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COLLEGE OF FOOD TECHNOLOGY, PARBHANI

College of Food Technology was Established in 1976 as one of the

constituent college of Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to

fulfill the academic and practical aspiration of the people of Maharashtra. The aim

of college is to provide an excellence in education leading to an successful career

in related fields of endeavor in academics, research, food and allied industries,

services in the public and private sector globally.

HISTORY AND DEVELOPMENT

ABOUT ASSOCIATE DEAN & PRINCIPAL

MILESTONES

OBJECTIVES

MISSION

MODE OF ADMISSION

SYSTEM OF EDUCATION

CURRICULA DEVELOPMENT

PHYSICAL FACILITIES

RESEARCH ACTIVITIES

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HISTORY AND DEVELOPMENT

Food Science and Technology lies in the fact that it has the capability and creditability to

provide more food through apt scientific conservation, eliminating avoidable losses and making

available more nutritious food, and high value products from low grade raw materials by

processing, packaging, transport, marketing and also by-products and waste utilization using an

integral approach. It enables the creation of agro-based industries to produce value added

products assuring the greater financial returns and generating employment opportunities, and in

turn will provide a greater potential to revival in rural economy. However, it should be born in

mind that the technology varies with the commodity and also is location specific. Thus,

modernization of post harvest operations and agro-processing industries through appropriate

technology has a vital role to play in national economy in general and rural economy in

particular.

To materialize this vital and novel idea, Prof. D. K. Salunkhe, an eminent educationalist

and researcher and the then Vice-Chancellor of this University had proposed to establish a

College of Agricultural Technology. The college of Agricultural Technology was sanctioned by

the Government of Maharashtra in 1975 and the full fledge College of Agricultural Technology

was established in May 1976 as one of the constituent colleges of this University to fulfil the

academic and practical aspirations of the people of Maharashtra. It is one of the unique and

premier institutions perhaps, particularly concern in technology, research and extension in

important and useful field of Food Science and Technology and also offering B. Tech (Food

Science) Degree programme of four years duration including In-plant Training of one semester

in food and allied industries, first of its kind in the country.

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ABOUT ASSOCIATE DEAN & PRINCIPAL

Prof. Dr. Arvind R. Sawate, is Associate Dean & Principal of

College of Food Technology, VNMKV, Parbhani. He was more than 33

years of teaching, research and extension experience. He has published

more than 100 research articles in various renowned International and

national journals. He is Senior Research Fellow of ICAR, New Delhi,

Recipient of appreciation award from Director General, MCAER, Pune and

Registrar, VNMKV, Parbhani for the best work done for undergraduate and post-graduate

admission at state level and university level. He attended various 21 days winter school

programmes for knowledge enhancement and upgradation. Also contributed as Resource Person

for various ICAR sponsored programmes. He is acknowledged for his teaching, research and

administrative activities. He also received Best Teacher Awards at University level for his

contribution in education. He represented India in International Conference on Improving Food

Security and Food Safety as India representative at Jakarta, Indonesia, 2006 organized by Asian

Productivity Organization (APO), Tokyo. He has more than 20 University Recommendations

and generated technologies related to Food Science and Technology. He played pivotal role as

Expert member for designing B. Tech (Food Technology) syllabus. He is known for his research

work on turmeric and erected “Turmeric and Ginger Processing Demonstration Pilot Plant” at

College of Food Technology, VNMKV, Parbhani. He acted as a Principal Investigator for

various research projects sponsored by ICAR, New Delhi. He guided more than 10 Ph.D. (Food

Technology) and around 50 M. Tech (Food Technology) students as research guide.

COURSES OFFERED

B. Tech (Food Technology) – 4 years full time degree programme in Food Technology

with Intake capacity of 64 students per year.

M. Tech (Food Technology) – 2 years full time post graduate degree programme in

Food Technology with Intake capacity of 15 students per year.

Ph.D. (Food Technology) – 3 years full time doctoral degree programme in Food

Technology with Intake capacity of 5 students per year.

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DEPARTMENTS

The responsibility of teaching, research and extension are shared by six departments.

