Food Sc. & Tech.

  • Courses
  • Faculty
  • Research Activities/niche area
B. Tech. (Food Technology)
  • Detail
  • Eligibility
  • Mode of Admission
  • Fee Structure
  • Important Dates & Other Information
Course Name Duration (Years) System Total Seats Quota Reserved Categories**
B.Tech. (Food Tech.) 4 Semester 40*   SC/ST BC Physically Handicapped Others
85% 9 3 2 3
15% 2 0 - -
* Students intake in these courses can be increased at the time of admission with the approval of the competent authority of the University.
** Seats for reserved categories will be subsequently calculated on the final tally of seats filled in case of increased intake.
  • Senior Secondary Examination (12th grade) with Physics, Chemistry, Mathematics and English with at least 50% marks (45% for SC/ST) in aggregate.OR
  • Any other examination recognized equivalent there to.

Admission will be made on the basis of All India Rank of JEE (Main)-2017 for both 85% quota for resident of Punjab and 15% quota for outside Punjab. Application for admission shall be submitted only on-line as per the admission schedule uploaded on GNDU admissions website www.gnduadmissions.org. The counseling will be held at GNDU Campus by the Coordinator. Counseling schedule will be uploaded on GNDU website in due course of time.

M.Sc. (Food Technology)
  • Detail
  • Eligibility
  • Mode of Admission
  • Fee Structure
  • Important Dates & Other Information
Course Name Duration (Years) System Total Seats Reserved Categories
M.Sc. (Food Tech.) 2 Semester   SC/ST BC Physically Handicapped Others
40 10 4 2 3
  • Bachelor of Science/Applied Science in any subject, B.Tech. in Food Technology/Bio-technology/Sugar Technology/Sugar and Alcohol Technology with at least 50% marks (45% for SC/ST) in aggregate. OR
  • Any other examination recognized equivalent there to.

The admission will be based on merit of the candidate in the Entrance Test to be conducted by the University in the subject of Food Technology and Chemistry. Students can appear in any one of these subjects.

Activities

S. No

 Niche Areas of Research

1

Bio-pigments: effects of processing and storage.

2

Characterization of bio-molecules: starches, proteins (animal/plant sources) and bioactive compounds.

3

Engineering Properties of Food Materials.

4

Extruded Products: changes in structure of extrudates.

5

Food Industry Waste Management.

6

Food Product Development.

7

Fruits and Vegetables: effects of processing and storage.

8

Legumes: Milling and Quality Analysis.

9

Microbial load detection; Antimicrobial treatment and System Design.

10

Modified starches from different sources and their applications.

11

Nutritional analysis.

12

Starch and protein chemistry: Effects of processing on molecular structure.

 

Placement Activities