अन्न तंत्र महाविद्यालय, परभणी जि. परभणी - ४३१ ४०२ (महाराष्ट्र)

College of Food Technology, Parbhani Dist. Parbhani - 431 402 (Maharashtra)

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Academics

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-111 Principles of Food Processing 3 (2+1)
2 FPT-112 Postharvest Management of Fruits and Vegetables 3 (2+1)
3 FE-111 Engineering Drawing and Graphics 3 (1+2)
4 FE-112 Fluid Mechanics 3 (2+1)
5 FE-113 Mathematics 2 (2+0)
6 FCN-111 Environmental Science and Disaster Management 2 (1+1)
7 FCN-112 Biochemistry 2 (1+1)
8 FMS-111 General Microbiology 3 (2+1)
9 FBM-111 Computer Programming and Data Structure 3 (1+2)
B) Non-Gradial / Non-Credit Courses
10 BIO-111 Introductory Biology 2(1+1)
Total Credits 26 (15+11)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-123 Cereal Processing 3 (2+1)
2 FPT-124 Food Packaging Technology 2 (1+1)
3 FE-124 Heat and Mass Transfer 3 (2+1)
4 FE-125 Statistical Methods and Numerical Analysis 2 (1+1)
5 FMS-122 Food Microbiology 3 (2+1)
6 FCN-123 Human Nutrition 3 (2+1)
7 FCN-124 Food Chemistry of Macronutrients 3 (2+1)
8 FBM-122 Information and Communication Technology 2 (1+1)
B) Non-Gradial / Non-Credit Courses
9 PEY-122 Physical Education and Yoga 1(0+1)
10 NSS-123 National Service Scheme 1(1+0)
11 DEG-124 Democracy, Election and Good Governance 1(0+1)
Total Credits 24 (14+10)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-235 Legumes and Oilseeds Technology 3 (2+1)
2 FPT-236 Meat, Poultry and Fish Technology 3 (2+1)
3 FPT-237 Processing Technology of Beverages 2 (1+1)
4 FPT-238 Processing of Milk and Milk Products 3 (2+1)
5 FE-236 Energy Generation and Conservation 3 (2+1)
6 FE-237 Unit Operations in Food Processing – I 3 (2+1)
7 FCN-235 Food Chemistry and Micronutrients 3 (2+1)
8 FMS-233 Industrial Microbiology 3 (2+1)
9 FPO-231 Student READY – Industrial Tour (I) 1 (0+1)
Total Credits 24 (15+9)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-249 Wheat Milling and Baking Technology 3 (2+1)
2 FPT-2410 Fruits and Vegetables Processing 3 (2+1)
3 FPT-2411 Processing of Spices and Plantation Crops 3 (2+1)
4 FE-248 Unit Operations in Food Processing – II 3 (2+1)
5 FE-249 Post Harvest and Storage Engineering 3 (2+1)
6 FCN-246 Food Additives and Preservatives 2 (1+1)
7 FMS-244 Food Safety and Microbial Standards 3 (2+1)
8 FBM-243 ICT Application in Food Industry 3 (1+2)
Total Credits 23 (14+9)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-3512 Confectionary and Snacks Technology 3 (2+1)
2 FPT-3513 Food Extrusion Technology 2 (1+1)
3 FE-3510 Biochemical Engineering 3 (2+1)
4 FE-3511 Food Refrigeration and Cold Storage 3 (2+1)
5 FCN-357 Instrumental Techniques in Food Analysis 2 (0+2)
6 FMS-355 Food Biotechnology 3 (2+1)
7 FBM-354 Entrepreneurship Development 3 (2+1)
8 FBM-355 Business management and Economics 2 (2+0)
9 FBM-356 Food Laws and Regulations 3 (2+1)
10 FPO-352 Student READY – Industrial Tour (II) 1 (0+1)
Total Credits 25 (15+10)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPT-3614 Food Quality and Sensory Evaluation 3 (2+1)
2 FE-3612 Food Processing Equipment Design 2 (1+1)
3 FE-3613 Food Plant Design and Layout 3 (2+1)
4 FE-3614 Instrumentation and Process Control 3 (2+1)
5 FCN-368 Enzymes in Food Industry 2 (1+1)
6 FMS-366 Food Plant Sanitation 3 (2+1)
7 FMS-367 Quality Assurance and Certification 3 (2+1)
8 FBM-367 Project Preparation and Management 2 (1+1)
9 FBM-368 Marketing Management and International Trade 2 (2+0)
10 FBM-369 Communication Skills and Personality Development 2 (1+1)
Total Credits 25 (16+9)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPO-473 Student READY – Experiential Learning Programme – I 7 (0+7)
2 FPO-474 Student READY – Experiential Learning Programme – II 7 (0+7)
3 FPO-475 Student READY – Research Project 3 (0+3)
4 FPO-476 Student READY – Seminar 1 (0+1)
Total Credits 18 (3+15)

