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College of Food Technology - Parbhani

College of Food Technology was Established in 1976 as one of the constituent college of Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to fulfill the academic and practical aspiration of the people of Maharashtra. The aim of college is to provide an excellence in education leading to an successful career in related fields of endeavor in academics, research, food and allied industries, services in the public and private sector globally.

History and development

Food Science and Technology lies in the fact that it has the capability and creditability to provide more food through apt scientific conservations, eliminating avoidable losses making available more nutritious food and high value products from low grade raw materials by processing, packaging, transport, marketing and also by-products and waste utilization using an integral approach. It enables creation of agro-based industries to produce value added products assuring greater financial returns and generating employment opportunities, and in turn will provide a greater potential revival in rural economy. However, it should be born in mind that technology varies with the commodity and also is location specific. Thus, modernization of post harvest operations and agro processing industries through appropriate technology has a vital role to play in national economy in general and rural economy in particular.

To materialize this vital and novel idea / proposal, Prof. D. K. Salunkhe, an eminent educationalist and researcher and Ex. Vice-Chancellor of this University had proposed to Establish a College of Agricultural Technology. The College of Agricultural Technology was sanctioned by the Government Maharashtra n 1975 and the full fledge College of Agricultural Technology was established in 1976 as one of the constituent colleges of this university to fulfill the academic and practical aspirations of the people of Maharashtra. It is one of the unique and premier institutions perhaps, particularly concern in technology, research and extension in important, vital and useful field of Food Science and Technology and also offering B. Tech. Degree program of four years duration including In-plant Training of one semester in food and allied industries, first of its kind in the country.

About Associate Dean and Principal

Prof. Dr. Arvind R. Sawate

Prof. Dr. Arvind R. Sawate, is Associate Dean & Principal of College of Food Technology, VNMKV, Parbhani. He was more than 33 years of teaching, research and extension experience. He has published more than 100 research articles in various renowned International and national journals. He is Senior Research Fellow of ICAR, New Delhi, Recipient of appreciation award from Director General, MCAER, Pune and Registrar, VNMKV, Parbhani for the best work done for undergraduate and post-graduate admission at state level and university level. He attended various 21 days winter school programmes for knowledge enhancement and upgradation. Also contributed as Resource Person for various ICAR sponsored programmes. He is acknowledged for his teaching, research and administrative activities. He also received Best Teacher Awards at University level for his contribution in education. He represented India in International Conference on Improving Food Security and Food Safety as India representative at Jakarta, Indonesia, 2006 organized by Asian Productivity Organization (APO), Tokyo. He has more than 20 University Recommendations and generated technologies related to Food Science and Technology. He played pivotal role as Expert member for designing B. Tech (Food Technology) syllabus. He is known for his research work on turmeric and erected “Turmeric and Ginger Processing Demonstration Pilot Plant” at College of Food Technology, VNMKV, Parbhani. He acted as a Principal Investigator for various research projects sponsored by ICAR, New Delhi. He guided more than 10 Ph.D. (Food Technology) and around 50 M. Tech (Food Technology) students as research guide.

Courses Offered
  • B. Tech (Food Technology) - 4 years full time degree programme in Food Technology with Intake capacity of 64 students per year.
  • M. Tech (Food Technology) - 2 years full time post graduate degree programme in Food Technology with Intake capacity of 15 students per year.
  • Ph.D. (Food Technology) - 3 years full time doctoral degree programme in Food Technology with Intake capacity of 5 students per year.

The responsibility of teaching, research and extension are shared by six departments.

  • Food Process Technology
  • Food Engineering
  • Food Microbiology and Safety
  • Food Chemistry and Nutrition
  • Food Business Management
  • Food Plant Operation

Human Resource Development (HRD)

  • The Graduate students successfully qualified and selected for the ICAR JRF
  • The Post Graduate students successfully qualified and selected for the Agriculture Scientist Recruitment Board
  • The Graduate students successfully qualified and selected for the post of Food Safety Officer at state level (FDA)
  • The Graduate or Post Graduate students successfully qualified and selected at Nationalized Bank
  • The degree holders become self-employees as Industrialist and Entrepreneurs

    i. Successful Placement of the students since inception of College at India and abroad

    ii. 50% Placement of the students during In-plant Training itself

    iii. MoU (PPP): MoU for fruit and vegetable processing unit under PPP mode (Operation and Maintenance mode)

    iv. Awards (Gold Medal)
    a)The meritorious students of this faculty received University Gold Medals.
    b)The Academic Staff member of this faculty received the Best TeacherAward.

