MRSPTU

Food Science and Technology

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The Department of Food Science & Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda was established in 2018. The Department started with a vision to be a center of excellence in Food Science and Technology through academics, research, and outreach services to provide skilled human resources to meet the needs of food industries and society.

Currently, the department is running B.Sc. (Food Science & Technology) (3 years)/ B.F.S.T. (Hons.) (4 years Degree course), M.Sc. and Ph.D courses.

The program focuses on inculcating skills in the students required to excel in the professional arena.

The curriculum also includes industrial training for 2 months during M.Sc. and B.Sc. programs. The course content designed for the programs covers all the aspects required for qualifying NET and other examinations. The curriculum also emphasizes on research component during the program.

The Department offers conducive environment of experiential learning, on-site practical training, one-on-one mentoring by the mentors. A world-class aesthetic infrastructure, lecture halls, well-equipped laboratories, library, and computer facilities add to the value.

Objectives:

To provide the highest quality technical education to the students and enabling them to be competent in the different disciplines of Food Science and Technology.

To undertake research and development activities in the frontline areas of the discipline including fruits and vegetable technology, cereal technology, food biotechnology, food microbiology, dairy technology and food safety and quality assurance, to name a few.

Enrichment and enhancement of intellectual knowledge base through organisation of seminars, conferences and workshops.

Placement of students in academia and industries.

SN	Details
	Curriculum Design and Development
1	Syllabus UG B.Sc. Sem 1-2 B.Sc. Sem 3-4 B.Sc. Sem 5-6 B.Sc. Sem 7-8 PG M.Sc. Sem 1-4
2	POs, PSOs/PEOs, COs
3	PO-CO Alignment Matrix B.Sc. PO-CO Alignment Matrix M.Sc. PO-CO Alignment Matrix
4	Choice based Credit System notification
5	List of field Projects/Research Projects/ Internship/ Dissertations
6	Links for feedback on curriculum STUDENT FEEDBACK ON CURRICULUM PARENTS FEEDBACK ON CURRICULUM ALUMNI FEEDBACK ON CURRICULUM EMPLOYER FEEDBACK ON CURRICULUM FACULTY FEEDBACK ON CURRICULUM
	Catering to Student Diversity
7	Technical Events Organized
8	List of Faculty-their short bio sketch/area
9	Student Centric Learning Methodologies
10	List of Mentors - Mentee allotment
11	Awards to Teachers
12	Student Feedback
	Research & Innovation
13	List of Research Fellows (funded/ non-funded)
14	List of Ph.D. Research work title
15	List of Research Projects/Grants
16	List of workshops, training Prog. etc conducted- NIL
17	Awards won by Students/ Teachers/ Research Scholars
18	IPRs/ Patents
19	Ph. Ds Awarded- NIL
20	Research Publications
21	Books/ Book chapter
22	Consultancy Services- NIL - Offered - Work Done
23	Social Connectivity/ Outreach
24	Research/ Other Collaborations Collaborations
	Infrastructure
25	Classrooms, Labs, Computer Lab
	Student Progression
26	Career Counselling Activities
27	Skill Enhancement (Equipments Facilities)
28	Grievance Redressal Committee
29	GATE/ NET/ GPAT/GRE/ TOEFL/ Civil Services / State Govt. exam qualified students
30	Medals /Prizes in sports/cultural events by students
31	Student council
	Governance
32	Vision, Mission of department
33	BoS, DDRC, BoC, PAC, Internal Paper Evaluation committee, Batch Advisor
34	Technical Programs attended by faculty (FDP/ STC/ Induction Programs/ Refresher Course) etc.
	Best Practices
35	Atleast two (as per format)
36	Department Distinctiveness - Highlights - Achievements

vision

To be a center of excellence in Food Science and Technology through academics, research, and outreach services to provide skilled human resources to meet the needs of food industries and society.

Mission

To create a conducive environment through participative teaching, learning, process, and teamwork.

To enhance students involvement in inter-disciplinary research projects.

To inculcate moral and ethical values among students.

To boost industrial and departmental collaborations to address the concerns of food-related industries.

HOD Message

The Department was established in 2018 which aimed to serve the need of growing modern food industry by providing qualified manpower. Various factors including changed socio-economic scenario of the country, increased agricultural production, higher disposable incomes, and trade liberalization resulted in increased demand for processed foods. The rising consumer awareness towards food quality, hygiene and safety emphasizes over the need of well-trained food technologists and scientists. Because of its immense potential for value addition, food sector in India is an emerging area with high-growth and high-profit contributing towards Indian economy. With in-depth knowledge of theoretical and technical aspects of food science and technology graduates can be a valuable asset for the food processing industry.

Keeping in view, the degree courses currently offered include 3-year B.Sc., 4-year B.Sc. Honours, M.Sc. and Ph.D. The curriculum of the above mentioned programs has been designed to provide skilled graduates to meet the ever changing requirements and challenges of food industry. Faculty members in the department are highly focused towards teaching and research which ultimately leads to well-trained graduates with a strong passion towards research in the upcoming areas of food science and technology.

Our department has received a strong support from the government organizations to carry out various research activities. There are a number of ongoing research projects in the department on millet crops and kinnow utilization, to name a few. In addition to that, the FST department received a grant of Rs. 253 Lac from the GOI in order to establish a Food Safety Lab well equipped with the sophisticated instruments.

We welcome the colleagues from the various food organizations to intimate regarding the diverse practices of teaching and research in the department and look forward for collaborative opportunities which could be beneficial for graduates and industry as well.

The website of our department serves as a valuable information centre for everyone. To further explore the various aspects of this stream including admissions, syllabus, facilities, research and development, cultural activities, and future prospects we would encourage you to go through the department website.

I wish excellence to all our students in their academic pursuits.

COURSE OFFERED

Sr No.	Course	Intake	Duration
1	B.Sc. (Food Science and technology)/ B.F.S.T(Hons.)	30	3 years/4 years
2	M.Sc. (Food Science and technology)	30	2 years
3	Ph.D (Food Science and technology)	For more details visit: http://www.mrsptu.ac.in	For more details visit: http://www.mrsptu.ac.in

Program outcomes

Learners of Food Science & Technology prepare themselves in various aspects of food production development, food processing and preservation, food and nutrition.
Graduates will be able to integrate and apply their knowledge to develop and design innovative processing technologies, improve food quality, nutritive value, enhance the safety, wholesomeness and availability of food supply.
Food technologists will explore new ingredients with better nutrition and health benefits, and process them with innovative and advanced techniques with longer shelf life.
Students will be equipped with knowledge required for enterpreneurship and food industry management

Program: M.Sc. (Food Science and Technology)

PROGRAM OUTCOMES (POs)

Knowledge of Food Science: Apply the knowledge of basic sciences, chemistry, engineering and computer applications to study and improve the physical and chemical properties of food.
Problem analysis: Identify, formulate, research literature, and analyze complex problems reaching substantiated conclusions using principles of food chemistry and food engineering.
Design/development of foods and processes: Design novel foods or processes for production of quality food that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern machineries for the production and quality assessment of foods with an understanding of the limitations.
The food technologist and society: Apply contextual knowledge for the production of various techniques and foods that has certain benefits for society, are safe for consumption and meeting the legal standards.
Environment and sustainability: Understand the impact of the techniques of food technology and food engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the food science practices
Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
Communication: Communicate effectively on various solutions and problems related to designing and development of novel foods and processes with the food science community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
Project management and finance: Demonstrate knowledge and understanding of the food science and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)

1. The basic knowledge of food science and multidisciplinary nature of the course enhances the potential of students that meets the changing food requirements of modern society.

