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Food Technology is a field of Science that deals with food manufacturing & processing methods including preservation, packaging, labeling, quality control and distribution. This field not only includes procedures and methods needed to convert raw materials into food, but also demands various approaches applied to make the raw resources edible. A tremendous effort is required in both making food feasible and healthy.


Mission and Vision

  The Food Technology department aims to serve the worldwide community by providing high-quality education in this field by imparting result oriented teaching to students and helping businesses to grow exponentially.


Career opportunities


International Organizations

  • FAO, FDA, World Bank, WTO

Central and State Government Services

  • FSSAI, APEDA, FCI, SWC, DGFT, Export Inspection Council, Cashew Nut Export Promotion Council, Basmati Rice Export Promotion Council, State Warehousing Corporation, FICCI, CII, Banking in Agricultural Finance, NABARD, EXIM Bank),

Private/ Corporate Sector Opportunities:

  • Food Manufacturing Companies (National and MNCs), Food Export and Import Companies (including cold chain supply and logistic companies).
  • NGO working for food security and eradication of malnutrition, ITPO, Food Inspection and R& D Laboratories.




Department of Food Technology, Faculty of Agricultural Engineering and Technology offers the following courses.


Duration Course Offered Eligibility
4 Yrs

B.Tech Food Technology

Passed 10+2 with PCM/PCB/ PCBM/PCMB or equivalent examination with Minimum 50% (45% for Reserved categories)
3 Yrs

Diploma in Food Technology

Passed 10th or equivalent examination by the central or state board of education with Minimum 50% (45% for Reserved categories)


  1. Food Process Engineering Lab
  2. Food Safety and Quality Lab
  3. Incubation Centre (Food Processing Unit)


  1. Lecture rooms for the students.
  2. Training Placement Cell for Food Technology students
    1. Smart classes for web-based ICT Mode lectures and PPT





Prof. R S Pathak

Dean, Agriculture Engineering & Food Technology

Er. Rajesh Mishra

Head, Food Technology

Research Activities

Dr. Nidhi Khanna

  1. Effect of Extrusion Parameters on Textural Properties of Parboiled Rice based Bitter gourd and Water Chestnut Blended Extrudates published in International Journal of Current Microbiology and Applied Sciences, Vol. 8 (7): 2019.
  2. A study on techno-economic feasibility for production of parboiled rice based Extrudates through single screw extruder published in Research Journal of Chemical and Environmental Sciences, Vol. 7 (2): 2019.
  3. Effect of Packaging Conditions on Sensory Parameters of Bengal Gram, Gram Dhal and Gram Flour during Storage published in International Journal of Current Microbiology and Applied Sciences, Vol. 7 (11): 2018.
  4. Comparative Study of Quality and Nutritive Parameters of Insect Infested Bengal Gram under Vacuum and Modified Atmosphere Storage in Laminated LDPE bags published in International Journal of Current Microbiology and Applied Sciences, Vol. 6 (12): 2017.
  5. Effect of Vacuum Condition on Stored Bengal gram and Gram dhal in Glass bottles and Laminated LDPE Bags published in International Journal of Innovative Research in Science, Engineering and Technology, Vol. 6 (11): 2017.
  6. Effect of extrusion cooking on physical properties: A review published in International Journal of Chemical Studies, Vol. 7(2): 1, 2019.
  7. Types of Extruders used for Extrusion Cooking - A Review published in International Journal of Current Microbiology and Applied Sciences, Vol. 8 (4): 2019.
  8. Effect of Extrusion Cooking on Textural Properties of Extrudates- A Review published in Chemical Science Review and Letters, Vol. 8 (30): 2019.


Mr. Virendra Kumar Pandey

National and International Publications → 7

Total NAAS rating→14

Total impact Factor→0.946




Seminar and workshop organized


Events Organized



World Food Day celebration and Food Fest 2018



World Food Day celebration and Food Fest 2019



Food Safety Quiz 2020



World Food Day celebration and Food Quiz 2020



National Webinar on Food Law and the requirements of Food Testing in India.








Awards and Achievements
  • Every year, students participate in the technical fest of Indian Institute of Science Education and Research (IISER) Bhopal, Madhya Pradesh and are awarded with rankings.
  • Vishal Thakur and Girish Kariya participated in CII-FACE quiz competition and awarded with Asia Food Safety Prefects.
  • Every Year, 1-2 students receive the CII Merit Scholarship of RS. 25,000/-.
  • Girish Kumar Kariya, student of B. Tech Food Technology, 2017 batch cleared GATE examination 2020 with 1441 rank in Xe category.


Departmental glimpse

Industry academia Meet (Every year)

Skill development sessions for students

National Conference 3rd Rank in Poster Presentation

CII Merit Scholarship



MOUs signed:

  • Excellent Bioresearch Solution Pvt. Ltd, Jabalpur.
  • Simplex Agro Pvt. Ltd., Jabalpur.
  • Food Safety And Quality Solutions, Pune

Key Features of the Course

  1. Three Industrial trainings for B. Tech students and one for Diploma students in all the sectors of Food Engineering, Food Processing, Food Quality and Production Units across India.
  2. 100% Placement assistance for students.
  3. Industrial Training in various companies i.e. FICCI, Carlsberg, Parle, Britannia, Pranav Mukherji Foundation, Daawat Rice PepsiCo, Excellent Bioresearch Solution Simplex Agro, Coca-Cola, MP Milk Federation (Sanchi), DP Chocolate, SGS India, ShreeJee Laboratory and Himachal Pradesh Marketing Cooperation, Shimla(H.P.) and many more.
Upcoming Events

‘National Food Safety Quiz 2021’ on the occasion of ‘World Food Day 2021’ is scheduled on 16th Oct 2021. Banner and Registration details will be shared in the 1st week of Oct, 2021.