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Admissions are open for the new session 2017-18 of all branches (B.Tech/ M.Tech, BCA/MCA, BBA/MBA, B.Ed, Pharmacy). B.Tech : CSE / IT / EEE / ECE / ME / CIVIL / FT M.Tech: CSE / IT / ECE / EEE / FT

"The mind is not a vessel to be filled, but a fire to be kindled."
― Plutarch


Food technology is a branch of food science that deals with the production processes that make foods. The food technologists study the chemical, physical and microbiological makeup of the food. The food is processed, preserved, packaged and stored according to the specifications by industry and government.
Department of Food Technology was established in the year 2003 by initiating B. Tech. (Food Tech.) programme of 4-year duration after 10+2 level of education to impart need based quality education in various fields of Food Engineering and Technology. The department has five well equipped laboratories viz.Food Processing Lab, Food Chemistry & Quality Control Lab, Food Microbiology Lab., Food Engineering lab.
The Department of Food Technology at Doon Valley Institute of Engineering and Technology, Karnal has been laying emphasis on quality education and training activities to meet growing demand of food processing industries in addition to pioneering the development of innovative technologies for conservation and processing of raw foods with value addition.
Mission & Vision

  • 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 provide knowledge and skills for better preservation, processing and value addition to agro-products, with the aim of supporting the producers.
  • To promote research and development for product and process and assurance of high level of hygiene and safety of processed food.

To fulfill these goals, the Department started B.Tech. (Food Technology) programme in 2003 and till date 116 students have received B.Tech. Degree in Food Technology and this year(2015) department has started M.Tech (Food Technology). The department of food technology caters to the beginners of food world with proper guidance and motivation from the very first day. To motivate and to guide the student pathway, we have qualified faculty. Following are the list of faculty members in this department.

Future Scope of the Course

  1. Food technology courses attract a large number of students because of its novelty as an educational course and also because of the growing demand for food technologists in today's world of packaged and fast foods.
  2. Food technologists are mainly required in food industries, rice mills, distilleries and packaging industries.
  3. Food processing companies need food technology persons to work for them in different sections like Production, Quality Assurance, R&D (Research and Development) etc.
  4. The food technology courses give adequate training and knowledge to candidates regarding the quality analyzes of raw materials, packaging standards and methodology, health and hygiene parameters, processing techniques, storage and food value.
  5. They are also educated and trained to develop methodologies for extracting useful by-products from industrial and domestic waste. The future of the food industries, on a global scale, is in the hand of food technologists.

Department Intake and Eligibility


Course

Intake

Eligibility Criteria

B.Tech(Ist year)
B.Tech(2nd year)

30
20% of the allotted seats

PCM

M.Tech

24

B.Tech ( Food Science)
B.Tech ( Food Technology)
B.Tech (Dairy Technology)
B.Tech (Biotechnology)

M.Sc (Microbiology)
M.Sc  (Biochemistry)
M.Sc  (Biotechnology)
M.Sc ( Food Technology)
M.Sc  (Home Science)
M.Sc  (Food & Nutrition)
M.Sc  (Dairy Technology)

Research & Publications
Faculty Name- Er Swati Mutreja

  • Papers published

"Comparative study of proximate, Antinutritional and Functional Properties of Sprouted and Unsprouted Buckwheat ( Fagopyrum esculuntem) Flour" by Swati Mutreja and Navdeep Jindal  (J Plant Sci Research) ( 2014) 30(2):171–174. ISSN: 0970-2539

Conferences & Seminars
Faculty Name- Er Swati Mutreja


S.No.

Conferences

Title of paper

1

National Conference on Bioactive compounds and functional foods in health and disease management. (NIFTEM)- Poster presentation

Effect of germination on physiochemical, morphological, thermal, pasting and fuctional properties of functional foods.

2

International Conference on Food Technology: Impact on Nutrition and Health, (JNU, Delhi).

Effect of germination on physiochemical, morphological, thermal, pasting and functional properties of functional foods

3

National Conference on Innovative Tecniques in the development of neutraceuticals and functional foods, SLIET, Longowal, Punjab.

Germinated Buckwheat flour- source of neutaceutical and functional food.

4

National Seminar on Dairy Sector: The Key Player For Nutritional Security in India, NDRI, Karnal, Haryana.

Germinated Buckwheat flour- source of neutaceutical and functional food.-poster presentation

5

National Seminar on Dairy Sector: The Key Player For Nutritional Security in India, NDRI, Karnal, Haryana.

 

"Membrane filteration in Dairy Industry particularly for concerntration of Buffalo Milk"- oral presentation

6

44th DIC IDA Conference at NDRI, Karnal, 2016

Attended as a Delegate

Recruiters
Food processing companies need food technology persons to work for them in different sections like Production, Quality Assurance, R&D (Research and Development) etc.

  • Parle
  • Kohinoor Foods
  • Kerry Foods
  • Britannia
  • Nestle
  • ITC limited
  • PAN foods
  • Best Foods International
  • Mother Dairy
  •  Pepsico

About Us

Doon Valley Group of Institutes is operated under the Doon Valley Trust created for charitable purpose to impart quality education in various technical fields for the young children of the country belonging to different religion, caste and creed.

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