2. To enable the students in developing novel foods with the use of advanced technologies and applications of food engineering, food microbiology, processing, preservation and nutrition.

3. To strengthen their practical skills by effective teaching and learning process that can meet the challenges of industry and academia.

4. To identify and analyze the emerging issues related to food industry/ research and resolve the same using various techniques studied during the course.

5. To motivate the students to be entrepreneurs and for pursuing higher education.

PROGRAM SPECIFIC OUTCOMES (PSOs)

PSO1. Understand the nature and basic concepts of food chemistry, food microbiology, food engineering, food quality and safety, food processing and preservation.

PSO2. Analyze the relationships among food, environment and health.

PSO3. Perform procedures as per laboratory standards in the areas of food microbiology, food analysis, food processing and preservation.

PSO4.Aids in promoting interactions with other disciplines which relate to the study of food science such as food biotechnology, Nutraceuticals, Nutrition and Health

Program: B.Sc. (Food Science and Technology)

PROGRAM OUTCOMES (POs)

Knowledge of Food Science: Apply the knowledge of basic sciences, chemistry, engineering and computer applications to study and improve the physical and chemical properties of food.
Problem analysis: Identify, formulate and analyze various problems related to processing and preservation reaching substantiated conclusions using basics of food science and technology.
Development of food products: Develop food products to meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
Conduct investigations of problems: Use basic knowledge and methods of food science and technology including collection, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern machineries for the production and quality assessment of foods with an understanding of the limitations.
The food technologist and society: Apply contextual knowledge for the production of various techniques and foods that has certain benefits for society, are safe for consumption and meeting the legal standards.
Environment and sustainability: Understand the impact of the techniques of food technology and food engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the food science practices
Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
Communication: Communicate effectively on various solutions and problems related to the processes involved in the production and preservation of food products with food science community and with society at large, such as, being able to comprehend and write effective reports, make effective presentations, and give and receive clear instructions.
Project management and finance: Demonstrate knowledge and understanding of the food science and management principles and apply these to one’s owns work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)

1. The basic knowledge of food science and multidisciplinary nature of the course enhances the potential of students that meets the changing food requirements of modern society.

2. To enable the students in developing value added food products and analyzing their quality attributes by using practical skills and knowledge of food safety and quality assurance.

3. To develop the potential of implementing knowledge through effective teaching and learning process that can meet the challenges of food industry and academia.

4. To identify and analyze the problems related to food industry and resolve those using techniques studied during the course.

5. To motivate the students to be entrepreneurs and for pursuing higher education.

PROGRAM SPECIFIC OUTCOMES (PSOs)

PSO1. Understand the nature and basic concepts of basic sciences, mathematics, food technology, food chemistry, food microbiology, food engineering, food quality and safety, food processing, preservation and computer applications.

PSO2. To communicate effectively in interdisciplinary environment either independently or in team and demonstrate scientific leadership in academia and industry.

PSO3. To provide an excellent platform for the implementation of theoretical and practical knowledge for the preservation and development of food products as per the legal specifications specified by food agencies ensuring safety for human consumption and environment.

PSO4. To identify challenges in the areas of food science and technology along with the quality analysis of food products by using basic equipments.

