Dept. of Studies in Food Technology

ABOUT THE DEPARTMENT:

The Department of Studies in Food Technology was established in the year 2005-06 in a single room at PG Centre of Kuvempu University, Davangere under the eminent leadership of Prof. Basavaraj Madhusudhan and the supporting teaching staff from Department of Biochemistry with M.Sc., (Food technology) programme. In the year 2009 the Department of studies in Food Technology has become independent and fully functional under newly established Davangere University. In 2019, the department is expanded with the greater facilities and moved into the present new building and empowered with highly skilled young and energetic permanent faculties who are the academic catalyst at the department to build and prosper the academic and research initiatives at the department. The department has fully completed 16 glorious years of inception.

The department besides M.Sc. programme also offers Ph.D. programmes in major fields of Food Technology such as Food, Drug Nanotechnology, Natural Products, Functional Foods, Therapeutic food formulation, Nutrition, Cancer biology, Food Microbiology, Food immunology, Food Biochemistry and Food Biotechnology, Food Bioactive molecules from dietary sources, Bioremediation and Biotransformation.

The Food Technology Department has successfully established Research centre for Nanoscience and technology (RCNT), Food processing centre (FPC) to provide research and skill training to students. It had established MoU with institutes, industries and universities of national and international repute and excellence in Food technology to promote student exchange and collaborative research in various streams of Food Technology. The department had received research grant from national and state funding agencies and efficiently integrating many projects related to food applications. Currently, department is looking towards a megaproject on establishment of Food processing centre to promote food research and socio-economic support to the indigenous food commodities with better value and nutrition and diverse food products.

VISION:

To be a leading Food Technology department that imparts quality technical education with strong research component, to develop solutions in the field of food & nutrition, health and environment.

MISSION:

To provide quality technical education in a conducive learning environment to produce professionals, researchers with a zeal for lifelong learning and a commitment to society.

Program Offered :

Sl No	Programmes	Nature & Duration	Eligibility
1	M.Sc in Food Technology	Two Years	Students from the streams of Bachelor of science (BSc)degree who has studied Biochemistry/chemistry/Biotechnology/Microbiology/Food Science and Nutrition/Dairy Science/Fishery Science/Agriculture/Horticulture/Agricultural Engineering/Veterinary Science/Homoscience, BE in Chemical engineering/Biotechnology/food technology are eligible to apply
2	Ph.D	Three to Five Years	Students from the streams of master of science(BSc)degree who has studied Biochemistry/chemistry/Biotechnology/Microbiology/Food Science and Nutrition/Dairy Science/Fishery Science/Agriculture/Horticulture/Agricultural Engineering/Veterinary Science/Homoscience, MTech in Chemical engineering/Biotechnology/Food technology are eligible to apply
3	D.Sc	One Year	Ph.D
4	Online Certificate Course	Food and Nutrition	Any Science graduate

Academic Bodies of the Department: Click Here

Skill Based Value Added Coures at the Department: Click Here

INFRASTRUCTURE AND FACILITIES AT THE DEPARTMENT

Infrstructure and Facilities at the Department: Click Here

Course Structure :

	Semester	Subject/Paper Code	Title of the Paper		Instruction Hrs./week	Marks						Credits		Examination duration (Hrs.)
	Semester	Subject/Paper Code	Title of the Paper		Instruction Hrs./week	Examination	Internal Assessment			Total Marks		Credits		Examination duration (Hrs.)
	SEMESTER-I	THEORY PAPERS
		FT 1.1	Food Chemistry		4	70	30			100		4		3
		FT 1.2	Food Microbiology		4	70	30			100		4		3
		FT 1.3	Principles of food processing and preservation Technology		4	70	30			100		4		3
		FT 1.4	Nutraceuticals and Functional Foods		4	70	30			100		4		3
		PRACTICAL PAPERS
		FT 1.5	Food Chemistry		4	40	10			50		2		3
		FT 1.6	Food Microbiology		4	40	10			50		2		3
		FT 1.7	Principles of food processing and preservation Technology		4	40	10			50		2		3
		FT 1.8	Nutraceuticals and Functional Foods		4	40	10			50		2		3
		Mandatory Credits: English Language, Communication Skill			2	—	—			—		2		—
	SEMESTER-II	THEORY PAPERS
		FT 2.1	Bioanalytical Techniques		4	70	30			100		4		3
		FT 2.2	Food Biotechnology		4	70	30			100		4		3
		FT 2.3	Nutrition and Therapeutic Foods		4	70	30			100		4		3
		FT 2.4	Food Engineering		4	70	30			100		4		3
		PRACTICAL PAPERS
		FT 2.5	Bioanalytical Techniques		4	40	10			50		2		3
		FT 2.6	Food Biotechnology		4	40	10			50		2		3
		FT 2.7	Nutrition and Therapeutic Foods		4	40	10			50		2		3
		FT 2.8	Food Engineering		4	40	10			50		2		3
		Mandatory Credits: Computer Skill			2	—	—			—		2		—
	SEMESTER-III	THEORY PAPERS
		FT 3.1	Food preservatives, packaging and Research Methodology.		4	70	30			100		4		3
		FT 3.2	Dairy Technology		4	70	30			100		4		3
		FT 3.3	Processing technology of Meat, Poultry and Fish		4	70	30			100		4		3
		FT 3.4	Post-Harvest management		4	70	30			100		4		3
		FT 3.5	Nutraceuticals (Interdisciplinary- Elective paper)		2	40	10			50		2		2
		PRACTICAL PAPERS
		FT 3.6	Food preservatives, packaging and Research Methodology.		4	40	10			50		2		3
		FT 3.7	Dairy Technology		4	40	10			50		2		3
		FT 3.8	Processing technology of Meat, Poultry and Fish		4	40	10			50		2		3
		FT 3.9	Post-Harvest management		4	40	10			50		2		3
SEMESTER-IV		THEORY PAPERS & PROJECT WORK/DISSERTATION
		FT 4.1		Food additives and Biostatistics				4	70		30		100		4	3
		FT 4.2		Waste management, Food laws and entrepreneurship				4	70		30		100		4	3
		FT 4.3		Bakery and Confectioneries Technology				4	70		30		100		4	3
		FT 4.4		Project Work/Dissertation				6	70		30		100		6	3
		PRACTICAL PAPERS & STUDY TOUR/FIELD VISIT
		FT 4.5		Food additives and Biostatistics				4	40		10		50		2	3
		FT 4.6		Waste management, Food laws and entrepreneurship				4	40		10		50		2	3
		FT 4.7		Bakery and Confectioneries Technology				4	40		10		50		2	3
		Study Tour/Field Visit						—	—		—		—		—	—
		Mandatory Credits: Personality Development						2	—		—		—		2	—
		Total Credits for the Course						134	—		—		2400		104	—

