Food Processing

About the Department   Courses      Syllabus      Academic Activities/Workshop / Seminar    

About the Department

As our college is running B.Voc. Food Processing Programme since 2016. The founder member of the department is Prof. Anand Shanker Singh, Principal of the college, and Ms. Neelam Dubey, Convener of the department, who have contributed her efforts towards the establishment of the department. The present faculty members of Food Processing are Ms. Neelam Dubey and Ms. Anjali.

The need of the progamme is to have a multidisciplinary focus in food. It was facilitated under scheme for skill development. The programme is focused on providing undergraduate studies which incorporates specific job roles along with general education. This course has equivalent qualifications compared to the conventional B.Sc. Course offered by many universities and colleges across India. The vision encompasses food science, food production, food processing, food technology, food safety, food management, entrepreneurship development, etc. The department has adequate facilities in terms of infrastructure and well equipped laboratory.

Centre also organizes various industrial visits and training to our students. The department organizes the QP assessement of specific job roles (Plant Baker. Plant Biscuit Production Specialist, Quality Assurance Manager, Food Regulatory Affairs Manager) through Food Industry Capacity & Skill Initiative (FICSI). Students achieves the certificates from FICSI of the above mentioned specific job roles.

Student can opt for a career in government sector, as food technologists, production manager in many food and beverage industries.


Faculty Profile

S.N. Name & Designation Qualification Specialization Research Area Contact Detailed Profile

Neelam Dubey

Faculty Member

M.Sc. in Food Technology

Cereal pulses and oil seed technology, dairy technology,food Processing, new product development






Faculty Member

M.Sc. in Food Technology Food Packaging, Food Laws and Regulation, Food Science, Basic Food Chemistry Human Nutrition. -



Academic Activities  Click here to Download

  1. As per curriculum there should be an assessment by the Sector Skill Council, so the Department of B.Voc. Food Procesing organized the QP assessement of two specific job roles through Food Industry Capacity & Skill Initiative (FICSI) on 29th February 2020. The job roles that were assessed are as follows:

    a)     QP-FIC/ Q5003 – Plant Biscuit Production Specialist

    b)    QP-FIC/ Q5001- Plant Baker

 2. Department of B.Voc. Food Processing organized a National Virtual Workshop on “GLP AND      APPLICATIONS OF HIGH PERFORMANCE LIQUID CHROMATOGRAPHY” from 6th July 2020 to 10th July 2020. Workshop was organized with the association of Sophisticated Industrial Materials Analytic Labs Pvt. Ltd. New Delhi.

Workshop / Seminar


B.Voc. Food Processing


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