Food Technology

Food Technology (FT)

About the Department

It is really a matter of great pleasure to welcome you in the Department of Food Technology of Guru Nanak Institute of Technology which has sustainably emerged as one of the premier educational institute in the field of Food Technology in West Bengal. The department has NBA accreditation since 2014. Since its inception in 2006 with an intake of 60 students the department has undergone continual improvement by organizing several EDP, Seminar, conference, workshop, and symposium. We offer a blended learning management system to bring together the progressive sustainable management & technical skills of the industry along with academic expertise of highly experienced and Ph. D. faculty members to disseminate knowledge on the various newer advances and developments in the Food Processing Sector and to emphasize on the different Processing Technologies and its relevance not only to the state level but also to the national and international level. Furthermore students of the department published research papers in different reputed National and International journals, presented Research paper in National/International seminar/ conferences, workshop, and symposium with the guidance of faculty members and awarded also in different oral/poster/ quiz/ Competition held in IIT-KGP, JU, BHU, FOSET, etc.

6 Years

HOD'S Message

It is really a matter of great pleasure to share a few words about the Department of Food Technology of Guru Nanak Institute of Technology which has established itself as a leading educational institute in the field of Food Technology in West Bengal. It’s very impressive to share that the department received the honor and benchmark accreditation of National Board of Accreditation (NBA) for 6 Years (2022-23 to 2027-28 under tier 1).

Since its establishment in 2006, the department has continuously strived for improvement, organizing various programs such as entrepreneurship development programs (EDP), seminars, conferences, workshops, and symposiums. This demonstrates a commitment to providing students with holistic development.

The potent attributes of the Department are:

  • Optimistic, competent, and esteemed highly experienced and Ph. D holder faculty members.
  • Impressive and structured curriculum and syllabus development based on local, global and social references and their implementation for student’s progress during graduation course.
  • Optimal ratio of students and faculty which ensures holistic development of the students.
  • Inclusion of beyond syllabus courses, seminars, workshops, Internships through collaboration with different National and International organizations for the benefit of students in every .
  • In-plant training, Industry visit and Industry-Mentor meet every semester to bridge the gap between Industry and academia.

Some noteworthy accomplishments by the Department include securing a Rs. 50 lakhs grant from the Ministry of Food Processing Industries, Government of India, for infrastructural development, receiving an Rs. 18 lakhs grant from MODROB-AICTE, and obtaining a Rs. 4.0 Lakhs grant from the Department of Food Processing Industries & Horticulture, Government of West Bengal, for establishing a Food Processing Training Centre.

In addition, the Department has signed MOUs with reputed industrial ventures such as Paushtik Life, SHRM BIOTECHNOLOGY PVT. LIMITED, M/S Crushiers Fruit Juice CO., Wisdom Group, Smart Management Consultancy and Vedaantic Organic Research Foundation. Besides, the Department has collaborated with esteemed International and National institutes like The Puntland State University , Somalia and EMCTD.

The Department boasts a cadre of distinguished alumni whose achievements resonate across various sectors encompassing academia (M. Tech from Jadavpur University, IIT Kharagpur, University of Calcutta, M. S. In University of Dresden, Germany, M. Tech from NIFTEM, SLIET Punjab, IICPT  Thanjavur, ICT Mumbai, MBA from IISWBM, Kolkata, MBA from Symbiosis, Pune,  NIT Durgapur, ISB Hyderabad), industry (ITC Food Division, Britannia Industries Ltd., PepsiCo (India) Holdings Pvt. Ltd,  Bengal Beverage (Coco Cola), Keventer Agro, India Dairy Products (AMUL), Red Cow Dairy, Almarai (UAE), Don-Limon (Germany), Nestle India Ltd. and many more), government (Food Safety Officer, Lecturer in Govt. Diploma Colleges, Food Inspector, Agricultural Marketing Officer, Jobs in FCI and FSSAI, Agriculture Officer in Govt. Banks, Agricultural Associate in SBI, DRDO, Indian Army), and beyond.

In essence, the Department of Food Technology at Guru Nanak Institute of Technology remains steadfast in its commitment to delivering a holistic and industry-relevant education to its students. I’m excited to be a part of this institution and contribute to the academic and research endeavors here.


Eighty nine percent of students say services helps them feel like they belong at GNIT

Student Intake
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Graduation Rate

Mission & Vision

Vision of the Department

Keeping in line with the Institutional Vision, the Departmental Vision is:

  • DV: To become a nationally and internationally recognized institution of Food Technology by producing competent food technologists with respect to industry, research and entrepreneurship leading towards sustainable growth of the nation and imparting service to the society.
Mission of the Department

To achieve its own vision the Department of Food Technology is committed to

  • DM-1: To facilitate high quality teaching to produce graduate of international standard
  • DM-2: To prepare students to face challenges in their professional life through skill development
  • DM-3: To promote interdisciplinary work culture to acquire knowledge through research activities and interaction with industries
  • DM-4: To motivate students towards sustainable development of the nation and society through professionalism, proper education, research and social service.


Program Educational Objective
  • PEO 1: Graduates will apply the knowledge of engineering to design product and process by analyzing and interpreting experimental data.
  • PEO 2: Graduates will use modern techniques, skills and engineering tools necessary in food processing sectors for sustainable development.
  • PEO 3: Graduates will impart knowledge of professional and ethical responsibilities toward the society.
  • PEO 4: Graduates will work in multi-disciplinary fields as a teamplayer or a teamleader.
  • PEO 5: Graduates will pursue higher education, research and other creative and innovative efforts in food technology domain through life-long learning.


Program Outcomes

Engineering Graduates will be able to:

  • PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
  • PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
  • PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
  • PO4: Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
  • PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
  • PO6: The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
  • PO7: Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  • PO8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
  • PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  • PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
  • PO11: Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  • PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.


  • PSO 1: Graduates will be able to comprehend the concepts of Food Technology and to apply them in various areas like food processing, preservation, packaging, analysis, quality control etc.
  • PSO 2: Graduates will be able to use modern computing technology, analytical skills and engineering tools necessary in food technology and innovation in global and social context.
  • PSO 3: Graduates will have a successful career and to support devotion for real-world applications using optimal resources as an Entrepreneur in the field of Food Technology.

Upcoming events

Organization of Food Tech Fest: Food Envision.

Inauguration of Departmental Magazine (FT-Realista)

Industry Visit at ITC, and Pepsico.

Workshop on Awareness regarding Detection of Food Adulteration.