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Research Publications

List of Publications

S. No.	Publications
1.	Singh, H., Chaturvedi, S., Sandhu, K.S. et al. Impact of Processing on Millets: A Pathway To Improved Nutrition and Functionality. Curr Nutr Rep 14, 122 (2025). https://doi.org/10.1007/s13668-025-00715-3
2023
1.	Sukhvinder Singh Purewal, Piyush Verma, Pinderpal Kaur, Kawaljit Singh Sandhu, Ram Sarup Singh, Avneet Kaur, Raj Kumar Salar. A comparative study on proximate composition, mineral profile, bioactive compounds and antioxidant properties in diverse carrot (Daucus carota L.) flour. Biocatalysis and Agricultural Biotechnology, 102640 (2023).
2022
2.	Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, Amit Bhatia. Physicochemical, morphological, thermal, pasting and tablet making properties along with drug releasing potential of rye (Secale cereale) starch: a report broadening its commercial uses. Journal of Food Measurement and Characterization, 1-12 (2022).
3.	Sukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu. Bioactive profile and antioxidant properties of Kinnow seeds: A report broadening its potential. Applied Food Research, 2 (2) 100135 (2022).
4.	Sukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu. Valorization of bioactive profile and antioxidant properties of Kinnow peel, and pulp residue: a step towards utilization of Kinnow waste for biscuit preparation. Journal of Food Measurement and Characterization, 1-13 (2022).
5.	Pinderpal Kaur, Kawaljit Singh Sandhu, Maninder Kaur. Indian rye (Secale cereale) cultivars: fiber profile, minerals content, physical-functional and biscuit making properties. Journal of Food Measurement and Characterization. 16 (5) 3977-3986 (2022).
6.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Vishal Manjunatha, Jose Manuel Lorenzo. Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties. Food Analytical Methods, 15 (9) 2505-2512 (2022).
7.	Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Pinderpal Kaur, Sneh Punia. Effect of processing on bioactive profile, minerals, and bitterness?causing compounds of Kinnow jam. Journal of Food Processing and Preservation, 46 (9) e16629 (2022).
8.	Sukhvinder Singh Purewal, Pinderpal Kaur, Gagandeep Garg, Kawaljit Singh Sandhu, and Raj Kumar Salar. Antioxidant, anti-cancer, and debittering potential of edible fungi (Aspergillus oryzae) for bioactive ingredient in personalized foods. Biocatalysis and Agricultural Biotechnology, 43, 102406 (2022).
9.	Sneh Punia Bangar, Nitya Sharma, Harpreet Kaur, Maninder Kaur, Kawaljit Singh Sandhu, Sajid Maqsood, and Fatih Ozogul. A review of Sapodilla (Manilkara Zapota) in human nutrition, health, and industrial applications. Trends in Food Science & Technology, 127, 319-334 (2022).
10.	Sukhvinder Singh Purewal, Rishav Kamboj, Kawaljit Singh Sandhu, Pinderpal Kaur, Kartik Sharma, Maninder Kaur, Raj Kumar Salar, Sneh Punia, and Anil Kumar Siroha. Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages. Applied Food Research, 2 (1) 100057 (2022).
11.	Sukhvinder Singh Purewal, Pinderpal Kaur, and Kawaljit Singh Sandhu. Bioactive profile and antioxidant properties of Kinnow seeds: A report broadening its potential. Applied Food Research, 2 (2) 100135 (2022).
12.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Vishal Manjunatha, and Jose Manuel Lorenzo. Germinated Barley Cultivars: Effect on Physicochemical and Bioactive Properties. Food Analytical Methods, 15, 2505–2512 (2022).
13.	Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Pinderpal Kaur, and Sneh Punia. Effect of processing on bioactive profile, minerals, and bitterness causing compounds of Kinnow jam. Journal of Food Processing and Preservation, e16629, (2022).
14.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, and Jose Manuel Lorenzo. The effect of mild and strong heat treatments on in vitro antioxidant properties of barley (Hordeum vulgare) cultivars. Food Analytical Methods, 15, 2193–2201 (2022).
15.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Alexandru Rusu, Monica Trif, and Sukhvinder Singh Purewal. Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour. Frontiers in Nutrition, 9: 872589, (2022).
16.	Anil Kumar Siroha, Sneh Punia Bangar, Kawaljit Singh Sandhu, Jose Manuel Lorenzo, and Monica Trif. Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings. Polymers, 14 (12) 2478 (2022).
17.	Mamta Bhardwaj, Kawaljit Singh Sandhu, and D.C. Saxena, Mathematical modelling and characterization of starch nanocrystals synthesized from pearl millet varieties with different amylose content. Starch/Stärke, 2200058, (2022).
18.	Prafull Chavan, Archana Sinhmar, Somesh Sharma, Alain Dufresne, Rahul Thory, Maninder Kaur, Kawaljit Singh Sandhu, Manju Nehra, and Vikash Nain. Nanocomposite Starch Films: A New Approach for Biodegradable Packaging Materials. Starch/Stärke, 2100302 (2022).
19.	Vikash Nain, Maninder Kaur, Kawaljit Singh Sandhu, Rahul Thory, and Archana Sinhmar. Development of Starch Nanoparticle From Mango Kernel in Comparison With Cereal, Tuber, and Legume Starch Nanoparticles: Characterization and Cytotoxicity. Starch/Stärke, 2100252 (2022).
2021
20.	Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, Shamandeep Kaur, and Manju Nehra. Barnyard millet starch cross-linked at varying levels by sodium trimetaphosphate (STMP): Film forming, physico-chemical, pasting and thermal properties. Carbohydrate Polymer Technologies and Applications, 2, 100161 (2021).
21.	Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, Lalit Sangwan, Manju Nehra, and Sukhvinder Singh Purewal. Effect of degree of cross linking on physicochemical, rheological and morphological properties of Sorghum starch. Carbohydrate Polymer Technologies and Applications, 2, 100073 (2021)
22.	Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, Maninder Kaur, and Surender Kumar Singh, Rye: A wonder crop with industrially important macromolecules and health benefits. Food Research International, 150, 110769 (2021).
23.	Pinderpal Kaur, Kawaljit Singh Sandhu, Sneh Punia Bangar, Sukhvinder Singh Purewal, Maninder Kaur, and Rushdan Ahmad Ilyas, Muhammad Rizal Muhammad Asyraf, Muhammad Rizal Razman Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (Secale cereale) Flour. Antioxidants, 10(8), 1214 (2021).
24.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Alexandru Rusu, Ioana Delia Pop and Manoj Kumar, Enrichment in different health components of barley flour using twin-screw extrusion technology to support nutritionally balanced diets. Frontiers in Nutrition ; 8: 823148 (2021).
25.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Alexandru Vasile Rusu, Pinderpal Kaur, Sukhvinder Singh Purewal, Maninder Kaur, Navneet Kaur, and Monica Trif. Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries. Coatings, 11(10), 1167 (2021).
26.	Anil Kumar Siroha, Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Manoj Kumar, and Prixit Guleria. Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch. Coatings, 11(10), 1163 (2021).
27.	Sukhvinder Singh Purewal, Sneh Punia, Pinderpal Kaur, Kawaljit Singh Sandhu, R A Llyas, Surender Kumar Singh, and Maninder Kaur. Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report.LWT, 152, 112341 (2021).
28.	Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, Vikash Nain, and Sandeep Janghu. Physicochemical and Rheological Properties of Cross-Linked Litchi Kernel Starch and its Application in Development of Bio?Films. Starch/Stärke, 2100049 (2021).
29.	Sneh Punia Bangar, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, Maninder Kaur, Pinderpal Kaur, Anil Kumar Siroha, Komal Kumari, Mukesh Singh, and Manoj Kuma. Fermented barley bran: An improvement in phenolic compounds and antioxidant properties. Journal of Food Processing and Preservation. 00:e15543, (2021).
30.	Sukvinder Singh Purewal, and Kawaljit Singh Sandhu. Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector. Scientia Horticulturae, 276, 109750 (2021).
31.	Punia, S., Kumar, M. and Sandhu, K. S. Rice bran oil: An emerging source of functional oil. Journal of Food Processing and Preservation. e15318 (2021).
32.	Thakur, Y., Thory, R., Sandhu, K. S., Kaur, M., Sinhmar, A., and Pathera, A. K. Effect of selected physical and chemical modifications on physicochemical, pasting, and morphological properties of underutilized starch from rice bean (Vigna umbellata). Journal of Food Science and Technology, 1-10 (2021).
33.	Kawaljit Singh Sandhu, Maninder Kaur, Sneh Punia, and Jasim Ahmed. Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch. International Journal of Biological Macromolecules. 175:229-234 (2021).
2020
34.	Verma, D.K., Niamah, A. K., Patel, A. R., Thakur, M., Sandhu, K. S., Chávez-González, M. L., Nihir Shah, and Aguilar, C. N. Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health. Food Research International, 133, 109136 (2020).
35.	Punia, S., Sandhu, K. S., Grasso, S., Purewal, S. S., Kaur, M., Siroha, A. K., Kumar, K., Kumar, V. and Kumar, M. Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential. Foods, 10, 70 (2020)
36.	Karwasra, B. L., Kaur, M., Sandhu, K. S., Siroha, A. K., and Gill, B. S. Formulation and evaluation of a supplementary food (Panjiri) using wheat and flaxseed flour composites: micronutrients, antioxidants and heavy metals content. Journal of Food Processing and Preservation e14998 (2020)
37.	Sharma, I., Sinhmar, A., Thory, T., Sandhu, K. S., Kaur, M., Nain, V., Pathera, A. K., and Chavan, P. (2020) Synthesis and characterization of nano starch-based composite films from kidney bean (Phaseolus vulgaris) Journal of Food Science and Technology.
38.	Purewal, S. S., and Sandhu, K. S. (2020) Nutritional profile and health benefits of kinnow: An updated review. International Journal of Fruit Science.
39.	Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, and Manju Nehra. Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches. Carbohydrate Polymer Technologies and Applications, 1, 100002 (2020).
