Food Process Technology:

A major department in the college plays a key role in providing learning opportunity to the students in processing and preservation of foods. To understand different aspects of handling, processing and quality control for providing safe and wholesome food to the consumers. The Food processing lab is well equipped with different equipments. Students will have a hands on experience of different food processing equipments by the end of the course.

Food Process Engineering:

This department will facilitates the students in learning food plant design, equipment design, process control and packaging technologies. It plays a key role in improving quality in food production by designing safe and standard food processing equipments. The students are equipped with the necessary skills to apply the principles and techniques of engineering to the processing, preservation and distribution of food.

Department of Food Safety and Quality Assurance:

Food chemistry has a major importance in the food industry because it involves studying of chemical reactions and how the chemicals interact in both biological and non-biological food components. Food chemistry deals with the changes in the food during processing and storage. It is important in food industry because it explains the changes in the cooking process, including how ingredients interact to make food and how our body uses food. This department covers other important crucial aspects of food microbiology.

It focuses on detecting and controlling microscopic organisms in order to make food safe for human consumption.

Basic Engineering and Humanities:

This department will give a basic education to the students on Engineering drawing and graphics, Workshop technology, computer programming, Electrical and electronics.

Food Business Management:

Food Trade and Business Management department will train the students pertaining to food laws and marketing strategies. The students will gain a broader understanding into the intricacies of food manufacturing and food laws, marketing as well as several other facets of the food industry. This makes the students significantly more effective professional in a highly quality-driven industry.

STUDENT READY (Rural Entrepreneurship Awareness Development Yojana)

Student READY a flagship programme of ICAR, was introduced in all the Agricultural Universities as an essential pre-requisite for the award of degree as per V Deans’ committee recommendation. The one year Student Ready programme in their final year aims to expose the students to real-time food processing activities and management of the resources on a commercial scale in food industries under the In-plant training and the Experiential learning programme planned to develop an entrepreneurial skills while making the learning a passion primarily focusing on job providers rather than job seekers.

The READY programme comprises of following components

• ELP (Experiential Learning Programme)
• In-plant training
• Research project

Under Experiential Learning Programme four different modules are operation in the campus. Each module will run throughout the year. The details of the module are given below

Module 1: Fruits and Vegetables Products

In this module, different fruit products like Jam, squashes, fruit preserves, and candies are prepared. Different vegetables pickles like green chilies, gongura, mixed vegetables and tomato etc., are prepared.

Module 2: Species and condiments products

Spices play an important role in enhancing the flavor and taste of the processed foods. Hence as a part of ELP programme different products like Straight Spice Blends, Masala Blends and Instant Culinary Mixes etc., are prepared from quality graded ingredients and sold at nearby places of Rudrur.

Module 3: Meat, poultry and fish products

Meat, poultry and fish products occupy quite an exceptional position in the preferences of the consumers and the interest of food industry, since they provide human organism with high quality proteins, vitamins and minerals. In this module different meat products like chicken, mutton, fish pickles and egg based products are prepared are being prepared and marketed.

Module 4: Cereals and pulses products

Instant foods like instant upma mix and ragiupma mix, instant idli mix, instant dosa mix are prepared to consume less time to cook and there are available in low cost. Cereals module have prepared some health based foods like ragi malt, multigrain atta, ragirava to improve the health as the ragi is rich in calcium, iron which improves our bone health and blood percentage. As the multigrain atta is made of bajra, ragi, jowar, barley, soya, oats, wheat improves our muscle strength.

Library:

College of Food Science and Technology library has got a collection of 553 books. It also has a collection of 52 Indian Journals and 2 International Journals. It has subscribed to four daily newspapers (two regional language-Telugu, and two English).The library also provides computer facility with internet access to the students.

Hostel:

Hostel facility is being provided to the students who take admission into the course. Girls and boys hostels including kitchen and dining hall are constructed to provide good facilities to the students ensuring a healthy diet and security of the students all the time.

Course Details

Availability of seats for the AY 2024-25

Note:

• 60% of Regular Seats under MPC stream shall be filled up through counselling by Convener, Telangana- EAPCET.
• Remaining 40% of  Seats under MPC stream are allocated under  Farmers quota, which will be filled up by PJTSAU through separate counselling.

Course Catalogue: Course Details of B.Tech. Food Technology