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