College of Food Science and Technology, Rudrur
Preamble
The College of Food Science and Technology was started in the year 2015 at Rudrur, Nizamabad district under the Faculty of Agricultural Engineering and Technology, Professor Jayashankar Telangana Agricultural University. The College offers a Four year B.Tech. (Food Technology) professional degree from its campus, B.Tech.(Food Technology) has 5 major departments viz., Food Technology, Food Engineering, Food Quality Assurance, Food Business Management and Food Plant Operations.
The course is well suited to face the challenges of Agriculture and dynamic Industry needs and the syllabus is in accordance with the ICAR Deans Committee recommendations. This course offers professional edge to the students by providing practical exposure in almost all the courses with well-established laboratories in the College. During 1st and 2nd years, there are Skill Enhancement courses that impart real time practical exposure to the students in different food technology areas. Hands on training is given as part of Student READY programmes during final year such as Experiential Learning Programme, In-Plant Training and research project to impart real time experience, inculcate entrepreneurial skills, encourage innovation in research. This course curriculum is also designed to prepare the students in their overall development by improving the personality and communication skills for their better career.
Mission
To establish a centre of excellence to provide demand driven, value based and quality technical education to make India a developed country through socio-economic transformation.
Vision
- To improve the food standards from farm to fork
- To improve food in terms of nutrition, wholesomeness, safety employing applied sciences, fundamental and technology driven
- To produce trained personnel of highest standards for the benefit of the industry and society in the field of Food Technology
- To provide leadership qualities in areas of education, research, innovations and solutions in food technology and food engineering in order to direct overall activity towards economic growth of India
Associate Dean
Name : Dr. KAMIDI VENKAT REDDY
Designation : Associate Dean
Discipline / Department : Food Engineering
Research Insterests/Projects : Modified Atmosphere Packaging systems, Food Processing Equipment development, Post harvest Engineering & Technologies
Highest Qualification : Ph.D
Areas of Specialization :Food Engineering, Food Technology, Post harvest Engineering and Technology, Modified Atmosphere Packaging
Contact :+919392080403
E-Mail :cfstrdr@pjtau.edu.in
• Awarded cash prize for M.Tech. thesis at IIT Kharagpur
• Development of Food Engineering and Post Harvest Technology & Engineering laboratories
• Prepared Self Study reports for ICAR-NAEAB accreditation
• Actively involved in entering MoUs between PJTAU and UAS Raichur and between PJTAU and ICAR-NMRI, Hyderabad
• Active involvement in Catalog preparation of V & VI Deans syllabus of B.Tech.(Agrl. Engg.) and B.Tech.(Food Technology), respectively as per the ICAR Deans Committee recommendations
• Involved in College development activities in the roles of Associate Dean, Head of the Department, Academics in-charge, Student Activities, Placements in-charge and Warden
| Sl. No. | Title of the paper | Author names | Journal Name | Year | Journal No., Page No., ISSN No. | NAAS rating |
|---|---|---|---|---|---|---|
| 1 | Filtration resistances in non-thermal sterilization of green coconut water | K.V. Reddy, Madhusweta Das and S.K. Das | Journal of Food Engineering | 2005 | 69:381–385 | 12.2 |
| 2 | Non thermal sterilization of green coconut water for packaging | Kamidi Venkat Reddy, Madhusweta Das and Susantakumar Das | Journal of Food Quality | 2007 | 30:466–480 | 7.36 |
| 3 | Mathematical modelling of mixed mode natural convection solar drying of tomato slices | Divyasree A., Sudharshan Reddy R. and Venkat Reddy K. | Int. J. of Chemical Studies | 2017 | 5(4):1274-1279 | 5.31 |
| 4 | Development and performance evaluation of roller type semi continuous fish descaling machine | Venkat Reddy K., Udaykumar N., Sada Siva Rao K., Hiregoudar S., Sudhakar A.C., Ramappa K.T. and Devanand Maski | International Journal of Advanced Biochemistry Research | 2024 | 8(3):201-210 | 5.29 |
About Departments
Department of Food Technology
This is a major department playing a vital role in providing skills and knowledge in food processing, food value addition, food product development, handling, preservation, storage, distribution and quality control for providing safe and wholesome food to consumers. This department is related to different sectors like bakery, beverages, dairy, confectionary, fruits and vegetables, meat and poultry, specialty foods, functional foods etc.
Department of Food Engineering
This department imparts education in food plant and equipment design, thermal and non-thermal means of food processing and preservation, process control and packaging, food material properties and instrumentation. It trains students to apply engineering principles to food processing. It plays a vital role in improving quality in food production by creating safe handling of food processing equipment.
Department of Food Quality Assurance
Quality and food safety have become competitive in the global market for the overall development of the food processing sector in view of consumer safety and public health. This department trains the students in safety and quality control of the food during manufacturing. They deal with qualitative changes in food during processing and storage. They learn food quality control limits, food inspection needs, food analysis methods used in various raw foods and processed foods. They also learn food laws, standards and regulations pertaining to the India and abroad countries.
