Food processing is an emerging sector in India with significant growth potential in recent times. Processed food products have experienced double-digit growth in recent years. To sustain this growth trajectory, the industry needs skilled food technologists who can conduct technology-driven, need-based research and make informed decisions in agri-food businesses. Consequently, there are numerous job opportunities for aspiring food technologists in various government and private ventures.
Recognizing the importance of food technology, the Food Science & Technology (FST) Programme was initiated at Assam Agricultural University, Jorhat, under the Department of Horticulture, College of Agriculture, during the 2013-14 academic year. Currently, the programme offers a two-year MTech (Food Tech) in Processing Technology. Since its inception, it has produced approximately 70 qualified food technologists, including three international students from Ghana, Afghanistan, and Syria, sponsored by the Indian Council of Cultural Research (ICCR), and students from other Indian states supported by meritorious fellowships from the Indian Council of Agricultural Research (ICAR). Many graduates have secured managerial and R&D positions in industry and government sectors or have pursued higher education at prestigious institutions in India.
The Food Science & Technology Programme at Assam Agricultural University (AAU) is an integral part of the institutions efforts to advance agricultural education and research in India. Established with the goal of producing skilled professionals and conducting cutting-edge research, the programme focuses on various aspects of food science and technology, including food processing, preservation, quality control, and postharvest management.
OBJECTIVES
Educational Excellence: The programme aims to provide comprehensive education in food science and technology, equipping students with theoretical knowledge and practical skills. This includes understanding the chemistry, microbiology, and engineering principles underlying food production and processing.Research and Innovation: AAUs Food Science & Technology Programme emphasizes research to develop innovative solutions for the food industry. This includes improving food safety, enhancing nutritional value, and extending shelf life through advanced processing and preservation techniques.Industry Collaboration: The programme fosters strong linkages with the food industry, enabling students to gain hands-on experience through internships and collaborative projects. This partnership helps align academic curricula with industry needs and trends.Extension Services: The programme is also dedicated to outreach activities, providing training and consultancy services to local food processors, farmers, and entrepreneurs. This helps in the dissemination of modern food processing technologies and best practices.CURRICULUM
The curriculum of the Food Science & Technology Programme is designed to cover a broad spectrum of topics essential for the food industry. Key areas of study include:
Food Chemistry: Understanding the chemical composition of foods and the changes they undergo during processing and storage.Food Microbiology: Studying microorganisms in foods, their beneficial roles, and methods to control harmful microbes.Food Engineering: Applying engineering principles to design and optimize food processing systems.Postharvest Technology: Techniques to maintain the quality and extend the shelf life of horticultural produce.Food Quality and Safety: Ensuring that food products meet regulatory standards and are safe for consumption.RESEARCH FOCUS
Research at AAUs Food Science & Technology Programme is diverse and aims to address current challenges in the food sector. Key research areas include:
Development of Functional Foods: Creating foods with added health benefits through the incorporation of bioactive compounds.Novel Preservation Methods: Exploring advanced techniques such as high-pressure processing, pulsed electric fields, and cold plasma for food preservation.Value Addition to Agricultural Produce: Developing processes to convert raw agricultural products into value-added products, thereby enhancing their market potential.FACILITIES AND RESOURCES
AAU provides state-of-the-art facilities and resources to support the Food Science & Technology Programme. These include:
Laboratories: Well-equipped labs for food analysis, microbiology, and food engineering.Pilot Plants: Facilities for small-scale food processing to simulate industrial operations.Library and Digital Resources: Access to a vast collection of books, journals, and online databases related to food science and technology.CAREER PROSPECTS
Graduates of the Food Science & Technology Programme at AAU are well-prepared for diverse careers in the food industry, academia, and research organizations. Potential career paths include:
Food Technologist: Developing new food products and improving existing ones.Quality Assurance Manager: Ensuring food products meet safety and quality standards.Research Scientist: Conducting research to advance food processing and preservation technologies.Entrepreneur: Starting and managing food processing businesses.In summary, the Food Science & Technology Programme at Assam Agricultural University is dedicated to advancing knowledge and innovation in the food sector, preparing students for successful careers, and contributing to the growth and development of the food industry in Assam and beyond.# | Course No. | Course Title | Course Credit | Syllabus | * courses are compulsory |
# | Course No. | Course Title | Course Credit | Syllabus |
1 | FST 451 | MATHEMATICS | 3(3 + 0) | |
2 | FST 452 | GENERAL MICROBIOLOGY | 2(1 + 1) | |
3 | FST 453 | CROP PRODUCTION: CONCEPTS AND PRACTICES | 3(2 + 1) | |
4 | FST 501 * | FOOD CHEMISTRY AND NUTRITION | 3(2 + 1) | |
5 | FST 502 * | FOOD MICROBIOLOGY | 3(2 + 1) | |
6 | FST 503 * | FOOD ENGINEERING | 3(2 + 1) | |
7 | FST 504 * | PRINCIPLES OF FOOD PROCESSING | 3(2 + 1) | |
8 | FST 505 * | FOOD PACKAGING TECHNOLOGY | 2(1 + 1) | |
9 | FST 506 * | FOOD QUALITY SYSTEMS & MANAGEMENT | 3(2 + 1) | |
10 | FST 507 * | TECHNIQUES IN FOOD ANALYSIS | 3(1 + 2) | |
11 | FST 511 | POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES | 3(2 + 1) | |
12 | FST 512 | TECHNOLOGY OF FRUITS AND VEGETABLE PROCESSING | 3(2 + 1) | |
13 | FST 513 | TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS | 3(2 + 1) | |
14 | FST 514 | BAKERY AND CONFECTIONARY TECHNOLOGY | 3(2 + 1) | |
15 | FST 514 | BAKERY AND CONFECTIONARY TECHNOLOGY | 3(2 + 1) | |
16 | FST 515 | TECHNOLOGY OF PLANTATION CROPS AND SPICES | 3(2 + 1) | |
17 | FST 516 | TECHNOLOGY OF MILK AND MILK PRODUCTS | 3(2 + 1) | |
18 | FST 517 | TECHNOLOGY OF MEAT, POULTRY AND FISH PROCESSING | 3(2 + 1) | |
19 | FST 518 | SNACK FOODS TECHNOLOGY | 2(1 + 1) | |
20 | FST 519 | BEVERAGES TECHNOLOGY | 2(1 + 1) | |
21 | FST 520 | FOOD BIOTECHNOLOGY | 3(2 + 1) | |
22 | FST 521 | FOOD ADDITIVES AND INGREDIENTS | 2(2 + 0) | |
23 | FST 522 | INDUSTRIAL MICROBIOLOGY | 3(2 + 1) | |
24 | FST 523 | NUTRACEUTICALS AND HEALTH FOODS | 3(2 + 1) | |
25 | FST 524 | ENZYMES IN FOOD PROCESSING | 3(2 + 1) | |
26 | FST 525 | FOOD PHYSICS | 3(2 + 1) | |
27 | FST 526 | FOOD TOXICOLOGY | 3(2 + 1) | |
28 | FST 527 | WASTE RECYCLING AND RESOURCES RECOVERY SYSTEM | 2(1 + 1) | |
29 | FST 528 | ENERGY CONSERVATION AND AUDITING | 2(2 + 0) | |
30 | FST 529 | SENSORY EVALUATION | 2(1 + 1) | |
31 | FST 531 * | STATISTICAL METHODS FOR FOOD SCIENCE | 2(1 + 1) | |
32 | FST 532 | COMPUTER APPLICATIONS IN FOOD INDUSTRY | 3(1 + 2) | |
33 | FST 533 | BUSINESS MANAGEMENT & INTERNATIONAL TRADE | 3(3 + 0) | |
34 | FST 534 | APPLIED NUTRITION | 3(2 + 1) | * courses are compulsory |
# | Course No. | Course Title | Course Credit | Syllabus | * courses are compulsory |