The Division of Post harvest Technology is for assess and quantify post harvest losses of various agri-horticultural commodities in the existing supply chain and identifies major contributing factors to the post harvest losses and the available technological interventions to counter/ contain the same. This division is provided to reduce post harvest losses of the agri-horticultural produce to enhance the profitability of the stakeholders of the supply chain. Impart need-based training in identified areas like- post harvest management and value addition of cereals, pulses, oil seeds, fruits and vegetables.
- Reduction of post harvest losses of food grains viz. Paddy and Pulses through improved post-harvest technologies with respect to harvesting, threshing, drying, milling, packaging , storage and other post-harvest operations
- Extending the marketability of horticultural produce through appropriate post-harvest handling and processing for better income
- Capacity building through HRD on Post-harvest Technology through Ph. D. level research and academic program
- Entrepreneurship development through short-term training courses on PHT
Food Engineering and Technology
|Course Code||Course Title||Credits||Semester|
|FET-610*||Fundamentals of Food Engineering & Technology||3L + 1 P||I|
|FET-611||Instrumentation in Food Engineering||2L + 1P||I|
|FET-612||Operations Research||3L + 0P||I|
|FET-613*||Basic Principles of Food Processing||3L + 1P||I|
|FET-614||Food Chemistry And Microbiology||2L + 1P||II|
|FET-615||Laboratory Techniques in Food Analysis||1L + 2P||II|
|FET-620||Processing of Plantation Crops And Spices||2L + 1P||I|
|FET-621||Bakery And Confectionery Technology||2L + 1P||II|
|FET-622||Design of Food Processing Equipment||2L + 1P||II|
|FET-623**||Food Plant Design And Quality Management||3L + 1P||II|
|FET-624**||Food Packaging And Transportation||2L + 1P||I|
|FET-625/HSC-642||Post-harvest management of Horticultural Crops||2L + 1P||I|
|FET-630||Storage Engineering||2L + 1P||II|
|FET-640||Agrifood Supply Chain Management||2L + 1P||II|
|FET-641||Milling And Processing of Cereals, Pulses And Oil seeds||2L + 1P||II|
|FET-691||Seminar For M.Agr.Sc. (One)||1||I & II|
|FET-692||Seminar For Ph.D. (Two)||1||I & II|
|FET-698||Research For M.Agr.Sc.||16||–|
|FET-699||Research For Ph.D.||35||–|
*Core Course at M.Agr.Sc.
** Core Course at Ph.D.
Minor Subjects: Horticulture/Plant Physiology & Biochemistry
Dr. Myat LinDeputy Director
Head of Division
PhD, M.Agr.Sc, B.Agr.Sc
email: firstname.lastname@example.org, email@example.com
Daw Aye Moh Moh AungAssistant Director
Daw Myat Hsu MonAssistant Research Officer
Daw Cho Wittyee SoeAssistant Research Officer
M.Res, M.Sc (Botany) (DU)
Daw Htet Myat HtweSenior Research Assistant
U Sit Hmu SweSenior Research Assistant
M.Agr.Sc (Candidate), B.Agr.Sc
Daw Thaw Thaw ZinSenior Research Assistant
- Reduction of post-harvest losses of Paddy.
- Reduction of post-harvest losses of Pulses
- Appropriate post-harvest handling of horticultural produce for extending the marketability for better farm income.
- Value added products form rice, pulses and horticultural produce
- Utilization of agro-wastes from rice, pulses and horticultural produce for animal feed.