ft magazine
TRANSCRIPT
JCT College of Engineering
and Technology
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Department Magazine “ELEGANTA”
2015-2016 Department of
Food Technology
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The Department of FOOD TECHNOLOGY came into existence
at the faculty of Engineering in 2014 at JCT. The Department has 85
students and 6 qualified faculty members. The Department has been
provided with 4 labs worth of 10 lakhs and led by Prof. Govindarajan R.
The main objective of the Food Technology Department is to create
trained and skilled human resources to cater to the needs of the rapidly
growing food processing sector. The Department is also intended to
provide technical support to farmers and entrepreneurs to establish small
scale industries. Food Science and Technology is a multidisciplinary
course which includes subjects on processing, preservation, chemistry,
quality, safety and marketing aspects of food and food products. The
curriculum has been framed in such a manner that by the time the
student completes this degree program, the entrepreneur skill is already
developed and they are fit to work in research, teaching and industry.
The Department is well equipped with most modern laboratories along
with internet and WI-FI connectivity.
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The vision for Department of Food Technology is to produce high
caliber Food Science and Technology graduates who will be well
equipped through the training they receive, to support the rapid changes
in food industries and sustain the industrial and economic development
of India, to set up a center of excellence which integrates technological
and research aspects of Indian Food processing Industry, to become a
global leader in training, research, outreach and consultancy services in
post-harvest handling and value addition of agricultural produce, food
bioprocessing and technology, food nutrition and dietetics, food safety
and quality and natural resource sciences in order to realize sustainable
and secure livelihoods.
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To be a best Academic Institute in the area of food technology,
entrepreneurship and offer training programme and courses of
global standards.
To provide knowledge and skills for better preservation, processing
and value addition to agro products with the aim of supporting
producers.
To function as an active center of Industry –academia interaction
and to take a lead in solving Industry based problems by proper
consultation.
To carry out R&D activities in frontier areas related to Food
Technology, develop world-class technologies and assist the
government in policy making on food processing and also support
the Indian Economy.
To promote food safety laws and regulations for supporting a
competitive, modern and safe food market for consumers.
To establish a food technology development centre that contributes
to the community i.e. promoting awareness among rural people
about hygiene and safety issues related to food and to boost the
modernization of agriculture which is an essential component of
strong and expanding economy through short term training for
rural people.
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Food Microbiology lab
Food Chemistry lab
Food Analysis lab
Chemical Engineering lab
PUBLICATIONS
Faculty:-
S.
No.
Name of the Faculty Name of the Journal of Paper Published
1. Dr. Govindarajan. R
1. Govindarajan, R.; Perumalsamy, M. “Phase Equilibrium of
Polyethylene Glycol (PEG) 2000 + Triammonium Citrate +
Water System Relating PEG Molecular Weight, Cation,
Anion with Effective Excluded Volume, Gibbs Free Energy
of Hydration, Size of Cation, and Type of Anion at 298.15,
308.15, and 318.15 K” J. Chem. Eng. Data, 2013, 58 (11), pp
2952–2958.
2. Govindarajan, R.; Divya, K.; Perumalsamy, M. “Phase
Behavior and Density for Binary and Ternary Solutions of
PEG 4000 + Triammonium Citrate + Water Aqueous Two
Phase Systems at Different Temperatures” J. Chem. Eng.
Data, 2013, 58 (2), pp 315–321.
3. Regupathi, I.; Govindarajan, R.; Amaresh, S.; Murugesan,
T. “Densities and Viscosities of Polyethylene Glycol 6000 +
Triammonium Citrate + Water Systems” J. Chem. Eng. Data,
2009, 54 (12), pp 3291–3295.
4. Regupathi, I.; Shreela, M.; Govindarajan, R.; Amaresh, S.;
Murugesan, T. “Liquid-Liquid Equilibrium of Poly(ethylene
glycol) 6000 + Triammonium Citrate + Water Systems at
Different Temperatures” J. Chem. Eng. Data, 2009, 54 (3),
pp 1094-1097.
5. Regupathi, I.; Shreela, M.; Amaresh, S.; Govindarajan, R.;
Murugesan, T. “Densities and Viscosities of Poly(Ethylene
Glycol) 4000 + Diammonium Hydrogen Phosphate + Water
Systems.” J. Chem. Eng. Data, 2009, 54(3), pp 1100-1106.
