Academic Department
Post-Harvest Technology
Constituent Department under College of Horticulture and Farming System Research
About The Department
The Department was created in the year 2014 since the starting of the College of Horticulture and Farming System Research. The Department is presently offering three (3) number of courses for degree in BSc Horticulture.
The department is well connected with the rural women in particular for extension activities pertaining to low cost processing technology and value addition for fruits and vegetables
Mission and Vision
Post harvest losses of horticultural crops are estimated at 30 to 40 per cent of the total production varying widely depending upon the type of crop. Losses of some highly perishable fruits and vegetables can be even higher than the estimated value during the postharvest period, due to improper storage and lack of processing or distance of production sites from markets.
Vision of the department is to increase productivity by reducing food losses, holistic approach to enhance overall quality, improve food safety & security, and focusing on higher profits to growers and marketers.
Mission of the department of Post Harvest Technology is to develop improved postharvest techniques, and provide innovative programmes that motivate and empower students, researchers, growers and processors to reduce food losses and enhance food security.
| # | Course No. | Course Title | Credit | Syllabus |
|---|---|---|---|---|
| 1 | PHT (Hort)-213 * | Fundamentals of Food Technology | 3 (2+1) | — |
| 2 | PHT (Hort)-223 * | Postharvest Management of Horticultural Crops | 3 (2+1) | — |
| 3 | PHT (Hort)-323 * | Processing of Horticultural Crops | 3 (1+2) | — |
* indicates compulsory courses.
Department Faculty Members
2 Faculty
Research & Extension Projects
5 Total Projects
Ongoing Projects (4)
Food Processing unit (under ELP Module 111 Processing of fruits and vegetables for value addition
Bitterness oriented germplasm screening and preservation of Assam lemon(Citrus limon burmf.) juice.
Co-PI for the project on Development of Bacterial Nanocellulose film from agro-wastes for application as green antimicrobial food packaging material
‘Fabrication of bacterial nanocellulose film activated with plant essential oils for application as green edible and antimicrobial food packaging material’.
Completed Projects (1)
Assessment of Citrus species of Assam with special emphasis on genetic diversity and conservation of Rough lemon (Citrus jambhiri Lush.) of Agro-climatic zones
(PI/Co-PI/Associated Scientist : Dr. Purnima Pathak)