The Department of Food Processing and Preservation is one of the four constituent departments of the faculty of Engineering. It started its function from the establishment of the faculty with the objectives of applying modern technological knowledge to develop the value-added food products, improve the product quality and minimize the post-harvest losses of raw materials from plant, animal, and marine sources through novel food processing technique and preservation methods. The Department offers most of the professional courses for the award of Bachelor of Science in Food and Process Engineering under the faculty of Engineering. Proper theoretical and practical knowledge is delivered to the students so that they can be enabling enough to design and develop a new food product with the variation in diet and preserve the fresh and processed foods. The Department also offers Master of Science degree on Food Processing and Preservation providing an opportunity for the students to apply their skills in areas of food and agro-processing industries and research institutions, government and non-government organizations.
Major coursed offered by this Department at undergraduate level are General Microbiology; Food Microbiology and Hygiene; Feed Processing Technology; Baking, Confectionery, and Beverage Technology; Post-harvest Technology and Food Biotechnology. The MS program is based on advanced courses and curriculum of undergraduate and research work. The Department has a well-equipped laboratory for helping the practical classes of the students and also for research work.
All academic matters of the Department are administered through its board of studies which consists of the teachers of the department and expert members nominated by the academic council and by the dean who are from research institution, food production industry, and other universities respectively.
Shakti Chandra Mondal
Chairman, Department of Food Processing & Preservation (FPP).