food department- placement brochure 2016
TRANSCRIPT
INSTITUTE OF CHEMICAL TECHNOLOGY
DEPARTMENT OF FOOD ENGINEERING AND
TECHNOLOGY PL
AC
EM
EN
T B
RO
CH
UR
E 2
016
-17
Deemed university under Section 3 UGC Act 1956 Elite Status & Center of excellence Govt. of Maharashtra
OUR PROGRESS PATH
The history of the Food Engineering and Technology Department in the institute goes back to 1943 when a B.Sc. (Tech) degree in Chemistry of Foods & Drugs was introduced. Subsequently in 1949, it was transformed to a fulfilled degree course in Food Technology with a dedicated department under this title. With the commencement to M.Sc.(Tech) program in Fermentation Technology in 1966, the department was renamed as Food and Fermentation Technology Department. Later on, keeping in line with the national pattern of the development to undergraduate and postgraduate programs, the courses underwent several changes eventually the department was renamed as the Food Engineering& Technology Department in 2005 . At present, the department conducts a B.Tech. program in Food Engineering & Technology, two M.Tech. programs (Food Biotechnology and Food Engineering & Technology) and several Ph.D. programs in both basic sciences and chemical technology. The success of these academic programs has been enhanced by the financial support received from: • UGC-Departmental Special Assistance (DSA) under Committee on
Strengthening of Infrastructure for Science and Technology (COSIST).
• Fund for Improvement of Science & Technology Infrastructure in Universities and Higher Educational Institutions (FIST) Programs.
• All India Council for Technical Education (AICTE), DBT, DAE, Ministry
of Food Processing, Rajiv Gandhi Commission for Science and Technology, Govt. of Maharashtra.
The department performance has also been recognized in 2008 when it received the most prestigious status of Centre of Advanced Studies (CAS) from UGC.
Food Engineering & Technology Department l Placement Brochure 2
VIS
ION
M
ISS
ION
To Improve food especially Indian traditional food in terms of nutrition,
safety and functionality employing fundamental and applied sciences
To produce trained personnel of highest standard for the benefit of
industry and society in the field of Food Engineering & Technology and
Food Biotechnology
To provide leadership quality in areas of education, research, innovations
and solution in food and biotech sciences, technology and engineering in
order to direct overall activity towards economic growth of India
To establish a center of excellence to provide demand
driven value based and quality technical education to make
India a developed country through socio-economic transformation.
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Recently, Institute of Chemical Technology has been ranked 2nd by Ministry of Human Resource and Development (MHRD) under University ranking 2016.
FROM THE H.O.D.’s DESK
and guest lecturers ranging from academicians from all over the country and even overseas as well as industry personnel keep the students well informed and updated and also ignite the imagination of many of them. This is reflected in their approach to their own research problems, and a rounded and mature way to look at any assignment given to them. We strongly believe that our pool of high caliber students who have been groomed by distinguished faculty and exposed to relevant industrial interactions, are equipped to become responsible and effective technologists. These students with their glorious academic pasts and multitalented personalities possess the potential to bring value to the industry . Our illustrious alumni network has always been a beacon of light and a continuous source of inspiration for our students. We hope for continued support from industries, well wishers, alumni and other professional bodies and associations from the fraternity of food technology. Best wishes and warm regards to the batch of2017 Prof. Uday S. Annapure Head of Food Engineering and Technology Department Email: [email protected]
The industrial environment today is characterized by the need to constantly innovate and invent itself in order to not only is characterized by the need to constantly innovate and reinvent itself in order not only sustain but also grow its stature. In recognition of this requirement, ICT is poised for a new phase having received Deemed University status on the occasion of its platinum jubilee celebration in October 2010. The educational and training programs of FETD are anchored around the same philosophy of continuous growth and development. Our esteemed faculty with updated industrial experience is crucial to the generation of an environment where in our students not only learn theoretical concepts but also get a glimpse of what is happening on the industrial front. The vast pool of visiting faculty
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DR. LAXMI ANANTHANARAYAN
B.Sc. (Hons.),M.Sc. (Tech.), Ph.D.(Tech.)
