Academic Department
Food Science & Technology Programme
Constituent Department under College of Agriculture
Food processing is an emerging sector in India with significant growth potential in recent times. Processed food products have experienced double-digit growth in recent years. To sustain this growth trajectory, the industry needs skilled food technologists who can conduct technology-driven, need-based research and make informed decisions in agri-food businesses. Consequently, there are numerous job opportunities for aspiring food technologists in various government and private ventures.
Recognizing the importance of food technology, the Food Science & Technology (FST) Programme was initiated at Assam Agricultural University, Jorhat, under the Department of Horticulture, College of Agriculture, during the 2013-14 academic year. Currently, the programme offers a two-year MTech (Food Tech) in Processing Technology. Since its inception, it has produced approximately 70 qualified food technologists, including three international students from Ghana, Afghanistan, and Syria, sponsored by the Indian Council of Cultural Research (ICCR), and students from other Indian states supported by meritorious fellowships from the Indian Council of Agricultural Research (ICAR). Many graduates have secured managerial and R&D positions in industry and government sectors or have pursued higher education at prestigious institutions in India.
The Food Science and Technology program at Assam Agricultural University (AAU) is designed to impart comprehensive knowledge and skills in the field of food science, technology, and management. The program aims to develop professionals who can contribute to the food industry, research, and academia by addressing the challenges of food production, processing, preservation, quality control, and safety.
OBJECTIVES
Educational Excellence: The programme aims to provide comprehensive education in food science and technology, equipping students with theoretical knowledge and practical skills. This includes understanding the chemistry, microbiology, and engineering principles underlying food production and processing.Research and Innovation: AAUs Food Science & Technology Programme emphasizes research to develop innovative solutions for the food industry. This includes improving food safety, enhancing nutritional value, and extending shelf life through advanced processing and preservation techniques.
Industry Collaboration: The programme fosters strong linkages with the food industry, enabling students to gain hands-on experience through internships and collaborative projects. This partnership helps align academic curricula with industry needs and trends.
Extension Services: The programme is also dedicated to outreach activities, providing training and consultancy services to local food processors, farmers, and entrepreneurs. This helps in the dissemination of modern food processing technologies and best practices.
PROGRAMME OVERVIEW
Academic Structure: The Food Science and Technology program is offered under the Faculty of Agriculture at Assam Agricultural University. The program typically includes the postgraduate level, providing students with a broad-based curriculum that covers both theoretical and practical aspects of food science.
Curriculum: The Master's program in MTech (Food Tech) in Processing Technology delves deeper into advanced topics like Food Biotechnology, Advanced Food Processing, Functional Foods, and Nutraceuticals, Postharvest Technology, and Food Safety Management. Research methodology and hands-on experience through internships and projects are integral parts of the curriculum.
Facilities and Infrastructure: AAU is equipped with state-of-the-art laboratories for food analysis, processing, microbiology, and quality control, which provide students with hands-on training. The program also includes access to pilot plants where students can engage in small-scale processing activities, simulating real-world industrial scenarios.Research and Development: AAU emphasizes research in areas like food safety, value addition, postharvest management, and development of functional foods. Collaborative research projects with industry and government bodies are encouraged, promoting innovation and problem-solving skills among students.
Industry Linkages and Internships: The program maintains strong linkages with the food industry, enabling students to participate in internships, industrial visits, and workshops. These opportunities provide practical exposure and help in understanding the latest trends and technologies in food processing and management.
Career Opportunities: Post-graduates of the program have diverse career opportunities in food processing industries, quality control, research and development, academia, and government sectors. They are well-prepared for roles such as food technologists, quality assurance managers, product development scientists, and regulatory affairs specialists.
Extension Activities: The program also involves students in extension activities that focus on community outreach, training, and workshops aimed at educating farmers and local communities about food processing and preservation techniques.
