CENTRE OF FOOD SCIENCE AND TECHNOLOGY 
 

 About the Centre

Centre of Food Science & Technology (CFST) was established in 2001 with the staff working on different aspects of food processing, preservation and quality control. The Centre is having Faculty members with specialization in Fruit and Vegetable Processing, Microbiology, Postharvest Physiology, Food & Nutrition and Food Technology. The main objective of the centre is to develop trained manpower and appropriate technology for food processing industry.

 

STAFF AND STUDENTS OF CFST (2014-15)

 

Mailing Address

The Director
Centre of Food Science and Technology
CCS Haryana Agricultural University
Hisar- 125 004, Haryana, India.
Telephone: +91-1662-289204.
Fax: +91-1662-234952
Email:
cfst@hau.ernet.in

 

Director (Additional Charge):

Dr. Rajindir K. Jain, Dean, College of Basic Sciences and Humanities.

 

FACULTY PROFILE

 

Dr. SALEEM SIDDIQUI

Designation: Professor & Head

DOB: May 25, 1959

Field of Specialization: Post harvest Technology;

Food Science

Experience: 31 years

Phone No. : 01662-289204 (0) +91-9416397847 (R)

Email: saleem@hau.ernet.in; saleemcfst@gmail.com

 

Dr. (Mrs.) RAJ BALA GREWAL (Joined as Dean PGS)

Designation: Professor

DOB: April 16, 1959

Field of Specialization: Food Science & Nutrition

Experience: 35 years

Phone No. : 01662-289204 (0), 01662-222956 (R)

Email: grewalrb@hau.ernet.in grewalrb@gmail.com

 

 

Dr. RAKESH GEHLOT

Designation: Associate Professor

DOB: July 1, 1966

Field of specialization: Fruits and vegetables preservation

Experience: 24 years

Phone No. : 01662-289204 (O)

Email: raka 66@hau.ernet.in; rakagehlot@gmail.com

 

Dr. (Mrs.) REKHA

Designation: Assistant Professor

DOB: 22.03.1981

Field of Specialization: Food Science & Technology

Experience: 4 Years

Phone no.: 289204 (O),

94677238876 (M)

Email: rekhaphogat@gmail.com

 

Dr. (Mrs.) ANJU KUMARI

Designation: Assistant Professor

DOB: 21.10.1982

Field of Specialization: Food Microbiology

Experience: 5 Years

Phone no.: 289204 (O),

9034887002 (M)

Email: anjugaina@gmail.com

Dr. MUKESH KUMAR GARG

Associated Faculty member

Designation: Professor

Field of specialization: Agricultural Processing & Food Engineering

Experience: 22 years

Phone No.: 01662-289204 (O), 01662-271060 (R) 9416674060 (M)

Email: gargmk@hau.ernet.in

 

Dr. (Mrs.) KANIKA PANWAR

Designation: Assistant Scientist (on maternity leave), COAE&T

Field of Specialization: Food  Science & Technology

Phone no.: 271060 (O)

 

 

 

 

Courses offered to M.Sc./Ph.D. students by the Centre 

Students Placement

Thesis/Dissertation/Reports(Project Work)

Major Research Achievements     

Participation & Trainings in CFST (2013-14)

Processed Products on sale (Experimental Basis)  

 

Academic programme:

The Centre offers postgraduate programme leading to:

(i) M.Sc. (Food Science and Technology): The Centre admits 6-8 students every year in M.Sc. programme through an entrance test being conducted by the University in the month of June. The basic requirement for admission to Master's programme is B.Sc. in basic and applied sciences. It involves teaching, laboratory exercises and 4 weeks compulsory in-plant training in various food industries. The students also carry out research work and submit a thesis before being finally eligible for the award of Degree. Till date about 2230 students have passed out from the Centre and are well placed in different food industries and academic institutions.

(ii) Ph.D. (Food Science and Technology): From academic year 2010-11, Ph.D. programme has been started. The centre admits 3 students every year and the basic requirement for admission to PhD is M.Sc. (Food Science & Technology).

No. of students on roll

Year

M.Sc.

Ph.D.

 

Male

Female

Male

Female

2012-13

2

1

0

3

2013-14

1

4

0

3

2014-15

3

6

----

------

 

 

RESEARCH THRUST AREAS

Besides the on-going research in improvement and development of conventional processed food products from fruits, vegetables, cereals and pulses, the Centre has started focusing on following thrust areas

 

        Development of nutritionally rich value added high shelf life processed foods.

