Food Technology Department
Food technology is a combination of science and engineering dealing with processing and preservation of various agricultural, animal and marine produces into process food products such as:
- Fruits & vegetable products like jam, jelly, squash, sauce , ketchups, pickles ,marmalades, frozen dehydrated products.
- Beverages like aerated cola, orange, lemon, alcoholic beverages like wine, beer, tea, coffee, packaged water etc.
- Cereals like milled and fortified atta, bread, biscuits, cake, ready to eat cereals like cornflakes, oats, noodles, pizza base etc.
- Marine and animal products: Fresh, frozen and canned products.
- Dairy: Pasteurized and standardized milk, milk products such as milk powder, cheese, ice-cream, butter, ghee, milk sweets, probiotic yoghurt etc.
- Confectionary like chocolates, mashmalos, toffees
- Extruded products like pasta, noodles, chips etc
- Convenience foods – Ready to eat products such as instant food.
Food Technology introduces to basic knowledge of machines and equipments used in food industries, various packaging technology, microbial analysis of food and water, food safety, quality control and quality assurance is a part of the course.
The course also enables students to study about refrigeration and air conditioning, nutrition and health, the technology of dairy, cereals fruit and vegetable , marine products and animal products ,food by-products and waste management, entrepreneurship development and industrial organization and management.
The highlight of this course is besides studying the important subjects mentioned above , the students undergo an Industrial Training in two phases i.e. at the fifth semester for a period of one month and during the seventh semester for a period of six months at reputed Food Industries within the State and out of State.
Generally there is a misconception that food technology and catering course is one and the same. This is not true.
Food technology involves processing and preservation of food in large quantities in factories through mechanized operations. Whereas catering involves cooking and serving for individual needs and taste for the table.
Food technology adds value to the existing food through modern processing methods and it is popularising the traditional food.
The Food Technology Department, Government Polytechnic was started in this institute in 1976.
It has an intake capacity of fifteen (15) students.
The programme is spread over seven terms and has a sandwich pattern consisting of two phases of Industrial training spread over seven months.
The department is housed in a special block with well-equipped laboratories and qualified staff members.
The department of Food Technology has excellent and spacious laboratories with appropriate testing facilities. The laboratories are mainly used for conducting practicals as per the curriculum.
The laboratories are equipped with required equipment’s for conducting various tests related to food technology.
The Ministry of Food Processing Industries(MFPI) under the Centrally Sponsored Scheme has given the Department, a grant in aid of Rs.42.4 lakhs, under their scheme for human resource development in January 2004.
This is the only polytechnic to be selected under this scheme and the objective is to create better infrastructure facilities like laboratories etc.
The funds from the above scheme have been utilized for the development of the three laboratories namely Microbiology, Chemistry and Processing laboratories in addition to the existing laboratories.
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- Preparation of curd with Moringa Oleifera leaves extract
- Rajgira and Ragi cookies
- Development of Whey ice cream
- Development of Carrot – Orange based RTS ( Ready To Serve)
Smt. MARIA VANESSA P.L. PACHECO
In Charge HOD, Food Technology
Lecturer in Microbiology
M.Sc. Microbiology
vanalip@gmail.com
(0832) 2225973
Area of Interest: Microbiological Quality Control of Foods, Biochemistry and Nutrition Fermentation Technology, Water Analysis & Sewage Treatment
Basic Pay: 198700/- Level 13
Ms. SONIA S. PHALDESSAI
Technician
B.Sc.in Chemistry & Microbiology
(0832) 2225973
Basic Pay: 38,100/- Level 5
Mr. SIDDHESH BENGLORKAR
Laboratory Attendant
(0832) 2225973
Basic Pay: 20,100/- Level 1
India is the second largest producer of food in the world. Our economy is mainly based on agriculture.
Food processing industry is one of the largest industries in India and is ever growing.
Food industry in our country is still at its nascent stage and is growing at a good speed with plenty of scope for its development and expansion.
Government of India has an independent ministry namely, Ministry of Food processing Industry, New Delhi, to give trust to this sector.
Most recently in Goa, Food processing units worth Rs 2.2 crore have been approved under the Pradhan Mantri Formalisation Enterprises Scheme(PM- FMFPES)
The Commencing of the MOPA Airport opens up avenues for the export of perishable agricultural and marine food products which Goa can cater to ,both being located along the coastal belt and being an agricultural hub.
Some of the processing industries in India.
| Parle Agro Industries | Pepsi | Dabur | Brooke Bond India |
| Cadbury India Ltd | ITC | Haldiram | Hindustan Foods |
| Nestle India | Amul | Parle India | Cream Bell Ice cream |
| Britannia Industries | GITS | Marico Indusries LTD | Funtacy Ice cream |
| Coca Cola | MTR | Vista Processed food | Monginies |
| Toppers: Academic Year 2017 | |||
| 1st Year | 2nd Year | 3rd Year | |
| Name | Rutuja W. Jadhav | Shevde Omakr Pradeep | Raier Rozario Domingo |
| Enrollment No. | 170106010 | 160106015 | 150106013 |
| Percentage | 72.03% | 67.80% | 76.80% |
| Topper Academic Year 2021 | |||
| 1st Year | 2nd Year | 3rd Year | |
| Name | Kieran Pereira | Shambhavi Sukhtanker | |
| Enrollment No. | 190106001 | 180106001 | |
| Percentage | 88.27% Distinction |
73.66 % First Class |
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Students completing this course are well equipped to be an entrepreneur. They are employed as Supervisor, Quality Control Officers and Quality Assurance Officers in food processing industries.