1. Food Process Technology

2. Food Engineering

3. Food Microbiology and Safety

4. Food Chemistry and Nutrition

5. Food Business Management

6. Food Plant Operation

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MILESTONES

Human Resource Development (HRD)

The Graduate students successfully qualified and selected for the ICAR JRF

The Post Graduate students successfully qualified and selected for the Agriculture

Scientist Recruitment Board

The Graduate students successfully qualified and selected for the post of Food Safety

Officer at state level (FDA)

The Graduate or Post Graduate students successfully qualified and selected at

Nationalized Bank

The degree holders become self-employees as Industrialist and Entrepreneurs

i. Successful Placement of the students since inception of College at India and abroad

ii. 50% Placement of the students during In-plant Training itself

iii. MoU (PPP): MoU for fruit and vegetable processing unit under PPP mode

(Operation and Maintenance mode)

iv. Awards (Gold Medal)

The meritorious students of this faculty received University Gold Medals.

The Academic Staff member of this faculty received the Best Teacher

Award.

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Co-curricular activities

i. NSS camp arranged in rural areas.

Blood donation camp

Awareness among villagers for food habits, sanitation and

counseling of pregnant and lactating women‟s and geriatric persons

about their nutritional status.

ii. Swatch Bharat Abhiyan

Under this programme the cleaning of college and hostel premises on

2nd

Oct (Gandhi Jayanti)

iii. Tree plantation programme of State Government implemented

iv. Industrial visits are arranged within Maharashtra and south and north

India to get acquainted with the industrial process of food

manufacturing.

B. Dissemination of Technology/Recommendation for Farmers / Enter pruners /

Youth and Farmwomen through RRC University level and Joint Agrosco at State

level

Ongoing ICAR sponsored Research project

i. All India Coordinated Research Project on Arid Legumes

ii. Network Project on Harvesting, Processing and Value Addition of

Natural Resins and Gums

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Research Publications (NAAS/ISBN)

Awards obtained in National and International Conferences

Submission of Research Project Proposal under ICAR Extramural

Research Project

Sr.

No.

Name of the Schemes PI Amount

1 Development of Functional/Nutraceutical Foods

using Extracted Bioactive Components from Agro-

Based Produce for Food and Health Security.

Prof. H.W.

Deshpande

111.66 L.

2 Exploration of Fruit waste (Citrus, Banana and

Pomegranate) for Bioactive components and their

Exploration in Value addition of Food Products

Prof. Dr. H.M.

Syed

121.66 L.

C. Extension Activity

The scientist for this faculty are helping the Farmers and Enter Pruners

through organizing exhibition on the eve off University foundation day (18th

May), Rabbi Melawa on 17th

September, Mahila Melawa (03th

Jan) and

Adopted Village (Shendra).

AFST Chapter and College of Food Technology successfully organized 24th

IFCOST (FEAST) 18th

to 19th

Dec- 2015.

Food Expo 2015 was arranged for Farmers and Enter Pruners of Marathwada

region having more than 100 stalls exhibiting sustainable agro base products.

Photo gallery

2. Implementation status of ICAR guidelines

As per the ICAR the Vth

Dean committee guidelines the new syllabus for

undergraduate students implemented from the academic year 2017-18

Instructional materials as practical manuals for the first year B. Tech students

were prepared

Smart classroom (state of art) was developed (Photos)

As per the Vth

Dean committee guidelines such as student READY (Hand on

Training/ In-plant training has been started for VIIth

and VIIIth

Semester students

respectively)

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ELP Modules

Hands on training programme is implemented at VII semester for B. Tech.

(Food Tech.) course to get acquainted with purchasing raw material, process,

producing a quality product with minimizing waste generation.

The experiential learning programme (ELP) undertaken to built up students

entrepreneurship and implanting working skills to become a job provider rather

than job seeker.

The products like amala candy, mango squash, mango jam, guava jelly, spice

and spice products, potato chips, banana chips, RTS pickles and bakery

products are standardized with marketing strategy.

Up till Rs.879143/- profit has been generated through sale of products in ELP

during 2010- 2017 and 50% profit is retained in institute and 50% of profit

earned are distributed among students as per ELP directives.

