- Department of Biotechnology
- Department of Botany
- Department of Zoology
- Department of Chemistry
- Department of Computer Science
- Department of Commerce and Business Management
- Department of English and Second Languages
- Department of Food Science and Quality control
- Department of Geology
- Department of Microbiology
- Department of Mathematics and Statistics
- Department of Nutrition and Dietitics
- Department of Physics and Electronics
- Department of Business and Mangement(M.B.A)
Department of Food Science and Quality Control
- Food Science & quality control has been established since 2020-2021 academic year.
- Realizing the potential for this course, it had been decided by the Management to introduce it.
- The placement and job opportunities are extremely high, If the student pursues his Masters course.
- Students desirous of pursuing this course should have a zeal to excel and should be regular in his academic goals.
Objective
- To help them master concepts of Food science and there by ensure that they can contribute to quality control checks with confidence.
- Implementation of project work by students and thereby encourage publications and Power point/Poster presentation at conferences.
- Conduction of Seminars/Workshops.
- Encourage the students for Internships, as a result of which subject related placements will increase.
Vision
To ensure that students develop an interest, curiosity in academics and are exposed to practical training which will enhance their theoretical understanding and increase an aptitude for exploration.
Mission
They will be encouraged to develop scientific temperament, analytical skills and to take up internships, which would become the stepping stone to success in research/ job opportunity
Food Science-Constituent subjects
- Food Science deals with Physical, Chemical or microbiological techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products and transforming raw materials into food.
- Understanding the whole process allows the food scientist to make optimal use of resources and reduce wastage and increase shelf life, reduce toxins and market the product efficiently.
- Frozen Food, canned foods, snacks and fast foods, ready-to-eat meals, packaged milk, baby food, chocolate, yoghurt, coffee, cereals.
Programs
- BSc Degree of 3 years with Food science & Quality Control as an optional subject is being offered in our college. M.Sc Food Science (Proposed) having a duration of 2 years has been proposed.
- Offering a course relevant to the Industry.
- Career orientation program.
- Extra emphasis on practical Training.
- Gaining Firsthand knowledge by Industry visits.
- Development of analytical skills
- Development of quality control skills
Highlights of the Program
- Arranging Expert lectures
- Attending conferences, Seminars, Workshops.
- Special focus on Internships.
- Being Readily employable.
- To help them in gaining confidence to become Quality control analysts.
Scope of Food Science
- Conversion of raw materials into processed food
- Improvement in flavor, texture, storage and quality
- Improvement in yield, nutritive value, market survey for general acceptance of the food
Teaching Aids
- Over Head Projector
- LCD Projector
- Desk Top Computer
- Camera
- Tripod Stand
- Lap Top
Expert Lectures
- Dr. K. Aparna, Senior Scientist, Agricultural University conducted Orientation class for BSc Nutrition students.
- Dr. A. Poshadri, Scientist, Vignan Kendra, conducted Orientation class for BSc Food Science students.
- Dr. K. Aparna, Senior Scientist, Agricultural University gave an expert lecture on Amino acids and Proteins-classification, functions and properties.
- Dr. A. Poshadri Scientist, Vignan Kendra gave an expert lecture on Food hazards and food spoilage by microorganisms To UG and PG Life Science students
Future opportunities
- Food technologist
- Product Development
- Quality Manager
- Technical brewer
- Research scientist
- Toxicologist
All Round Development being coordinated in the Department
Technical Activities
- Presentations, Subject Quizzes, Exhibits, Innovative ideas, VaagVismai (State Level), National Science Day (Intercollegiate,
Internal
Literary & Cultural Activities
- Ganesh Navaratri (internal)
- VaagVismai (State level)
Sports competitions
- Internal competitions
- Students selected for district, university teams
Expert Lectures
- Organized to enhance the knowledge of the students
Field Trips
- tours, Testing of physico-chemical parameters in different water bodies are conducted
Aavishkar
- A science club to coordinate all the activities of the Life science groups
List Of Faculty Members
- DURGAM SRINIVAS M.Tech(processing and food engineering)