        Utilizing under-exploited indigenous food material for value addition of     conventional foods.

        Development of instant and convenience foods.

        Lab to industry scaling up of food processing technologies

        Food safety and quality management

        Refinement and transfer of post harvest and value addition technologies

 

 LIST OF PROJECTS COMPLETED AND ONGOING RESEARCH  PROJECTS

The Centre has brought various research projects from various agencies e.g. Ministry of Food Processing (MoFPI), DST, ICAR, etc.

  Projects completed

        Up gradation of Quality Control and Food Analysis Laboratory

        Creation of infrastructural facilities for Centre of Food Science and Technology

        Development of commercially viable technologies for  on farm primary processing of fruits & vegetables

        Improvement in the quality of fruits and vegetables by use of pulsed electric field.

        Development of value added products of guar gum 

On going Research projects

        Development of processing technology for promoting plant and animal products

        Optimization of processing parameters for development of technology of traditional products

        Experimental Learning- Setting up facilities for hands on training for processing of fruits & vegetables and some other food items  

INTERNATIONAL COLLABORATION 

(i)      International students: Five students from developing countries have successfully completed their Masters degree from the Centre. These include 3 Students from Vietnam and 1 each from Sri Lanka and Ethiopia.

(ii)     The Centre has signed MOU with IOWA State University for inter-university collaborative academic and scientific programmes.

(iii)    An International Interdisciplinary Indo-Netherlands project - Tailoring Plant, Food and Social Sciences to Empower Local Mungbean Production and Consumption Pattern (TELFUN) was granted to the Centre for the year 2007-2011.

         

(Pass-outs are requested to keep informed their recent profiles/placements with photographs to continuously update the information)

 MANUALS

            The Centre has developed following practical manuals, which are very popular amongst the students and various industries. 

1.   Singh, R. and Grewal, R. (2012). OILSEEDS: PROCESSING AND TECHNOLOGY.

2.   Grewal, R. (2010). MANUAL ON SENSORY EVALUATION AND QUALITY ASSURANCE.

3.   Siddiqui, S., Dhawan Kamal and Dhawan, S.S. (2007).  MANUAL OF ANALYTICAL TECHNIQUES IN FOOD SCIENCE.

4.   Mishra. Bhavana, Dhawan, S.S. and Singh, R. (2007).  MANUAL ON BEVERAGE TECHNOLOGY

5.   Siddiqui, S. and Dhawan, S.S. (2006).  MANUAL ON POSTHARVEST MANAGEMENT OF FRESH FRUITS AND VEGETABLES.

6.   Grewal, R. (2006).  PRACTICAL MANUAL ON CEREAL TECHNOLOGY

  

 

Brochure published on the activities of CFST (2014)

 

 

   Awards/Prizes - Academic activities:   

M.Sc.

Sango Lule Victor, 2012FST34M

ICCR Scholarship

Wafula Nelson, 2012FST35M

-do-

Dang Linh Man, 2013FST42M

-do-

Madushika Keshani Ranasinghe, 2013FST43M

-do-

Harshitha T, 2013FST44M

ICAR-JRF

Ph.D.

Aneeta Khatak, 2010FST61D

Rajiv Gandhi National Fellowship (UGC)

Anuradha Srivastava,2010FST62D

ICAR-SRF

Charul Chaudhary,2011FST27D

INSPIRE, DST

Akanksha Jain, 2012FST32D

-do-

  No. of students who cleared NET, ARS, GATE or any other examination (2013-14) 

Isha   Kaushik, 2012FST33D

Ankit, 2008FST157M

Anuradha Srivastava, 2010FST62D

Neelam Upadhyay, 2008FST167M

Charul Chaudhary, 2011FST27D

ARS-NET-2013(Mains)

-do-

ARS-NET-2013(Selected)

ARS-NET-Mains (qualified in April 2014)

ARS NET- 2014

          FOOD PRODUCTS FROM CFST

The centre has developed a number of processing technologies for the production of value added products from locally available fruits, vegetables, cereals and pulses which have a potential of being exploited for commercial production.

 VALUE ADDED READY-TO-EAT EXTRUDED SNACKS

 

 The process for preparation of Ready-to-eat extruded snacks prepared from bajra and corn has been standardized which are delicious & tasty.