40.	Vikash Nain, Maninder Kaur, Kawaljit Singh Sandhu, Rahul Thory, and Archana Sinhmar. Development, characterization, and biocompatibility of zinc oxide coupled starch nanocomposites from different botanical sources. International Journal of Biological Macromolecules. 162:24-30 (2020).
41.	Sanju Bala Dhull, Kawaljit Singh Sandhu, Sneh Punia, Maninder Kaur, and Anju Malik. Functional, thermal and rheological behavior of fenugreek (Trigonella foenum–graecum L.) gums from different cultivars: a comparative study. International Journal of Biological Macromolecules (Accepted, 2020).
42.	Sneh Punia, Sanju Bala Dhull, Kawaljit Singh Sandhu, Maninder Kaur, and Sukhvinder Singh Pureval. Kidney bean (Phaseolus vulgaris) starch- A review. Legume Science (Accepted, 2020).
43.	Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, and Sachin Godara. Effect of cross-linking on physicochemical, thermal, pasting, in vitro digestibility, and film forming properties of faba bean starch. International Journal of Biological Macromolecules, 159, 243-249 (2020).
44.	Sneh Punia, Kawaljit Singh Sandhu, Sanju Bala, and Maninder Kaur, Anil Kumar Siroha. Kinetic, rheological and thermal studies of flaxseed (Linum usitatissiumum L.) oil and its utilization. Journal of Food Science and Technology (In Press, 2020).
45.	Sneh Punia, Kawaljit Singh Sandhu, and Maninder Kaur. Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour. Journal of Food Science and Technology (In Press, 2020).
46.	Sanju Bala Dhull, Maninder Kaur, and Kawaljit Singh Sandhu. Antioxidant characterization and in vitro DNA damage protection potential of some Indian fenugreek (Trigonella foenum-graecum) cultivars: Effect of solvents. Journal of Food Science and Technology (In Press, 2020).
47.	Sneh Punia, Kawaljit Singh Sandhu, Sanju Bala Dhull, Anil Kumar Siroha, Sukhvinder Singh Purewal, Maninder Kaur, Mohd. Kashif Kidwai. Oat starch: Physico-chemical, morphological, rheological characteristics and its applications: A review. International Journal of Biological Macromolecules, 154, 493-498 (2020).
48.	Kawaljit Singh Sandhu, Loveleen Sharma, Maninder Kaur, and Ramandeep Kaur. Physical, structural and thermal properties of composite edible films prepared from Pearl millet starch and carrageenan gum: Process optimization using response surface methodology. International Journal of Biological Macromolecules, 143, 704-713 (2020).
49.	Anil Kumar Siroha, Sneh Punia, Maninder Kaur and Kawaljit Singh Sandhu. A novel starch from Pongamia piñata seeds: Comparison of its thermal and rheological properties with starches from other botanical sources. International Journal of Biological Macromolecules, 143, 984-990 (2020).
50.	Deepak Kumar Verma, Alaa Kareem Niamah, Ami R. Patel, Mamta Thakur, Kawaljit Singh Sandhu, M?nica L. Chavez-Gonzalez, Nihir Shah, and Cristobel Noe Aguilar. Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health. Food Research International (Accepted, 2020).
51.	Sukhvinder Singh, Raj Kumar Salar, Manpreet Singh Bhatti, Kawaljit Singh Sandhu, Surender Kumar Singh, and Pinderpal Kaur. Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: Effects on bioactive profile and DNA damage protection activity. Journal of Food Measurement and Characterization, 14, 150-162 (2020)
52.	Anil Kumar Siroha, Sneh Punia, Kawaljit Singh Sandhu, and Brij Lal Karwasra. Physicochemical, pasting and rheological properties of pearl millet starches from different cultivars and their relationships. Acta Alimentaria¸49, 49-59 (2020).
2019
53.	Sanju Bala Dhull, Sneh Punia, Kawaljit Singh Sandhu, Prince Chawla, and Ajay Singh. Effect of debittered fenugreek (Trigonella foenum graecum L.) flour addition on physical, nutritional, antioxidant and sensory properties of wheat flour rusk. Legume Science, https://doi.org/10.1002/leg3.21 (2019).
54.	Sneh Punia, Sanju Bala Dhull, Kawaljit Singh Sandhu, and Maninder Kaur. Faba bean (Vicia faba) starch Structure, properties and in vitro digestibility-A review. Legume Science https://doi.org/10.1002/leg3.18 (2019).
55.	Sneh Punia, Kawaljit Singh Sandhu, Sanju Bala Dhull, and Maninder Kaur. Dynamic, shear and pasting behavior of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films. International Journal of Biological Macromolecules, 133, 110-116 (2019).
56.	Maninder Kaur, Sneh Punia, Kawaljit Singh Sandhu, and Jasim Ahmed. Impact of high pressure processing on the rheological, thermal and morphological characteristics of Mango kernel starch. International Journal of Biological Macromolecules, 140, 149-155 (2019).
57.	Mamta Bhardwaj, Kawaljit Singh Sandhu and Dharmesh Chandra Saxena. Experimental and modeling studies of the flow, dynamic and creep recovery properties of Pearl millet starch as affected by concentration and cultivar type. International Journal of Biological Macromolecules, 135, 544-552 (2019).
58.	Anil Kumar Siroha, Kawaljit Singh Sandhu, Maninder Kaur, and Varinder Kaur. Physicochemical, rheological, morphological, and in vitro digestibility properties of pearl millet starch modified at varying levels of acetylation. International Journal of Biological Macromolecules, 131, 1077-1083 (2019).
59.	Sneh Punia, Kawaljit Singh Sandhu, Anil Kumar Siroha, and Sanju Bala Dhull. Omega 3-Metabolism, absorption, bioavailability and health benefits- A review. PharmaNutrition, 10, 100162 (2019).
60.	Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu and Maninder Kaur. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential. International Journal of Biological Macromolecules, 130, 595-604 (2019).
61.	Sukhvinder Singh, Kawaljit Singh Sandhu, Raj Kumar Salar, and Pinderpal Kaur. Fermented pearl millet: A product with enhanced bioactive compounds and DNA damage protection activity. Journal of Food Measurement and Characterization, In Press (2019).
62.	Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu and Maninder Kaur. Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer. International Journal of Biological Macromolecules, 128, 230-236 (2019).
63.	Pinderpal Kaur, Sukhvinder Singh, Kawaljit Singh Sandhu and Maninder Kaur. DNA damage protection: an excellent application of bioactive compounds. Bioresources and Bioprocessing, 6, 2 (2019).
64.	Sukhvinder Singh, Pinderpal Kaur, Kawaljit Singh Sandhu, Maninder Kaur and Raj Kumar Salar. Millets: A cereal grain with potent antioxidants and health benefits. Journal of Food Measurement and Characterization, 13, 793-806 (2019)
65.	Loveleen Sharma, Charanjiv Saini, Harish Kumar Sharma, and Kawaljit Singh Sandhu. Biocomposite edible coatings based on cross linked sesame protein and mango puree for the shelf life stability of fresh cut mango fruit. Journal of Food Process Engineering, e12938 (2019).
66.	Anil Kumar Siroha, Kawaljit Singh Sandhu, and Sneh Punia. Impact of octenyl succinic anhydride (OSA) on rheological properties of sorghum starch. Quality Assurance and Safety of Crops and Foods 11 (3), 221-229 (2019).
67.	Sneh Punia, Kawaljit Singh Sandhu and Anil Kumar Siroha. Difference in protein content of wheat (Triticum aestivum L.): effect on functional, pasting, color and antioxidant properties. Journal of the Saudi Society of Agricultural Sciences, 18, 378-384 (2019).
2018
68.	Anil Kumar Siroha and Kawaljit Singh Sandhu. Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars. International Journal of Food Properties, 21, 1371-1385 (2018).
69.	Pinderpal Kaur, Sanju Bala Dhull, Kawaljit Singh Sandhu, Raj Kumar Salar and Sukhvinder Singh Purewal. Tulsi (Ocimum tenuiflorum) seeds: in vitro DNA damage protection, bioactive compounds and antioxidant potential. Journal of Food Measurement and Characterization, 1530-1538 (2018).
70.	Rahul Thory, Kawaljit Singh Sandhu and Archana Sinhmar. Effect of location on physico-chemical, cooking and antioxidant properties of variously-treated and milled Indian rice cultivars. Current Research in Nutrition and Food Science, 6, 183-190 (2018).
71.	Sanju Bala Dhull and Kawaljit Singh Sandhu. Wheat-fenugreek composite flour noodles: Effect on functional, pasting, cooking and sensory properties. Current Research in Nutrition and Food Science, 6, 174-182 (2018).
2017
72.	Kawaljit Singh Sandhu and Anil Kumar Siroha. Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars. LWT-Food Science and Technology, 83, 213-224 (2017).
73.	Raj Kumar Salar, Sukhwinder Singh Purewal, and Kawaljit Singh Sandhu. Fermented pearl millet (Pennisetum glaucum) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential. Food Research International, 100, 204-210 (2017).
74.	Kawaljit Singh Sandhu and Sneh Punia. Enhancement of bioactive compounds in barley cultivars by solid state fermentation. Journal of Food Measurement and Characterization, 11, 1355-1361 (2017).
75.	Kawaljit Singh Sandhu, Poonam Godara, Maninder Kaur, and Sneh Punia. Effect of toasting on physical, functional and antioxidant properties of oat cultivars. Journal of the Saudi Society of -Agricultural Sciences, 16, 197-203 (2017).
76.	Rahul and Kawaljit Singh Sandhu. A comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: physicochemical, morphological, pasting and rheological properties. International Journal of Food Properties, 20, 911-921 (2017).
77.	Anil Kumar and Kawaljit Singh Sandhu. Effect of different methods of heat processing’s on the antioxidant properties of pearl millet (Pennisetum glaucum L.) cultivars. Journal of Food Measurement and Characterization, 11, 872-878 (2017).
78.	Raj Kumar Salar, Sukhwinder Singh Purewal, and Kawaljit Singh Sandhu. Bioactive profile, free radical scavenging potential, DNA damage protection activity and mycochemicals in Aspergillus awamori (MTCC-548) extracts: A novel report on filamentous fungi. 3 Biotech, 7, 164 (2017).
79.	Raj Kumar Salar, Sukhwinder Singh Purewal, and Kawaljit Singh Sandhu. Relationships between DNA damage protection activity, total phenolic content, condensed tannin content and antioxidant potential among Indian barley cultivars. Biocatalysis and Agricultural Biotechnology, 11, 201-206 (2017).
80.	Sneh Punia, Kawaljit Singh Sandhu and Somesh Sharma. Comparative studies of color, pasting, and antioxidant properties of wheat cultivars as affected by toasting and roasting heat treatments. Nutrafoods, 16, 1-8 (2017).