Co-curricular activities

  • NSS camp arranged in rural areas.

    i. Blood donation camp

    ii. Awareness among villagers for food habits, sanitation and counseling of pregnant and lactating women's and geriatric persons about their nutritional status.

  • Swatch Bharat Abhiyan : Under this programme the cleaning of college and hostel premises on 2nd Oct (Gandhi Jayanti)
  • Tree plantation programme of State Government implemented
  • Industrial visits are arranged within Maharashtra and south and north India to get acquainted with the industrial process of food manufacturing.
  • College of Food Technology - Parbhani

    College of Food Technology - Parbhani

    Dissemination of Technology/Recommendation for Farmers / Enter pruners / Youth and Farmwomen through RRC University level and Joint Agrosco at State level

    • Ongoing ICAR sponsored Research project

      i. All India Coordinated Research Project on Arid Legumes

      ii. Network Project on Harvesting, Processing and Value Addition of Natural Resins and Gums

    • Research Publications (NAAS/ISBN)
    • Awards obtained in National and International Conferences
    • Submission of Research Project Proposal under ICAR Extramural
    • Research Project

      Sr. No. Name of the Schemes PI Amount
      1 Development of Functional/Nutraceutical Foods using Extracted Bioactive Components from Agro-Based Produce for Food and Health Security. Prof. H.W. Deshpande 111.66 L.
      2 Exploration of Fruit waste (Citrus, Banana and Pomegranate) for Bioactive components and their Exploration in Value addition of Food Products Prof. Dr. H.M. Syed 121.66 L.

      Extension Activity

      • The scientist for this faculty are helping the Farmers and Enter Pruners through organizing exhibition on the eve off University foundation day (18th May), Rabbi Melawa on 17th September, Mahila Melawa (03th Jan) and Adopted Village (Shendra).
      • AFST Chapter and College of Food Technology successfully organized 24th IFCOST (FEAST) 18th to 19th Dec- 2015.
      • Food Expo 2015 was arranged for Farmers and Enter Pruners of Marathwada region having more than 100 stalls exhibiting sustainable agro base products.

      Implementation status of ICAR guidelines

      • As per the ICAR the Vth Dean committee guidelines the new syllabus for undergraduate students implemented from the academic year 2017-18
      • Instructional materials as practical manuals for the first year B. Tech students were prepared
      • Smart classroom (state of art) was developed
      • As per the Vth Dean committee guidelines such as student READY (Hand on Training/ In-plant training has been started for VIIth and VIIIth Semester students respectively)
ELP Modules

College of Food Technology - Parbhani

College of Food Technology - Parbhani

  • To emphasize the need of innovation and mechanisms to ensure the quality & excellence in the mandatory activity i.e. teaching, research and extension
  • Hands on training programme is implemented at VII semester for B. Tech. (Food Tech.) course to get acquainted with purchasing raw material, process, producing a quality product with minimizing waste generation.
  • The experiential learning programme (ELP) undertaken to built up students entrepreneurship and implanting working skills to become a job provider rather than job seeker.
  • The products like amala candy, mango squash, mango jam, guava jelly, spice and spice products, potato chips, banana chips, RTS pickles and bakery products are standardized with marketing strategy.
  • Up till Rs.879143/- profit has been generated through sale of products in ELP during 2010- 2017 and 50% profit is retained in institute and 50% of profit earned are distributed among students as per ELP directives.

In-plant Training

  • In-plant training is one of the constituent parts of academic activity at VIII semester in B.Tech. (Food Tech.) to expose the students for industrial scale of production of food and allied products with inventory control.

Mechanism for counseling and guidance for college and degree programme

  • Originating Orientation Programmer‟ for newly admitted UG students every year.
  • Counseling of student to prevent and curb the ragging.
  • Regularly arranging the Lead Audit Certification training programme on HACCP and ISO-22000.