Melting moment, nan khatai and kaju biscuits prepared form HQPM

RTS DRINK AND SQUASH FROM MANGO

A low cost technology has been developed to produce a mango RTS drink and squash having, attractive color and good flavour. The pasteurized product packed in 200 ml bottle has a shelf life of six months at room temperature.

 

 VALUE ADDED AONLA LADOO

Process for preparation of value added aonla ladoo has been standardized.    The shelf life of of value added aonla ladoo is six months.

 INSTANT UPMA MIX

 

The process for preparation of instant Upma mix has been standardized which require 6-7 minutes to prepare delicious & tasty Upma. Instant Upma mix is a ready to cook convenient food and it contain Suji, Ghee, Salt, Black pepper, Green chillies, Channa dal, Black gram dal, Mustard seeds, Curry patta and processed dried vegetables (carrot, beans, onion, etc.). These are mixed in a suitable ratio and packed separately.  For making Upma from this mix (100gm.) simmer the packed vegetables in boiling water (300ml) for 4-5 minutes and then add contents of large pack and cook for 3 minutes with continuous stirring.  Good quality delicious Upma is ready to serve.

INSTANT HALWA MIX

Process for preparation of instant Halwa mix has been standardized.  From this mix Halwa can be prepared and served in two-three minutes, whereas it takes about 45 minutes to prepare Halwa using traditional method. Instant Halwa mix contains Suji, Ghee, Sugar and Cardamom.  The shelf life of mix is six months.  The mix is reconstituted by simmering in hot water (1:1.5) and cooking for 2-3 minutes by stirring continuously. The product is valued for its rich taste and aroma and can be served hot within 3 minutes by mere boiling with water.

 

 INSTANT PORRIDGE MIX     

The processes for preparation of different types of nutritious and delicious instant porridge mix preparations have been standardized. Instant Porridge mix require 4-5 minutes to prepare & serve delicious -salty nutritious porridge, sweet porridge, mixed nutritious porridge with a detectable blend of pulses, vegetables and spices, rich in protein complex carbohydrates and minerals.. The nutritionally balanced and wholesome convenience mix remains stable under ambient conditions.  Water uptake ratio is 2.74-3.12. For making porridge ingredients of the packet (100g) require cooking in boiling water (300ml) for 4-5 min. with continuous stirring.  The Instant Porridge mix can be stored up to one year.

 

 VALUE-ADDED BISCUITSText Box: C

 Processes to prepare different types of value added biscuits have been standardized .i.e. 

        

Low Fat Biscuits: Process has been standardized to prepare low fat 'sweet' (A) as well as 'sweet and salty biscuits' (B).  These biscuits contained 30% less fat and energy and were found acceptable.  Cost of production is lower than standard.

 High Fibre Biscuits: High fibre biscuits (C) have been prepared using different fibre sources.  Process has been standardized for the acceptable levels of various fibre sources in both sweet as well as sweet and salty biscuits.  These biscuits contained less energy & almost double fibre than standard formulations.  Variety of High fibre biscuits can be prepared.

 High Protein High Fibre Biscuits: Process has been standardized to improve protein as well as fibre content of biscuits using fruit powders.  These biscuits (D) have better taste and flavour and contained 10-15% higher protein & fibre than the standard formulation.

  
High Fibre- Low Fat Biscuits
: Biscuits are very popular ready to eat product but these are rich in fat and devoid of fibre.  Importance of dietary fibre for prevention of many chronic and degenerative diseases such as cardiovascular vascular diseases, diabetes mellitus and cancer etc. has been postulated. A has been standardized to prepare biscuits low in fat & energy but high in fibre content (E). These biscuits are enriched with natural source of fibre and contain 40-50% less fat and are organoleptically acceptable in colour & appearance, taste and texture. These biscuits are good for health conscious people and those suffering from hypertension/CVD.

Organic Biscuits: The process has been developed to prepare organic biscuits using organic raw material without use of any chemicals/additives. 