Book chapter:

2023
1.	Synergistic effects of sonication and microwave on safety and quality of foods. Manju Nehra, Jogender Duhan, Mohsin Khan, Kawaljit Singh Sandhu, Mohammad Javed Ansariee. Academic Press, 363-378 (2023).
2022
2.	Nutritional profile of maize and effect of processing methods. Sukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu, Sneh Punia Bangar, Anil Kumar Siroha, Surender Kumar Singh, Maninder Kaur, Raj Kumar Salar, Dilip Kumar Markandey. CRC Press, 77-100 (2022).
2021
3.	Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits. Pradyuman Kumar, Deepak Kumar Verma, G Kimmy, Prem Prakash Srivastav, Kawaljit Singh Sandhu. Apple Academic Press, 127-150 (2021).
4.	Effect of Processing on Bioactive Phytochemicals of Barley: A Cereal Grain with Potent Antioxidants and Potential Human Health Benefits. Sukhvinder Singh Purewal, Maninder Kaur, Ashish Baldi, Pinderpal Kaur, Kawaljit Singh Sandhu. Apple Academic Press, 91-123 (2021).
5.	The emphasis of effect of cooking and processing methods on antinutritional phytochemical of legumes and their significance in human health. Deepak Kumar Verma, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Kawaljit Singh Sandhu, Maninder Kaur, Prem Prakash Srivastav. CRC Press (2021)
6.	Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development. Kirubanandan Shanmugam, Deepak Kumar Verma, Mamta Thakur, Ramandeep Kaur, Kawaljit Singh Sandhu, Maninder Kaur. Edited by: K Shanmugam et al. CRC Press (2021)
2020
7.	Pearl millet: A draught arrested crop. Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu, Suresh Kumar Gahlawat, and Maninder Kaur. Pearl Millet: Properties, Functionality and its Applications. Edited by: S Punia et al. CRC Press (2020).
8.	Shelf Life Enhancement of Pearl Millet Flour. Shamandeep Kaur, Maninder Kaur, Kawaljit Singh Sandhu, and Sneh Punia. Pearl Millet: Properties, Functionality and its Applications. Edited by: S Punia et al. CRC Press (2020).
9.	Phytochemicals and Antioxidant Properties in Pearl Millet. Kawaljit Singh Sandhu, PinderPal Kaur, Anil Kumar Siroha, and Sukhvinder Singh Pureval. Pearl Millet: Properties, Functionality and its Applications. Edited by: S Punia et al. CRC Press (2020).
2018
10.	Pearl millet: flour and starch properties. Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia. Edited by: Harish K Sharma. Apple Academic Press (2018).
2017
11.	Recent advances in biodegradable films, coatings and their applications. Kawaljit Singh Sandhu, Loveleen Sharma, Charanjiv Singh and Anil Kumar Siroha. Plant Biotechnology: Recent Advancements and Developments. Edited by: S K Gahlawat et al. Springer-Verlag (2017).
12.	Starch nanoparticles: their preparation and applications. Kawaljit Singh Sandhu and Vikash Nain. Plant Biotechnology: Recent Advancements and Developments. Edited by: S K Gahlawat et al. Springer-Verlag (2017).
13.	Fermentation in cereals: A tool to enhance bioactive compounds. Kawaljit Singh Sandhu, Sneh Punia and Maninder Kaur. Plant Biotechnology: Recent Advancements and Developments. Edited by: S K Gahlawat et al. Springer-Verlag (2017).