Department of Food Business Management
Food Business Management department will train the students pertaining to food laws and marketing strategies. The students will gain a broader understanding into the intricacies of food manufacturing and food laws, marketing as well as several other facets of the food industry. This makes the students significantly more effective professionals in a highly quality-driven industry.
Department of Food Plant Operations
This department offers courses related to the entrepreneurial skills, food plant sanitation, research project and Industrial attachment
Student READY
(Rural Entrepreneurship Awareness Development Yojana) Programme is an initiative from Indian Council of Agricultural Research (ICAR), New Delhi to ensure employability of graduates of Agriculture and allied subjects and to foster entrepreneurship development in the emerging knowledge intensive Agriculture and food sector. Through this program, Food Technology students undergo two Experiential Learning Programs (ELP), In-plant training and UG Research Project
Experiential Learning Programme (ELP)
Experiential Learning Programme (ELP) , In this programme ( V Deans syllabus ), students work in an enterprise mode at a small scale industry level. They acquire the new experience and skill in the running all the functions of a small scale Industry. This helps the students to develop the skills and confidence to start their own enterprise and to become job creators instead of the job seekers. This is the step towards the “learn and earn” concept for students.
In this programme, students are placed in reputed Industries or Organizations for five months. This programme makes the students acclimatize to the Industry environment and gain experience by directly working in real time. They become job oriented professionals.
UG Research Project
In this course, the student will be conceptualizing, planning, writing methodology and doing research on innovative products, processes, engineering machinery and technologies. They understand to work in a project mode and develop new technologies.
Other courses and activities
The course also offers NCC/NSS, Physical education, Moral education, Industrial tour, exposure visits, and Village adoption programme, college events, student clubs, extended curricular activities, Yoga and ethics: The students undergo all these activities either part of the course curriculum or as an extra activity.
Knowledge Management Centre (KMC)
College of Food Science and Technology, Rudrur KMC has got a collection of 2566 books. It also has subscriptions for 28 Indian and 2 International Journals. The library also provides computer facility with uninterrupted internet access to the students. College digital library is connected to the University KMC for accessing CERA and online journals through the University e-resources.
Language lab
There are three 30 terminals and Internet facilities for the students and teachers. This lab is equipped with teaching aids such as LCD Projectors and Scanners and Head phone. The College wants all its students to be conversant with modern learning aids and communication skills. The entire college campus is Wi-Fi enabled.
Bulletin Board displays
Students’ Information Bulletin Board displays information regarding co-curricular activities taking place in the College and other educational institutions. The Board also displays important notices and students are required to keep themselves up to date on College affairs.
Sport and recreational facilities
The Sports facilities in the college include a large playground. Intensive training is imparted under expert guidance. Indoor games like carroms and chess and gym facilities are provided to the boys and girls separately in the campus, which are located near to the hostels. Each year, students of CFST achieve notable distinctions, and many of them are selected for All India Inter- University and National tournaments. Facilities are provided for Athletics, Table- Tennis, Volley Ball, Kabaddi and Cricket, Shuttle badminton and Ball badminton.
Auditorium
Auditorium has a seating capacity of 340. It is fully air-conditioned and having light and sound system. The Auditorium hosts various academic and cultural events of the college. It also encourages well-known cultural groups to hold their programmes for the benefit of the students and community.
Hostel facilities
Hostel facility is being provided to the students who take admission into the course. Girls and boys hostels including kitchen cum dining hall, are constructed to provide good facilities to the students ensuring a healthy diet and security of the students all the time.
Course Details
| B.Tech. (Food Technology) – Course Information | ||
|---|---|---|
| S. No. | Particulars | Details |
| 1 | UG Degree Nomenclature | B.Tech. (Food Technology) |
| 2 | Medium of Instruction | English |
| 3 | Intake Capacity | 77 |
| 4 | Eligibility (Bi.P.C. Stream) |
|
| 5 | Eligibility (M.P.C. Stream) |
|
Intake of B.Tech. (Food Technology) course from the academic year 2023-24
| Seat Distribution | |||||||
|---|---|---|---|---|---|---|---|
| EAPCET | ICAR | Self Finance | NRI / NRI Sponsor | Total | Regular (50) | EWS | 20% |
| Through EAPCET | Through AGRICET/ AGRIENGGCET | Convener quota (60%) | Farmer quota (40%) | 30 | 20 | 05 | 10 |
| Others | 02 | ||||||
| Total Seats | 77 | ||||||
Note: 60% of Regular Seats under MPC stream shall be filled up through counselling by Convener, Telangana- EAPCET and remaining 40% of Seats under MPC stream are allocated under Farmers quota, which will be filled up by PJTSAU through separate counselling.