Organic Herbal Biscuits: The process for preparation of organic herbal biscuits has also been standardized using certain food/medical plants having functional properties have been used. These biscuits contain carrots as well as brahmi.  Brahmi has been postulated to have extremely positive effect on learning and memory recall. Organic herbal biscuits (either sweet or sweet `n` salty) can be stored for 2-3 months without any change in quality.  These biscuits contain 9-10% protein, rich in Beta-carotene, minerals and fibre and have better organoleptic properties

 

GLUTEN FREE BREAD

Very good quality rice bread with improved nutritional quality by addition of green gram and bengal gram at 20% level was developed. HPMC (3 parts) and higher levels of water (75 parts) than standard refined wheat flour bread was required for proper leaving of bread.

 

 

 

VALUE ADDED CAKES

The process has been standardized to prepare high fibre cake using various natural vegetable sources of fibre. The cakes thus prepared were not only having high fibre content but also possessed improved physical characteristics and springiness. The value added cakes can be stored upto three days without any appreciable loss of springiness and firmness.  Process for preparation of low fat cake and muffins has also been standardized. These products contained 40% lesser fat and were highly acceptable. Reduction in fat content not only improved the physical properties of the cake but also reduced its cost.

VALUE ADDED NOODLES & PASTA PRODUCTS

 

Various pulses as well as fenugreek, amaranth seeds, green leaves etc. have been processed and incorporated in noodles and pasta products to improve protein, soluble & insoluble fibre, calcium, iron and Beta carotene content. These noodles have less breakability, low gruel solid loss and improved sensory quality. The high protein noodles and pasta products contained 44-50% higher protein than conventional products available in the market. The other variant of noodles ( High fibre) contained 55% higher fibre and rich in minerals and Beta-carotene.

 VALUE ADDED READY TO EAT EXTRUDED SNACKS     

The process has been standardized to prepare value added ready to eat extruded snacks using Corn//Wheat/Pearl millet and soybean grits/ vegetable/ fruit powder/ pomace and guar gum. Composite protein rich sources/ natural fibre sources, micro-nutrient rich sources have been used alongwith cereal flours to develop high protein low fat ready to eat snacks.  These can be prepared in both spiced and non-spiced forms. The product is acceptable and has shelf life of 6 months

 

 

LOW FAT FRIED SNACKS

Technology has been standardized to reduce fat content in dough and batter based traditional fried snacks/sweets. These snacks contained 25-50% lass fat than control

SHELF STABLE CHAPATTIES

The process for preparation of shelf stable chapattis and paranthas has been standardized. These chapattis can be preserved for one week in summer and two weeks in winter at room temperature.

 

 

 

 

READY TO COOK RAJMASH TOMATO MIX

The technology has been generated to prepare Ready-to-Cook Rajmash Tomato Mixes from presoaked and boiled Rajmash in tomato filling solutions: (A) juice, (B) puree and (C) sauce followed by bottling and pasteurization. All the three variants are acceptable but the rajmash-tomato juice mix is more cost effective. The Rajmash tomato mixes can readily be cooked in 4-5 minutes as compared to traditional cooking time of 35-45 minutes. The mixes can easily be stored for more than two months at room temperature.

CURRY PASTE CONCENTRATE & CURRY POWDER

Ready to use curry paste concentrate has been prepared at Centre of Food Science & Technology. It contain oil/ghee, commonly consumed dried condiments and spices in appropriate proportions. It can be stored for one week at room temperature and many months at refrigerator temperature. It does not contain any chemical additive & preservatives. It is very convenient to use, saves time and can be used to prepare variety of delicious curries, vegetable and dals.

 

OSMO DRIED AONLA

An alternate technology to preserve aonla has been developed to produce osmodehydrated aonla segments which results in the improvement of taste, texture and color besides retaining the vitamin C. The packed product can be preserved for a long time (more than a year) at room temperature.

KACHARI SPREAD & POWDER

Although Kachari is not a cultivated vegetable yet it finds an important place in the diets of northern Indian people in the form of chutney because of its nutritional and medicinal value. A few products viz. chutney, dehydrated powder spread and pickles have been developed and tested. These products have a huge potential for exploitation of large scale production.

GUAVA RTS (READY-TO-SERVE) DRINK

Guava, 'the poor man's apple is valued for its characteristic flavour, delicious taste and a rich source of Vitamin C. A low cost technology has been developed to produce a Guava RTS beverage having, attractive color and good flavour. The pasteurized product packed in 200 ml bottle has a shelf life of six months at room temperature.

