- About Department
- Faculty
- Research Advisory Committee
Industrial Advisory Committee- Research-Project & Publication
- Achievements
- Syllabus & Workload
- Skill Courses
- Diploma Course
- Academic Calender & Time Table
- Ph.D Candidates
- Workshops &
Conferences
- Student Centered Activities
- Extension Activities & Best Practices
- Study Material & Question Bank
- MoU/ Linkages/ Collaborations
- Photo Gallery
About Department
Slide 4
Department of Food Technology is one of the brainchild constituent faculties of Yashvantrao Chavan Institute of Science, Lead College of Karmaveer Bhaurao Patil University, Satara. The department started as the department of food processing and packaging in the year 2016, in the year 2023 it was renamed as department of Food Technology. The institute emerged as a centre of excellence in education, research and outreach activities in the discipline of food science and technology. The need based infrastructure, well-equipped laboratories, comfortable and well-furnished classrooms are the major strengths of the institution. The highly qualified, skilled and expertise enriched teaching faculty, along with the commitment oriented, customised intuitional ownership driven and hardworking non-teaching faculty that are responsible for the vibrant and eco-friendly working atmosphere will leave no stone unturned to facilitate the three-dimensional development of the institution.
The skilled and expert teaching faculty has laid down a foundation stone to quantify the mindset transformation index of students from job seekers to job providers. The institute has a mandate to develop need based and global competitive students entrepreneurship. The two-phase higher education system comprising graduation (B.Sc. in Food Technology) and Post-graduation (M.Sc.in Food Technology) is one of its kind in the private education domain in the discipline of Food Science and Technology.
Department focuses on food safety and food security for all age groups. In the year 2023 the department had successfully arranged "It right India campus"in collaboration with FSSAI. Most of the research studies undertaken in the department are related to food analysis, assessment of nutritional status, sensory analysis of products, educational and nutrition intervention studies, development of dietetic and health foods, transfer of technologies with special reference to processing and utilization. From this department 60 + student are successfully start their journey as a entrepreneur
Faculty
Research Advisory Committee
Industrial Advisory Committee
Research-Project & Publication
| Name of the Author(s) | Department of the Author(s) | Title of the Paper | Name of the Journal | Month and Year of publication | ISSN | Link to the notification in UGC enlistment of the Journal | Remark |
|---|---|---|---|---|---|---|---|
| - | Department of Food | Waste management choice based credit system | - | 22 February 2023 | ISSN : 2582-967X | click here | - |
| Mrs. Doke Pradnya Satish | Department of Animation | Review paper on Comparative Study in Advancements in Photoshop | IJNRD | 2 February 2022 | ISSN: 2456-4184 | click here | - |
Achievements
| Sr. No. | Name of Faculty | Title of award/recognition |
|---|---|---|
| 1 | Miss.Pustake S.O. | Statistical media optimization for the production of clinical uricase from Bacillus subtilis strain SP6 Alkaligens faecalis strain from SUK: A novel source for uricase production. |
| 2 | Mrs. V. S. Patil | Secured second prize in poster presentation in National Conference on Innovative Approaches in Chemical Sciences and Chemquiz held at S.G. M. Karad Title of paper-Study of pigment extraction and its stability. |
| 3 | Ms. Patil S. A. Mr.Chavan Sumit |
Secured first prize in poster presentation in International Conference Emerging Trends in Applied microbiology and Food Science held at Y. C. I. S. Satara. Title of Poster- Formulation of honey wine |
| 4 | Mr.Dure P. R. Priyanka Nalawade |
Secured third prize in oral presentation in International Conference Emerging Trends in Applied microbiology and Food Science held at Y. C. I. S. Satara Title of paper- Formulation and proximate analysis of ready to cook chicken curry spice mix and a process of its preparation. |
| 5 | Ms. Deshmukh M. B Aishwarya Dabade |
Secured first prize in oral presentation in International Conference Emerging Trends in Applied microbiology and Food Science held at Y. C. I. S. Satara Title of paper- Extraction of volatile component from wild papermint (Mentha pulgium) by Clevenger method and its use as food flavoring agent. |
Skill Course
| Sr. No. | Course Name | View Details |
|---|---|---|
| 1 | Basics of Fruits and vegetables drying and dehydration t | View |
Academic Calender & Time Table
PH.D Cadidates
| Sr. No. | Name of Ph. D. Student | Name of Guide | Status |
|---|---|---|---|
| 1 | - | - | - |
| - | - | ||
| 2 | - | - | - |
| - | - | ||
| 3 | - | - | - |
| - | - |
Workshops & Conferences
| Sr. No. | Topic of the Lecture | Guest | Date | View Details |
|---|---|---|---|---|
| 1 | Government Policies and Food Safety | Mr.Milind Pawar Mrs.Jyoti Patil |
17/03/2022 | View |
Student Centered Activities
Extension Activities & Best Practices
The Department of Food Processing and Packaging organizes various Extension Activities. These activities are student-centred activities for overall development of the students, such as organization of Field Visit and Study Tours.
Objectives:
- To develop the overall personality of the students
- To develop language competency among students
- To understand nature, culture, history and life style of the people
| Sr.No | Year | Type/Name of Activity | View Details |
|---|---|---|---|
| 1 | 2018 | Entrepreneurship Awareness Camp | View |
| 2 | 2020 | Extension Activity on Eat Right India Movement | View |
| 3 | 2022 | Workshop on Instrumental methods for Food Analysis | View |
Study Material & Question Bank
Photo Gallery