Alumni Lecture Series is a regular co-curricular activity of our College/ Faculty for guidance and inspiration to the students of our faculty.

Parents Meet Conducted regularly to aware the parents regarding performance of students.

Internet facility

Internet facility is provided to the staffs and students in the campus and in the hostels.

Mechanism for seeking regular feedback from students regarding teaching learning process

There is regular feedback from the students regarding teaching learning process specially the students going to In-plant training in the various reputed food industries all over the India

Academic audit of the institution

Academic audit is done every year

  • Submission of teaching schedule for every subject offered during respective semester from all the faculty.
  • Setting of question papers and model answer as per approved syllabus.
  • Evaluation and reevaluation of answer paper.
  • Academic and research audit is done every year through conducting the pre Agrosco at college level, RRC at University level and Joint Agrosco at state level.
  • Preparation of practical manuals, research training
  • Annual report of ICAR sponsored research project i.e. AICRP on Arid Legumes and NPHPVA of NRG during Annual Group Meeting at National Level.
  • To emphasize the need of innovation and mechanisms to ensure the quality & excellence in the mandatory activity i.e. teaching, research and extension
  • To impart the in-depth and comprehensive knowledge of Food Science and Technology and also arming the students with managerial skill and professional attitude.
  • To intensify the research & development of various technology well suited to agro-based industries.
  • To disseminate viable technology for agro-based industries among the general public through consultancy, entrepreneurship development and by creating nutritional, food security and safety awareness
  • To assess and help the Government of Maharashtra in planning, monitoring and also formulating food and human nutrition policies.
  • To help farmers/ entrepreneurs by improving post harvest technologies not only to save what is produced but also to produce value added products using the concept of whole plan and animal biomass utilization.

Achieving Excellence in Food Science and Technology for Self Sufficiency

Organization and Governance

Mode of Admission

Online Process for Admission of UG

State Common Entrance Test has been done mandatory for admission to the Undergraduate Courses of Food Technology in Maharashtra State from academic year 2018-19. However, JEE / NEET / AIEEA-UG (All India Entrance Examination Test for Admission conducted by Indian Council of Agricultural Reaserch, New Delhi) examinations will also be considered instead of MHT- CET.

Admission to all B. Tech (Food Technology) Degree programme under VNMKV shall be on the basis of 70% marks obtained in CET conducted by competent authority [MHT-CET / JEE / NEET / AIEEA-UG] and 30% marks of total percentage at qualifying examination / (XII std.Science) and the other weightages will be as per the existing provisions / rules of MCAER, Pune.

Online process of the MHT-CET examination started form 18th Janurary 2018. Details of this examination are available on www.dtemaharashtra.gov.in/mhtcet2018 website. Aspiring candidates shall visit this website and submit their online application form.

After declaration of MHT-CET results the students are require to visit www.mcaer.org website for issue a notification regarding admission to UG Courses, which include the admission programme i.e. calendar for admission to UG courses. The interested and qualified students apply online. A copy of online duly complete form along with attested copies of all documents is submitted to ARC center. ARC center verify all the documents if any lacuna, it is informed to respective student. The corrected application form is submitted to MCAER Pune. According to schedule MCAER display/ publish the entire merit list. Minimum one week allotted for grievances then final corrected merit list is displayed. According to the admission schedule the list of First round is displayed, which is valid for three days. Then Second, Third if required Fourth round will displayed and admissions are completed. The vacant positions are filled up by spot round. The spot round is arranged at respective college center.

Online Process for Admission of PG and Ph.D

The online admission process for PG and Ph.D is same as UG except the entrance exam (CET) is conducted by MCAER. The final list is displayed, taking 70% CET marks and 30% graduate UG/PG CGPA respectively for PG and Ph.D. Admission.

Registration process

After payment of fees students contact to the respective advisor to take registration form, then he/she fill up the form which includes Course No., Course title and Credits. Then advisor sign for each course and respective course teachers are also sign and keep records with them. Submission of registration form after complete one original and two Xerox submitted to respective advisor. One Xerox copy is return to student, one Xerox with advisor and original submitted to ADP office (Education branch). Education In- Charge displays the academic schedule and circulates to each academic staff.

