Guru Nanak College Budhlada

DEPARTMENT OF FOOD PROCESSING

Overview

Overview
The Department of Food Processing at Guru Nanak College, Budhlada, Mansa (Punjab) was established in the year 2015 to cater the need of society and Food Processing Industry by providing the specialized professionals. The mission of department is to become a center of excellence mainly in Academics, Training provider, Skill development, Research, Outreach services in post-harvest handling and value addition of agricultural produce, Food bio processing and technology, Food safety and quality. The department has a team of highly qualified, committed and dedicated faculty and supporting staff with the modern and well-equipped laboratories and equipments. Industrial visits, guest lectures, conferences, seminars, paper presentations and industrial trainings are organized on regular basis by the department to provide opportunity to the student to interact with experts. The main emphasis of the department is on practical knowledge along with theoretical. The department has been regularly conducting the visits of students to various institutes/industries concerned with different food sectors, to make them aware of latest technologies followed and their implementation at professional level. The quality education, training and research carried out in the department to produce highly skilled food science and processing professionals will help in catalyzing the growth of our food processing industries with respect to the global scenario.
Objectives

  • Hand on training to students for skill development and to encourage them for becoming entrepreneur in food processing sector which provide a support base for the countryís food security.
  • To give quality education and training to meet growing demand of food processing industries, in addition to pioneering the development of innovative technologies for conservation and processing of raw food with value addition.
  • To enable the students in acquiring the knowledge of emerging /alternative food processing technologies and to know their relative advantages/disadvantages over existing technologies.
  • To undertake skilled training and process development activities in frontline areas like fruits and vegetable technology, cereal technology, food biotechnology, food microbiology, dairy technology and food safety and quality assurance etc.
  • Enrichment and enhancement of intellectual knowledge base through organisation of seminars, conferences and workshops.
  • Placement of students in food processing and technology related industries/institutes.