In-plant Training

In-plant training is one of the constituent parts of academic activity at VIII

semester in B.Tech. (Food Tech.) to expose the students for industrial scale of

production of food and allied products with inventory control.

3. Mechanism for counseling and guidance for college and degree programme

„Originating Orientation Programmer‟ for newly admitted UG students every

year.

Counseling of student to prevent and curb the ragging.

Regularly arranging the Lead Audit Certification training programme on

HACCP and ISO-22000.

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Alumni Lecture Series is a regular co-curricular activity of our College/ Faculty

for guidance and inspiration to the students of our faculty.

Parents Meet Conducted regularly to aware the parents regarding performance of

students.

4. Internet facility

Internet facility is provided to the staffs and students in the campus and in the

hostels.

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5. Mechanism for seeking regular feedback from students regarding teaching learning

process

There is regular feedback from the students regarding teaching learning process

specially the students going to In-plant training in the various reputed food

industries all over the India

6. Academic audit of the institution

Academic audit is done every year

i. Submission of teaching schedule for every subject offered during respective

semester from all the faculty.

ii. Setting of question papers and model answer as per approved syllabus.

iii. Evaluation and reevaluation of answer paper.

iv. Academic and research audit is done every year through conducting the pre

Agrosco at college level, RRC at University level and Joint Agrosco at state level.

v. Preparation of practical manuals, research training

vi. Annual report of ICAR sponsored research project i.e. AICRP on Arid Legumes

and NPHPVA of NRG during Annual Group Meeting at National Level.

OBJECTIVES

1. To emphasize the need of innovation and mechanisms to ensure the quality & excellence

in the mandatory activity i.e. teaching, research and extension

2. To impart in-depth & comprehensive practical knowledge of the Food Technology and

also arming the students with management skills and professional attitudes.

3. To intensify the research & development of various technology well suited to agro-based

industries.

4. To disseminate viable technology for agro-based industries among the general public

through consultancy, entrepreneurship development and by creating nutritional, food

security and safety awareness

5. To assess and help the Government of Maharashtra in planning, monitoring and also

formulating food and human nutrition policies.

6. To help farmers/ entrepreneurs by improving post harvest technologies not only to save

what is produced but also to produce value added products using the concept of whole

plan and animal biomass utilization. TOP

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MISSION

Achieving Excellence in Food Science and Technology for Self Sufficiency

ORGANIZATION AND GOVERNANCE

Associate Dean and Principal

Academic Administrative Gymkhana

(Education, Research &

Extension)

(Pay, Budget, Accounts

Examination etc)

(Extra curricular activity)

Professor Senior Clerk NSS Officer

Associate Professor Junior Clerk Physical Instructor

Assistant Professor Senior Mechanic Publicity Officer

Senior Research Assistant Watchman Counseling & Placement

Peon

Lab Boy

MODE OF ADMISSION

I. Online Process for Admission of UG :

State Common Entrance Test has been done mandatory for admission to the

Undergraduate Courses of Food Technology in Maharashtra State from academic year 2018-19.

However, JEE / NEET / AIEEA-UG (All India Entrance Examination Test for Admission-

conducted by Indian Council of Agricultural Reaserch, New Delhi) examinations will also be

considered instead of MHT-CET.

Admission to all B. Tech (Food Technology) Degree programme under VNMKV shall be

on the basis of 70% marks obtained in CET conducted by competent authority [MHT-CET / JEE

/ NEET / AIEEA-UG] and 30% marks of total percentage at qualifying examination / (XII

std.Science) and the other weightages will be as per the existing provisions / rules of MCAER,

Pune.

Online process of the MHT-CET examination started form 18th

Janurary 2018. Details of this

examination are available on www.dtemaharashtra.gov.in/mhtcet2018 website. Aspiring

candidates shall visit this website and submit their online application form.

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After declaration of MHT-CET results the students are require to visit www.mcaer.org

website for issue a notification regarding admission to UG Courses, which include the admission

programme i.e. calendar for admission to UG courses. The interested and qualified students

apply online. A copy of online duly complete form along with attested copies of all documents is

submitted to ARC center. ARC center verify all the documents if any lacuna, it is informed to

respective student. The corrected application form is submitted to MCAER Pune. According to

schedule MCAER display/ publish the entire merit list. Minimum one week allotted for

grievances then final corrected merit list is displayed. According to the admission schedule the

list of First round is displayed, which is valid for three days. Then Second, Third if required

Fourth round will displayed and admissions are completed. The vacant positions are filled up by

spot round. The spot round is arranged at respective college center.