Assam Agricultural University’s Food Science and Technology program is committed to creating a skilled workforce capable of contributing to the growing needs of the food sector, with a strong emphasis on sustainable practices, innovation, and food security.
| # | Course No. | Course Title | Credit | Syllabus |
|---|---|---|---|---|
| 1 | BSH-501 | Research Methodology | 2 (2+0) | |
| 2 | BSH-502 | Food Informatics | 2 (1+1) | |
| 3 | FBM-501 | Post-Harvest Management | 3 (2+1) | |
| 4 | FBM-502 | Food Business Management | 2 (2+0) | |
| 5 | FBM-503 | Food Processing Entrepreneurship and Start up | 2 (1+1) | |
| 6 | FPE-502 | Engineering Properties of Food Materials | 3 (2+1) | |
| 7 | FPT-501 * | Emerging Technologies in Food Processing | 3 (2+1) | |
| 8 | FPT-502 * | Emerging Technologies in Food Packaging | 3 (2+1) | |
| 9 | FPT-503 * | Industrial Manufacturing of Food and Beverages | 3 (2+1) | |
| 10 | FPT-504 | Food Material and Product Properties | 3 (2+1) | |
| 11 | FPT-506 | Spices, Herbs and Condiments | 2 (2+0) | |
| 12 | FPT-508 | Nutraceuticals and Specialty Foods | 3 (2+1) | |
| 13 | FPT-510 | Aseptic Processing and Packaging | 3 (2+1) | |
| 14 | FPT-511 | Traditional Foods | 3 (2+1) | |
| 15 | FPT-512 | Technologies of Convenience Foods | 3 (2+1) | — |
| 16 | FPT-513 | Food Powders and Premixes | 3 (2+1) | |
| 17 | FPT-514 | Food Ingredients and Additives | 3 (2+1) | |
| 18 | FSQ-505 | Food Safety Management Systems and Certification | 2 (2+0) | |
| 19 | FSQ-507 | Quality Concepts and Chain Traceability | 2 (2+0) |
* indicates compulsory courses.
Department Faculty Members
11 Faculty
Dr. Soumitra Goswami
Assistant Professor View Profile
Miss Madhusmita Malakar
Programme Associate View ProfileAssociated Faculty
Dr. Ananta Saikia
Programme Incharge Associated Faculty View Profile
Dr. Abhijit Borah
Professor Associated Faculty View Profile
Dr. Madhumita Barooah
Professor Associated Faculty View Profile
Dr. Samindra Baishya
Professor Associated Faculty View Profile
Dr. Robin Chandra Boro
Assistant Professor Associated Faculty View Profile
Dr. Tankeswar Nath
Assistant Professor Associated Faculty View Profile
Er. Kaushik Hazarika
Junior Scientist Associated Faculty View Profile
Dr. Rejaul Hoque Bepary
Junior Scientist Associated Faculty View Profile
Dr. Kritideepan Sarmah
Junior Scientist Associated Faculty View ProfileResearch & Extension Projects
9 Total Projects
Ongoing Projects (5)
Bio-efficacy evaluation of Fluopicolide 62.5 g/L + Propamocarb Hydrochloride 625 g/L against Phythopthora foot rot disease in Black pepper in consecutive seasons 2025-26 and 2026-27
Empowering Agro-based entrepreurship in Assam: A value Chain approach to Dehydrated Fruits and Vegetables
Bitterness-oriented germplasm screening and preservation of Assam lemon (Citrus limon) juice
Value addition and Product Diversification in Tea
Mission for Integrated Development of Horticulture (MIDH) as PI from 2015-2018 and as Co-PI from 2020 till date
Completed Projects (4)
Popularization ad commercialization of the soybean crop in NEH region
(PI/Co-PI/Associated Scientist : Dr. Soumitra Goswami)
Identification of the genetics associated with Resistant Starch content in Rice for nutraceutical benefits
(PI/Co-PI/Associated Scientist : Dr. Manashi Das Purkayastha)
Developing bioactive compound-enriched functional food ingredients from Dillenia indica and valorization of its pomace
(PI/Co-PI/Associated Scientist : Dr. Manashi Das Purkayastha)
Development of tea polyphenols-rapeseed protein microencapsulate for delivery of bioactive ingredients in functional foods: in vitro and in vivo study
(PI/Co-PI/Associated Scientist : Dr. Manashi Das Purkayastha)
Department Photo Gallery
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