The document provides an overview of the Food Engineering and Technology Department at the Institute of Chemical Technology. It discusses the history and evolution of the department since 1943. It offers B.Tech, M.Tech, and PhD programs in food engineering and technology and food biotechnology. The department has received various grants and recognition for its work. It has the vision of improving Indian traditional foods and producing trained professionals in the food sector. The department has well-equipped labs and infrastructure facilities to support research and education.

1. INSTITUTE OF CHEMICAL
TECHNOLOGY
DEPARTMENT OF FOOD
ENGINEERING AND
TECHNOLOGY
PLACEMENTBROCHURE2016-17
Deemed university under Section 3 UGC Act 1956
Elite Status & Center of excellence Govt. of Maharashtra

2. OUR PROGRESS PATH
The history of the Food Engineering and Technology Department in the
institute goes back to 1943 when a B.Sc. (Tech) degree in Chemistry of
Foods & Drugs was introduced. Subsequently in 1949, it was transformed
to a fulfilled degree course in Food Technology with a dedicated
department under this title. With the commencement to M.Sc.(Tech)
program in Fermentation Technology in 1966, the department was
renamed as Food and Fermentation Technology Department. Later on,
keeping in line with the national pattern of the development to
undergraduate and postgraduate programs, the courses underwent several
changes eventually the department was renamed as the Food Engineering&
Technology Department in 2005 . At present, the department conducts a
B.Tech. program in Food Engineering & Technology, two M.Tech. programs
(Food Biotechnology and Food Engineering & Technology) and several
Ph.D. programs in both basic sciences and chemical technology. The
success of these academic programs has been enhanced by the financial
support received from:
• UGC-Departmental Special Assistance (DSA) under Committee on
Strengthening of Infrastructure for Science and Technology (COSIST).
• Fund for Improvement of Science & Technology Infrastructure in
Universities and Higher Educational Institutions (FIST) Programs.
• All India Council for Technical Education (AICTE), DBT, DAE, Ministry
of Food Processing, Rajiv Gandhi Commission for Science and
Technology, Govt. of Maharashtra.
The department performance has also been recognized in
2008 when it received the most prestigious status of Centre of Advanced
Studies (CAS) from UGC.
Food Engineering & Technology Department l Placement Brochure 2

3. VISION
MISSION
 To Improve food especially Indian traditional food in terms of nutrition,
safety and functionality employing fundamental and applied sciences
 To produce trained personnel of highest standard for the benefit of
industry and society in the field of Food Engineering & Technology and
Food Biotechnology
 To provide leadership quality in areas of education, research, innovations
and solution in food and biotech sciences, technology and engineering in
order to direct overall activity towards economic growth of India
To establish a center of excellence to provide demand
driven value based and quality technical education to make
India a developed country through socio-economic transformation.
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Recently, Institute of Chemical Technology has been ranked 2nd by Ministry of
Human Resource and Development (MHRD) under University ranking 2016.

