Department of Food process Technology (FPT) - Rajiv Gandhi College Of Food Technology Parbhani

Department of Food process Technology

Department of Food process Technology (FPT)

H.O.D —Prof. S. A . Mundhe

Faculty– R.K Jadhav

It is one of the most important departments of the College. There are 14 subjects of 39 credits including theory & practical’s credit load (25+14).

The department plays vital role in processing, packaging, preservation, new product development, fortification and modification of food. In this department processing and preservation of cereals, legumes, oil seeds, fruits and vegetables, spices, plantation crops, confectionery, snacks etc. Is carried out for safety, hygienic, nutritious and quality point of view.

Food process technology deals with the processes in the food products preparing which includes a set of physical, chemical, or microbiological techniques used to transform raw ingredients into final food products.

Course Out come:

Sr.No.	Course No.	Course Title	Credits	Semester
1	FPT-111	Principles of Food Processing	2+1=3	I
2	FPT-112	Postharvest Management of Fruits&Vegetables	2+1=3	I
3	FPT-123	Cereal Processing	2+1=3	II
4	FPT-124	Food Packaging Technology	1+1=2	II
5	FPT-235	Legume and Oilseed Technology	2+1=3	III
6	FPT-236	Meat, Poultry and Fish Technology	2+1=3	III
7	FPT-237	Processing Technology of Beverages	1+1=2	III
8	FPT-238	Processing of Milk & Milk Products	2+1=3	III
9	FPT-249	Wheat Milling and Baking Technology	2+1=3	IV
10	FPT-2410	Fruit and Vegetable Processing	2+1=3	IV
11	FPT-2411	Processing of Spices & Plantation Crops	2+1=3	IV
12	FPT-3512	Confectionery & Snacks Technology	2+1=3	V
13	FPT-3513	Food Extrusion Technology	1+1=2	V
14	FPT-3614	Food Quality & Sensory Evaluation	2+1=3	VI
		Total Credits :	25+14=39