Associate Professor,
Coordinator M .Tech. (Food Biotechnology)
FETD, ICT
PROF. R. S. SINGHAL
B.Sc.(Hons.),M.Sc.(Tech.),
Ph.D(Tech.)
Professor, FETD & Dean RCRM, ICT
PROF. S. S. LELE
B.Chem.Engg., M.Chem.Engg.,
Ph.D. (Tech.)
Professor, FETD & Registrar, ICT
[email protected], [email protected]
Research area: Food product/process development, Micro-algal metabolites, Enzyme production from indigenous strains, Biological effluent treatments, Fruit and vegetable based dehydrated and nutritious product development.
Research area: Food quality, Food chemistry, Biopolymers, Lipid chemistry and technology, Food product development, Food processing, Fermentative production and downstream processing of biomolecules, Traditional foods.
Research area: Fermented foods, Traditional foods, nutritional food product development, extruded foods, food allergens, bioactive peptides, novel food preservation techniques, problems of small scale food industries, plant biochemistry and fruit ripening, natural pigments, protein purification, enzyme production and downstream processing, protein hydrolysates, detection of adulteration/ contamination, Food safety, nutritional biochemistry
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DR. U. S. ANNAPURE
B. Tech., M.Sc. (Tech), Ph.D. (Tech)
Professor & HOD
FETD, ICT
[email protected] Research area: Cold Plasma for food processing, Plant Gums- Chemistry and Technology, Extrusion processing – process and product development, Drying and dehydration of foods, Frying - chemistry and technology, Nutraceuticals – chemistry, technology and product development, Carbohydrates - chemistry and technology of minor grains and tubers, Traditional foods, Product and technology development, Enzyme applications in food processing, Downstream processing of enzymes, antioxidants, antibiotics and biomolecules.
FACULTY PROFILE
DR. SHALINI ARYA
B.Tech, M.Tech, Ph.d Tech (Food Tech)
Assistant Professor of Food Technology
FETD, ICT
DR. JYOTI GOKHALE
Ph. D. (Biotechnology)
UGC Assistant Professor
FETD, ICT
DR. SNEHASIS CHAKRABORTY
B. Sc., B. Tech., M. Tech., Ph.D.
Assistant Professor, FETD, ICT
Research area: Indian traditional foods, Chemistry and preservation of
foods, Product development and processing, Cereals and cereal products, Starch chemistry and technology, Preservation of foods, Newer technologies in preservation of traditional foods.
Research area: Nutraceuticals; Biocatalysis; Chiral Technology;
Waste management; Fermentation Technology; Biofuels; Thermal & Non-thermal processing of Foods; Green Technology
Research area: Food Process Engineering, Nonthermal processing of
food, Kinetics modeling, Shelf-life extension, Sensory analysis, Process optimization
Publications International Journal: 11 Book/Monograph: 1 Book Chapter: 4
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FACULTY PROFILE
COURSE STRUCTURE
BASIC SCIENCE FOOD SCIENCE AND TECHNOLOGY
Inorganic Chemistry Chemistry of Food Constituents
Organic Chemistry Food Additives & Ingredients
Physical Chemistry Biochemistry
Applied Physics Nutrition
Applied Mathematics General Microbiology
Statistics & Probability Food Chemistry
Food Microbiology
BASIC ENGINEERING
Food Engineering & Principles of Food
Preservation
Material & Energy Balance Computation Technology of Fruits, Vegetables & Grains
Chemical Engineering Operations Dairy Technology
Fluid Flow & Heat Transfer Food Biotechnology
Instrumentation & Process Control Technology of plantation crops
Strength of materials Principles of food analysis
Basic Electrical & Electronics Engineering Food process engineering
Fermentation technology
HUMANITIES AND MANAGEMENT Technology of meat, fish and poultry
Communication skills Nutraceuticals and functional foods
Project Economics
