JCT College of Engineering and Technology. Department Magazine ELEGANTA Department of Food Technology

Transcription

1 JCT College of Engineering and Technology Pichanur, Coimbatore. Department Magazine ELEGANTA Department of Food Technology

2 ABOUT The DEPARTMENT The Department of FOOD TECHNOLOGY came into existence at the faculty of Engineering in 2014 at JCT. The Department has 85 students and 6 qualified faculty members. The Department has been provided with 4 labs worth of 10 lakhs and led by Prof. Govindarajan R. The main objective of the Food Technology Department is to create trained and skilled human resources to cater to the needs of the rapidly growing food processing sector. The Department is also intended to provide technical support to farmers and entrepreneurs to establish small scale industries. Food Science and Technology is a multidisciplinary course which includes subjects on processing, preservation, chemistry, quality, safety and marketing aspects of food and food products. The curriculum has been framed in such a manner that by the time the student completes this degree program, the entrepreneur skill is already developed and they are fit to work in research, teaching and industry. The Department is well equipped with most modern laboratories along with internet and WI-FI connectivity.

3 Vision The vision for Department of Food Technology is to produce high caliber Food Science and Technology graduates who will be well equipped through the training they receive, to support the rapid changes in food industries and sustain the industrial and economic development of India, to set up a center of excellence which integrates technological and research aspects of Indian Food processing Industry, to become a global leader in training, research, outreach and consultancy services in post-harvest handling and value addition of agricultural produce, food bioprocessing and technology, food nutrition and dietetics, food safety and quality and natural resource sciences in order to realize sustainable and secure livelihoods.

4 Mission To be a best Academic Institute in the area of food technology, entrepreneurship and offer training programme and courses of global standards. To provide knowledge and skills for better preservation, processing and value addition to agro products with the aim of supporting producers. To function as an active center of Industry academia interaction and to take a lead in solving Industry based problems by proper consultation. To carry out R&D activities in frontier areas related to Food Technology, develop world-class technologies and assist the government in policy making on food processing and also support the Indian Economy. To promote food safety laws and regulations for supporting a competitive, modern and safe food market for consumers. To establish a food technology development centre that contributes to the community i.e. promoting awareness among rural people about hygiene and safety issues related to food and to boost the modernization of agriculture which is an essential component of strong and expanding economy through short term training for rural people.

5 LABORATORY FACILITIES Food Microbiology lab Food Chemistry lab Food Analysis lab Chemical Engineering lab

6 PUBLICATIONS Faculty:- S. No. Name of the Faculty Name of the Journal of Paper Published 1. Govindarajan, R.; Perumalsamy, M. Phase Equilibrium of Polyethylene Glycol (PEG) Triammonium Citrate + Water System Relating PEG Molecular Weight, Cation, Anion with Effective Excluded Volume, Gibbs Free Energy of Hydration, Size of Cation, and Type of Anion at , , and K J. Chem. Eng. Data, 2013, 58 (11), pp Govindarajan, R.; Divya, K.; Perumalsamy, M. Phase Behavior and Density for Binary and Ternary Solutions of PEG Triammonium Citrate + Water Aqueous Two Phase Systems at Different Temperatures J. Chem. Eng. Data, 2013, 58 (2), pp Dr. Govindarajan. R 3. Regupathi, I.; Govindarajan, R.; Amaresh, S.; Murugesan, T. Densities and Viscosities of Polyethylene Glycol Triammonium Citrate + Water Systems J. Chem. Eng. Data, 2009, 54 (12), pp Regupathi, I.; Shreela, M.; Govindarajan, R.; Amaresh, S.; Murugesan, T. Liquid-Liquid Equilibrium of Poly(ethylene glycol) Triammonium Citrate + Water Systems at Different Temperatures J. Chem. Eng. Data, 2009, 54 (3), pp Regupathi, I.; Shreela, M.; Amaresh, S.; Govindarajan, R.; Murugesan, T. Densities and Viscosities of Poly(Ethylene Glycol) Diammonium Hydrogen Phosphate + Water Systems. J. Chem. Eng. Data, 2009, 54(3), pp

7 WORKSHOPS / SEMINARS / CONFERENCES ATTENDED BY STUDENTS AND FACULTY FACULTY:- S. No. Name of the Faculty 1 Dr. S. Babuskin Name of Workshops / seminars / conferences/organized / attended International conference on ICAATEGW Date & Venue 18 & 19 th FEB 2016 VCEW, TRICHENGODE 2 Mrs. J. Esther Hellan Prasanna International conference on ICAATEGW 18 & 19 th FEB 2016 VCEW, TRICHENGODE 3 Ms. B. Chandrakala STUDENTS :- International conference on ICAATEGW 18 & 19 th FEB 2016 VCEW, TRICHENGODE S.NO NAME OF THE STUDENT DATE PRIZE EVENT NAME OF THE COLLEGE 1 K. Srinath III Poster presentation Kongu Engineering College, Erode 2 T. Mukilan I Technical quiz Kongu Engineering College, Erode 3 S. Praveen Kumar I Technical quiz Kongu Engineering College, Erode 4 S. Karthikeyan 18 & 19 Feb R. Sudharsan 18 & 19 Feb S. Mohamed Asif 18 & 19 Feb N. Gokul Rajh 18 & 19 Feb 2016 III Bio-Quiz Vivekanandha College of Engineering for Women III Bio-Quiz Vivekanandha College of Engineering for Women III Bio-Quiz Vivekanandha College of Engineering for Women III Bio-Quiz Vivekanandha College of Engineering for Women

