Department of Food process Technology (FPT)



Prof. S. A. Mundhe Prof . V. P. Munde  Prof. Mohd. Zakiruddin 
(HOD) (Asst.Prof.)



It is one of the most important departments of the College.There are 14 subjects of 39 credits. The department plays vital role in processing, packaging, preservation, new product development, fortification  and modification of food.  

In this department processing and preservation of cereals, legumes, oil seeds, fruits and vegetables, spices, plantation crops, confectionery, snacks etc. Is carried out for safety, hygienic, nutritious and quality point of view.