They have already been employed as FDA inspectors. The pass out students are eligible to get admission in the 2nd year of degree colleges.
FOOD TECHNOLOGY WEB SITE DETAILS FOR UPDATING JAN 2023
Course structure 7 semesters
| Semester | Marks |
| I | 500 |
| II | 700 |
| III | 750 |
| IV | 750 |
| V | 750 |
| VI | 750 |
| VII | GRADE |
CURRICURAM STRUCTURE
| Semester | Code | Subject | THEORY(TH) | TEST (TM) | PRACTICAL/ORAL | TERM WORK |
| FIRST | GC101 | Comm Skills | 0 | 0 | 25 | 25 |
| GC102 | Engineering Maths I | 75 | 25 | 0 | 25 | |
| GC103 | Applied Physics I | 75 | 25 | 0 | 25 | |
| GC105 | Basic Engineering Practice( Electronic & Computer) | 0 | 0 | 50 | 50 | |
| GC203 | Environmental Studies | 75 | 25 | 0 | 0 | |
| Second | GC104 | Applied Chemistry | 75 | 25 | 0 | 25 |
| GC106 | Basic Engineering Practice( Mech& Elect) | 0 | 0 | 50 | 75 | |
| GC201 | Engineering Maths II | 75 | 25 | 0 | 25 | |
| GC202 | Applied Physics II | 75 | 25 | 0 | 25 | |
| GC204 | Engineering Drawing | 0 | 0 | 50 | 50 | |
| GC205 | Engineering Materials | 75 | 25 | 0 | 0 | |
| THIRD | FD301 | General Microbiology | 75 | 25 | 25 | 25 |
| FD302 | Organic Chemistry | 75 | 25 | 25 | 25 | |
| FD303 | Methods of Food Preservation I | 75 | 25 | 0 | 50 | |
| FD304 | Food Engineering I | 0 | 0 | 25 | 25 | |
| CC304 | Basic Electrical Engineering | 75 | 25 | 0 | 25 | |
| CC307 | Elements of Mechanical Engineering | 75 | 25 | 0 | 25 | |
| FOURTH | FD401 | Food Chemistry | 75 | 25 | 25 | 25 |
| FD402 | Food Engineering II | 0 | 0 | 25 | 25 | |
| FD403 | Food Microbiology | 75 | 25 | 25 | 25 | |
| FD404 | Methods of Food Preservation II | 75 | 25 | 0 | 25 | |
| FD405 | Technology of Food Products | 75 | 25 | 0 | 50 | |
| FD406 | Cereal Technology | 75 | 25 | 0 | 25 | |
| FIFTH | FD501 | Elementary Food Analysis | 75 | 25 | 25 | 25 |
| FD502 | Fruit & Vegetable Technology | 75 | 25 | 0 | 50 | |
| FD503 | Dairy Technology | 75 | 25 | 0 | 50 | |
| FD504 | Food Packaging Technology | 75 | 25 | 0 | 25 | |
| CC501 | Entrepreneurship Development | 0 | 0 | 0 | 25 | |
| E1 | Elective 1 | 75 | 25 | 0 | 50 | |
| AC101 | Essence of Indian Knowledge & Tradition | 0 | 0 | 0 | 0 | |
| TR502 | Food Technology Training I | 0 | 0 | 15 | 35 | |
| SIXTH | FD601 | Food Safety and Standards | 75 | 25 | 25 | 25 |
| FD602 | Industrial water & waste treatment | 0 | 0 | 25 | 25 | |
| FD603 | Biochemistry & Nutrition | 75 | 25 | 25 | 25 | |
| FD604 | Food Technology Project | 0 | 0 | 50 | 100 | |
| CC601 | Industrial Organization and management | 75 | 25 | 0 | 0 | |
| E2 | Elective 2 | 75 | 25 | 25 | 25 | |
| AC102 | Indian Constitution | 0 | 0 | 0 | 0 | |
| SEVENTH | TR701 | Food Technology Training I | 0 | 0 | 100 | 100 |
Elective group E1 & E2
ELECTIVE 1
- FD511 Animal Product Technology
- FD512 Marine Product Technology
- FD513 Food Refrigeration & cold Chain
- FD514 By- Product Utilization Technology
ELECTIVE 2
- FD611 Soft Drink & Alcoholic beverage Technology
- FD612 Food Processing Applications
- FD613 Computer Application in Food Technology
- FD614 Food Marketing Management