1. Food Technology deals with processing & preservation of food.
2.  It is concerned with all processes involved to convert fresh and stored agricultural produce for future consumption as food by the human beings.
3. All the graduate and postgraduate degree courses in Food Technology impart in- depth knowledge and various skills involved in Processing and Preservation of Foods.
4.  Using Food Technology, we can supply the fortified and nutritious as well as economical and functional foods to the needy population.
5. Food Technology converts the Inedible agricultural produce like
6. Paddy and wheat into edible items like ready to cook rice, wheat flour, noodles or ready to eat snack foods e

1.  It is estimated that nearly 25-35 % of the food produced in the farm is wasted or rendered unfit for human consumption due to improper storage and preservation.
2. Though our country has achieved near self-sufficiency in many food items and exporting certain food items .  
3.  Even a simple cup of tea requires sugar, milk, water and tea powder, and all these come from different industries after processing.
4. The daily requirements of rice and wheat flour come to the people after undergoing primary processing in modern rice mills and flourmills.
5. Food science is a discipline of applied science dedicated to the study of food. It is not just limited to chemistry alone but is a combination of various disciplines like biology, biochemistry, engineering, molecular biology and genetics, nutritional or health science and microbiology.
6. Food technology has made progress in meeting the growing demand of food around the world. Advancement in this field will lead to reduced diseases, improved quality of food to society, safety consumsion, variety of food items affordable costs of food items better preservation techniques and lesser wastage.
7.  Food technology offers an opportunity for creation of sustainable livelihoods and economic development for rural communities and benefits all the sections of the society. It helps
8. Farmers to get better returns, higher yield and lower the risk and drastically.
9. Consumers have access to greater variety, safety food, better prices and new product.
10. Economy gets benefitted with new business opportunities for the entrepreneurs and the work force gets employment.

• The program of B.Tech. Food Technology is a Four (4) year Bachelors degree program structured to be completed in Eight (8) semesters (two semesters per year). In-depth knowledge in an area of specialization in Food Science, Food Chemistry, Food engineering, Food Microbiology , Food Nutrition or the Food  Sciences having the ability to plan execute and evaluate Theory Lectures & Actual experiments in  the laboratory and on a large scale. The  graduate program in Food Technology introduces students to conjectural and functional approaches to difficulty in Modern food processing in fruit & vegetable , Bakery & & confectionery , Milk & milk products , Chocolate & confectionery , Meat & fish , etc industry. This  graduate degree program is designed for a period of four (4) years after Degree in Food Technology  with the credit load of 86 (30+38) to enable the students to acquire market need based and refined knowledge and skills in the field of Food technology.

  The program aims to build expertise of the students in the niche areas of Food Technology. The syllabus offers subjects such as Food Science & Technology, Food Chemistry & Nutrition, Food Microbiology & Safety , Food Process Engineering, Food Business & Management , Food Plant Operations  with  Seminar, Research Project  , Experiential Learning Program, Industrial Educational Tour  etc. Study of  Food technology course will equip with requisite skills to become competent for services in and food industries.

   

  Program Educational Objectives

  •  The Food Technology course has been framed to impart insight of food processing and preservation to meet industrial needs of Food Technologists.
  • The course is interdisciplinary in nature with incorporation of subjects like food chemistry, biochemistry, microbiology, food processing & preservation, chemical engineering and biotechnology.
  • To make suitable and competitive food professional who will work in industry with confidence and contribute to the growth of industries for a healthy and safe nation.
  • To motivate students to opt for higher studies in view of creating highly skilled human resources suitable for academia and industr

Advanced specialization of  Food Technology

• To create competent and efficient job seekers in various Food Inspector in Government and corporate Food sectors, Export and Import Specialist, Business Development Executive, Research Associate, Quality Control Programs Executive, Marketing Executive Trainee, Customer Solutions Application Scientist, Team Leader, QC  Standards Technologist in  Nestle India Ltd, Parle Agro Pvt. Ltd, Britannia Industries Ltd, Mondelez India Foods Pvt Ltd (Cadbury), LT Foods Ltd (Daawat), Gujarat Ambuja Exports Ltd, Venkys India Ltd (VH),MTR Foods Pvt Ltd (Orkla) etc., They are recruited in areas such as human health dietician, food industry, animal health, food processing, animal husbandry, dairy, chemical and biochemical, agriculture, besides universities, research institutes, etc.
• To inculcate entrepreneurial attitude in students to start Food Technology  based industry.
• To choose and design technologies for the industrial manufacture of bio-based products, especially food products, with due regard to raw materials, energy, economics and sustainability in the system of industrial food technology, create and develop products.

