About the Department
India is an agricultural country and more than 70% of its population is engaged in farming. As
farming is dependent on climate with favorable climatic conditions, there is a good yield of the
food grains. Sometimes, due to unfavorable conditions, there is a drought and shortage of food
grains. On this background preservation of the food and vegetables becomes very significant.
Food Processing has been a tradition in India. But the new techniques in the food process not
only add to the durability of the food but also avails a number of job opportunities. Taking into
consideration the opportunities in the sector of food preservation the college has initiated a
course in Food Processing Technology in the academic year 2018-19.
Course Intake: 50
Eligibility for Course: 12th Pass from Any Stream
Syllabus Link
B.Voc Food Processing Technology
| Name of the Programme |
Programme Outcomes (POs), Programme Specific Outcomes (PSOs)and Course Outcomes (COs) |
| B.Voc |
Programme Outcomes(POs) |
View/Read |
Programme Specific Outcomes(PSOs) |
View/Read |
Course Outcomes (Cos) |
View/Read |
| M.Voc |
Programme Outcomes(POs) |
View/Read |
Programme Specific Outcomes(PSOs) |
View/Read |
CourseOutcomes(Cos) |
View/Read |
F.Y. B.Voc Food Processing Technology(UBV-I)
Semester-I
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (FPTT 11) |
Principles of Food Processing |
| II |
UBV (FPTT 12) |
Food Production Trends & Programming |
| III |
UBV (FPTT 13) |
Fundamentals of IT |
Semester-II
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (FPTT 21) |
Post-Harvest Mgt. Fruits & Veg. |
| II |
UBV ((FPTT 22) |
Cereal Processing |
| III |
UBV ((FPTT 23) |
Fundamentals of IT |
S.Y. B.Voc Food Processing Technology (UBV-II)
Semester-III
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (ATT 31) |
Legume & Oilseed Technology |
| II |
UBV ((FPTT 32) |
Confectionery Technology |
| III |
UBV ((FPTT 33) |
Meat Poultry and Fish Technology |
| IV |
UBV (FPTT 34) |
Wheat Milling and Baking Technology |
Semester-IV
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (FPTT 41) |
Fruit and Vegetable Processing |
| II |
UBV (FPTT 42) |
Food Quality |
| III |
UBV (FPTT 43) |
Processing of Milk and Milk Products |
| IV |
UBV (FPTT 44) |
Spices & Flavor Technology |
T.Y. B.Voc Food Processing Technology (UBV-III)
Semester-V
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (FPTT 51) |
Food Processing & Industrial Waste |
| II |
UBV (FPTT 52) |
Carbonated Beverages Technology |
| III |
UBV (FPTT 53) |
Research Methodology |
Semester-VI
| Paper No |
Course Code |
Name of the Course |
| I |
UBV (FPTT 61) |
Extrusion Technology |
| II |
UBV (FPTT 62) |
Product Development & Formulation |
| III |
UBV (FPTT 63) |
Quality Assurance |
| IV |
UBV (FPTT 64) |
Speciality Food |
Teaching Faculty
| Photo |
Name of the Faculty |
Designation |
Qualification |
Teaching Experience |
links |
 |
Miss. Pooja Dnyaneshwar Phadol |
Teaching associate |
M.Sc. Microbiology |
02 |
view |
|
 |
Toppers |
| T.Y.B.Voc. Food Processing Technology |
| Year |
Rank |
Name of the Student |
| 2020-21 |
1 |
Aher Ajay Dagadu |
| 2 |
Sanap Prajakta Sanjay |
| 3 |
Borkar Rohit Shankar |
| 2021-22 |
1 |
Kadam Shruti Sunil |
| 2 |
Bachhav Vaishnavi Vishwas |
| 3 |
Zoman Karan Sanjay |
| Name of MOU |
Year of signing |
Duration of MOU |
List of actual activities under each MOU |
| Cyton Food
Product
Dwarka,
Nashik |
9-2-2021 |
5 year |
Provide Training and skill Development |
| Sahyadri Farm, Nashik |
27-6-2018 |
5 year |
Job Training Facility |
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