Introduction to Food Technology:
Food technology (Food tech) is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.In some schools, food technology is part of the curriculum and teaches, alongside how to cook, nutrition and the food manufacturing process. Several companies in the food industry have played a role in the development of food technology. These developments have contributed greatly to the food supply. Some of these developments are:
Instantized Milk Powder –The first instant milk powder, which has become the basis for a variety of new products that are rehydratable in cold water or milk. This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder.
Freeze Drying - The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
High-Temperature Short Time Processing - These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers.
Decaffeination of Coffee and Tea - Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Solvents are then used to remove the caffeine from the beans. New non-organic solvent techniques have been developed for the decaffeination of coffee and tea.
Process optimization- Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated.
Institutes/ Colleges/ Academy:
The Food Technology course is predominantly conducted in Premlila Vithaldas Polytechnic, S.N.D.T Women’s University
Eligibility:
The eligibility for this course is SSC/CBSE/ICSE (min 50% marks)
Duration:
The course is of 3 years full time inclusive of 1 semester of internship.
Seats: The capacity of seats is 30 seats.
Food technology (Food tech) is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.In some schools, food technology is part of the curriculum and teaches, alongside how to cook, nutrition and the food manufacturing process. Several companies in the food industry have played a role in the development of food technology. These developments have contributed greatly to the food supply. Some of these developments are:
Instantized Milk Powder –The first instant milk powder, which has become the basis for a variety of new products that are rehydratable in cold water or milk. This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder.
Freeze Drying - The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
High-Temperature Short Time Processing - These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers.
Decaffeination of Coffee and Tea - Green coffee beans are treated with steam or water to around 20% moisture. The added water and heat separate the caffeine from the bean to its surface. Solvents are then used to remove the caffeine from the beans. New non-organic solvent techniques have been developed for the decaffeination of coffee and tea.
Process optimization- Food Technology now allows production of foods to be more efficient, Oil saving technologies are now available on different forms. Production methods and methodology have also become increasingly sophisticated.
Institutes/ Colleges/ Academy:
The Food Technology course is predominantly conducted in Premlila Vithaldas Polytechnic, S.N.D.T Women’s University
Eligibility:
The eligibility for this course is SSC/CBSE/ICSE (min 50% marks)
Duration:
The course is of 3 years full time inclusive of 1 semester of internship.
Seats: The capacity of seats is 30 seats.
Fees : The fees for Food Technology course is approx. Rs.5000/- per Semester.
Semester system:
The academic year at the Polytechnic consists of two independent terms of about 21 weeks each, called a Semester.
Semester 1- July 1 to December 10
Semester 2- January 2 to May 12
Semester 1- July 1 to December 10
Semester 2- January 2 to May 12
Diploma/Certificate:
Diploma awarded is “Diploma in Food Technology”
Recognition (University Board):
The Food Technology course in S.N.D.T is NBA accredited.
Diploma awarded is “Diploma in Food Technology”
Recognition (University Board):
The Food Technology course in S.N.D.T is NBA accredited.
Contact details:
Website http://www.pvpsndt.org
Website http://www.pvpsndt.org
Telephone : 6608676, 6608493, 6608462, 6606648 Extn. 253
Course Contents:
Subjects:
1. Physics
2. Chemistry
3. Food Microbiology
4. Food Technology
5. Unit Operations in Food Processing
6. Quality Control
7. Food Plant Sanitation
8. Principles of Food Preservation
9. Food Additives
10. Food Chemistry
11. Food Analysis
Syllabus:
1. Food Constituents & Nutrition
2. Metabolism of Food
3. Food Packaging
4. Language Communication Skills
5. Book-Keeping
6. Business Practices
7. Personality Development
8. Project Work
9. Statistics
10. Management
11. Computer Training
12. Bakery Technology
Subjects:
1. Physics
2. Chemistry
3. Food Microbiology
4. Food Technology
5. Unit Operations in Food Processing
6. Quality Control
7. Food Plant Sanitation
8. Principles of Food Preservation
9. Food Additives
10. Food Chemistry
11. Food Analysis
Syllabus:
1. Food Constituents & Nutrition
2. Metabolism of Food
3. Food Packaging
4. Language Communication Skills
5. Book-Keeping
6. Business Practices
7. Personality Development
8. Project Work
9. Statistics
10. Management
11. Computer Training
12. Bakery Technology
Career Options:
1. Analysts in Food Analysis Laboratories, Quality Control Departments & Food Inspection Departments
2. Supervisors in Food Processing and Production Factories
3. Chemists in Research & Development
4. Self employed small-scale entrepreneurs
5. Home Economists
6. Hygiene Executives in Flight Kitchens
7. Product Development Executives
8. Technical Marketing Personnel
1. Analysts in Food Analysis Laboratories, Quality Control Departments & Food Inspection Departments
2. Supervisors in Food Processing and Production Factories
3. Chemists in Research & Development
4. Self employed small-scale entrepreneurs
5. Home Economists
6. Hygiene Executives in Flight Kitchens
7. Product Development Executives
8. Technical Marketing Personnel