4. FROM THE H.O.D.’s DESK
and guest lecturers ranging from academicians from all over the country and even
overseas as well as industry personnel keep the students well informed and updated and also ignite
the imagination of many of them. This is reflected in their approach to their own research
problems, and a rounded and mature way to look at any assignment given to them.
We strongly believe that our pool of high caliber students who have been groomed by
distinguished faculty and exposed to relevant industrial interactions, are equipped to become
responsible and effective technologists. These students with their glorious academic pasts and
multitalented personalities possess the potential to bring value to the industry .
Our illustrious alumni network has always been a beacon of light and a continuous source of
inspiration for our students. We hope for continued support from industries, well wishers, alumni
and other professional bodies and associations from the fraternity of food technology.
Best wishes and warm regards to the batch of2017
Prof. Uday S. Annapure
Head of Food Engineering and Technology Department
Email: us.annapure@ictmumbai.edu.in
The industrial environment today is characterized by the need to
constantly innovate and invent itself in order to not only is
characterized by the need to constantly innovate and reinvent
itself in order not only sustain but also grow its stature. In
recognition of this requirement, ICT is poised for a new phase
having received Deemed University status on the occasion of its
platinum jubilee celebration in October 2010. The educational
and training programs of FETD are anchored around the same
philosophy of continuous growth and development. Our
esteemed faculty with updated industrial experience is crucial to
the generation of an environment where in our students not
only learn theoretical concepts but also get a glimpse of what is
happening on the industrial front. The vast pool of visiting
faculty
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5. DR. LAXMI ANANTHANARAYAN
B.Sc. (Hons.),M.Sc. (Tech.), Ph.D.(Tech.)
Associate Professor,
Coordinator M .Tech. (Food Biotechnology)
FETD, ICT
l.ananthanarayan@ictmumbai.edu.in
PROF. R. S. SINGHAL
B.Sc.(Hons.),M.Sc.(Tech.),
Ph.D(Tech.)
Professor, FETD & Dean RCRM, ICT
rs.singhal@ictmumbai.edu.in
PROF. S. S. LELE
B.Chem.Engg., M.Chem.Engg.,
Ph.D. (Tech.)
Professor, FETD & Registrar, ICT
ss.lele@ictmumbai.edu.in, dr.smita.lele@gmail.com
Research area:
Food product/process development, Micro-algal
metabolites, Enzyme production from indigenous
strains, Biological effluent treatments, Fruit and
vegetable based dehydrated and nutritious product
development.
Research area:
Food quality, Food chemistry, Biopolymers, Lipid
chemistry and technology, Food product
development, Food processing, Fermentative
production and downstream processing of
biomolecules, Traditional foods.
Research area:
Fermented foods, Traditional foods, nutritional food
product development, extruded foods, food allergens,
bioactive peptides, novel food preservation techniques,
problems of small scale food industries, plant
biochemistry and fruit ripening, natural pigments,
protein purification, enzyme production and
downstream processing, protein hydrolysates, detection
of adulteration/ contamination, Food safety, nutritional
biochemistry
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DR. U. S. ANNAPURE
B. Tech., M.Sc. (Tech), Ph.D. (Tech)
Professor & HOD
FETD, ICT
us.annapure@ictmumbai.edu.in
Research area:
Cold Plasma for food processing, Plant Gums- Chemistry
and Technology, Extrusion processing – process and
product development, Drying and dehydration of foods,
Frying - chemistry and technology, Nutraceuticals –
chemistry, technology and product development,
Carbohydrates - chemistry and technology of minor
grains and tubers, Traditional foods, Product and
technology development, Enzyme applications in food
processing, Downstream processing of enzymes,
antioxidants, antibiotics and biomolecules.
FACULTY PROFILE

6. DR. SHALINI ARYA
B.Tech, M.Tech, Ph.d Tech (Food Tech)
Assistant Professor of Food Technology
FETD, ICT
ss.arya@ictmumbai.edu.in
DR. JYOTI GOKHALE
Ph. D. (Biotechnology)
UGC Assistant Professor
FETD, ICT
js.gokhale@ictmumbai.edu.in
DR. SNEHASIS CHAKRABORTY
B. Sc., B. Tech., M. Tech., Ph.D.
Assistant Professor, FETD, ICT
snehasisftbe@gmail.com
Research area:
Indian traditional foods, Chemistry and preservation of
foods, Product development and processing, Cereals and
cereal products, Starch chemistry and technology,
Preservation of foods, Newer technologies in
preservation of traditional foods.
Research area:
Nutraceuticals; Biocatalysis; Chiral Technology;
Waste management; Fermentation Technology;
Biofuels; Thermal & Non-thermal processing of
Foods; Green Technology
Research area:
Food Process Engineering, Nonthermal processing of
food, Kinetics modeling, Shelf-life extension, Sensory
analysis, Process optimization
Publications International Journal: 11 Book/Monograph:
1 Book Chapter: 4
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FACULTY PROFILE