Books:

2022
1.	Nutritional Profile of Maize and Effect of Processing Methods. ukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu, Sneh Punia Bangar, Anil Kumar Siroha, Surender Kumar Singh, Maninder Kaur, Raj Kumar Salar, Dilip Kumar Markandey. CRC Press (2022).
2021
2.	Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications. Edited by: Deepak Kumar Verma, Ami R Patel, Kawaljit Singh Sandhu, Ashish Baldi, Sandra Garcia. CRC Press (2021).
3.	Millets: Properties, Processing, and Health Benefits. Anil Kumar Siroha, Sneh Punia, Sukhvinder Singh Purewal and Kawaljit Singh Sandhu Authored Book. CRC Press (2021)
2020
4.	Pearl Millet: Properties, Functionality and its Applications. Edited by: S Punia, A K Siroha, K S Sandhu, S K Gahlawat, and Maninder Kaur. CRC Press (2020).
5.	Essential Fatty Acids: Sources, Processing Effects, and Health Benefits. Edited by: Sanju Bala Dhull, Sneh Punia, Kawaljit Singh Sandhu. CRC Press (2020)

Patents filed:

S.No.	Patents	Date of filing	Patent Filing Number
1.	Rapid process for synthesis of biodegradable starch films from nonedible starch sources	23/3/2018	201811010846
2.	Biodegradable broad spectrum antimicrobial food packaging film and method thereof	1/10/2018	201811037033

DEPARTMENT HEAD

Photograph	Name	Designation	Highest Qualification	Area of Interest/Research	Contact Details
	Dr. Kawaljit Singh Sandhu	Professor, HOD	Ph.D. (Food Technology)	Starch and Protein Technology, Bioactive Compounds and Nanotechnology	7015709403

FACULTY

Name	Designation	Highest Qualification	Area of Interest/Research	Contact Details
Dr. Barinderjeet Singh Toor	Assistant Professor	Ph.D. (Food Technology)	Legume and Cereal Technology, Functional Foods (Bioactive Components and Antioxidant Potency) and Product Development	7710157757
Dr. Monika	Assistant Professor	Ph.D. (Food Technology)	Development and Evaluation of a Value-Added Product from Lagenaria siceraria	8572079261
Ms. Reetu	Assistant Professor	M.Sc. (Food Science and Technology)	Legume Starch Characterization, Antioxidants and New Product Development	6283037645
Ms. Shweta Chaturvedi	Assistant Professor	M.Sc. (Food Science and Technology)	Millet Starch Characterization, Antioxidants and New Product Development	9872379104
Ms. Amandeep Kaur	Assistant Professor	MSc (Food Science and Technology)	Millet Processing, New Product Development and Antioxidants	6239901596
Ms. Simran Sidhu	Assistant Professor	MSc (Food Science and Technology)	Millet Processing, Functional Food and Antioxidants	9817682349
Ms. Vandana Sharma	Assistant Professor	MSc (Food Science and Technology)	Millet Processing, New Product Development and Antioxidants	7986111135
Ms. Manpreet Kaur	Assistant Professor	MSc (Food Science and Technology)	Cereal technology, New product development and its Characterization	7508008021
Mr. Karamdeep Singh	Assistant Professor Food Testing Lab	Msc (Microbiology)	Microbiology and Food Testing	9646055007
Mrs. Gurjeet Kaur	Assistant Professor (MOFPI LAB)	Ph.D. (Food Processing and Food Engineering)	Post harvest management, Shelf-life enhancement, Food packaging	6280295606

NON TEACHING STAFF

Name	Designation	Highest Qualification	Area of Interest/Research	Contact Details
Mrs. Manpreet Kaur	Clerk	M.Sc IT	Clerk cum office work	8725009758
Mr. Avtar Singh	Laboratory Attendant	10+2	Laboratory Maintenance	6280608349
Mr. Baljinder Kumar	Jr. Technician	Diploma in Computer Application	Instrumentation	9814321642
Mr. Anmoldeep Singh	Laboratory Attendant	Diploma in Computer Application	Laboratory Maintenance	9780314855
Mr. Jasveer Singh	Peon	10+2	Arts	9877590924

RESEARCH SCHOLAR

Name	Designation	Highest Qualification	Area of Interest/Research	Contact Details
Ms. Manpreet Kaur	Ph.D. Scholar	MSc (Food Science and Technology)	Cereal technology, New product development and its Characterization	7508008021
Mr. Hardeep Singh	Ph.D. Scholar	M. Tech. Food Technology	Cereal and Legume Technology, New Product Development	9872126481
Ms. Kiranbeer Kaur	Ph.D. Scholar	MSc (Food Science and Technology)	Grain Technology (Legume Processing and Chemistry)	9876207217
Ms. Shweta Chaturvedi	Ph.D. Scholar	MSc (Food Science and Technology)	Millet Starch Characterization, Antioxidants and New Product Development	9872379104
Mrs. Reetu	Ph.D. Scholar	M.Sc. (Food Science and Technology)	Legume Starch Characterization, Antioxidants and New Product Development	6283037645

VARIOUS LABS

Research Laboratory

Lab Number: C-209

Lab Technician: Avtar Singh

Faculty Incharge: Ms. Shweta Chaturvedi

Sr. No.	Equipment/ Instrument
01	Magnetic Stirrer RG-100-18
02	Water Bath (serological) digital Controller 302517 cm, RG-100-16
03	Weighing Balance
04	Samsung Refrigerator (192 Ltr.)
05	Water distillation unit
06	oriental Shaker incubator (equipment)
07	Kent noodle and pasta maker
08	Hand press juicer
09	Magnatic Stirrer with hot plate, RG-100-19
10	Deep freezers
11	Ph Meter
12	Mixer Grinder (Sujata JMG)
13	Rotary Vaccum Evaporator with chemical resitant pump
14	MX-S Rotary Mixer
15	Remi C-24 plus Centrifuge
16	Freeze Dryer

