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
