AboutThe Dept. of Food Science, MAKAUT, W.B, is known for its commitment to educational excellence and cultivating a passion of study. Our approach strives to increase academic knowledge's complexity and specificity while still achieving fundamental educational goals. In addition to educating the students to meet solely academic requirements, extra efforts are regularly made to equip them to meet the difficulties of a competitive world. For us, it's crucial that the students who passed from our institutions uphold the values they were taught, achieve success in all that they undertake, and serve as positive role models in society. They have since been positioned accordingly. Additionally, they are exposed to a broad range of academic, athletic, and cultural opportunities through interdepartmental, intercollegiate, state, and national competition. Our modern educational system, which is supported by knowledgeable, committed, and skilled faculty, we feel, makes learning engaging and practical. The promotion of active learning is included into every facet of our system so that students can become experts at analyzing and comprehending newly acquired knowledge while also honing presentation abilities.
Vision: The Department of Food Science, MAKAUT, W.B envisions being a primary resource for food science knowledge, research, innovation, and talent in creating competent professionals, and in developing the advanced entrepreneurs to ensure the food and nutritional security and sustainable food systems for the coming decennial.
Mission: The mission of the Department of Food Science, MAKAUT,WB is to contribute to the global community through the provision of world-class education by:
- Educating students from a diverse background in the fundamental skills, knowledge and practice of Food Technology in order to prepare them for a position in global industries and continue for advanced degrees in Food Science and Technology or related disciplines.
- Offering high-quality education and training to the students preparing for careers in Food Science and Technology in the food industry, academia, or government.
- Providing basic and applied research and professional services to streamline and optimize operations which contribute to the ultimate benefit of the food industry and consumers as well as to the enhancement of the quality of life.
Programmes
- B.Sc in Food Science & Technology (2020)
- M.Sc in Food Science & Technology (2019)
- M.Sc in Food Science & Nutrition (2021)
AdmissionEligibility for B.Sc Courses: Higher Secondary Examination in the General Stream under the West Bengal Council of Higher Secondary Education or its equivalent examination.
Eligibility for M.Sc Courses: Honours/Major or with a minimum of 140 credit point in Food and Nutrition, Food Science/ Bachelor’s Degree in any other relevant branch of Science.
How to Apply: Admission in B.Sc and M.Sc courses take place through CET Examination.
Selection Procedure: CET Rank
Faculty and Staff
| Name | Department | Designation |
|---|---|---|
| Dr. Animesh Naskar | Department of Food Science | Assistant professor (C) |
| Dr. Anju Paul | Department of Food Science | Assistant professor (C) |
| Dr. Mousumi Saha (Ghosh) | Department of Food Science | Assistant professor (C) |
| Najmun Nahar | Department of Food Science | Assistant professor (C) |
| Dr. Niladri Chakraborty | Department of Food Science | Assistant professor (C) |
| Dr. Satarupa Ghosh | Department of Food Science | Assistant professor (C) |
| Dr. Sonia Kundu (HoD) | Department of Food Science | Assistant professor (C) |
| Dr. Susmita Chandra | Department of Food Science | Assistant professor (C) |
ResearchMajor Research Interest Thrust areas:
- Cereal Science & Technology
- Chemistry & Technology of Traditional Foods
- Food Product/Process Development; Instant Food Premixes
- Rapid & Non-destructive Food Quality Analysis
- Fruits and Vegetable Processing
- Fermentation Technology & Food Biotechnology
- Fermented Foods
- Nutraceuticals & Natural Pigments
- Different Drying Techniques and Kinetics Study
- Lipid Chemistry
- Development of Plant based Protein Rich Food
- Food Packaging
FacilitiesComputers with internet, Laboratory space, Glassware and utensils, Chemicals are available. Two (2) Workshops are available for regular Labs, as well as Research activities. Apart from this hostel, library, smart classrooms, highly qualified faculties, grooming and support from the faculties and industrial personnel and alumni cell are there to facilitate the research.