|
Indian food industry is poised for growth increasing its contribution
in world food trade every year. The food
industry requires expert guidance and innovative technologies for its growth and
survival. There is considerable scope to
upgrade food processing technologies using biotechnological approaches, so that
not only wastage is reduced to the minimum, but also value addition to novel products
made in India is maximized, thus making them competitive
in world market. In India, food has become a high-profit industry by reason
of the scope it offers for value addition, particularly with the food processing
industry getting recognized here as a high-priority area in the liberalized era.
Ranked fifth in terms of production, consumption, export and expected growth,
the food processing industry is one of the largest industries in India. While
the industry is large in size, it is still at a nascent stage in terms of development.
In order to remain internationally competitive in food trade and to provide
quality nutritive food for India, application of science and technology
in food processing is the most urgent need of our country. Further, In order to
achieve the expected returns on investment through good quality and right value
addition, application of high technology has become imperative, leading to an
unprecedented demand for scientists, technologists and other professionals who
can manage the emerging challenges of the food processing industry effectively.
Food science is the discipline in which biology, physical sciences,
and engineering are used to study the nature of foods, the causes of their deterioration,
and the principles underlying food processing. Food Technology is the application
of food science to the selection, preservation, processing, packaging, distribution,
and use of safe, nutritious, and wholesome food.
Food technology involves the integrated application of several disciplines
(chemistry, animal and plant biology, biochemistry, biotechnology, nutrition,
physiology, microbiology, and engineering) to the processing and manufacturing
of foods. In view of above, and taking into account that modern food
processing requires biotechnological interventions, the Department of Biotechnology
(DBT) has taken the initiative to fill this gap by enhancing Research Capacity
in the area of Food Biotechnology and initiating Integrated M.Sc./ M.Tech
&PhD programme in the area of Food Science &
Technology in select institutions having inherent capacity from the academic year
2008-09 onwards. This was revealed by Union Minister for Science and Technology
and Earth Sciences, Shri Kapil Sibal at a press conference
in New
Delhi today. Details of the Programme: The specific goal would be to enhance the capacity of the four
institutions spread across the country with well-developed academic and research
programmes through DBT’s support
so as to: (i) produce adequate human resource in this
area; (ii) expand scientist density and develop faculty research capability; (iii)
enhance research infrastructure and (iv) pursue practical but ambitious research
goals through short and long term program based funding in the area of Food Biotechnology.
| Sr. No. | Name of the Institution | Programme | No. of students | Research focus |
| 1. | Anna University, Chennai | M. Tech & PhD. in Food Technology | i)M. Tech (15Nos/Yr.) ii)Ph.D. (5 Nos/Yr.) | a) Food Processing Engineering and b) Fermentation and Bioprocess Engineering |
| 2. | Indian Institute of Technology Kharagpur | M. Tech & PhD. in Food Technology | i)M. Tech (20Nos/Yr.) ii)Ph.D. (10Nos./Yr.) | a) Extension of self life of food items through Controlled, modified atmosphere & high
pressure b) Fortified ready to eat food products |
| 3. | Banaras Hindu University, Varanasi | M.sc.
& PhD. in Food Science &Technology in 2 streams : a)Food Sciences b) Food Process Engineering &
Management ( in collaboration with Institute of Technology and Faculty of Management,
BHU) | a) M. Sc – Food Sciences
(15 Nos/Yr.); b) M.Sc. - Food Process
Engineering & Management (15 Nos/Yr.) c) Ph.D. – Food Science &Tech. (5 Nos./Yr.) | Fluid Foods Including Dairy Foods b) Fermentation Technology Enzyme Engineering and Technology Downstream Processing c)Vegetable Processing Technology |
| 4. | University of Kashmir, Srinagar | M.sc. & PhD. in Food Sciences | M. Sc.(20 Nos/Yr.) Ph.D. (5 Nos./Yr.) | a)Processing of foods of plant origin (Fruits and vegetables) b) Processing of foods
of animal origin (Meat processing) |
PRA/SKK
|
Enhancing research capacity in the area of food biotechnology