 CARROT CANDY

 

 

A candied product from carrot has been developed which has an attractive color, good taste and a shelf-life of six months. The product has been prepared by osmo dehydration of carrot followed by oven-drying. The candy packed in polyethylene can be preserved for six months at room temperature.

DEHYDRATED PRODUCTS

 Improved quality dehydrated potato slices, peas, onion shreds, okra and mushrooms have been developed by the Centre by using various pretreatments like pulsed electric filed, blanching, osmodehydration, etc. or by improved techniques of dehydration.

MIXED FRUITS CHEESE &  TOFFEE

 

Cheese and toffee prepared by blending bael and guava pulp in the ratio of 50:50 were found most acceptable. The bael-guava cheese and toffee contained 12.70 and 10.45 mg ascorbic acid per 100g , respectively.

 

 

    BAEL WINE

 

Wine has been prepared from Bael by a cheap and simple process. Since this wine contains moderate alcohol content (ca 8%), it can be consumed by all age group people safety. Wine being fermentation products have no toxicity and highly digestive. The wine prepared from this fruit retains all the nutrients and thearapentic properties and, therefore, a value added product can be prepared from this under utilized fruit.

 

GUAVA WINE

Over-ripe guava fruit are not suitable for table purposes and are discarded; these can be converted to wine by a simple technology. 100% of ascorbic acid of guava is preserved as there is no heat treatment involved in the process of wine one and all. Wine from guava has a very long shelf-life. making from guava. Guava wine has a very pleasant flavour which is liked by

PRICKING MACHINES

Aonla and petha candies are popular traditional products prepared by process involving osmo dehydration. To facilitate water and sugar transfer in osmotically processed products like aonla candy/muraba and ash gourd candy (petha) pricking is required.  It is done manually in such industries.   It is an unhygienic labour intensive process.  The workers are prone to serious injuries during this process.  This manual unit operation has restricted the scale of such industries. The Centre has developed machines for pricking of aonla and petha which can greatly accelerate the process.  The product can be pricked hygienically with minimum manual contact and safe for the workers avoiding injury.

MOU (Non-Exclusive License Agreements) signed with Food Industries for the Food Products Technology developed by CFST 

  1. DKS Incorporate, Hisar for Brahmi Biscuits and two variants of value added fruit beverages (signed on April 25, 2013)

  2. Kamboj Foods Pvt. Ltd., Indri, Karnal for Brahmi Biscits (signed on May 8, 2013).

      Achievements in cultural activities 

2012-13

   Solo Dance (Classical) - First Prize- Akanksha Jain

   College Procession- First Prize - Charul Chaudhary, Isha Kaushik

   Group Dance (Folk) - Second Prize- Akanksha Jain and Jyoti Bishnoi 

2013-14

   College Procession- First Prize - Rahul, Priyanka and Harshita T. (UTSAV -II)

   Solo Song (Western) - First Prize- Madushika Keshani Ransingha (UTSAV -II)

   Group Dance (General) - Second Prize- Madushika Keshani Ransingha (UTSAV -II) 

2014-15

World Food Day-2014 was organized by Centre of Food Science & Technology in collaboration with the Cultural Form, COBS&H, CCS HAU, Hisar on October 29, 2014. On this occasion, various competitive events were organized for the University students. Among the different events Food quiz-Ms. Nayana Sharma and Deepti Kothari, Poster making - Mr. Dimas Bayu, Slogan writing - Ms. Monika Kakkar, Paper reading-Ms. Nidhi Dalal got the first prize. A talk on theme of World Food Day "Family Farming: Feeding the world, caring for the earth" was delivered by Dr. (Mrs.) Anju Sehrawat. The Dean, COBS&H and Director (CFST) Dr. R.K. Jain called upon the scientists to work together for zero hunger, zero malnutrition and minimum spoilage of food. He also distributed prizes and certificates to the winners of different events. The vote of thanks was proposed by Dr. (Mrs.) Sunita Sheokand, President, Cultural Forum, COBS&H, CCS HAU, Hisar. 

    

PHOTO GALLERY 

Kisan Mela-March 2014

World Bank Team July 2014

Kisan Mela-September 2014

Kisan Diwas-December 2013

World Food Day- October 2014 (Distribution of prizes)

 Web site developed by Dr. Saleem Siddiqui (Professor and Head) and Dr. (Mrs.) Anju K. Sehrawat (Asstt. Prof.), CFST, CCSHAU, Hisar.