Food Technology
August 13, 2025 2025-08-13 15:55Food Technology
About
The Department of Food Technology commenced in the year 2019 under the faculty of Agricultural Sciences. The department is one of a kind and is the first in the state of Arunachal Pradesh. The department was conceived with an idea to boost the food processing sector in the region by creating trained food technologist and professionals. At present, the department is offering a two-year (4 semesters) course in Masters (M.Sc.) in Food Technology and PhD in Food Technology. The intake capacity is 22 seats for Masters and PhD seats are as per vacant seats under faculty members/supervisors. |
Course
Sl No. |
Course |
Intake Capacity |
Fees Structure |
1 |
M.Sc. Food Technology |
22 |
Rs. 26000 per Semester |
2 |
Ph.D. Food Technology |
As per Vacant Seat |
One Time
Per Semester |
Faculty Members
Core Values
The department believes in delivering quality education and training through holistic, integrative and an interdisciplinary teaching and research approaches. We here strive to hone deliverable skills; inculcating critical and innovative thinking among students. Further, we are committed to foster integrity and sense of social responsibility among the stakeholders.
Mission
Our mission is to augment and transfer knowledge for ceaseless improvement of the quality and safety of food, enhancing the food processing sector through basic and advance research. We look forward to be a premiere destination for diverse students for learning and gaining key skills in food technology. Further, through continuous development of facilities, will engage and assist food processors and government agencies to deliver on the changing needs of the society
Vision
To create trained human resources with deliverable skills to handle and develop all aspects of the ever-growing food processing sector.
Strenth
The ongoing Masters degree in Food Technology is providing skill manpower in food processing sector of the state of Arunachal Pradesh where many food industries and bid MNC’s are proposed in Mega food Parks/ mini food parks and this initiative will also strengthen the sector in entrepreneurship building within the state.
Staff
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Research Degree Awarded
Four batches of M.Sc. Food Technology has been passed out in the year 2022, 2023, 2024 and 2025 with the strength of 07, 12, 12 and 14 nos. students respectively.
1st Batch of Ph.D. scholars admitted in the year 2022 and research work of the students is in progress. Simultaneously Ph.D. scholars admissions are continued in year 2023 and 2024.
Achievements of the Students
One Ph.D. Scholar of the Department has received DST Inspire fellowship in the year 2023 and two scholars in 2023 and two scholars in year 2024 have received NFST fellowship.
3rd position by Barsha Borah in poster presentation at International Conference organized by Dept. of Food Technology Ghanikhan Choudhury Institute of Engg. & Tech. MOE West Bengal.
Achievements
Till now four M.Sc. Food technology batches has passed out with total pass percentage of 89.48%. and out of which 55% students are placed in Govt and Private jobs within and outside the state and the remaining 45% students has opted for Higher studies.
One Ph.D. Scholar of the Department has received DST Inspire fellowship in the year 2023 and two scholars in 2023 and two scholars in year 2024 have received NFST fellowship.
Contact Details
Head,
Department of Chemistry
Rajiv Gandhi University, Arunachal Pradesh, India
Mobile: 0000000000
e-mail: departmentofchemistry@gmail.com
Publications
Publications
