Head
  • Name : Dr. D Kalyani
  • Designation :Head-in-charge of the Department
  • Phone : 9849419160
  • Email :hod.fst@aknu.edu.in
INCEPTION OF THE DEPARTMENT

  Food is one of the most essential commodities of every living organism and same for humans. Food is required starting from the birth till death. Understanding its importance, people started inventing various food processing methods to preserve, extend the shelf-life, reduce the waste etc. since ancient times. Over the years, food processing has become one of the important industries in India and especially in Andhra Pradesh. Food processing sector significantly contributes to Indian economy accounting for 13% of exports and 6% of industrial investment. This sector is expected to generate 9 million jobs in India by 2024.

  Several new food industries are emerging with the support from Ministry of Food Processing Industries (MoFPI) and other organizations in the respective districts to process and export the agriculture and other allied food produce. There is a demand for trained professionals in food processing industries, government / private sectors like Food Corporation of India (FCI), Food Safety & Standard Authority of India (FSSAI), Agricultural and Processed Food products Export Development Authority (APEDA), Bureau of Indian Standards (BIS), Ministry of Health and Family Welfare (MoHFW), Ministry of Food processing Industries (MoFPI) Central Food Technological Research Institute (CFTRI), Defense Food Research Laboratories (DFRLs), state and regional Food Testing Laboratories (FTLs), Quality Council of India (QCI) and other agriculture allied food processing Industries.

  Since inception, Adikavi Nannaya University has been aiming at catering the needs of local people, take up programs of societal relevance, meeting the requirements of nearby cottage and small-scale industries of food sector and promote the demand for trained professionals in this sector. Thus, the university has established the Department of Food Science &Technology (FST) in the year 2023 under the umbrella of University College of Science and Technology (UCST). This department offers a 2-year M.Sc. program in Food Science and Technology. Soon after the establishment, in order to strengthen M.Sc. program, the university entered into Memorandum of Understanding (MoU) with CSIR-CFTRI for supporting, learning and training aspects of students under the guidance and expertise of Prof. P. Ramakrishna, Professor of Practice, FST.

VISION:

  To be a state of art resource center and offer technical support in research & development (R&D), Quality control (QC), Testing and Training to cater to the needs of food industry especially cottage industries of this region.

MISSION:
  • To equip students with the practical skills and knowledge required to address current and future challenges in the food industry, preparing them for successful careers in various career paths in the food industry, including food production, quality control, research and development, regulatory affairs and academia.
  • To support students through mentorship by faculty members, with their expertise in their respective fields to guide students towards academic and professional success.
  • To nurture future leaders and innovators in the realm of food science and technology, empowering students to drive positive transformation and make meaningful contributions to society.
HIGHLIGHTS:

✓Academic course curriculum designed by experts from CFTRI, NIT, IIT & Food Industries
✓BoS designed by experts from Research &Development (CFTRI), Industrial experts (Nestle) and other    leading research institutes.
✓Short-term project work during summer vacation at the end of first year.
✓Full semester (IV semester) internship at CFTRI, Mysore.
✓Industrial visits as a part of Course curriculum.
✓Guest lectures & Hands on training.

COURSES OFFERED
S.No Name of Program Syllabus Intake
1 M.Sc. Food science and Technology 22

Eligibility Criteria: As per APSCHE-AP PGCET norms

Admission procedure: AP PGCET

COURSE CURRICULUM:

  Our comprehensive curriculum includes a blend of core and advanced courses, electives, Massive Open Online course (MOOCs), hands on practical experience (Physical & Virtual) and industrial projects. It is interdisciplinary program that covers various aspects of food science, including food chemistry, food microbiology, food engineering, food processing, food safety and standards. Students will gain a deep understanding of the scientific principles behind food processing, preservation and packaging as well as the latest technologies and innovations in this field.

CARRER OPPURTUNITIES IN THE FIELD OF FOOD SCIENCE

Graduates of M.Sc. Food Science and Technology programs have diverse career opportunities across various sectors of the food industry. Some of the prominent career paths are:

  1. Food Technologist: Food technologists work in food manufacturing companies, developing new food products, improving existing ones and ensuring products meet quality and safety standards.
  2. Food Scientist: Food scientists conduct research to understand the physical, chemical and microbiological properties of food and ingredients. They use this knowledge to improve food safety and quality.
  3. Quality Control Manager: Quality control managers oversee the inspection and testing of food products to ensure they meet industry and regulatory standards for safety and quality.
  4. Food Safety Specialist: Food safety specialists work to prevent food borne illnesses by implementing food safety protocols and monitoring compliance with food safety regulations.
  5. Research and Development (R&D) Manager: R&D managers lead teams in developing new food products, improving existing ones and conducting research on ingredient functionality and consumer preferences.
  6. Product Development Scientist: Product development scientists focus on creating new food products, from concept to formulation and scale-up for commercial production.
  7. Food Engineering Consultant: Food engineering consultants provide expertise in food processing equipment, facilities design and process optimization.
  8. Food Regulatory Affairs Specialist: Regulatory affairs specialists ensure that food products comply with local and international regulations, including labelling and safety standards.
  9. Food Packaging Technologist: Packaging technologists design and test food packaging materials and systems to maintain product freshness and safety.
  10. Sensory Scientist: Sensory scientists conduct consumer taste tests and surveys to evaluate the sensory characteristics of food products and determine consumer preferences.
FACULTY PROFILE:
S.No Name of the Faculty Designation Contact Details Image Profile
1 Prof. D. Kalyani Professor,Head-in-charge of the Department hod.fst@aknu.edu.in
Phone:9849419160		 Prof. D. Kalyani Profile
2 Prof. P. Ramakrishna Professor of Practice Email:ramakrishna.p@hotmail.com
Phone:7702653444		 Prof. P. Ramakrishna Profile
3 Ms. M .Lakshmi Lavanya Assistant Professor (Ad-hoc) Email:lavanya.fst@aknu.edu.in
Phone:9492330415 		Ms. M .Lakshmi Lavanya Profile
4 Ms. M. Madhulatha Krishnaveni Assistant Professor (Ad-hoc) Email: madhulatha.fst@aknu.edu.in
Phone:9491191679 		Ms. M. Madhulatha Krishnaveni Profile