II. Online Process for Admission of PG and Ph.D

The online admission process for PG and Ph.D is same as UG except the entrance exam

(CET) is conducted by MCAER. The final list is displayed, taking 70% CET marks and 30%

graduate UG/PG CGPA respectively for PG and Ph.D. Admission.

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III. Registration process

After payment of fees students contact to the respective advisor to take registration form,

then he/she fill up the form which includes Course No., Course title and Credits. Then advisor

sign for each course and respective course teachers are also sign and keep records with them.

Submission of registration form after complete one original and two Xerox submitted to

respective advisor. One Xerox copy is return to student, one Xerox with advisor and original

submitted to ADP office (Education branch). Education In- Charge displays the academic

schedule and circulates to each academic staff.

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SYSTEM OF EDUCATION

The College of Food Technology is having internal quality assurance system with

appropriate academic and ministerial staffs with their well define activities and responsibilities for

planning guiding and monitoring quality assurance and quality enhancement activities i.e. making

the highly qualified and skilled human resources in the field of food science and technology to serve

as technical manpower for MNCs, PG and Ph.D. degree holders are qualified in ASRB NET exam

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at state level and became as academics recruited in national and international institutes/research

station. Moreover the need base basic and applied research carried out by the academic staff

members results in to dissemination of technology/ recommendations for the entrepreneur, youth

and farmwomen. However the extra curricular activities in cultural, literary events make the

enhancement of students personality and overall developments.

College Monitoring System TOP

College level monitoring of teaching, research and extension activities are regularly carried

out in monthly meeting. During this meeting, Associate Dean & Principal takes the review of

different departmental activities as follows:

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Teaching: The status of teaching according to submitted schedule by course teacher.

Research: Planning of research is done well in advance and submitted to Agresco Research

Review Meeting during the beginning of academic year. Moreover, the status of research is

carried out by Associate Dean & Principal to complete the task within stipulated time.

Extension: Extension activities are regularly planned according to the requirement of

stakeholders and dissemination of technology is done through organization of Melavas,

Rallies, Exhibition where different research outcomes are shared by means of posters,

presentations and oral advice to the stakeholders. Moreover, discuss of future activities is

carried out in monthly meetings.

Departmental Monitoring System

The Schedule of 1st and 3

rd Saturday is defined to have a meeting between course teachers

and Head of the Departments for monitoring status of lecture, practicals and percentage of syllabus

covered according to the schedule. Moreover, all the course teachers submit their respective subject

teaching schedule at the inception of course which is regularly monitored by the Head of

Departments.

Monitoring of Students Learning through Academic means (Examination & Evaluation)

The Institute has robust semester wise MID term, Semester End Examination and Practical

Exam, which is conducted as per the schedule prescribed by MCAER, Pune Board.

Submission of Question Papers with Model Answer Key is carried out well in advance

during the beginning of semester.

The MID examination is carried out as per the academic schedule based on the covered

syllabus.

Final Semester End Examination is carried out strictly as per schedule with complete

established monitoring system to prevent any misconduct and unfair means during the

examination. The online monitoring during examination include various activities like

appointment of Invigilator over every 20 students, establishment of CCTV online

monitoring during exam, Surprise visit of Squad and University authorities. Moreover, the

university regulations have specified robustly system and procedure to deal with any

misconduct.

Semester End Practical Examination is conducted under the supervision of External

Examiner to monitor the acquired practical knowledge amongst the students.

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Evaluation of Answer sheets of students is carried out strictly in accordance with the Model

Answer key within the prescribed time limit.

Academic staff of the Institute is also carry out Re-evaluation of Answer sheets in case

students submit request for Re-evaluation to University.

