Division of Post-harvest Technology

Background

Post-harvest Technology deals with Post-Harvest management and value addition of horticultural and arable crops. This division is envisaged to serve as an excellent coordination among research, teaching and extension activities under one umbrella. This division helps to reduce the food losses, add value to primary produce, promote codex standards of food safety and modernize all links in the production-consumption-commerce of the value chain. This division primarily focus on Post-Harvest valorization of agricultural produce to increase the farm income, promote the entrepreneurship development through food processing, generate employment opportunities and promote both domestic and export trade.

Objectives

  1. Reduction of postharvest losses of food grains viz. Paddy and Pulses through improved postharvest technologies with respect to harvesting, threshing, drying, milling, packaging, storage and other postharvest operations
  2. Extending the marketability of horticultural produce through appropriate postharvest handling and processing for better income.
  3. Capacity building through human resource development on Post-Harvest Technology through M.Sc Ph.D. level research and academic programme
  4. Entrepreneurship development through short-term training courses on Food Engineering and Technology and Post-Harvest Technology

Structure of the Division

The division conducts research with multi-disciplinary faculty involving scientists from the Plan Breeding, Horticulture (Post Harvest), Agricultural Engineering, Microbiology and Biochemistry and Post Graduate teaching programme on Food Engineering and Post-Harvest Technology with specializations in the fields of:

  1. Postharvest Horticulture
  2. Postharvest Engineering
  3. Quality Evaluation (Common Facility)

Teaching program

Postgraduate Courses
Food Engineering and Technology
Course CodeCourse TitleCreditsSemester
FET-610*Fundamentals of Food Engineering & Technology3L + 1 PI
FET-611Instrumentation in Food Engineering2L + 1PI
FET-612Operations Research3L + 0PI
FET-613*Basic Principles of Food Processing3L + 1PI
FET-614Food Chemistry And Microbiology2L + 1PII
FET-615Laboratory Techniques in Food Analysis1L + 2PII
FET-620Processing of Plantation Crops And Spices2L + 1PI
FET-621Bakery And Confectionery Technology2L + 1PII
FET-622 Design of Food Processing Equipment2L + 1PII
FET-623** Food Plant Design And Quality Management3L + 1PII
FET-624** Food Packaging And Transportation2L + 1PI
FET-625/HSC-642 Post-harvest management of Horticultural Crops2L + 1PI
FET-630Storage Engineering2L + 1PII
FET-640Agrifood Supply Chain Management2L + 1PII
FET-641Milling And Processing of Cereals, Pulses And Oil seeds2L + 1PII
FET-691Seminar For M.Agr.Sc. (One)1I & II
FET-692Seminar For Ph.D. (Two)1I & II
FET-698Research For M.Agr.Sc.16
FET-699Research For Ph.D.35
Note:

*Core Course at M.Agr.Sc.

** Core Course at Ph.D.

Minor Subjects: Horticulture/Plant Physiology & Biochemistry