Research Laboratory

Lab Number: C-209

Lab Technician: Avtar Singh

Faculty Incharge: Ms. Shweta Chaturvedi

Research Laboratory

Lab Number: C-209

Lab Technician: Avtar Singh

Faculty Incharge: Ms. Shweta Chaturvedi

Food Processing Laboratory

Lab Number: C-309

Lab Technician: Anmol Singh

Faculty Incharge: Ms. Manpreet Kaur

Sr. No.	Equipment/ Instrument
1	Magnetic Stirrer
2	Wristaction Shaking machine
3	Kent Rice and Steam Cooker
4	Fruit Crusher
5	Fruit Pulper
6	Filter Press
7	Muffle Furnace
8	Fruit Juicer
9	Centrifuge Machine (Microprocessor Based)

Food Testing Laboratory Dry MoFPI

Lab Number: C-113

Lab Technician: Sh. Baljinder Singh

Faculty Incharge: Gurjeet Kaur

1. GC- MS/MS

2. Centrifuge Machine

Food Microbiology Laboratory

Lab Number: C-212

Lab Technician: Sh. Anmoldeep Singh

Faculty Incharge: Dr. Monika

Sr. No.	Equipment/ Instrument
1	Horizontal Laminar air flow
2	Automatic Autoclave
3	Shaker
4	B.O.D Incubator
5	Water Bath (serological) digital Controller
6	Tray Dryer
7	Digital Hot Air Oven
8	Double Sliding Door Freezer
9	Microscope
10	Magnetic Stirrer
11	Juicer
12	Gas cylinder
13	Burner
14	Microscope
15	Rotary Shaker

Research Laboratory

Lab Number: C-209

Lab Technician: Avtar Singh

Faculty Incharge: Shweta Chaturvedi

Food Microbiology Laboratory

Lab Number: C-212

Lab Technician: Sh. Anmoldeep Singh

Faculty Incharge: Dr. Monika

Microbiology Laboratory

Lab Number: C-212

Lab Technician: Sh. Anmoldeep Singh

Faculty Incharge: Dr. Monika

Animal product Laboratory

Lab Number: C-312

Lab Technician: Sh. Anmol Singh

Faculty Incharge: Ms. Amandeep Kaur

Sr. No.	Equipment/ Instrument
01	Magnetic Stirrer
02	Muffle Furnace
03	Digital hot air oven
04	Moisture balance AG-4
05	Centrifuge
06	Gas Burner
07	Disc Centrifuge
08	Refrigerator

Food Analysis Laboratory

Lab Number: C-107

Lab Technician: Avtar Singh

Faculty Incharge: Ms. Reetu

Sr. No.	Equipment/ Instrument
	Digital Weighing Balance
	Oven With Digital Controller
	Water Bath (High Precision) digital Controller
	Kjeldahl Distillation digestion unit
	Muffle Furnace
	Soxhlet Extraction unit
	Desiccator
	Baking Oven
	Proofer
	Planetary mixer

Alumni cell

Highlights of Placement:

Centralized Placements.
Campus Placements by multinational companies.
Good salary package.
Regular Internship and Industrial training.

List of students placed:

Batch	Name	Company/ Organization	Designation
2018-2020	Payal Rani	Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab	Assistant Professor
2018-2020	Shristi Baliyan	Actuacion Nutricion Pvt. Ltd., SAS Nagar, Punjab	Executive Compliance and Regulatory Affairs
2018-2020	Akanksha	Miglaani Foods, Panipat, Haryana	Production and Quality Supervisor
2019-2021	Saris Garg	Motion Education Pvt. Ltd., Kota, Rajasthan	Senior Business Development Executive
2019-2021	Shweta Chaturvedi	Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab	Assistant Professor
2019-2021	Amandeep Singh	Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab	Assistant Professor
2019-2021	Ananth Krishna	Akshay Patra Foundation, Bangalore, Karnataka	Quality Executive
2019-2021	Balwinder Singh	Rollin Duck, Ratia, Haryana	Founder and Owner
2019-2021	Gagandeep Garg	Satyam Sortex, Jakhal Mandi, Haryana	Managing Director and Quality Head
2019-2021	Saris Garg	M/s Ridhi Sidhi Herbal Pharmacy, Sri Muktsar Sahib, Punjab	Chief Executive Officer
2019-2021	Chandan Garg	Garg Milk Center, Mansa, Punjab	Founder and Owner
2019-2021	Arshdeep Singh	Vera Farm Retails, Sri Muktsar Sahib, Punjab	Senior Officer
2019-2021	Chandan Garg	Baba Chitnath Pesticides, Mansa, Punjab	Founder and Owner
2020-2022	Tanya Singh	MMX Food Pvt. Ltd., Gaziabad, Uttar Pradesh	Trainee Quality Executive
2020-2022	Arsdeepdeep Kaur	Verka Milk Plant, Bathinda, Punjab	Lab Assistant
2020-2022	Sandesh Choudhary	Nestle India Ltd., Moga, Punjab	Lab Analyst
2020-2022	Akash Jena	Unique Biotech, Hyderabad, Telangana	Production Executive
2020-2022	Riya	Maharaja Ranjit Singh Punjab Technical University, Bathinda	Assistant Professor
2020-2022	Sukhbir Singh	Nestle India Ltd., Moga, Punjab	Trainee Field Officer
2020-2022	Meenakshi Juglan	ITC Pvt. Ltd., Panchkula, Haryana	Trainee Quality Control
2020-2022	Sumathi	Sippy Beverages, Medak, Telangana	Lab Chemist and Microbiologist
2019-2022	Harkirat Singh	Nestle India Ltd., Moga, Punjab	STI Technician
2021-23	Manpreet Kaur	Maharaja Ranjit Singh Punjab Technical University, Bathinda	Assistant Professor
2021-23	Simran Sidhu	Maharaja Ranjit Singh Punjab Technical University, Bathinda	Assistant Professor
2022-24	Amandeep Kaur	Maharaja Ranjit Singh Punjab Technical University, Bathinda	Assistant Professor
2023-25	Vandana Sharma	Maharaja Ranjit Singh Punjab Technical University, Bathinda	Assistant Professor

Placement Cells

AIM

'Training & Placement Cell' to cater to the needs of students in making them job-ready, employable and industry-suitable with the following objectives:

Career guidance and personality development through orientation programs, seminars, counseling sessions and workshops.
Education and training for creating strong human resource capacities for the food processing industry and academic institutions in the country.
Research and development for creating environment friendly methods of utilizing the vast biomass in the country and food industrial wastes for increased economic returns of the producers and processors.
Training for upgrading the skills of academicians, research students and food processing entrepreneurs and manpower for promoting growth of new food industry and entrepreneurship in the country.
Consultancy to existing food industries or for creation of new food industries for better performance, efficient functioning, and for byproduct and waste utilization and effective effluent management.

