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Ph.D. in Food Engineering and Technology |
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The Department of Food Engineering and Technology aims to provide Ph. D. degree in Food Engineering and Technology at the highest international level. This requires dedicated Ph. D. students and supervisors as well as a fine working environment. We offer good career possibilities after the degree has been completed. The Department of Food Engineering and Technology considers the Ph. D. programme to be an important part of the research programme and supports facilitation of an inspiring environment for the Ph. D. students. This program mainly focuses on research concerning primary food production, set-up and management, as well as the validation of food processing and food products, with a particular emphasis on fermented foods. The main features of the PhD are an interdisciplinary scientific approach and the participation of internationally renowned scientists on the Scientific Committee. During the course, the competences required to carry an advanced research project. |
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Eligibility: |
M. Tech. / M.E. /Integrated M. Tech in Food Engineering and Technology/Food and Dairy related other programme/Mechanical Engineering/Chemical Engineering/Bio-Process/BioChemical/ Biotechnology, or, M.Sc. and Integrated M.Sc. in Food Engineering and Technology/Food and Dairy related other programme/Applied Microbiology/Microbiology/BioChemistry/ Chemistry/ Biotechnology/ Bioscience and Informatics, or,B.E./B.Tech (in Food Engineering and Technology/Food and Dairy related other programme) with 75% marks in aggregate or equivalent CGPA with valid GATE Score). |
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Admission Procedure: |
1. Through entrance examination followed by personal interview. 2. Through AICTE DOCTORAL FELLOWSHIP (ADF) 3. Through UGC NET-JRF/ UGC-CSIR NET-JRF, UGC/CSIR NET (LS)/ SLET (LS), GATE, CEED or similar examinations followed by personal interview. |
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Research Areas: |
Food Materials Engineering, Food Industrial Engineering, Food Design, Nano Composite, Fruits, and Vegetable Technology, Function Food, Biosensors/Food Packaging, Food Safety and Laws, Food Processing Waste Utilization/Food Process Modelling, Food Rheology, Functional Food and Biopolymer, Food Extrusion /Food Process Technology, Non-Thermal Processing, Product Development/ Food Processing, Nanotechnology in Edible Food Packaging, Bionanostructured Materials, Functionalized Coating/Food Process Engineering, Grain Storage and Structures, Fruits and Vegetable Processing and Machineries /Food Bioprocessing, Rice Chemistry and Technology, Value Addition of Local Crops. |
| Fee Structure: | http://www.tezu.ernet.in/academic/feestructure.html |
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