"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 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

Research & Publications
Faculty Name- Er Swati Mutreja

"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

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.