ACTION PLAN

Upgradation and digitalization of Training & Placement Cell for effective implementation.
Development of Cloud-based Placement Portal for effective communication between industry and students.
Development of Mobile App for placement assistance and related communications.
Organization of career counseling seminars, personality and skill development workshops, need-based Finishing Schools etc.
Visit and interact with industries for effective participation and job communication.
Inclusion of industry-based skill components in the curriculum.
Arrangements for in campus and off campus placement drives, job fairs etc.
Training and Placement support to students.

EXTRA CURRICULAR

Conference-Bathinda Agri- Business & Food Processing

Event Date: 2025-03-22

Faculty Incharge: Dr. Kawaljit Singh Sandhu

Visit to NIFTEM

Event Date: 2023-08-24

Faculty Incharge: Dr. Ankita Kataria and Dr. Barinderjeet Singh Toor

Visit to NIFTEM

National Nutrition Week

Event Date: 2022-09-01

Faculty Incharge: Ms. Shweta Chaturvedi

Science Fair-2023

Event Date: 2023-02-03

Faculty Incharge: Dr. K. S. Sandhu

National Nutrition Week

Event Date: 2022-09-01

Faculty Incharge: Ms. Shweta Chaturvedi

Visit Qila Mubarak Bathinda

Event Date: 2021-09-22

Faculty Incharge: Mr. Amit Kumar Tiwari

Visit mini zoo cum deer Safari Bir Talab Bathinda

Event Date: 2021-09-22

Faculty Incharge: Mr. Amit Kumar Tiwari

Voters Pledge

Event Date: 2020-01-24

Faculty Incharge: Dr.K.S.Sandhu

Visit to IIFPT,Bathinda

Event Date: 2020-01-13

Faculty Incharge: Mrs.Gurjinder Kaur

Innovation Day

Event Date: 2019-10-14

Faculty Incharge: Dr.K.S.Sandhu

Innovation Day

Event Date: 2019-10-14

Faculty Incharge: Dr.K.S.Sandhu

Innovation Day

Event Date: 2019-10-14

Faculty Incharge: Dr.K.S.Sandhu

World Food Day

Event Date: 2019-10-16

Faculty Incharge: Dr.K.S.Sandhu

World Food Day

Event Date: 2019-10-16

Faculty Incharge: Dr.K.S.Sandhu

World Food Day

Event Date: 2019-10-16

Faculty Incharge: Dr.K.S.Sandhu

Teachers day Celebration

Event Date: 2019-09-05

Faculty Incharge: Dr.K.S.Sandhu

Teachers day Celebration

Event Date: 2019-09-05

Faculty Incharge: Dr.K.S.Sandhu

Teachers day Celebration

Event Date: 2019-09-05

Faculty Incharge: Dr.K.S.Sandhu

Visit to IIFPT,Bathinda

Event Date: 2019-04-23

Faculty Incharge: Ms.Rajveer Kaur

Workshop on Baking Technology

Event Date: 2019-04-25

Faculty Incharge: Dr.K.S.Sandhu & Ms. Rajveer Kaur

Educational trip of New Delhi

Event Date: 2018-03-13

Faculty Incharge: Dr.K.S.Sandhu & Ms. Rajveer Kaur

TIME TABLE

Session	File
Collaborations 2021-22	Collaborations 2021-22
Policy for Advanced and Slow Learner	Policy for Advanced and Slow Learner
Feed back form	Feed back form
Student Feed back	Student Feed back
MSc Articulation_Matrix	MSc Articulation_Matrix
B.Sc._Articulation_Matrix	B.Sc._Articulation_Matrix
Even semester session 2022-23 Time-Table of different courses running in the Department of Food Sci	Even semester session 2022-23 Time-Table of different courses running in the Department of Food Sci
B.Sc. PO-CO ALIGNMENT MATRIX	B.Sc. PO-CO ALIGNMENT MATRIX
Quotations for the purchase of chemicals under DST project	Quotations for the purchase of chemicals under DST project
Quotations for the purchase of chemicals under DST Project	Quotations for the purchase of chemicals under DST Project
Pre-Ph.D.	Pre-Ph.D.
M.Sc. Semester IV	M.Sc. Semester IV
M.Sc. Semester II Time Table	M.Sc. Semester II Time Table
B.Sc. Semester II Time Table	B.Sc. Semester II Time Table
B.Sc. Semester IV Time table	B.Sc. Semester IV Time table

COURSE OFFERED

Sr No.	Course	Intake	Duration
1	B.Sc. (Food Science and technology)/ B.F.S.T(Hons.)	30	3 years/4 years
2	M.Sc. (Food Science and technology)	30	2 years
3	Ph.D (Food Science and technology)	For more details visit: http://www.mrsptu.ac.in	For more details visit: http://www.mrsptu.ac.in

Food Science and Technology

Food Science and Technology

Home

vision

Mission

HOD Message

COURSE OFFERED

Program outcomes

Research Publications

Publications

Anil Kumar Siroha, Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Manoj Kumar, and Prixit Guleria. Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch. Coatings, 11(10), 1163 (2021).

Sukhvinder Singh Purewal, Sneh Punia, Pinderpal Kaur, Kawaljit Singh Sandhu, R A Llyas, Surender Kumar Singh, and Maninder Kaur. Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report.LWT, 152, 112341 (2021).

Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, Vikash Nain, and Sandeep Janghu. Physicochemical and Rheological Properties of Cross-Linked Litchi Kernel Starch and its Application in Development of Bio?Films. Starch/Stärke, 2100049 (2021).

DEPARTMENT HEAD

FACULTY

NON TEACHING STAFF

RESEARCH SCHOLAR

VARIOUS LABS

Research Laboratory

Research Laboratory

Research Laboratory

Food Processing Laboratory

Food Testing Laboratory Dry MoFPI

Food Microbiology Laboratory

Research Laboratory

Food Microbiology Laboratory

Microbiology Laboratory

Animal product Laboratory

Food Analysis Laboratory

Alumni cell

Placement Cells

EXTRA CURRICULAR

Conference-Bathinda Agri- Business &amp; Food Processing

Visit to NIFTEM

National Nutrition Week

Science Fair-2023

National Nutrition Week

Visit Qila Mubarak Bathinda

Visit mini zoo cum deer Safari Bir Talab Bathinda

Voters Pledge

Visit to IIFPT,Bathinda

Innovation Day

Innovation Day

Innovation Day

World Food Day

World Food Day

World Food Day

Teachers day Celebration

Teachers day Celebration

Teachers day Celebration

Visit to IIFPT,Bathinda

Workshop on Baking Technology

Educational trip of New Delhi

TIME TABLE

COURSE OFFERED

Conference-Bathinda Agri- Business & Food Processing