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FACULTY OF ENGINEERING &
TECHNOLOGY--- Food Technology & Bio-chemical Engineering
In the sixties, the world was experiencing the wave of ‘green
revolution’ entailed with a serious demand for extending science
and technology in the fields of agriculture and preservation of
food. To keep abreast with the needs of the day, Jadavpur University
established the Department of Food Technology and Bio-Chem. Engineering
in the year 1964.
To begin with the department provided only the B. Tech course whereas
the M.Tech course was initiated 3 years later. Biochemical Engineering
is very significant area of study. The food industry which play
significant role in the production and marketing of agricultural
products is based on organic living materials. This makes increased
demands on the resources of the department, which it has tried to
mobilise. The department provides modernized facilities freezing,
canning, extrusion, preservation by fermentation, fermentative production
of enzymes, chemicals and antibiotics, processing of cereals, legume
and oil seeds. To cope up with the latest developments, the department
maintains contact with both national and international agencies
and research.
Degrees Offered / Intake
Specialization (Subject) Offered
Infrastructural Facilities
Projects
Academic Contributions in last five years
Facility for Constancy Services
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Degrees Offered / Intake
• Bachelor of Food Technology
& Biochemical Engineering ( B.Tech.) -15
• Master of Food Technology
& Biochemical Engineering ( M.Tech.) - 6
• Ph.D.
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Specialization (Subject) Offered
| UG
Level |
PG
Level |
| • Packaging
technology |
• Fruit
and Vegetable Tech |
| • Food
biotechnology |
• Protein
Technology |
| • Plant
operations, maintenance and safety |
• Dairy
Engineering |
| • Computer
application in fermentation processes |
|
Interdisciplinary Subjects / Specialised Disciplines
• Environmental Engineering
• Transport Phenomena
• Instrumentation Process
Control Purification Processes
• Enzyme Engineering
• Genetic Engineering
• Process Plant & Equipment
Design
• Cryogenics
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Infrastructural Facilities
Laboratories
• Food
Processing Laboratory
• Food
Analysis Laboratory
• Food
Chemistry Laboratory Microbiology
• Laboratory
Fermentation
Laboratory Biochemical
• Engineering
Laboratory Research
Laboratory – 5 |
Special
Equipments Available
• GLC
• HPLLC
• Instron
• Lyophiliser
Spray
• Drier
• Extruder
• Fermenter
• Dryers
• Plate
Freezer]
• Viscometer
• Vacuum
• Evaporator
|
Industrial
Testing Facility Available
• Analysis
of food samples and other ingredients
• Process
Development and Product Quality Testing
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Projects
On-going Projects
| Project
Title |
Funding
Authority |
| Modernisation
of Quality Control Packaging Laboratory |
AICTE
|
| Storage
and transportation studies of fruits, vegetables and flowers
under modified atmosphere using Braytron cooling cycle |
DST
|
| Storage
of onion , grapes |
DBT
|
| Biological
treatment of liquid effluent and bio energy production |
AICTE
|
| Fermentative
production of xylanase |
AICTE
|
| Microbial
Production of lipase |
DBT
|
| Development
of continuous treatment process for food, federation and dairy
industry wastes |
DSA-UGC
|
| Continuous
extrusion cooking effect on structural rheological and functional
characteristics of food products through single screw process |
DSA-UGC
|
| Studies
on design and fabrication of a pilot plant fermenter for submerged
production of morel mushroom mycelium |
DBT
|
| Ultra-filteration
& reverse osmosis for Clarification of fruit juices |
AICTE
|
Major Projects Already Completed
| Project
Title |
Funding
Authority |
| Stabilisation
of rice bran |
CSIR
|
| Transportation
of fresh fish & utilisation of trash fish |
ICAR
|
| Functional
properties of oilseed & legume proteins |
ICAR
|
| Promotion
of low cost method of preservation of vegetables |
DST
|
| Nutritive
value of mustard proteins Department of Food |
GOI
|
| Bioconversion
of industrial wastes |
Department
of Environmental |
| Production
of Rhizobium –biofertilizer |
DBT
|
| Modernisation
of Food Processing Laboratory |
MHRD
|
| Production
of lactic acid from whey |
UGC
|
Industry – Department Collaborative Projects
• Modified atmosphere storage
( Bridge & Roof)
• Osmo- dried foods ( FOSET)
• Extruded food ( Reckitt
& Colman)
• Waste water treatment
( L & T)
• Bio- fertiliser (IFFCO)
• Ricebran stabilisation
( Sarda Rice Mill)
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Academic Contributions in last five years
• Ph. D. These : 5
• PG Theses : 15
• Publications ( National
/International) : 52
• Seminars/ Conferences/
Programmes : 5
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Facility for Constancy Services
• Testing and analysis
of food samples and related ingredients.
• Preparation of project
report, feasibility studies, data management and quality control.
• Design and development
of processes and equipment.
• Consultancy in the areas
of food processing, biotechnology, waste treatment and
management promotion of food preservation technology, product development.
• Consultancy in the areas
of bio- instrumentation and biosensors for food, fermentation
and waste treatment process.
• Consultancy in the areas
of statistical methods in determining consumer demand
of food quality & safety ( Market Research).
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