Government Polytechnic Malvan
A/P – Kumbharmath, Tal – Malvan, Dist. – Sindhudurg, Maharashtra. Pin – 416606 Phone No. – 02365252223
Email – gpmalvan3010@gmail.com
Approved by AICTE, DTE and Affiliated to MSBTE, Mumbai.

HOD_message


The Department of Food Technology is one of six departments in Government Polytechnic, Malvan which offer diploma in Food technology. It is established in the year 1996 and has batch strength of 20+1*. Understanding the importance of preparing engineering students to the current needs of food industry, the department is determined to provide Outcome Based Education (OBE), which is effective in producing competent Food technologist. For which the department has a dedicated team of faculty members of having expertise in broad interdisciplinary subject domains related to food technology. The department has emphasis on food chemistry, Food Safety and Quality, Food Analysis, Nutrition, Food Microbiology, Food Processing & Preservation, Food engineering & Dairy Technology. Practical knowledge being the most vital part of education, department provides training to the students in the well-equipped laboratories by focusing on practical’s related to Food Microbiology, Food Analysis, Fruit and Vegetable processing, Food Processing and Baking and confectionary. In order to expose students to practical application of knowledge acquired during their curriculum, department arrange to provide In-Plant Industrial Training to Third year (final Semester) students for duration of 4 months. For developing leadership qualities, students are encouraged by department to take active part in co-curricular and extra-curricular activities like cultural programs, seminars, paper presentation, quiz programs, sports, etc.

VISION

To develop technically qualified and competent human resource to cater the needs of Food Industries and Society



MISSION

1. To provide quality environment that facilitate learning, to develop skill based society
2. To impart entrepreneurial skills for ensuring self-employability.
3. To provide the knowledge and skills for better preservation, processing and value addition to agro- based products.



OBJECTIVES

1. To develop skills & competencies in students inclined with requirements of food industry.
2. Enrichment and enhancement of intellectual knowledge base through organization of seminars, Industrial training, Expert Lecturers and Industrial Visits.
3. To provide technical services that can assist and promote the growth of food industry

Staff Details


NAME: Mr. Prakash S. Shirhatti
DESIGNATION: I/C HOD,Lecturer
QUALIFICATION: B Tech (Food Tech)
EXPERIENCE: 14 YEARS
EMAIL: gpmalvanhfc@gmail.com


NAME: Mr. Sanjay H.Talware
DESIGNATION: Sr.LECTURER
QUALIFICATION: B Tech (Food Tech)
EXPERIENCE: 14 YEARS
EMAIL: sanjutalware@yahoo.com


NAME: Mr. Rahul B.Borde
DESIGNATION: Lecturer
QUALIFICATION: M.Tech(Food Engg & Tech)
EXPERIENCE: 2 YEARS
Email ID: bordegpm@gmail.com


NAME: MRS. PADMA R. CHAINPURE
DESIGNATION: LECTURER
QUALIFICATION: M.TECH(FOOD ENGG & TECH)
EXPERIENCE: 5 YEARS
EMAIL: padmja25@gmail.com


NAME: MR. M M Savant
DESIGNATION: LA
QUALIFICATION: B.A
EXPERIENCE: 21 YEARS
Email ID: ----------


NAME: MR. PANDURANG V. KOGADE
DESIGNATION: PEON
QUALIFICATION: ITI
EXPERIENCE: 3 YEARS
CONTACT No.: 9403328809


LABORATORIES OF FOOD TECHNOLOGY DEPARTMENT


FPR lab
FPR lab
FA lab



FA lab
FC lab
FC lab



FE lab
FE lab
MCB lab


Photo Gallery


Students are visit to Shree aqua Purifier Kudal and Gadak environmental testing lab kudal on 29/9/19
Curriculum Revision Project (Food Technology) workshop on 11/2/2019
One day workshop organized on Fruits processing with collaboration of MCED Sindhudurg



Curriculum Revision Project (Food Technology) workshop on 11/2/2019
Students are visit to Shree aqua Purifier Kudal and Gadak environmental testing lab kudal on 29/9/19
Food Technology Six students Particepeted in State level project competation at Roha Raigad


Downloads


G Scheme Syllabus

FC1G-FC2G.pdf

FC3G-FC4G.pdf

FC5G-FC6G.pdf



I Scheme Syllabus

FC1I-FC2I.pdf

FC3G-FC4I.pdf

FC5I-FC6I.pdf