Industrial psychology
LABORATORY WORK
Basic Sciences Basic Engineering Food Science and Technology
Inorganic Chemistry Chemical Engineering Technical Analysis
Organic Chemistry Engineering Drawing Food Chemistry
Physical Chemistry Electrical & Electronics Microbiology
Analytical Chemistry Chemical reaction engineering Food Analysis
Physics Transport phenomena Food Processing & Analysis (I)
C-Language + MS Excel Food Processing & Analysis (II)
Biochemistry
Instrumentation analysis
B. Tech (Food Engineering and Technology)
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FOOD ENGINEERING & TECHNOLOGY
Basic food science and technology
Fundamentals of food process engineering
Food packaging
FOOD SAFETY & STANDARDS
Food safety & toxicology
Food standards and safety regulations
FOOD BIOTECHNOLOGY
Fundamentals of food biotechnology &
genetics
Biotechnology of fermented foods
Nutrition
Enzymes in Food Industry
Cell culture technology
LABORATORY WORK
Food processing
Food analysis
Food biotechnology
M. Tech (Food Biotechnology) M. Tech (Food Engg & Tech)
A.Tech COURSE CURRICULUM
FOOD ENGINEERING & TECHNOLOGY
Advances in food technology
Advances in food engineering
Food packaging
Modern techniques in food analysis and
sensory evaluation
FOOD SAFETY & STANDARDS
Food safety & toxicology
Food standards and safety regulations
FOOD CHEMISTRY
Advances in nutrition
Carbohydrate chemistry & technology
FOOD BIOTECHNOLOGY
Biotechnology of fermented foods
Fundamentals of food biotechnology &
genetics
COURSE STRUCTURE
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CURRENT PROJECT/ Research areas of M. Tech
Chemistry & Technology of Traditional foods
Plant Tissue Culture
Fermentative production and downstream processing of enzymes/ metabolites
Fruits & Vegetables Processing
Cereal Science & Technology
Rheological & Textural Studies
Cold Plasma Processing
Enzymology, enzyme application, modification of enzymes
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STUDENT PROFILE
Moksha Chib
In-plant training at Mondelez India: Worked in global chocolate productivity department and handled projects pertaining to chocolate and cocoa butter properties
Medha Narang
In-plant training at Mondelez India: Worked on increasing the productivity of Cadbury dairy milk. Initiated a new product develoment in the sugar panned chocolate category.
Batul Hussain
In-plant training at Haldiram’s India: Study on factors affecting oil uptake of deep fat fried 3-D papad (Extruded snacks)
Darshan Wavare
In-plant training at Keva flavors: New product development Ready to drink protein rich shake with flavor formulations
Amey Pathak
In-plant training at FRIGORIFFICO Allana Pvt. Ltd.: New product development; ready to drink protein rich shake with flavor formulations.
Dipti Kolte
In-plant training at Frolic foods, Mumbai: Studied overview of plant. Developed milkshake mix, softdrink concentrates and Puran mix.
Rushabh Gowardipe
In-plant training at General mills: Developed a shelf stable RTE sponge cake; validated tolerance, process-ability and eating qualities of RTE fudge brownies against the increase in water content.
Mahesh Dudhal
In-plant training at Marico ltd: Study of infestation in Marico food products. Created a document covering various aspects regarding the ’use of pesticides in food commodities with their regulatory limits’ and ‘methods to minimize their use in foods.
Piyusha patil
In-plant training at Roquette: Developed products of high fiber bread and no sugar added dough-nuts.
Shashank Bansal
In-plant training at Parle products: Production and analysis of low calorie cookies. Formulated a recipe for low-fat and low-sugar cookies with the help of recipe of conventional cookies. Chemical and physical analysis of gamut of products.