Sr. No. Course No. Course Title Credits
A) Core Courses
1 FPO-487 Student READY – In-plant Training 20 (0+20)
Total Credits 20 (0+20)

During the inception of B. Tech (Food Technology) degree programme, students are assigned respective Advisors which are responsible for overall guidance, counselling and keeping academic record of the students. During any anomalies students are instructed to take every decision with the consultation of advisor.

The number of students being supervised by faculty is given below:

Supervision of students in UG programme

Sr. No. Academic Year Total Number of UG students Name of Advisors Number of students for an advisor
1 2013 – 2014 64 1. Prof. D. M. Shere
2. Prof. Syed H. M.
3. R. B. Kshirsagar		 20
20
24
2 2014 – 2015 64 1. Prof. S. K. Sadawarte
2. Prof. G. M. Machewad
3. Prof. B. M. Patil		 20
20
24
3 2015 – 2016 64 1. Prof. D. R. More
2. Prof. Syed I. H.		 32
32
4 2016 – 2017 64 1. Prof. P. U. Ghatge
2. Prof. K. S. Gadhe		 32
32
5 2017 – 2018 64 1. Prof. B. S. Agarkar
2. Prof. R. B. Kshirsagar		 32
32
6 2018 - 2019 64 1. Prof. S. K. Sadawarte
2. Prof. G. M. Machewad		 32
32
7 2019 - 2020 64 1.prof. B.M. Patil
2.prof. A.A. Joshi		 32
32
8 2020 - 2021 64 1. Prof. P. U. Ghatge
2. Prof. K. S. Gadhe		 32
32
9 2021 - 2022 64 1. Prof. B. S. Agarkar
2. Prof. R. B. Kshirsagar 		32
32

College has well defined feedback mechanism of different stakeholders i.e. students, parents, industries, employers and farmers. Moreover, suggestions/complaint box is situated near ADP office so that students can unanimously give their feedback to the authorities. Regular students-parents meeting are organized to take feedback from the parents. Employers are encouraged to give their feedback during monthly meetings while employers and farmers suggestions and feedback are taken directly through regular inward procedure. Further, industries are in contact through the In-plant training and wide network of alumni where special Performa is prepared and circulated amongst the concern industries to give their feedback. The summary of feedback received from different stakeholders and action taken are presented in Annexure IV.

Student intake and attritionin UG programme for last five years

Sr. No. Year Students Intake Students Attrition % Attrition
1 2013 - 14 64 03 4.68
2 2014 - 15 64 02 3.12
3 2015 - 16 64 01 1.56
4 2016 - 17 64 02 3.12
5 2017 - 18 64 00 00
6 2018 - 19 64 00 00
7 2019 - 20 64 00 00
8 2020 - 21 64 00 00
9 2021 - 22 64 00 00

Sport Activities

Sport Activities

Computer Laboratory

The College of Food Technology, VasantraoNaikMarathwadaKrishi Vidyapeeth, Parbhani has established smart class rooms which bring the concept of “Show me and I understand” for better understanding of students. The innovative and meaningful use of ICT technology results in transforming the way teachers “teaching” and effective student “learning” in this college. The smart class rooms tools in terms of audio-visual senses shows to be more appealing for the students. This method of teaching help in-turn to make students good communicators to resolve their difficulty at place. The list of smart class rooms tools are as follows:

1. Desktop/ Laptop
2. Simple-Projector
3. Interactive Projector- K-Yan
4. Headphones and speakers
5. Digital Podium

Smart Classrooms at College of Food Technology

Sr. No. Smart Classrooms Location Capacity Length (ft) Breadth(ft) Area (Sq. ft)
1 Class Room – 1 FMS 64 24 24 576
2 M. Tech. Hall FE 32 26 15 390
3 Language Lab FCN 20 15 25 375