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| Enhancing Research Capacity in the Area
of Food Biotechnology | | |
Indian food industry is poised for growth increasing its
contribution in world food trade every year. The food industry requires expert
guidance and innovative technologies for its growth and survival. There is considerable
scope to upgrade food processing technologies using biotechnological approaches,
so that not only wastage is reduced to the minimum, but also value addition to
novel products made in India is maximized, thus making them competitive in world
market.
In India, food has become a high-profit industry by reason of the
scope it offers for value addition, particularly with the food processing industry
getting recognized here as a high-priority area in the liberalized era. Ranked
fifth in terms of production, consumption, export and expected growth, the food
processing industry is one of the largest industries in India. While the industry
is large in size, it is still at a nascent stage in terms of development. In order
to remain internationally competitive in food trade and to provide quality nutritive
food for India, application of science and technology in food processing is the
most urgent need of our country. Further, In order to achieve the expected returns
on investment through good quality and right value addition, application of high
technology has become imperative, leading to an unprecedented demand for scientists,
technologists and other professionals who can manage the emerging challenges of
the food processing industry effectively.
Food science is the discipline
in which biology, physical sciences, and engineering are used to study the nature
of foods, the causes of their deterioration, and the principles underlying food
processing. Food Technology is the application of food science to the selection,
preservation, processing, packaging, distribution, and use of safe, nutritious,
and wholesome food. Food technology involves the integrated application of several
disciplines (chemistry, animal and plant biology, biochemistry, biotechnology,
nutrition, physiology, microbiology, and engineering) to the processing and manufacturing
of foods.
In view of above, and taking into account that modern food processing
requires biotechnological interventions, the Department of Biotechnology (DBT)
has taken the initiative to fill this gap by enhancing Research Capacity in the
area of Food Biotechnology and initiating Integrated M.Sc./ M.Tech &PhD programme
in the area of Food Science & Technology in select institutions having inherent
capacity from the academic year 2008-09 onwards. This was revealed by Union Minister
for Science and Technology and Earth Sciences, Shri Kapil Sibal at a press conference
in New Delhi today. Details of the Programme:
The
specific goal would be to enhance the capacity of the four institutions spread
across the country with well-developed academic and research programmes through
DBT’s support so as to: (i) produce adequate human resource in this area;
(ii) expand scientist density and develop faculty research capability; (iii) enhance
research infrastructure and (iv) pursue practical but ambitious research goals
through short and long term program based funding in the area of Food Biotechnology.
| S.
No. | Name of the Institution | Programme | No.
of students | Research focus | | 1 | Anna
University, Chennai | M. Tech
& PhD. in Food Technology
| i)M.
Tech (15Nos/Yr.) ii)Ph.D. (5 Nos/Yr.)
| a)
Food Processing Engineering and b) Fermentation and Bioprocess Engineering
| | 2 | Indian
Institute of Technology Kharagpur | M. Tech
& PhD. in Food Technology
| i)M.
Tech (20Nos/Yr.) ii)Ph.D. (10Nos./Yr.)
| a)
Extension of self life of food items through Controlled, modified atmosphere &
high pressure b) Fortified ready to eat food products
| | 3 | Banaras
Hindu University, Varanasi | M.sc. &
PhD. in Food Science &Technology in 2 streams : a)Food Sciences b)
Food Process Engineering & Management ( in collaboration with Institute of
Technology and Faculty of Management, BHU)
| a)
M. Sc – Food Sciences (15 Nos/Yr.); b) M.Sc. - Food Process Engineering
& Management (15 Nos/Yr.) c) Ph.D. – Food Science &Tech. (5
Nos./Yr.)
| Fluid Foods Including
Dairy Foods b) Fermentation Technology Enzyme Engineering and Technology Downstream
Processing c)Vegetable Processing Technology
| | 4 | University
of Kashmir, Srinagar | M.sc. & PhD. in
Food Sciences | M. Sc.(20 Nos/Yr.) Ph.D.
(5 Nos./Yr.)
| a)Processing of foods
of plant origin (Fruits and vegetables) b) Processing of foods of animal origin
(Meat processing)
|
Source:
Press Inormation Bureau
Date: April 07, 2008 | 
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