WORKSHOPS / SEMINARS / CONFERENCES ATTENDED
BY STUDENTS AND FACULTY
FACULTY:-
S.
No. Name of the Faculty
Name of Workshops /
seminars /
conferences/Organized /
attended
Date & Venue
1 Dr. S. Babuskin International conference on
ICAATEGW
18 & 19th
FEB’ 2016
VCEW, TRICHENGODE
2 Mrs. J. Esther Hellan
Prasanna
International conference on
ICAATEGW
18 & 19th
FEB’ 2016
VCEW, TRICHENGODE
3 Ms. B. Chandrakala International conference on
ICAATEGW
18 & 19th
FEB’ 2016
VCEW, TRICHENGODE
STUDENTS :- S.NO NAME OF THE
STUDENT
DATE PRIZE EVENT NAME OF THE
COLLEGE
1 K. Srinath 10.02.2016 III Poster
presentation
Kongu Engineering
College, Erode
2 T. Mukilan 10.02.2016 I Technical quiz Kongu Engineering
College, Erode
3 S. Praveen Kumar 10.02.2016 I Technical quiz Kongu Engineering
College, Erode
4 S. Karthikeyan 18 & 19
Feb 2016
III Bio-Quiz Vivekanandha College of
Engineering for Women
5 R. Sudharsan 18 & 19
Feb 2016
III Bio-Quiz Vivekanandha College of
Engineering for Women
6 S. Mohamed Asif 18 & 19
Feb 2016
III Bio-Quiz Vivekanandha College of
Engineering for Women
7 N. Gokul Rajh 18 & 19
Feb 2016
III Bio-Quiz Vivekanandha College of
Engineering for Women
NATIONAL CONFERENCE
DBT SPONSORED NATIONAL CONFERENCE REPORT
ON
EMERGING TRENDS AND APPLICATIONS IN FOOD BIOTECHNOLOGY
The Department of Food Technology has organized its DBT Sponsored National level
two days conference on the title of “Emerging Trends and Applications in Food
Biotechnology” on 23/03/2016 & 24/03/2016 at JCT College of Engineering & Technology.
The Head of the Department welcomed the gathering, Dr P.Banumathi (Former Dean (Home
Science) & Professor (Food Science and Nutrition), TNAU, Coimbatore) delivered keynote
address and guest lectures on Post Harvest Technology. The conference was conducted in a
successful way with eminent key note speakers whose guest lectures were very much useful for
upcoming technologist and 50 participants from various institutions participated in various
technical events (paper and poster presentation) and non technical events (connexion, idea
presentation, project expo, product description and fruit & vegetable carving)
Guest lecture on Post Harvest Technology
delivered by our chief guest
Dr. P. Banumathi, (Former Dean (Home
Science) & Professor (Food Science and
Nutrition), TNAU, Coimbatore).
Our participants to the Conference
“Kafsima’16”
IN-PLANT TRAINING BY STUDENTS
S.NO NAME OF THE
STUDENT
VISITED DATE NUMBER
OF DAYS
TRAINING
ATTENDED
INDUSTRY VISITED
From To
1 S. Praveen Kumar 02.12.2015 05.12.2015 4 days Raaj milk, Dindigul
2 R. Sudhersan 02.12.2015 05.12.2015 4 days Raaj milk, Dindigul
3 M. Kaviarasan 02.12.2015 05.12.2015 4 days Raaj milk, Dindigul
4 S. Arunachalam 02.12.2015 08.12.2015 7days Ponlait milk, Pondicherry
5 K. Srinath 02.12.2015 08.12.2015 7 days Cavin’s milk , Erode
6 S. Karthikeyan 02.12.2015 05.12.2015 4 days Aavin milk, Erode
7 S. Praveen Kumar 02.12.2015 10.12.2015 9 days Yendal food products,
Dindigul
8 R. Sudhersan 02.12.2015 10.12.2015 9 days Yendal food products,
Dindigul
INDUSTRIAL VISITS
S.NO DATE OF
VISIT
NAME OF INDUSTRY
1 05.09.2015 Senthil papin pvt ltd
2 05.09.2015 Aavin milk, Coimbatore
3 29.01.2016 Sakthi agro industries limited (SMB flour mill)
ACADEMIC TOPPERS
I -Semester:-
II –Semester:-
III –Semester:-
SCOPE FOR FOOD TECHNOLOGY
Food Technology is the application of food science in processing,
manufacturing, and preservation of food products. The food technologists study the
chemical, physical and microbiological makeup of the food when it is processed,
preserved, packaged and stored. The food processing industries manufacture a
large variety of food products. Food technology courses can be a good career option.