7. COURSE STRUCTURE
BASIC SCIENCE FOOD SCIENCE AND TECHNOLOGY
Inorganic Chemistry Chemistry of Food Constituents
Organic Chemistry Food Additives & Ingredients
Physical Chemistry Biochemistry
Applied Physics Nutrition
Applied Mathematics General Microbiology
Statistics & Probability Food Chemistry
Food Microbiology
BASIC ENGINEERING
Food Engineering & Principles of Food
Preservation
Material & Energy Balance Computation Technology of Fruits, Vegetables & Grains
Chemical Engineering Operations Dairy Technology
Fluid Flow & Heat Transfer Food Biotechnology
Instrumentation & Process Control Technology of plantation crops
Strength of materials Principles of food analysis
Basic Electrical & Electronics Engineering Food process engineering
Fermentation technology
HUMANITIES AND MANAGEMENT Technology of meat, fish and poultry
Communication skills Nutraceuticals and functional foods
Project Economics
Industrial psychology
LABORATORY WORK
Basic Sciences Basic Engineering Food Science and Technology
Inorganic Chemistry Chemical Engineering Technical Analysis
Organic Chemistry Engineering Drawing Food Chemistry
Physical Chemistry Electrical & Electronics Microbiology
Analytical Chemistry Chemical reaction engineering Food Analysis
Physics Transport phenomena Food Processing & Analysis (I)
C-Language + MS Excel Food Processing & Analysis (II)
Biochemistry
Instrumentation analysis
B. Tech (Food Engineering and Technology)
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8. FOOD ENGINEERING & TECHNOLOGY
Basic food science and technology
Fundamentals of food process engineering
Food packaging
FOOD SAFETY & STANDARDS
Food safety & toxicology
Food standards and safety regulations
FOOD BIOTECHNOLOGY
Fundamentals of food biotechnology &
genetics
Biotechnology of fermented foods
Nutrition
Enzymes in Food Industry
Cell culture technology
LABORATORY WORK
Food processing
Food analysis
Food biotechnology
M. Tech (Food Biotechnology)M. Tech (Food Engg & Tech)
A.Tech COURSE CURRICULUM
FOOD ENGINEERING & TECHNOLOGY
Advances in food technology
Advances in food engineering
Food packaging
Modern techniques in food analysis and
sensory evaluation
FOOD SAFETY & STANDARDS
Food safety & toxicology
Food standards and safety regulations
FOOD CHEMISTRY
Advances in nutrition
Carbohydrate chemistry & technology
FOOD BIOTECHNOLOGY
Biotechnology of fermented foods
Fundamentals of food biotechnology &
genetics
COURSE STRUCTURE
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9. CURRENT PROJECT/
Research areas of M. Tech
 Chemistry & Technology of
Traditional foods
 Plant Tissue Culture
 Fermentative production and
downstream processing of
enzymes/ metabolites
 Fruits & Vegetables Processing
 Cereal Science & Technology
 Rheological & Textural Studies
 Cold Plasma Processing
 Enzymology, enzyme
application, modification of
enzymes
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10. STUDENT PROFILE
Moksha Chib
In-plant training at Mondelez India: Worked
in global chocolate productivity department
and handled projects pertaining to
chocolate and cocoa butter properties
Medha Narang
In-plant training at Mondelez India: Worked
on increasing the productivity of Cadbury
dairy milk. Initiated a new product
develoment in the sugar panned chocolate
category.
Batul Hussain
In-plant training at Haldiram’s India: Study
on factors affecting oil uptake of deep fat
fried 3-D papad (Extruded snacks)
Darshan Wavare
In-plant training at Keva flavors: New
product development Ready to drink
protein rich shake with flavor
formulations
Amey Pathak
In-plant training at FRIGORIFFICO Allana
Pvt. Ltd.: New product development;
ready to drink protein rich shake with
flavor formulations.
Dipti Kolte
In-plant training at Frolic foods,
Mumbai: Studied overview of plant.
Developed milkshake mix, softdrink
concentrates and Puran mix.
Rushabh Gowardipe
In-plant training at General mills:
Developed a shelf stable RTE sponge
cake; validated tolerance, process-
ability and eating qualities of RTE fudge
brownies against the increase in water
content.
Mahesh Dudhal
In-plant training at Marico ltd: Study of
infestation in Marico food products.
Created a document covering various
aspects regarding the ’use of pesticides in
food commodities with their regulatory
limits’ and ‘methods to minimize their use
in foods.
Piyusha patil
In-plant training at Roquette: Developed
products of high fiber bread and no sugar
added dough-nuts.
Shashank Bansal
In-plant training at Parle products:
Production and analysis of low calorie
cookies. Formulated a recipe for low-fat
and low-sugar cookies with the help of
recipe of conventional cookies. Chemical
and physical analysis of gamut of products.
B.TECH. FOOD ENGINEERING AND TECHNOLOGY
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11. Aroshi Sharma
Swarnali Das Ashwani Kumar
Vrushti ShahNiharika Soni
Bulbul Vardan Singh
Cheryl Fernandes
M Divya
Research Project: Studies on
Oleogels: Formulations,
functionality & its applications
Research Project: Studies on
Roselle (Hibiscus sabdariffa L.) &
its food application
Research Project: To study the
effect of cereal flour ingredient on
the rheological & textural
properties of selected traditional
foods
Research Project: Isolation,
purification & physico-chemical
characterization of Plant gum
exudates
Research Project: Effect of Cold
Plasma treatment on commercial
Gums
Research Project: Development of
Multigrain Functional Beverages
Research Project: Studies on
development of Flaxseed enriched
functional flat bread
Research Project: Studies on the
development of Healthful fruit
Beverages
Research Project: Modification of
guar gum using Dodecenyl succinic
anahydrate
STUDENT PROFILE
M.TECH. FOOD ENGINEERING AND TECHNOLOGY
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12. Manjusha Joardar
Priyanka Sawant Pratiksha Avhad
Vaishali MishraSruthy Joy Thanakaddum
Rutumbara Haripurkar Shraddha Sontakke
Sanjogita Gowsami
DeepanshuSaaylee Danait
Research Project: Production,
isolation & characterization of
malatonin from Saccharomyces
boulardii
Research Project: Non-
conventional Plant Growth
Regulators
Research Project: Studies on Beer
Processing
Research Project: Development of
Functional food product using
Prosopis cineraria
Research Project: Integration of
Biotechnology in Food products
Research Project: Studies in
extraction and application of
natural pigments (Carotenoids)
from natural sources
Research Project: Studies on
fermented Functional novel flat
bread-Kulcha
Research Project: Effect of
processing on Peanuts
Research Project: Enzyme assisted
aqueous extraction of Flaxseed oil
Research Project: Studies in the
development of Sour dough Bread
STUDENT PROFILE
M.TECH. FOOD BIOTECHNOLOGY
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13. INSTRUMENTAL
FACILITIES
Extruders
Retort Processing Unit
Blast & Fluidized Freezer
Pasta Making Machine
Dough Sheeter
Tray & IR dryer
Fluidized Bed Dryer
Fermentor
High Pressure
Homogenizer
Ultrasonic Processor
RO & ultra Filtration Unit
20
Twin screw extruder
Spray Dryer.
ANALYTICAL
EQUIPMENT'S
High Performance Liquid
Differential scanning calorimeter
(DSC)
Chromatography
Gas Chromatography
Gas Chromatography- Mass
Spectrometry
Spectrophotometer
Hunter lab colorimeter
Image Analyzer
Brookfield rheometer
Texturimeter
Haake viscometer
Electrophoresis unit
Protein purification system
PCR thermal cyclers
RT-PCR
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INFRASTRUCTURE FACILITIES

