Aditya College of Food Technology, Beed

B. Tech. (Food Tech.)

Departments:


1. Food Process Technology

Food science is the study of physical, biological and chemical makeup of food and the concepts underlying food processing. With an attempt to better understand food process and ultimately responsible for developing improve, safe and nutritious food products with innovative packaging.

The department of food process technology has gained this institute with our impressive facilities such as separate laboratory with well-equipped instruments and job oriented specialized courses includes:

Principle of Food Preservation, Fruit and Vegetable Processing, Wheat Milling and Baking Tech., Meat Poultry & Fish Technology, Legume and Oil Seed Technology,

Cereal Processing, Processing of Milk & Milk Product, Processing of Spices and Plantation Crops, Processing Technology of Beverages, Food Extrusion Technology, Food Quality and Sensory Evaluation, Food Packaging Technology.

By applying these sound technology, students are aware to carried out initial stele of food research into various food’s properties and competition at laboratory scale,

By applying their findings they are responsible for commercial scale mass production of food products. For this we offered well equipped pilot plant where students learn & expose to industrial mass production including processing’s, preservation, packaging & distributing of safe food to general public.

2. Food Microbiology and Safety

Food may be defined as a substance which when introduced in a body supplies material which renews some structure or maintain some vital process. The human body is like a machine & requires fuel & material to enable it to grow repair & protect body .As in food chain from primary production activates on safety & suitability of food to final consumer setting out the necessary hygiene condition for consumption. As the documents provide a baseline structure more specific code applicable to particular sector Such code & guideline should be read in conjunction with Hazard Analysis & critical control point (HACCP) system & guideline for its application Food safety & microbial standards should maintain by food handler & high degree of cleanliness. Cleaning & disinfection programme should effectively monitored for its suitability where necessary & documented.

Microorganism play an important role in manufacture of various food product. Microorganism are also employed in the production milk product like butter, cheese, shrikhand & also useful for the production of silages eg. Leuconostoc mesenteriodes as in industrial microbiology commercially important in production of alcoholic beverages. Many yeast are employee in the fermentation of fruits like grapes & grains for production of winery product e.g. Saccharomyces cerevisiae. Microbes also useful in the preparation of food supplement & bread in bakery industry eg. Candida miller in the pharmaceutical Industry many microorganism employed in preparation of antibiotics eg. Penicllium Species & preparation of vitamins eg. Eremothecium ashbyi .In Biochemistry microorganism produced of different organic acid & enzymes eg. acetic acid, citric acid, lactic acid butyric acid, glycolic acid, formic acid, kojic acid etc.

In energy science microorganism associated with petroleum & its formation recovery by drilling its decomposition& utilization. Microbes responsible for biogas (methane) production from organic waste product in biogas plants also play important role in maintenance of oxygen level and energy balance in carbon, oxygen cycle in ecosystem. In sanitation and Health science microorganism digest and oxidize organic matter from sewage and impair the quality of drinking water.

As food and industrial microbiology concern with the Role of microorganism in manufacturing separation, purification, sedimentation, refining, washing, blenching, milling, cutting, blading, drying, slaughtering & filtration of final raw food product and make it available for society.

Preparation of antibiotics eg. Penicillium Species & preparation of vitamins eg. Eremothecium ashbyi . In Biochemistry microorganism produced of different organic acid & enzymes eg. acetic acid, citric acid, lactic acid butyric acid, glycolic acid, formic acid, kojic acid etc.

In energy science microorganism associated with petroleum & its formation recovery by drilling its decomposition& utilization. Microbes responsible for biogas (methane) production from organic waste product in biogas plants also play important role in maintenance of oxygen level and energy balance in carbon, oxygen cycle in ecosystem. In sanitation and Health science microorganism digest and oxidize organic matter from sewage and impair the quality of drinking water.

As food and industrial microbiology concern with the Role of microorganism in manufacturing separation, purification, sedimentation, refining, washing, blenching, milling, cutting, blading, drying, slaughtering & filtration of final raw food product and make it available for society.

3. Food Business Management

It is newly incorporated dept. recommended by Vth dean committees in the various subjects under this dept. are as follows:

1. Co-operation marketing & finance

2. Business management & International Trade

3. Entrepreneurship development & communication skills.

4. Food laws & regulations

5. Computer Programming and Data Structure

6. Information and Communication Technology

7. Project Preparation and Management

8. Marketing Management and International Trade

9. Communication Skills and Personality Development


India accounts for less than 1.5 % of international food trade despite being are of the major food producers, with rapid investment in per capita income and purchasing power, in created urbanization, there lies a large opportunity to cater the domestic consumers. The advent of WTO regime & reduced Subsidies in developed countries can add to India’s strengths in food production & processing industry.

Business management is an art & science. It includes various management functions such as planning, Organizing, Directing, Staffing & controlling. There functions are responsible to initiate organize business.

4. Food Engineering

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food engineering encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific food engineering activities include:

· drug/food products;

· design and installation of food/biological/pharmaceutical production processes;

· design and operation of environmentally responsible waste treatment systems;

· marketing and technical support for manufacturing plants

In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production.

Typical topics include in Food Engineering are listed below:

· Advances in classical unit operations in engineering applied to food manufacturing.

· Progresses in the transport and storage of liquid and solid foods.

· Developments in heating, chilling and freezing of foods.

· Advanced mass transfer in foods.

· New chemical and biochemical aspects of food engineering and the use of kinetic analysis.

· New techniques in dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing.

· Shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing.

· Modern packaging, cleaning, and sanitation technologies.

· Development of sensors systems for quality and safety assessment.

· Plant designing and their layouts for standard construction of plant building and structure.

5. Food Chemistry and Nutrition:

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours.

This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.

In food chemistry and nutrition discipline the practice of deliberately increasing the content of an essential micronutrient, ie. vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health", whereas enrichment is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing"

The various subject under this department as follows:

· Biochemistry

· Food chemistry and macronutrients

· Food chemistry and micronutrients

· Human nutrition

· Food Additives and Preservatives

· Instrumental Techniques in Food Analysis

· Enzymes in Food Industry

6. Food Plant Operations:

Operations management is an area of management concerned with designing and controlling the process of production and redesigning business operations in the production of goods or services. It involves the responsibility of ensuring that business operations are efficient in terms of using as few resources as needed and effective in terms of meeting customer requirements. Operations management is primarily concerned with planning, organizing and supervising in the contexts of production, manufacturing or the provision of services.

It is concerned with managing an entire production system which is the process that converts inputs (in the forms of raw materials, labour, and energy) into outputs (in the form of goods and/or services), or delivers a product or services. Operations produce products, manage quality and creates service. Operations is one of the major functions in an organization along with supply chains, marketing, finance and human resources. The operations function requires management of both the strategic and day-to-day production of goods and services.