• Study Tour or Educational Tour Report and for its Evaluation , To learn, interact and understand the basics of the food processing sectors. To observe the working of a food industry, their work environment the challenges faced by them on day-to-day bases and the management inside a food industry. To develop a Team spirit and habit of time management among all the participants in the tour. To experience the rich cultures within the state boundaries
• Experiential Learning Program & Research Project The basic objective of the ELP is to investigate the potential of replacement of raw material to finished products.
• The present research work is undertaken with following objectives,

1. To study effect of ingredient on the quality of food products.
2. To study the physico-chemical properties of food products.
3. To evaluate the nutritional quality of final product.
4. To judge the organoleptic evaluation of food products.

• Flexible course structure with choice based credit system taking into consideration student’s need , aptitude, choice of subjects and freedom of learning
• Emphasis on basic as well as advanced concepts in the field of Food Technology
• Up to date syllabus with inclusion of cutting edge areas in the field of Food Technology
• In final year students will undertake a research project in the topic of their choice and Product Design/ Internship at industry to get on the floor experience of industrial work.

The ultimate of education is to prepare students to achieve professional excellence In business world. Keeping in view ,  the changing scenario, the faculty focuses on creativity, critical thinking and communication and facilities the students to unearth their latent talents by blending of various strategies which includes:

• Lectures :- Writing assignment and projects
• Seminars :- Project training
• Personality and communication skills development :- Management games
• Brain storming session :- industrial visits
• Case method :- Event management

As per the directives of the Honourable Supreme Court, the UGC has issued strict guidelines to all the institutions of higher education to check and curb the menace of the ragging on campus.
RGCT  has constituted an Anti-Ragging Committee for the cause. We have always been cautious towards maintaining a stress-free and healthy learning environment.
With the onset of new entrants in the college, the requirement of balancing the interactive activities between the seniors and the juniors arises. Ragging is what we believe to keep at bay. For this a vigilant squad of faculty members takes round in the campus throughout the day to check and control any such unhealthy act.
The college  premises, classrooms, corridors, laboratories, canteen are equipped with CCTV Cameras and facilitate video surveillance at all hours. Strict disciplinary action is taken against the students if found guilty of ragging. The Anti-Ragging Cell can be approached by the student in case of any misconduct by the seniors or juniors.

Before submission of admission form kindly enclose the duly filled Anti-Ragging Form.

Here is Anti-Ragging Form url: Anti Ragging Form

Here is online Anti-Ragging Form url: http://www.antiragging.in

Exploring minds are the growing minds” – We at RGCFT College of Food Technology , believes in this ideology, for which we provide a research platform for its faculty members and students. The emphasis on the development of minds through exploration and discovering new ideas is the threshold of our set-up. We have a special focus on the research activities in and outside the college. We understand that teaching and learning, through the exposure to practical knowledge is the quintessential element for an individual’s growth and progress. Thus, the college adopts a systematic and creative approach in letting its faculty members and students in identifying their abilities in varied areas of their interest and significance.

The college motivates its faculty members and students for participation in seminars, symposiums, paper presentations, publishing research papers and also for collecting and analyzing the primary data for expanding the horizons of their knowledge.

The college facilitates research through organizing seminars, research workshops, and symposiums. The learning though Research Projects is another medium of helping the students grow in their thinking and encourages them to present thoughts on an altitude of being ‘out of the box’.

Co curricular are those that fall outside the realm of the normal curriculum of school or university education, performed by students. Extracurricular activities exist for all students. Such activities are generally voluntary (as opposed to mandatory), social, philanthropic, and often involve others of the same age. Students often organize and direct these activities under faculty sponsorship, although student-led initiatives, such as independent newspapers, are common.

Co-curricular activities facilitate in the development of various domains of mind and personality such as intellectual development, emotional development, social development, moral development and aesthetic development. Creativity, Enthusiasm, and Energetic, Positive thinking are some of the facets of personality development and the outcomes of Extracurricular activities.

Co-curricular activities are the true and practical experiences received by students.