14. EVENTS AND ACTIVITIES
Industrial visits
Nutrition week
Celebration 2016 CONTACT US
Faculty In-charge
Dr. Uday S. Annapure
Phone no : 9819682821
Email ID:
us.annapure@ictmumbai.edu.in
Student Coordinators
Divya M
Phone no: 7760773302
Email ID: divyam355@gmail.com
Deepanshu
Phone no: 9988615772
Email ID: dipanshugarg03@gmail.com
Moksha Chib
Phone no. 9769177989
Email Id: mokshacb@gmail.com
Rushabh Gowardipe
Phone No. 9699949114
Email id:
rushabhgowardipe@gmail.com
 World Food Day celebration 2016: Organized
“Aavishkar”- Food Technology Innovation (IPL
Season 1)
 National Seminar on opportunities & challenges of
FDI in Food retail
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15. Previous Recruiters
15

16. DEPARTMENT OF FOOD ENGINEERING AND
TECHNOLOGY
Institute of Chemical Technology
(University under Section 3 of UGC Act 1956)
Elite Status & Centre of Excellence - Govt. of Maharashtra
Formerly UDCT/UICT
Nathalal Parekh Marg, Matunga, Mumbai-400019, Maharashtra, India
Telephone: 91 22 33611111/2222, Fax No: 91 22 33611020
Website: http://www.ictmumbai.edu.in/