CURRICULA DEVELOPMENT

The course curricular and syllabus of UG programme of B. Tech (Food Technology) is

restructured by the Vth

Deans Committee of ICAR, New Delhi and to be implemented from the

year 2017-18. This degree programme is designed for a period of four years after 12th

Science

with the credit load of 185 (92+93) to enable the students to acquire need based and refined

knowledge and skills in the field of Food Technology. The credit load of 185 proposed to equate

the B. Tech. (Food Technology) degree programme. TOP

University

Central

Library

1. Academics (Theory, Practical &

Conducting Examination)

2. Research

(RRC, PG & Ph.D. Thesis)

3. Extension

(Participation in Exhibitions, Farmers

Rally & Entrepreneurship

Development Programmes )

Store, Purchase,

Renovation and

Infrastructural

Development

Administration

and Monitoring

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PHYSICAL FACILITIES

Land facilities

The College of Food Technology has land area 5.5 ha which is exclusively used for

development of administrative infrastructure and hostel facilities of the students.

Academic building

Academic buildings comprising of class rooms, staff rooms, student hostel, playground

and open space. There are five class rooms and ten laboratories utilized for teaching and practical

instructions over 6452 sq. mt. area.

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Classrooms

Classrooms are well equipped with LCD, interactive boards, over head projectors and

computers.

The system of teaching and learning is supported by audio-visual teaching aids as per

need of Food Technology students.

Laboratories TOP

Laboratories are well equipped with sophisticated equipments/ instruments like U V

Double beam spectrophotometer, Biostat B+ fermentor, Instron Universal testing machine,

Single screw extruder, Millipore Ultrafiltration unit, Form-Fill-Seal (FSS) machine, Roto

viscometer, Roller drier, Brabender extruder, High speed refrigerated centrifuge, Khoa making

machine, Flash evaporator, Photo electric calorimeter, electrophoresis unit, milk analyzer,

Texture analyzer, equipments and machineries for fruits and vegetable processing unit, spray

drier, HPLC, Turpulveriser, Burnoulli‟s apparatus, parallel flow heat exchanger, Reynold‟s

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Apparatus, Fluorescence Microscope, etc. for analysis of nutraceuticals, proximate composition,

phytochemicals, minerals, vitamins, amino acid profile and textural profile analysis.

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Pilot Bakery Unit

The institute has well equipped bakery plant with all required baking equipments. The

students prepared and sale various bakery products viz. bread, biscuit, cake, cookies, in the

university campus and city.

Students Hostel Facilities

Faculty has well-furnished separate UG (Shishir) and Ph/Ph.D. (Devgiri) hostels for boys

and Varsha and Rajmata hostel for girls.

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Sport and allied facilities

The faculty has very good infrastructure facilities for indoor and outdoor sports. The

students also participate in co-curricular activities like NSS, NCC, Games, and cultural events to

upgrade their physical and mental tranquility. The gymkhana activities mainly sports, alumni

function, debate, essay competition provides golden opportunities and platforms to the students

to upgrade their inherent potentials.

ELP (Experiential Learning Programme) Unit

Students of seventh semester offered Hands on Training (Experiential Learning

Programme) in

Fruits and Vegetable Processing

Baking and Confectionery

Grain Processing Technology

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Computational facility

Limited but adequate computing facility is available for faculty members and students.

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RESEARCH ACTIVITIES

This college is actively engaged in carrying out applied and basic research related to

Food Science and Technology since its inception. Several research projects sponsored and

financed by UGC, ICAR, MFPI, UNICEF, Indo-US aided, NHB, NATP, AICRP, ATMA, World

Noni Research Foundation (WNRF), Chennai and some of the state Govt. aided are in operation

in this faculty. Moreover, studies on the alternative uses of sorghum and other millets are

undertaken in collaboration with ICRISAT and National Research Center for Sorghum (NRCS),

Hyderabad.

EXTENSION / TECHNOLOGY DIFFUSION:

Based on findings of various research projects some of the entrepreneurs have established

the processing units on commercial scale in Maharashtra, Moreover, scientist from this faculty

are helping farmer and entrepreneurs in solving their practical problems to achieve maximum

profits. Further, sincere and dedicated efforts are being made to popularize the recent

technologies in Food Science and Technology through media specially TV, Radio and popular

articles in scientific magazines and local newspapers.

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