B.TECH. FOOD ENGINEERING AND TECHNOLOGY
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Aroshi Sharma
Swarnali Das Ashwani Kumar
Vrushti Shah Niharika Soni
Bulbul Vardan Singh
Cheryl Fernandes
M Divya
Research Project: Studies on Oleogels: Formulations, functionality & its applications
Research Project: Studies on Roselle (Hibiscus sabdariffa L.) & its food application
Research Project: To study the effect of cereal flour ingredient on the rheological & textural properties of selected traditional foods
Research Project: Isolation, purification & physico-chemical characterization of Plant gum exudates
Research Project: Effect of Cold Plasma treatment on commercial Gums
Research Project: Development of Multigrain Functional Beverages
Research Project: Studies on development of Flaxseed enriched functional flat bread
Research Project: Studies on the development of Healthful fruit Beverages
Research Project: Modification of guar gum using Dodecenyl succinic anahydrate
STUDENT PROFILE
M.TECH. FOOD ENGINEERING AND TECHNOLOGY
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Manjusha Joardar
Priyanka Sawant Pratiksha Avhad
Vaishali Mishra Sruthy Joy Thanakaddum
Rutumbara Haripurkar Shraddha Sontakke
Sanjogita Gowsami
Deepanshu Saaylee Danait
Research Project: Production, isolation & characterization of malatonin from Saccharomyces boulardii
Research Project: Non-conventional Plant Growth Regulators
Research Project: Studies on Beer Processing
Research Project: Development of Functional food product using Prosopis cineraria
Research Project: Integration of Biotechnology in Food products
Research Project: Studies in extraction and application of natural pigments (Carotenoids) from natural sources
Research Project: Studies on fermented Functional novel flat bread-Kulcha
Research Project: Effect of processing on Peanuts
Research Project: Enzyme assisted aqueous extraction of Flaxseed oil
Research Project: Studies in the development of Sour dough Bread
STUDENT PROFILE
M.TECH. FOOD BIOTECHNOLOGY
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INSTRUMENTAL FACILITIES
Extruders
Retort Processing Unit
Blast & Fluidized Freezer
Pasta Making Machine
Dough Sheeter
Tray & IR dryer
Fluidized Bed Dryer
Fermentor
High Pressure
Homogenizer
Ultrasonic Processor
RO & ultra Filtration Unit20
Twin screw extruder
Spray Dryer.
ANALYTICAL EQUIPMENT'S
High Performance Liquid
Differential scanning calorimeter
(DSC)
Chromatography
Gas Chromatography
Gas Chromatography- Mass
Spectrometry
Spectrophotometer
Hunter lab colorimeter
Image Analyzer
Brookfield rheometer Texturimeter
Haake viscometer
Electrophoresis unit
Protein purification system
PCR thermal cyclers
RT-PCR
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INFRASTRUCTURE FACILITIES
EVENTS AND ACTIVITIES
Industrial visits
Nutrition week Celebration 2016
CONTACT US
Faculty In-charge Dr. Uday S. Annapure Phone no : 9819682821 Email ID: [email protected]
Student Coordinators Divya M Phone no: 7760773302 Email ID: [email protected] Deepanshu Phone no: 9988615772 Email ID: [email protected] Moksha Chib Phone no. 9769177989 Email Id: [email protected] Rushabh Gowardipe Phone No. 9699949114 Email id: [email protected]
World Food Day celebration 2016: Organized “Aavishkar”- Food Technology Innovation (IPL Season 1)
National Seminar on opportunities & challenges of FDI in Food retail
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Previous Recruiters
15
DEPARTMENT OF FOOD ENGINEERING AND TECHNOLOGY
Institute of Chemical Technology (University under Section 3 of UGC Act 1956)
Elite Status & Centre of Excellence - Govt. of Maharashtra Formerly UDCT/UICT
Nathalal Parekh Marg, Matunga, Mumbai-400019, Maharashtra, India Telephone: 91 22 33611111/2222, Fax No: 91 22 33611020
Website: http://www.ictmumbai.edu.in/