§ Aadisha Saini, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Neha Gautam and Sandeep Janghu (2024). Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization. Journal of Food Measurement and Characterization. DOI: https://doi.org/10.1007/s11694-024-02361-9 § L Meena, N A Nanje Gowda, C K Sunil, Ashish Rawson, Sandeep Janghu (2023). Effect of Ultrasonication on food Bioactive compounds and their Bio-accessibility: A Review. Journal of Food Composition and analysis. Vol. 126, February 2024, Article: 105899. § Rimpi Foujdar, Harish Chopra, Sandeep Janghu and Manab Bandhu Bera (2023). Fabrication of “Lysine modified Zein- Punica granatum peels’ purified ellagitannin nanoconjugates (Ly-M-Z-PE NCs)” and its in-vitro bio-accessibility, antiproliferative activity as well as biosafety studies. Food Bioscience. Vol. 55, October 2023, Article: 102943. § Surbhi Kapoor, Rajat Chandel, Ramandeep Kaur, Satish Kumar, Raj Kumar, Sandeep Janghu, Amarjeet Kaur and Vikas Kumar (2023). The flower of Hypericum perforatum L.: A traditional source of bioactives for new food and pharmaceutical applications.Biochemical Systematics and Ecology. Vol. 110, October 2023, Article: 104702. § Pratishtha Bassi, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Ramesh Kumar Saini, Sandeep Janghu (2023). Valorization of Kinnow peel for development of phytochemical enriched tea infusion: Standardization of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive compounds. International Journal of Food Science and Technology. Vol 58, Issue 5, Page 2715-2721. § Sumi Das, Kandarpa Kumar Saikia and Sandeep Janghu (2023). Spray drying microencapsulation effect on Antibacterial activities of Citrus limon Burm powder against pathogenic bacteria. Indian Journal of Applied & Pure Biology. Special Volume June 2023, Page No. 65-73. § Sumi Das, Kandarpa Kumar Saikia, Sandeep Janghu (2023). Biochemical and Morphological Characteristics of β-cyclodextrin Assisted Spray dried Citrus limon Burm Powder. International Journal of Chemical and Biochemical Sciences. Vol. 24(5), Page 121-135. § Madhu Sharma, Gulden Goksen, Nemat Ali, Sandeep Janghu, Mohammad Khalid Parvez, Mohammed S. Al-Dosari, Maharshi Bhaswant, Prince Chawla (2024). Advancing Antimicrobial Efficacy of Cucumis Momordica Seeds:Nanoemulsion Application in Eurotium cristatum -Mediated Solid-StateFermentation. Food and BioproductsProcessing.DOI:https://doi.org/10.1016/j.fbp.2024.10.008 § Bandita Bagchi Banerjee & Sandeep Janghu (2024). Effect on rheological behaviour and composition of wheat cookies fortified with black rice (Chakhao) flour. Journal of Culinary Science & Technology. DOI:https://doi.org/10.1080/15428052.2024.2416436. § Raju Sasikumar, Kambhampati Vivek, Nongmaithem Roshiya, Sandeep Janghu,Kadirvel Govindasam and Amit K. K Jaiswal (2024). Enhanced bioactive component recovery from Sohiong via optimized enzyme-assisted microwave extraction and its stability in freeze-dried premix. LWT – Food Science & Dr. Sandeep JanghuPage 3 of 12Technology. Vol. 209, Page No. 1-8, Article: 116796. DOI:https://doi.org/10.1016/j.lwt.2024.116796 § Nikhil Sharma, Sweezee Thakur, Aarti Bains, Kandi Sridhar, Sanju Bala Dhull, Sandeep Janghu, Minaxi Sharma, Sandip Patil and Prince Chawla(2024). Advancements in Fluorescence Sensing: Carbon Quantum Dots for Acrylamide Detection in Food. Journal of Food Biochemistry. Vol 2024, Page No.1-23, Article: 5045531. DOI: https://doi.org/10.1155/2024/5045531 § Nikhil Dnyaneshwar Patil, Sweezee Thakur, Sawinder Kaur, Nemat Ali, Rahul Arora, Mohammad Khalid Parvez, Gulden Goksen, Sandeep Janghu, Prince Chawla (2024). Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development. Food Chemistry. Vol § 460, December 2024, 1-15, Article: 140401. DOI: § https://doi.org/10.1016/j.foodchem.2024.140401 § Kaur, J, Ahmed, N, Kaur, A, Kumar, K, Sheikh, I, Sheikh MA, Singh, TP, Kumar, S, Chauhan, D. (2023) Development and Evaluation of Corn Starch Fortified Read-To Eat Extruded Product, Journal of Harbin Engineering University, 44(8), 662-667 (Scopus). § Kaur, J, Ahmed, N, Kaur,A, Kumar, K, Sheikh, I (2023) Physico-chemical and functional properties of different cultivars of maize. Eur. Chem. Bull. 12 (5), 3510-3514. [Scopus, Citescore-1.6] § Jan, T, Negi, R, Sharma, B, Kour, D, Kumar, S., Kumar, A., Rustagi S, Singh, S, Sheikh, MA, Kumar, K, Ahmed, N. Yadav, AN. (2023). Diversity, distribution and role of probiotics for human health: Current research and future challenges Biocatalysis and Agricultural Biotechnology. https://doi.org/10.1016/j.bcab.2023.102889 [Scopus, Citescore-8.4, IF: 4.0] § Jan, T., Negi, R., Sharma, B., Kour, D., Kumar, S., Sheikh, I., Chauhan, P., Kumar, K., Ahmed, N. & Yadav, A. N. 2023. First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation. Food Bioscience, 56, 103273. Food Bioscience [Citescore-5.6, IF: 5.2] (NAAS Rating: 11.32) https://doi.org/10.1016/j.fbio.2023.103273. § Jan, T., Negi, R., Sharma, B., Singh, S., Kumar, S. , Rustagi, S., Shreaz, S., Rai, A.K. , Rai, P.K. , Sheikh, M. A., Kumar, K., Ahmed, N., Yadav, A. N.