सीआईटीके के सभी कार्यक्रमों के लिए संशोधित शुल्क संरचना। - Revised fee structure for all programmes of CITK. सभी कार्यक्रमों के लिए पंजीकरण के नवीनीकरण की अंतिम तिथि 24 अप्रैल 2022 तक बढ़ा दी गई है। Last date of renewal of registration for all the programmes extended to 24th April 2022. The revised fee structure will be circulated shortly. सम सेमेस्टर 2022 कक्षा समय सारणी - Even Semester 2022 Class Time Table. शैक्षणिक पंचांग 2022 (जनवरी से फरवरी) - Academic Calendar 2022 (Jan - Dec). वर्ष 2022 के लिए छुट्टियों की सूची - List of Holidays for the Year 2022. Important Notice regarding Exams, Classes, internal assessment etc. in view of Covid-19 pandemic. Diploma / UG / PG 3rd Semester (Regular & Compartmental) Examination, January 2022. Diploma and UG 5th Semester Examination, January 2022. Odd Semester End Term Examinations (Offline) - 25th January 2022 onward (tentative). Time Table for online ODD Semester Classes commencing from 23-08-2021. New Bus Time Table from 24th November, 2021 onward. Reopening of Offline Classes for students, batch-wise permissions. Results of 1st and 3rd semester Diploma, UG and PG examinations (regular/ compartmental) held in March and April 2021. Circular - Children Education Allowance (CEA) and Hostel Subsidy for the Academic Year 2021-22. Mandatory - Declaration form and submission of Covid-19 test certificate for attending offline classes.
27th May, 2022 | Fri

DEPARTMENT OF Food Engineering and Technology

ABOUT
PROGRAMMES
PEOPLE
FACILITIES
RESEARCH

Agricultural production in India has made rapid strides in the past three decades and enabled us to achieve self sufficiency in food grains. Significant increase has also been achieved in the production of fruits, vegetables, milk, egg, meat and other food products. However, less than 1.7% of our total horticultural produce is processed as compared to more than 60% in developed countries. It is estimated that the post harvest losses in durable commodities are around 10% and in perishables about 40%, resulting in a value loss of the order of Rs.50,000 crores a year, because of the inadequate processing technologies, infrastructure facilities and qualified technical personnel. In the present scenario of economic liberalization and changing food consumption habits, the Indian Food Industry will shift to foods that demand more appropriate handling, processing, preservation, storage and marketing resulting in greater protein intake besides making the Indian Food Products internationally competitive. To meet out the challenges in the food processing industry, adequate number of qualified technical personnel in food process engineering is the need of the hour. Anticipating the high demand of technical personnel in the field of Food Process Technology, BTC- BODOLAND has started the B.Tech. Course in FPT from the academic year of 2009 with an annual intake of 32 students. The syllabus is framed with balance of theory, practical and project laboratories at the institutional level. As a part of the programme, students visit food processing and food plant manufacturing industries to get an overview. Besides, students undergo one semester in-plant project training in an industry related to food to get insight of the industry. This makes the student confident to take any responsibility in the area of food processing. The objective of this programme is to train the best talents of the nation in order to provide a support base for the country’s food security. The programme is designed to expose the students to the state-of-art laboratory facilities created with assistance from Ministry Human Resources Department, Govt. of India and BTC. Hands-on training in commercial food processing industries, students’ project work, exposure to national and international seminars and multi-disciplinary approaches is the highlights of this course. We are committed to creating a graduate research environment and culture that fosters excellence and diversity, and inspires a generation of food scientists externally visible to the college, university, and international computing communities.

Food Engineering and Technology Department offers both diploma and degree program.
M.Tech. in Food Engineering and Technology
Course Duration: 2 (Two) Years
Intake Capacity: 18 Students
Examination Scheme: Semester Basis
B.Tech. in Food Engineering and Technology
Course Duration: 4 (Four) Years
Intake Capacity: 60 Students
Examination Scheme: Semester Basis
Diploma in Food Engineering and Technology
Course Duration: 3 (Three) Years
Intake Capacity: 30 Students
Examination Scheme: Semester Basis
DEPARTMENT FACULTY
Dr. Santosh Kumar Assistant Professor Head of Department, Nominated Expert, IICR, Cell; Member, NISP, Cell M.Tech. & Ph.D. (JU, Kolkata), PDF (KTH Sweden)
s.kumar@cit.ac.in
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Dr. Avik Mukherjee Associate Professor Dean - Research & Development M.S. and Ph.D, University of Minnesota, USA; Post-doctoral Fellow, Colorado State University, USA
ak.mukherjee@cit.ac.in
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Dr. Subhajit Ray Associate Professor P.G. Co-ordinator (Institute), Faculty in-charge, Training & Placement B.Sc.(Chemistry Hons.);B.Tech (Food Technology&Biochemical Engineering;Jadavpur University); M.Tech (Food Technology& Biochemical Engineering;Jadavpur University);Ph.D(Engineering;Jadavpur University);M.A.F.S.T(I)
subhajit@cit.ac.in
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Dr. Anuck Islary Assistant Professor M. Tech
a.islary@cit.ac.in
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Dr. Prakash Kumar Nayak Assistant Professor Training & Placement Officer (Institute), Member Secretary (DPPC) PhD
pk.nayak@cit.ac.in
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Elina Brahma Hazarika Assistant Professor M. Tech
eb.hazarika@cit.ac.in
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Abhijit Das Assistant Professor M. Tech
a.das@cit.ac.in
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Dr. Radhakrishnan Kesavan Assistant Professor PhD
k.radhakrishnan@cit.ac.in
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Mainao Alina Gayary Assistant Professor M. Tech
ma.gayary@cit.ac.in
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Dr. Sucharita Sen Maiti Assistant Professor PhD (IIT Delhi)
ss.maiti@cit.ac.in
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Food Processing & Product Development Lab: Food Processing Technologies for various foods like Cereals, Bakery, Dairy, Fruits & Vegetables as part of Course Curriculum
Food Quality Analysis Lab: Quality aspects of foods are analysed and data are interpreted as part of Course Curriculum
Food Microbiology Lab: Microbiological quality aspects of foods are analysed and data are interpreted as part of Course Curriculum
Food Chemistry and Biochemistry Lab: Proximate analysis of food items are carried out using sophisticated instruments.
Food Engineering Lab: Design and operation of Machines, Equipment and Instruments which are used to study food products.
Packaging Lab: This laboratory has instruments such as Fill-Form-Seal (FFS) machine, double seamer, crown capper, can former, flunger, etc. that are used for flexible packaging and making of cans.