Located within the College of Horticulture, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by well-trained faculty. A two years M. Sc. and three years Ph.D. Program is formulated for developing competent Food technologist for whom significant job opportunities exist in this country. The course is based on basic sciences involved viz. Food Chemistry, Biochemistry, Food Microbiology, Food preservation, Food processing and genetically modified foods. The program obliges students to read original publications and envisages significant inputs in laboratory work, communication skill, creativity, planning, execution and critical evaluation of the studies undertaken. This program gives common basic knowledge (Biochemistry, Molecular Biology and Genetic Engineering for development of Genetically Modified Foods, Research Methodology in Food science) during this course.
With liberalization of Indian economy, all-round industrial growth has been witnessed in all sectors with improvement in social and economic conditions of our people. This has created demand for more and better quality foods. With advancement in production technology, high yield levels will lead to large amount of marketable surplus of food grains and crop residues, demanding appropriate handling, processing, preservation, storage, marketing and utilization. The development of processing industries to preserve the perishable agricultural produce will not only improve economic and nutritional status of our population but it may help in employment generation in rural as well as urban areas of the country. This can be achieved by linking production, and post harvest technology in synergistic way.
The department is equipped with FPO licensed Fruit Processing Unit for pilot scale testing of technologies, providing in-plant training and imparting community canning service. Presently the department is offering specialization in Post Harvest Physiology/Handling and Management, Agro-processing of Horticultural Produce, Fermentation Technology, and Value Addition of Food Industries Waste/Residue.
Dr Anju Kumari
Professor & Head
Department of Food Science & Technology,
College of Horticulture,
Dr. Y. S. Parmar University of Horticulture and Forestry,
Nauni, Solan 173 230. Himachal Pradesh INDIA
Contact : 01792-252410(O), 01792-252119 (R)
E mail: firstname.lastname@example.org