| Sr. No. | Photo | Name (Sh., Smt.) | Designation |
|---|---|---|---|
| 1 |  | RAJESH KUMAR | HOD Food Tech |
| 2 |  | JAI SINGH | Sr. Lecturer Food Tech. |
| 3 |  | Dr. Pintu Choudhary | Lecturer Food Technology |
| 4 |  | Ms. Rajesh Kumari | Guest Lecturer Food Technology |
| 5 |  | Ms. Kanchan Phutela | Guest Lecturer Food Technology |
Department of Food Technology
Food Technology (Food Tech.) is the application of food science to the selection, preservation, processing, and packaging of raw produce or the value-added, safe, nutritious, and wholesome food fit for distribution and consumption. Food Science is a discipline concerned with all the technical aspects of food, beginning with harvest or slaughtering or milking or catching, and ending with its processing and consumption. A higher level of processing in the Food Processing Sector helps in the reduction of wastage, improves value addition, ensures better returns to farmers, and promotes employment. This sector also addresses critical issues of food and nutritional security & food inflation and provides wholesome nutritious food to the masses.
About Department
Ch. Bansilal Government Polytechnic, Bhiwani started Department of Food Technology in year 2013 to develop Human Resources to meet the growing demand for skilled manpower in the food processing sector. Department of Food Technology offers three years Diploma in Food Technology awarded by Haryana State Board of Technical Education. The Department labs aim to train students in various technical and practical aspects of their course.
We work hard to create globally competitive manpower and we achieve this by the following many special qualities of our academic program:
Our curriculum is very well developed after careful discussions amongst peers at national and international levels.
We have a good combination of theoretical and hands-on training in the curriculum.
Our laboratory facilities are of national standards.
Our teaching staffs have wide national/international exposure and contacts.
On the other hand, our students are sent to reputed national institutions around the country for exposure visits, internships, and short-term training. These exposures help to create globally competitive manpower.
Lab Facilities
Food Analysis and Quality Control Lab
Basic Microbiology Lab
Food processing and Preservation Lab
Career Prospects
Food Technology professionals, after their diploma, are qualified to be entrepreneurs and to man various positions of responsibility in Food Processing Industries as Supervisors, Production Executive, Food Packaging Executives, Quality Control Officers, Food Safety Auditors, Food Stylists, Marketing / Sales to name a few. Our students also go for higher education in various national and international educational institutes.
Course Fee and Scholarship
Course fees are very minimal and all types of scholarships are awarded to the students as per State and Central Government Regulations.
- E-CONTENT
Semester: 3rd
| Sr.no | Subject | Topics covered | prepared by | download |
| 1 | food chemistry and nutrition | amino acids and classification of PROTEINS, balanced-diet, carbohydrates, colloidal system in food production, food additive, Vitamins and Minerals | Mrs Rajesh Kumari | VitaminsandMinerals food additive colloidal system in food production carbohydrates balanced-diet amino acids and classification of PROTEINS (1) |
| 2 | Principal of food processing and preservation | Canning process, drying and dehydration process, EVAPORATION PROCESS, FOOD IRRADITION, importance of food preservation, importance of food processing, INTERMEDIATE MOISTURE, FOOD JAM, JELLY AND MARMALADE, Low_Temperature_Preservation, MICROWAVE COOKING,pickles | Mr. Jai singh | canning process drying and dehydration process EVAPORATION PROCESS FOOD IRRADITION importance of food preservation importance of food processing INTERMIDATE MOISTURE FOOD JAM, JELLY AND MARMALADE Low_Temperature_Preservation MICROWAVE COOKING, |
| 3 | Unit operation in food processing | HOMOGENIZATION, milling and mixing, particle size reduction, Separation Techniques, size reduction, unit operation, cleaning | Mrs Rajesh Kumari | HOMOGENIZATION 1 milling and mixing particle size reduction Separation Techniques size reduction unit operation, cleaning |
| 4 | handling transportation and storage of food | Mycotoxin, post harvest handling and transportation, Postharvest Losses, prestorage treatment, Screw conveyor, storage structure, vibrating Conveyor, belt conveyor, Chain Conveyor | Mrs Rajesh Kumari | Mycotoxin post harvest handling and transportation Postharvest Losses prestorage treatment Screw conveyor storage structure vibrating Conveyor belt conveyor Chain Conveyor |
| 5 | technology of cereals and pulses | structure and chemical composition of cereals | Mrs. Kanchan | structure and chemical composition of cereals |
| 6 | FMB | history of microbiology Microbiology of Milk spoilage in cereal and cereal products spoilage of vegetables and fruits | Mrs. Kanchan | history of microbiology Microbiology of Milk spoilage in cereal and cereal products spoilage of vegetables and fruits |
| 7 | TCP | rice milling structure and chemical composition of cereals, Wheat Milling | Mrs. Kanchan | rice milling structure and chemical composition of cereals (1) Wheat Milling |
Semester:5th
| Sr.no | Subject | Topics covered | prepared by | download |
| 1 | Technology of oil and fats | edible oil processing, fats and oils food production, Margarine, Oils and Fats, physical and chemical properties of fats and oils, Sources of Fats Oils | Mrs Rajesh Kumari | edible oil processing fats and oils food production Margarine OilsandFats physical and chemical properties of fats and oils Sources of Fats Oils |
| 2 | Health and functional foods | artificial sweeteners, BASICS_ANTIOXIDANTS, Dietary Fiber, Enriched And Fortified ,Functional foods, nutraceutical, Overview_of_Functional_Foods | Mr. Jai singh | artificialsweeteners BASICS_ANTIOXIDANTS Dietary Fiber EnrichedAndFortified Functional foods nutraceutical-ppt Overview_of_Functional_Foods |
| 3 | IPC | Characteristics of Instruments Flow Measurements Pressure Measurement Temperature Measurement | Mrs. Kanchan | Characteristics of Instruments Flow Measurements Pressure Measurement Temperature Measurement |
Lesson Plan
| S.No | Lesson Plan | Download |
| 1 | Food Technology 5th Sem | Download |
| 2 | Food Technology 3rd Sem | Download |
| 3 | 4th sem | lession plan 4th sem |
| 4 | 6th | lesson plan 6th sem |