIL SEED TECHNOLOGY LABORATORY
The various equipments pertaining to this lab which includes flour milling and baking equipments are as follows :
• FARINOGRAPH :
Manufactured by Brabender OHG (Germany) is well known equipment, the world over, in Flour Milling and Bakery industry. This instrument can determine Water Absorption, Dough Development Time, Dough Stability and Degree of Softening which reflect the baking quality of flour.
• VISCOAMYLOGRAPH :
Manufactured by Brabender OHG (Germany) that measures viscosity in relation to temperature and heating time. It is especially used to test the gelatinization properties of flour, starch containing product like cake mixes, modified starches, pudding mix, etc.
• QUARDRUMATE JUNIOR MILL :
Manufactured by Brabender OHG (Germany). It can mill small quantities as well as commercial sample of wheat.
• ALVEOGRAPH :
This instrument is used to check Gas Retention Properties of dough; also it measure dough’s extensibility and resistance to expansion.
• FALLING NUMBER APPARATUS :
Perten Instruments (Sweden) and useful in measuring Alpha-Amylase Activity and Sprout Damage of Wheat.
2. MEAT TECHNOLOGY LABORATORY
Meat Technology Laboratory is equipped with Meat Grinder, Hobart Universal food cutter, Hobart Mixer, Moulds, Sausage Stuffer, Electric Fryer, Grill Oven and Mircrowave Cooking. Besides these the department has full scale facilities for meat canning also.
3. FRUIT & VEGETABLE TECHNOLOGY LABORATORY
Department is equipped with Steam Boiler, full fledged Canning Line, Steam Kettles, Bottling line, Cabinet and Tray Driers, small & big pulpers, etc. The department is actively engaged in fruit and vegetable product processing on semi-commercial scale.
• BROOKFIELD VISCOMETER :
Manufactured by Brookfield Inc. USA and can test flour quality in terms of viscosity of acidulated flour slurries. Besides these equipments the department also has other facilities for Cereal and Oil Seeds Processing such as Pasta Extruder, McGill Sheller, Polisher Komat (Germany) Oil expeller etc. The department offers the facilities to food industries for testing wheat for milling and flour for baking quality. A set of baking equipment i.e. Reel type Baking Oven, Fermenter with refrigeration unit, Mouldings and Sheeting Rolls unit and Dough Mixer from National Manufacturing Co., Nebraska U.S.A.
4. DAIRY TECHNOLOGY LABORATORY
The department has a well equipped Dairy Technology lab with capabilities of handling platform and advanced milk testing procedures.
5. MICROBIOLOGY LABORATORY
The department has microbiology lab equipped with Laminar Flow Apparatus, Incubator, Autoclave, Fermentor, Olumpus Microscope, etc. for carrying out microbiological tests and analysis.

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Course-Curriculum
 
*(includes practical paper)

B.tech(Food Tech.)

M.Sc(Food Tech)


Sem I
Principle of Food Processing & Preservation
*Technology of Cereals Processing
*Technology of Processing Fruit & Vegetables-I
*Technology of Fluid Milk Processing
*Food Microbiology
*Food Chemistry-I
Basic of Food Engineering
 
Sem II
*Technology of Legumes & Oil Seed Processing
*Technology of F&V Process II
*Technology of Milk Product Processing II
*Technology of Eggs & Poultry Processing
Food Chemistry II
*Food Engineering Operation
Applications of Enzymes in Food Industry

 

Sem III
*Basic Chemical Engineering
Basic Microbiology
*Bio- Chemistry & Nutrition
Food Hygiene & Sanitation
*Basic Electrical & Electronic Engineering
Plant Utility
Punjabi / Panjab History & Culture
 
Sem IV
Industrial Economics
*Fruit & Vegetable Technology
*Cereal Technology
Industrial Microbiology
Fluid Flow & Heat transfer
*Mechanical Operation
 

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Placement Profile

Batch

Students Placed

2009

367

2008

641

2007

536

2006

413

2005

266

2004

203

2003

141

2002

62

2001

131

2000

111

1999

79

TOTAL

2950

 

 
Sem I
*Physics
*Chemistry
Mathematics-I
Applied Life Science
Communication Skills
*Manufacturing Process
Punjabi / Punjab History & Culture
 
Sem II
*Engineering Graphics
Mathematics-II
*Principles of Food Preservation
Thermal Science
*Fluid Mechanics
*Food Chemistry
 

Sem III
*Basic Chemical Engineering
Basic Microbiology
*Bio- Chemistry & Nutrition
Food Hygiene & Sanitation
*Basic Electrical & Electronic Engineering
Plant Utility
Punjabi / Panjab History & Culture
 
Sem IV
Industrial Economics
*Fruit & Vegetable Technology
*Cereal Technology
Industrial Microbiology
Fluid Flow & Heat transfer
*Mechanical Operation
 

 

Sem V
*Fats & Oil Technology
*Dairy Technology
*Fish, Meat & Poultry technology
Human Resource Management in Food Industry
Mass Transfer
*Process Control & Instrumentation
 
 

Sem VI

Grain Storage Technology
*Biochemical Engg.
*Packaging Technology
*Food Regulation & Quality Control
Tech. of Effluent & Waste Treatment
*Computer Prog. & Numerical Analysis
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Sem VII

 

Grain Storage Technology

Equipment Design & Plant Layout

Chemical Engg. Kinetics

*Spice & Flavor Technology

*Food Process Engg.

*Confectionery Technology

Major Research Project
Major Seminar

 

 

Sem VIII

Industrial Training (4-6 months)