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Guru Nanak Institute of Technology
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Sodepur, Kolkata North 24 Parganas, WB
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M.Tech in Food Technology

About the Program

M.Tech in Food Technology

M.Tech (2 Years) MAKAUT Affiliated NBA Accredited Dept. Research Focused

Best M.Tech Food Technology College in Kolkata and West Bengal

The M.Tech program in Food Technology at GNIT is a postgraduate program designed to nurture advanced skills in food science, processing, preservation, and innovation. The program is offered by a department that received the National Board of Accreditation (NBA) for 6 Years (2022-23 to 2027-28 under tier 1), underscoring its commitment to quality education.

The program offers a rigorous research-oriented curriculum that covers topics such as advanced food processing, food quality and safety management, packaging technology, food biotechnology, and functional foods. Students are mentored by highly experienced Ph.D. holder faculty members committed to both academic excellence and research innovation.

The department has secured significant government grants including Rs. 50 lakhs from the Ministry of Food Processing Industries and has established MOUs with reputed industry partners such as Paushtik Life, SHRM BIOTECHNOLOGY PVT. LIMITED, M/S Crushiers Fruit Juice CO., and Vedaantic Organic Research Foundation.

Students benefit from in-plant training, industry visits, and industry-mentor meets every semester, bridging the gap between academia and the food industry.

Leadership

HOD'S Message

Dr. Dolanchapa Sikdar — Head of Department, Food Technology, GNIT
Head of Department

Dr. Dolanchapa Sikdar

Department of Food Technology, Guru Nanak Institute of Technology, Kolkata

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.

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.
  • 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.
  • 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.

Direction & Purpose

Vision & Mission

Vision

Departmental Vision

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

Departmental Mission

  • DM-1: To facilitate a high quality learning experience for students that enable them to develop knowledge and skills to succeed as food technologists.
  • DM-2: To impart knowledge on emerging technologies and promote research and innovation in food science and technology.
  • DM-3: To promote interdisciplinary collaborations and interactions with industry for sustainable development.
  • DM-4: To inculcate professional ethics and social responsibility for a better society.
Academics

Program Educational Objectives, Outcomes & PSOs

1
PEO 1: Graduates will apply the knowledge of engineering to design product and process by analyzing and interpreting experimental data.
2
PEO 2: Graduates will use modern techniques, skills and engineering tools necessary in food processing sectors for sustainable development.
3
PEO 3: Graduates will impart knowledge of professional and ethical responsibilities toward the society.
4
PEO 4: Graduates will work in multi-disciplinary fields as a teamplayer or a teamleader.
5
PEO 5: Graduates will pursue higher education, research and other creative and innovative efforts in food technology domain through life-long learning.
1
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
2
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.
3
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.
4
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 information to provide valid conclusions.
5
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.
6
PO6: The engineer and society: Apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to professional engineering practice.
7
PO7: Environment and sustainability: Understand the impact of professional engineering solutions in societal and environmental contexts, and demonstrate knowledge of, and need for, sustainable development.
8
PO8: Ethics: Apply ethical principles and commit to professional ethics, responsibilities, and norms of engineering practice.
9
PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
10
PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large.
11
PO11: Project management and finance: Demonstrate knowledge and understanding of engineering and management principles and apply these to one's own work, as a member and leader in a team.
12
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.
1
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.
2
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.
3
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.
Department Activities

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
Admissions Open 2026
Counselling - WBJEE