(2023). Probiotic formulations for human health: Current research and future perspective. Journal of Applied Biology & Biotechnology (Accepted). § Ahmed, N., Sheikh, M. A., Ubaid, M., Chauhan, P., Kumar, K., and Choudhary, S. (2024). Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications. Measurement: Food, 14, pp. 1-12. https://doi.org/10.1016/j.meafoo.2024.100163. (Scopus) § Samyor, D., Bosco, J. D., Cynthia, Bepary, R. H., Mahnot, N. K., Kumar, K., Tsomu, T., Maying, B., Tasung, A., & Tamut, O. (2024). Physico-chemical characteristics of a local spice (Zanthoxylum armatum DC) of Arunachal Pradesh and its utilization for development of blended tea. Journal of Postharvest Technology, 12(2): 44-56. § Ritika, Kumar, K., Sanyukta, Kaur, M., Kaur, N., Samyor, D., Ahmed, N., & Sheikh, A. (2024). Studies on the drying of oyster mushrooms (Pleurotus sojor-caju) and its utilization in mushroom-incorporated cookies. Journal of Postharvest Technology, 12(2): 76-86. § Rizvi, Q. U. E. H., Guiné, R. P., Ahmed, N., Sheikh, M. A., Sharma, P., Sheikh, I., Yadav, A. N., & Kumar, K. (2024). Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.). Foods, 13(9), 13 (9). pp. 1-17. https://doi.org/10.3390/foods13091422. (Scopus, IF 4.7) § Jan, T., Negi, R., Sharma, B., Kumar, S., Singh, S., Rai, A.K., Shreaz, S., Rustagi, S., Chaudhary, N. and Kaur, T.J.H., Sheikh, MA, Kumar, K., Yadav, A.N., Ahmed, N. (2024). Next generation probiotics for human health: An emerging perspective. Heliyon 10(16): e35980. https://doi.org/10.1016/j.heliyon.2024.e35980 (Scopus, IF 3.4) § Malik, M., Dewan, A., Arya, D., Singh, A., Kumar, K., Luthra, A. (2024). Formulation and Characterization of Pomegranate-beetroot Gummies: A Healthy Confectionary Approach. Current Nutrition & Food Science. https://doi.org/10.2174/0115734013332977240912052834 (Scopus, IF 0.8) § Dhiman S, Kumar K., Jan T., Ahmed N., Sheikh M.A., Sheikh I., Rai A.K, Rustagi S., Singh S., Shreaz S., Puri P., Yadav N., Yadav A.N. (2024). Prospecting the potential for sustainability, nutritional composition, health benefits, and versatile application of millets: Current research and future challenges. J Appl Biol Biotech.. http://doi.org/10.7324/JABB.2025.190911 (Scopus) (corresponding author) § Jan S., Kumar K. (2025). Impact of Various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice. Current Research in Nutrition and Food Science. 13(2). (corresponding author) (Scopus, IF 0.9) § Kour R, Jan T, Ahmed N, Sheikh MA, Ubaid M, Yadav N, Kumar K, Sheikh I, Chauhan P, Shreaz S, Yadav A, Puri P, Kaur N, Yadav AN. A comprehensive exploration of compositional characteristics, bioactive compounds, anti-nutritional factors, and food applications of amaranths. J App Biol Biotech. 2025 (Accepted) (Scopus). § Kumar, K, Ahmed, N. and Samyor, D. (2024). Recent Advances in Non-Thermal Processing of Food. In book: Research Trends in Food Technology and Nutrition. Akinik publisher, Delhi, pp. 81-98. § § Rajoriya, D.; Bhavya, M. L.; & Hebbar, H. U. (2023). Far Infrared assisted Refractance Window drying: Influence on drying characteristics and quality of banana leather. Drying Technology, 1-13 § § Kumar, V.; Kumar, A.; &Rajoriya, D (2023). Mango. In Fruits and Their Roles in Nutraceuticals and Functional Foods. (1ed.), Eds. Sajad, A. W.; Jasmeet, K.; Raees, U. H.; Mohamed, S. E.; CRC Press, (pp. 120-140). § Rajoriya, D., Bhavya, M. L., & Hebbar, H. U. (2021). Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. LWT, 145, 111330. § Bhavya, M. L., Shewale, S. R., Rajoriya, D., & Hebbar, H. U. (2021). Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. Food and Bioprocess Technology, 14(2), 362-372. § Shewale, S. R., Rajoriya, D., Bhavya, M. L., & Hebbar, H. U (2021). Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. LWT, 135, 109904. § Kevin M Keener and Nikhil Kumar Mahnot “INACTIVATING PATHOGEN MICROORGANISMS USING COLD PLASMA” has been accepted by United States Patent & Trademark Office (USPTO). Publication no. WO2017200930A1 § Bora, J., Mahnot, N.K., Makroo, H.A., Mahanta C.L. Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. Journal of Food Measurement and Characterization (2022). (IF: 3.006) § Bora, J., Khan, T., Mahnot, N.K. Cold plasma treatment concerning Quality and Safety of Food: A Review. Current Research in Nutrition and food Science 10(2) (2022). · A Research Paper entitled “Effect of Dietary Supplementation of Safflower (Carthamustinctorius L.) Seed on Carcass Traits, Nutrient Utilization, Cost Economics and Blood Biochemistry in Broiler Chicken” authored by AmanRathaur, Dinesh Chandra Rai, Ved Prakash and Ashok Kumar Yadav in Animal Nutrition and Feed Technology (2023). 23: 469-478. ISSN 0972-2963. DOI:10.5958/0974-181X.2023.00039.2(Impact Factor 0.29) · A Research Paper entitled “Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed” authored by AmanRathaur, Dinesh Chandra Rai, Ashok Kumar Yadav, Pankaj Kumar Upadhyay, Vikas PatelandUdayPratap Singh in Tropical Animal Health and Production(2024) 56:89:1-9 ISSN 1573-7438 https://doi.org/10.1007/s11250-024-03927-x(Impact Factor 1.7) · A Research Paper entitled “Process Optimization for the Development of Ashwagandha Root Extract Enriched Shrikhand Using Response Surface Methodology” authored by Ashok Kumar Yadav, Dinesh Chandra Rai and AmanRathaur in Journal of Food Chemistry & Nanotechnology (2024) 10(S1): S47-S56.https://doi.org/10.17756/jfcn.2024-s1-007(Scopus Indexed) ISSN: 2471-4291 · A Research Paper entitled “Different Postharvest Treatments and Storage Conditions for Shelf-Life Enhancement and Quality Retention of Litchi” authored by Suman Devi, Pragya Mishra, Pinki Saini, Ashok Kumar Yadav, Tankesh Kumar, Arun Kumar Pandey and C. S. Chopra in Journal of Food Chemistry & Nanotechnology (2024) 10(S1): S117-S123. https://doi.org/10.17756/jfcn.2024-s1-015(Scopus Indexed) · A Review article entitled “Current scenario of geriatric nutrition and health correlates: The silver age review” authored by ZeenatAman, Sadhna Singh, Pankaj, AmanRathaur, Ashok Kumar Yadav, Dinesh Chandra Rai and Pankaj Kumar Upadhyay in Annals of Phytomedicine (2024) 13(1): 146-157.http://dx.doi.org/10.54085/ap.2024.13.1.87(UGC care listed; Web of Science Indexed) ISSN: 2278-9839 · A Review article entitled “The Health Benefits of Ghee: A Comparative Analysis ofAyurvedic and Modern Scientific Perspectives: A Review” authored by Vishal Kumar, Akanksha, Saurabh Singh, Ashok Kumar Yadav, Sudhir Kumar and AmanRathaur in Asian Journal of Dairy and Food Research (2024) 1-8 doi 10.18805/ajdfr.DR-2227(Scopus Indexed, SJR: 0.151, UGC care listed; Web of Science Indexed) ISSN: 0971-4456 · A Research article entitled “Libs–a promising technique for control of food quality” authored by Dipti Rai, Abhishek Kumar Rai, Awadhesh Kumar Rai, Dev Bukhsh Singh, Ashok Kumar Yadav in Journal of Optics (11 Feb. 2025) https://doi.org/10.1007/s12596-024-02436-2(SCOPUS INDEXED, SPRINGER NATURE IF: 1.6) ISSN: 0972-8821
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Projects
§ DST-SERB Start-up research grant: Tailoring Cold plasma-liquid interactions for microbial decontamination in exotic juices of Arunachal Pradesh: A non-thermal approach for safe preservation of liquid foods. Grant: 30,94,820/- (PI: Dr. Nikhil Kumar Mahnot). § Rajiv Gandhi University SEED Grant: Development of ready to eat food products from dehydration Kiwifruit using refractance window drying. Grant: 2,00,000/- (PI: Dr. Deependra Rajoriya). § Rajiv Gandhi University SEED Grant: Development of a UV -Based reactor for non-thermal decontamination of fruit/vegetable juices. Grant: 2,00,000/-(PI: Dr. Nikhil Kumar Mahnot). § Rajiv Gandhi University SEED Grant: Development of Peanut Milk Based Vegan Curd. Grant: 2,00,000/- (PI: Dr. Ashok Kumar Yadav). § Rajiv Gandhi University SEED Grant: Optimization and Characterization of Bovida based gelatin from by-products of Mithun of Gayal: A rare bovine species of Arunachal Pradesh. Grant: 2,00,000/- (PI: Duyi Samyor). |