8 NATIONAL CONFERENCE DBT SPONSORED NATIONAL CONFERENCE REPORT ON EMERGING TRENDS AND APPLICATIONS IN FOOD BIOTECHNOLOGY The Department of Food Technology has organized its DBT Sponsored National level two days conference on the title of Emerging Trends and Applications in Food Biotechnology on 23/03/2016 & 24/03/2016 at JCT College of Engineering & Technology. The Head of the Department welcomed the gathering, Dr P.Banumathi (Former Dean (Home Science) & Professor (Food Science and Nutrition), TNAU, Coimbatore) delivered keynote address and guest lectures on Post Harvest Technology. The conference was conducted in a successful way with eminent key note speakers whose guest lectures were very much useful for upcoming technologist and 50 participants from various institutions participated in various technical events (paper and poster presentation) and non technical events (connexion, idea presentation, project expo, product description and fruit & vegetable carving) Guest lecture on Post Harvest Technology delivered by our chief guest Dr. P. Banumathi, (Former Dean (Home Science) & Professor (Food Science and Nutrition), TNAU, Coimbatore). Our participants to the Conference Kafsima 16

9 IN-PLANT TRAINING BY STUDENTS S.NO NAME OF THE STUDENT VISITED DATE From To NUMBER OF DAYS TRAINING ATTENDED INDUSTRY VISITED 1 S. Praveen Kumar days Raaj milk, Dindigul 2 R. Sudhersan days Raaj milk, Dindigul 3 M. Kaviarasan days Raaj milk, Dindigul 4 S. Arunachalam days Ponlait milk, Pondicherry 5 K. Srinath days Cavin s milk, Erode 6 S. Karthikeyan days Aavin milk, Erode 7 S. Praveen Kumar days Yendal food products, Dindigul 8 R. Sudhersan days Yendal food products, Dindigul INDUSTRIAL VISITS S.NO DATE OF VISIT NAME OF INDUSTRY Senthil papin pvt ltd Aavin milk, Coimbatore Sakthi agro industries limited (SMB flour mill)

10 ACADEMIC TOPPERS I -Semester:- II Semester:-

11 III Semester:-

12 SCOPE FOR FOOD TECHNOLOGY Food Technology is the application of food science in processing, manufacturing, and preservation of food products. The food technologists study the chemical, physical and microbiological makeup of the food when it is processed, preserved, packaged and stored. The food processing industries manufacture a large variety of food products. Food technology courses can be a good career option. Food technology courses in India will always be in demand because of its agriculture based economy. The Bachelor of Food Technology will provide you with seamless entry into a career in food science and technology. Responsibilities Food Technologists apply their knowledge in all stages of food production from raw material harvesting until it reaches the consumer. Food Technologists devise new ways and improve upon the older ones for preserving, conserving and processing food. They check for contamination, adulteration, and controlling the nutritional value of food products which are to be processed apart from determining quality of raw materials used in the process before and after food is dispatched to the market. They also look after the storage conditions and hygiene. Job Opportunities Product and process development Sensory Scientist Food Microbiologist Food Analyst Quality Assurance Food Process Engineer Food Ingredient Manager Food Regulatory Affairs Specialist Nutrition Specialist Food Fermentation Specialists Production management Research and Development Technical sales Graduates in Food Technology or those who have done food processing courses have vast scope in food processing industries, research laboratories, hotels, soft drink factories, quality control, rice mills, manufacturing industries, and distilleries. Public sector undertakings like Food Corporation of India require people

13 to handles purchase, storage, transportation, and distribution of food grains and other processed food items. Major players in India- private sector ITC Limited Parle Products Pvt. Ltd. Amul Perfetti India Ltd. Cadbury India Ltd. PepsiCo India Holdings Nestle India Pvt. Ltd. Britannia Industries Ltd. Hindustan Lever Limited MTR foods limited Dabur India Ltd. Major players in India- public sector The Food Corporation of India (FCI) North-Eastern Agricultural Marketing Corporation National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Defense Research Food Laboratory (DFRL) Central Food Technological Research Institute (CFTRI) Training & Placements Students will be taught how high quality products can be prepared and preserved for storage and how the storage conditions might affect the quality. The course gives adequate engineering inputs for large-scale production. The training also includes development of food products, understanding the manufacturing processes, design of factory with proper quality assurance system established. Economic feasibility of marketing such products is also taught during the course. The Institute s partnership and linkages with academia and Industry in Food Processing sector itself would place JCT College of Engineering & Technology on a higher pedestal in extending the best placement services.

14 Experts Opinion Depending on one s qualification and interest, there are many options available to choose from. "A person can choose to work in food manufacturing industries as it is a sector which needs persons for work from the basic level to the higher level. Positions like new product developer, production supervisor, production executive and quality controller are easily available," states Sheetal Khadye, R&D manager, Puratos Food Ingredients India Pvt Ltd. According to Vijay Bhaskar Reddy, head of the R & D foods division, Dabur India Limited, "Today there are plenty of good opportunities in research foundation, analytical testing, quality control, dairies, production and marketing." Other options include working in hospitals, bakeries, confectionaries, poultry farm, nut processing industry, frozen food units, the food processing division in catering units, distilleries and packaging industry. For those who wish to share their food knowledge, teaching is another available option. With the introduction of new food laws, regulatory positions are now also available.

15 FACULTY DETAILS Dr. GOVINDARAJAN R ASSISTANT PROFESSOR & HEAD Mrs. S. SUJITHRA ASSISTANT PROFESSOR Mrs. P. HARINI ASSISTANT PROFESSOR Mrs. J. ESTHER HELLAN PRASANNA ASSISTANT PROFESSOR Ms. K. SWATHI ASSISTANT PROFESSOR Ms. K. MANONMANI ASSISTANT PROFESSOR

16 Ms. N.DHIVYA ASSISTANT PROFESSOR Ms. M. GOKILAM ASSISTANT PROFESSOR

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