PhD Food Technology (CBCS) course structure (2020-21 onwards) :

Subject/Paper Code	Title of the Paper	Teaching Hrs./week	Marks			Credits	Examination duration (Hrs.)
Subject/Paper Code	Title of the Paper	Teaching Hrs./week	Semester End Exam	Internal Assessment	Total Marks	Credits	Examination duration (Hrs.)
Ph.D. Paper-1	Research Methodology	03	70	30	100	03	3 Hrs.
Ph.D. Paper-2	Coagnant Subject – Nutraceuticals and Analytical Techniques	03	70	30	100	03	3 Hrs.
Ph.D. Paper-3	Research Specialization	03	70	30	100	03	3 Hrs.
	· Phytoceuticals and Cancer Biology
	· Food Biotechnology and Nanotechnology
	· Food Microbiology
	· Food Technology
	· Food Chemistry
	Aquatic Ecology and Processing of Food Commodities
	Food and Environment
Ph.D. Paper-4	Research and Publication Ethics	02	35	15	50	02	3 Hrs.
Total		11	245	105	350	11

Food-Technology CBCS syllabus 2020-2021 Click Here

Faculty Details :

S. No.	Name	Qualification	Designation	Specialization
1	Dr. Ravikumar Patil H S	M. Phil., Ph. D.	Professor	Food Microbiology
2	Dr. Pramood S N	Ph. D., NET, PDF (USA)	Professor	Food Allergy and Immunology
3	Dr. Sharath R	Ph. D.	Professor & Chairman	Food Nanotechnology
4	Dr. Shankar J	Ph. D. , PDF (USA)	Professor	Nutrition and Cancer Biology
5	Dr. Paramesh M	Ph. D., SLET	Professor	Nutrition and Food Biotechnology
6	Dr. Sadashiv S O	M. Phil., Ph. D.	Assistant Professor	Dairy Microbiology
7	Dr. Veeresh S.J	M. Phil., Ph. D., SLET	Assistant Professor	Food safety and Regulations
8	Dr. Gayatri Vaidya	Ph. D.	Assistant Professor	Food Biotechnology
9	Dr. Poornima D V	M. Phil., Ph.D., SLET	Assistant Professor	Nutrition and Food chemistry
10	Dr. Sharadadevi Kallimani	Ph.D.,	Assistant Professor	Food and Environment
11	Dr. Venkatesh	Ph.D., PDF	Assistant Professor	Food Biotechnology
12	Dr. Santosh Kumar S.R	Ph.D.,	Assistant Professor	Food Biotechnology

Research Details :

PH.D. GUIDE AND STUDENT DETAILS :

Sl.No.	Name of the guide	Research scholars Name under guide	Register Number of Student	Date of Registration	Part/Full Time
1.	Prof. Ravikumar Patil H S	Rajashree G Mavikurve	04/2019-20	10.02.2020	Full Time
		Shivabasappa	01/2019-20	10.02.2020	Part Time
		Vikas L	02/2019-20	10.02.2020	Part Time
		Vyshali V M	03/2019-20	10.02.2020	Full Time
2.	Dr. Paramesha M	Chaya H C	05/2019-20	10.02.2020	Full Time

Funding Project Details :

Sl. No.	Faculty Name	Project title	Funding Agency	Duration and Status	Amount (in Lakhs )
1	Dr. Pramod SN	Development of an In vitro cell based bioassay to differentiate biological relevance of IgE binding to food proteins for allergy diagnosis and risk assessment	VGST-CISEE	2010-23 (On going)	30.00L
2	Dr. Paramesh M	Integrated approach for drying methods and preparation of functional food using Nutraceuticals from cereals and pulses	VGST	2021 (On going)	3.00 L
3	Dr. Venkatesh	Search of novel anti-cancer agents from Musa paradisiaca cv. Puttabale	UGC	2021-23 (On going)	10.00L
4	Dr. Santhosh Kumar SR	Micropropagation studies, Phytochemicalinvestigation and exploring anti-viral properties of Caesalpiniabonducella	UGC	2021-23 (On going)	10.00L

Papers Published : Click Here

:Established research centre at the department Click Here

Activities :

Department Student Strengthand Alumni Details: Click Here

:Department placement and progression details Click Here

Co-Curriculum Activities : Click Here

Project details 2020 – 21 : Click Here