Food technology courses in India will always be in demand because of its
agriculture based economy. The Bachelor of Food Technology will provide you with
seamless entry into a career in food science and technology.
Responsibilities
Food Technologists apply their knowledge in all stages of food production from raw
material harvesting until it reaches the consumer. Food Technologists devise new
ways and improve upon the older ones for preserving, conserving and processing
food. They check for contamination, adulteration, and controlling the nutritional
value of food products which are to be processed apart from determining quality of
raw materials used in the process before and after food is dispatched to the market.
They also look after the storage conditions and hygiene.
Job Opportunities
• Product and process development
• Sensory Scientist • Food Microbiologist
• Food Analyst • Quality Assurance • Food Process Engineer
• Food Ingredient Manager • Food Regulatory Affairs Specialist • Nutrition Specialist
• Food Fermentation Specialists • Production management
• Research and Development • Technical sales
Graduates in Food Technology or those who have done food processing courses
have vast scope in food processing industries, research laboratories, hotels, soft
drink factories, quality control, rice mills, manufacturing industries, and
distilleries. Public sector undertakings like Food Corporation of India require people
to handles purchase, storage, transportation, and distribution of food grains and
other processed food items.
Major players in India- private sector
ITC Limited
Parle Products Pvt. Ltd.
Amul
Perfetti India Ltd.
Cadbury India Ltd.
PepsiCo India Holdings
Nestle India Pvt. Ltd.
Britannia Industries Ltd.
Hindustan Lever Limited
MTR foods limited
Dabur India Ltd.
Major players in India- public sector
• The Food Corporation of India (FCI)
• North-Eastern Agricultural Marketing Corporation
• National Institute of Food Technology Entrepreneurship and Management
(NIFTEM)
• Defense Research Food Laboratory (DFRL)
• Central Food Technological Research Institute (CFTRI)
Training & Placements
Students will be taught how high quality products can be prepared and preserved
for storage and how the storage conditions might affect the quality. The course gives
adequate engineering inputs for large-scale production. The training also includes
development of food products, understanding the manufacturing processes, design
of factory with proper quality assurance system established. Economic feasibility of
marketing such products is also taught during the course. The Institute’s
partnership and linkages with academia and Industry in Food Processing sector
itself would place JCT College of Engineering & Technology on a higher pedestal in
extending the best placement services.
Experts Opinion
Depending on one’s qualification and interest, there are many options available to
choose from. "A person can choose to work in food manufacturing industries as it is
a sector which needs persons for work from the basic level to the higher level.
Positions like new product developer, production supervisor, production executive
and quality controller are easily available," states Sheetal Khadye, R&D manager,
Puratos Food Ingredients India Pvt Ltd.
According to Vijay Bhaskar Reddy, head of the R & D foods division, Dabur India
Limited, "Today there are plenty of good opportunities in research foundation,
analytical testing, quality control, dairies, production and marketing." Other options
include working in hospitals, bakeries, confectionaries, poultry farm, nut
processing industry, frozen food units, the food processing division in catering
units, distilleries and packaging industry. For those who wish to share their food
knowledge, teaching is another available option. With the introduction of new food
laws, regulatory positions are now also available.
FACULTY DETAILS
Dr. GOVINDARAJAN R ASSISTANT PROFESSOR &
HEAD
Mrs. S. SUJITHRA ASSISTANT PROFESSOR
Mrs. P. HARINI ASSISTANT PROFESSOR
Mrs. J. ESTHER HELLAN PRASANNA
ASSISTANT PROFESSOR
Ms. K. SWATHI ASSISTANT PROFESSOR
Ms. K. MANONMANI ASSISTANT PROFESSOR
Ms. N .DHIVYA
ASSISTANT PROFESSOR
Ms. M. GOKILAM ASSISTANT PROFESSOR