• Co –Curricular
• Orientation Day
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• Fresher’s Party :- Freshers Party :Continuing with the proud tradition of the college, senior students and newcomers of the college mingled with each other at the fresher welcome party held in the college. It was an ecstasy filled day, at which the fresher got an opportunity not only to showcase their talents and but also to interact with the seniors  from other programs
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• Intra College Sports Activity : The RGCFT College  organizes Intra College Touranment alternate  year for the holistic development of the students personality.
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• Participation in Independence Day Celebration
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• Youth Fest (Inter College Song, Dance, Debate, Business Quiz, Nukkad Natak, Table Tennis, Badminton).
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• Intra-College Volyball Match :- the college organizes football match among seniors and juniors for imparting sense of discipline fellow feeling and togetherness. 
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• Annual Function cum Farewell Party :- A farewell party is held for many occasions. It’s a great way to send seniors and loved ones with great memories. We at MCC Organized a farewell party with full enthusiasm and courage along with bit of planning and teamwork .There was dance, music and lots of fun during the farewell party organized by juniors in order to greet their seniors

• Alumni refer to a former student of a college. Alumina of any institute is the pillars of the institute they serve the mile stone of new students .Success of any institute is based on the strong alumina. Alumina helps in building and growth of an institute brand through word of mouth marketing. Colleges rely on alumina to provide mentoring internships and career opportunities to the new entrants. Alumni are resources that can provide meaningful and mutually beneficial relationship over time. Alumina are alma mater of this institution therefore our college always create positive relationship with our past students. We always maintain a close relation with them. This has mutually benefited in long term relation. Hundreds of our past students are placed in national and multinationals industries. Many students’ are successfully shouldering this responsibility at prestigious posts. Hence our alumina is very strong and self explanatory.
• In this concern our college has formed a Aumina on online social media to meets the above said objectives and goals, on the Face book with the name as RGCFT Alumni from 2004

• Message from Students:
• My College days are unforgettable and in fact those days are the most happiest & fruitful days in my life. I proudly feel that I cherished every moments of my college. Being a RGCFT Rocks make me feel proud. My experience in RGCFT  was just amazing. I got infinite love & lessons from my Professors , there teaching  made me do “Work Hard” for the way to success. Miss those days of RGCFT. Just want to thank to the wonderful faculty of RGCFT….I am proud to be a RGCFT…
• College life was the best journey of my life. Whenever I remember my College days, I get tears in my eyes. These four years were like four days for me which completed very fast. But, during these days many memories have been created. Environment of RGCFT was very nice just like a family. The teachers were like a backbone for me, friends were the reason for my smile and juniors were like younger siblings. Everyone recognized my talent with open arms always.
• Time flies’ like an arrow. The days I spent at RGCFT were exactly like this proverb. My classmates and me have put a great deal of painstaking efforts into studies and all our energy into unforgettable events and activities. Unlike its relaxing surroundings, academic life at this College has been filled with learning challenging. My first year in this College was flooded with assignments, quizzes, presentation, papers and exams .However with the guidance from enthusiastic professors all the efforts made by me were rewarded at last.
• Attending College for the first time has been a trying but great experience for me. The way in which I have grown up, mature, and found out who really I am, is something that I couldn‟t accomplish without going to college. The feelings of being home sick, the loneliness of not knowing anyone, the pressure of playing in the college, living with someone you have never met before, are just some of the struggles of being at college for the first time.
• Being RGCFTian, I am really enjoying a lovely experience. This college is what everyone expects to be. The pleasant environment which attracts the students to Be in college every day. I really liked the teacher’s approach to the students; they always want to help us. Moreover apart from studies, students also enjoy the Co-curricular activities. This college believes in imparting Moral, Ethical knowledge among students. RGCFT made me do hard work for the way to success. I am proud to be a RGCFT IAN !

• Fruit & Vegetable Technology              
• Confectionery & Baking Tech          
• Spices & Flavor Tech  
• Packaging Technology 
• Extrusion Technology   
• Food Chemistry        
• Bio Engineering   g
• Quality Assurance    
• Food Biotechnology    
• By-Product utilization            
• Cereal Technology
• Environmental Sciences
• Food Safety & hygiene
• Meat, Fish & Poultry Technology
• Food Engineerin
• Food & Industrial Microbiology
• Human nutrition
• Fermentation Technology
• Legumes & Oil Seeds Tech
• Dairy Technology