MoUs Signed
MoU Signed between Department of Food Technology and National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana.
Extra Curricular Activities
· The Food Technology department in collaboration with Department of Sociology conducted a one day national webinar on “Quality of Life and Work force amid Pandemonium of COVID 19” on the occasion of International Labor Day, held on May 1, 2021. · Organized in collaboration with Fragrance and Flavor Development Centre (FFDC), Ministry of of MSME, GoI, Kannauj, Uttar Pradesh one day national webinar on “Revitalizing the potential of aroma industry in Arunachal Pradesh: local to global perspectives”, held on July 8, 2021. · The Food Technology department in collaboration with National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana organized a one day international webinar on “Technologies for processing safe foods, entrepreneurial prospects and ministry support: sufficing the demands of the food industry” held on July, 19th 2021. · The Food Technology department organized a one day webinar on “The National education Policy 2020 in retrospect of food processing ands technology: challenges and the way forward” held on a August 12th, 2021. · Organized in collaboration with Indian Institute of Packaging Kolkata centre , Bidhan Nagar Kolkata, a one day international webinar on “Packaging of foods, handicrafts, handloom product of MSME sector and their marketing”, held on August 28, 2021. · Organized One day International Seminar on “Agripreneurship: Career and Start-up Opportunities” in collaboration with Department of Botany, Rajiv Gandhi University, Arunachal Pradesh, India, held on May 2, 2022. · Organized 1 day workshop on “Water is life, water is food, leave no one behind” during World Food Day 2023 celebration on 16th October 2023 at Department of Food technology, Rajiv Gandhi University, Rono Hills, Doimukh, Itanagar · Organized 1 day webinar on “Entrepreneurial Opportunities in Functional Food and Nutraceutical Sector” on 28th July 2023 at Department of Food technology, Rajiv Gandhi University, Rono Hills, Doimukh, Itanagar · Organized 1 day webinar on “Role of Food Technology in Meeting Skills and Entrepreneurial Needs as Per NEP 2020” on 28th July 2023 at Department of Food technology, Rajiv Gandhi University, Rono Hills, Doimukh, Itanagar. · Online Awareness Programme on GI and Local Food Products of Arunachal Pradesh” under People’s choice campaign, Ministry of Commerce and Industry, Government of India, organized by Department of Food Technology, Rajiv Gandhi University held on November 9, 202 · World Food Day Celebration by the Department of Food Technology, Rajiv Gandhi University held on October 21, 2024
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Contribution to Social Responsibility
The faculty members are contributing in various livelihood support projects of Arunachal Pradesh by giving trainings and skill development activities to the farmers and emerging entrepreneurs in the processing sector considering as a Social
Responsibility for the growth and development of the state and country.
Career Counselling
Mentor-mentee system of the department is actively working for the career growth of the students under which the appointed faculty members as a mentor for the students are conducting meetings on monthly basis with the students and guiding them for the matters related to their future as well as related to day to day activities/matters/issues of the students
Social Media Handles
Presence in Media
Quote
“Hunger & Malnutrition Free India is Our Motto – Healthy and nutritious food for everyone”
Facilities
Accordion Content
Gallery
