Food Technology is a branch of science in which knowledge of food science is applied in manufacturing and preservation of food products. Food Technologists study the chemical, physical and microbiological make-up of the food and are involved in its processing, preservation, packaging and storage in safe, wholesome and nutritious form. The demand for professionals and trained personnel in the food industry as well as in research and development in government and industrial setup is immense and ever growing.
The Food Technology program at Jamia Hamdard aims: To produce professionally competent, proficient and highly skilled personnel in the field of food technology, with a knowledge of various aspects of food science and technology including the quality of raw material, packaging standards and methodology, health and hygiene parameters, processing techniques, storage and food value; To impart technical and techno-managerial skill to the unemployed youth and the agrarian society; To promote R&D in the field and assist in the implementation of the food processing, safety and quality management of the food regulating bodies like FSSAI, BIS, ISO, CODEX.
DOFT in the school received a substantial grant of Rs. 75 lakh in 2010 from Ministry of Food Processing Industries to strengthen the laboratories and infrastructure of the Department. The department has funding for research projects from UGC, AICTE, SERB etc. The Department of Food Technology has received a grant of 1.5 Crore Rupees under DST-FIST program.
Major Placements: Nestle, TagTaste, Intertek, Tuv Sud, Haldiram, Mother Dairy; Britannia, Danone, Heinz, Kellogg's, Cadbury, Kraft Food, Hind Agro Foods, Duke Food, Pepsico, AVON,Symrise etc.
Research Areas: Food Fortification; Vitamin D deficiency; Clinical trials; Pharmacokinetics; Edible films; Probiotics; Nanotechnology; Phytochemicals; Food safety and hazards; Food Rheology, Powder Technology, Packing Technology.
MSc_ NUTRITION AND DIETETICS SYLLABUS WITH ELECTIVE_8thFeb
B.TECH CURRICULUM & SYLLABUS
M.TECH CURRICULUM & SYLLABUS 2023
2023 BoS 17 04 2023
2022 BoS 17-03-2022
2021 BoS 13 03 2021
2020 Bos 22-12-2020
2019 BoS 10 04 2019
Course details
Name of the course: B.Tech. Food Technology
Duration: Four Years (8 Semesters)
Total Seats: 30; inclusive of seats reserved for NRI/ sponsored candidates; additional seats are available for Foreign Nationals.
Eligibility: A candidate seeking admission to this program must have passed Senior Secondary (12th/ Intermediate) examination with Mathematics/ Biology from CBSE or any other Board recognized by Jamia Hamdard as equivalent thereto, securing atleast 50% marks or equivalent CGPA in aggregate.
Selection procedure: Selection will be based on merit in Paper-1 of JEE (Main) 2015/ AIPMT 2015, conducted by CBSE.
In case the seats remain unfilled, Jamia Hamdard may admit candidates on the basis of merit of qualifying examination or the merit of internal test and/ or interview conducted by Jamia Hamdard which will be announced separately, if situation arises.
Name of the course: M.Tech. Food Technology
Duration: Two Years (4 Semesters)
Total Seats: 20 (17 General + 3 NRI/Sponsored); additional seats are available for Foreign Nationals.
Eligibility: B.Tech. in Food / Dairy / Agriculture / Chemical / Biotechnology and Mechanical Engineering or M.Sc. in Food Science / Chemistry / Biochemistry or allied disciplines or allied disciplines or B.Pharm. with atleast 55% marks in aggregate; appeared in the Entrance Test / Interview conducted by Jamia Hamdard.
Selection procedure: Merit of the qualifying examination.
Name of the course: M.Sc. Nutrition and Dietetics
Duration: Two Years (4 Semesters)
Total Seats: 30
Eligibility: Graduation in a relevant discipline, such as Home Science, Nutrition or Dietetics, Food Science, Biology, Microbiology, Clinical Biochemistry, Life Sciences, BNYS (Naturopathy), BAMS (Ayurveda) and B. SC nursing with a minimum aggregate score of 50% at the level of graduation.
Selection procedure: Merit of the qualifying examination.
Name of the course: Ph.D. Food Technology
Duration: Minimum three years (excluding the period of coursework).
Eligibility: Candidates having passed MTech (Food Technology), MTech (Biotechnology) MSc (Food Science), MPharm (Pharmaceutics/ Pharmacognosy & Phytochemistry/ Pharmaceutical Biotechnology), MSc (Biotechnology) or MSc (Biochemistry) with minimum of 55% marks or equivalent grade from a recognized University/Institute.
Name of the course: Ph.D. Interdisciplinary Sciences
Duration: Minimum three years (excluding the period of coursework).
Eligibility: In areas where the nature of work is interdisciplinary, demanding expertise from different disciplines.
Applicants seeking admission to PhD are advised to read JH PhD Bylaws 2016 before applying.
Briefly, candidates shall have a Master’s Degree or a professional degree declared equivalent to Master’s degree by the corresponding statutory body, with at least 55% marks in aggregate or its equivalent Grade ‘B’ in the UGC 7-point scale.
Teaching Staff
Dr. Sayeed Ahmad, Professor & Head ,9891374647
Dr. Vasudha Sharma, M.Sc., Ph.D., Assistant Professor
Dr. Khalid Bashir, Assistant Professor
Dr. Kulsum Jan, Assistant Professor
Dr. Sweta Joshi, Assistant Professor
Er, Jinku Bora, M. Tech., Ph.D. Assistant Professor
Dr, Aastha Bhardwaj, M. Tech., Ph.D. Lecturer (Contractual)
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Non-Teaching Staff details
Department Of Food Technology_Placements