System of Education

The College of Food Technology is having internal quality assurance system with appropriate academic and ministerial staffs with their well define activities and responsibilities for planning guiding and monitoring quality assurance and quality enhancement activities i.e. making the highly qualified and skilled human resources in the field of food science and technology to serve as technical manpower for MNCs, PG and Ph.D. degree holders are qualified in ASRB NET exam at state level and became as academics recruited in national and international institutes/research station. Moreover the need base basic and applied research carried out by the academic staff members results in to dissemination of technology/ recommendations for the entrepreneur, youth and farmwomen. However the extra curricular activities in cultural, literary events make the enhancement of students personality and overall developments.

College Monitoring System

College level monitoring of teaching, research and extension activities are regularly carried out in monthly meeting. During this meeting, Associate Dean & Principal takes the review of different departmental activities as follows:

  • Teaching: The status of teaching according to submitted schedule by course teacher.
  • Research: Planning of research is done well in advance and submitted to Agresco Research Review Meeting during the beginning of academic year. Moreover, the status of research is carried out by Associate Dean & Principal to complete the task within stipulated time.
  • Extension: Extension activities are regularly planned according to the requirement of stakeholders and dissemination of technology is done through organization of Melavas, Rallies, Exhibition where different research outcomes are shared by means of posters, presentations and oral advice to the stakeholders. Moreover, discuss of future activities is carried out in monthly meetings.
  • Departmental Monitoring System

    The Schedule of 1st and 3rd Saturday is defined to have a meeting between course teachers and Head of the Departments for monitoring status of lecture, practicals and percentage of syllabus covered according to the schedule. Moreover, all the course teachers submit their respective subject teaching schedule at the inception of course which is regularly monitored by the Head of Departments.

    Monitoring of Students Learning through Academic means (Examination & Evaluation)

    The Institute has robust semester wise MID term, Semester End Examination and Practical Exam, which is conducted as per the schedule prescribed by MCAER, Pune Board.

    • Submission of Question Papers with Model Answer Key is carried out well in advance during the beginning of semester.
    • The MID examination is carried out as per the academic schedule based on the covered syllabus.
    • Final Semester End Examination is carried out strictly as per schedule with complete established monitoring system to prevent any misconduct and unfair means during the examination. The online monitoring during examination include various activities like appointment of Invigilator over every 20 students, establishment of CCTV online monitoring during exam, Surprise visit of Squad and University authorities. Moreover, the university regulations have specified robustly system and procedure to deal with any misconduct.
    • Semester End Practical Examination is conducted under the supervision of External Examiner to monitor the acquired practical knowledge amongst the students.
    • Evaluation of Answer sheets of students is carried out strictly in accordance with the Model Answer key within the prescribed time limit.
    • Academic staff of the Institute is also carry out Re-evaluation of Answer sheets in case students submit request for Re-evaluation to University.

Curricula Development

The course curricular and syllabus of UG programme of B. Tech (Food Technology) is restructured by the Vth Deans Committee of ICAR, New Delhi and to be implemented from the year 2017-18. This degree programme is designed for a period of four years after 12th Science with the credit load of 185 (92+93) to enable the students to acquire need based and refined knowledge and skills in the field of Food Technology. The credit load of 185 proposed to equate the B. Tech. (Food Technology) degree programme.

Physical Facilities (Infrastructure)

Land facilities

The College of Food Technology has land area 5.5 ha which is exclusively used for development of administrative infrastructure and hostel facilities of the students.

Academic building

Academic buildings comprising of class rooms, staff rooms, student hostel play ground and open space. There are five class rooms and ten laboratories utilized for teaching and practical instructions over 6452 sq. mt. area.


  • Classrooms are well equipped with LCD, interactive boards, over head projectors and computers.
  • The system of teaching and learning is supported by audio-visual teaching aids as per need of Food Technology students.

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani


Laboratories are well equipped with sophisticated equipments/ instruments like U V Double beam spectrophotometer, Biostat B+ fermentor, Instron Universal testing machine, Single screw extruder, Millipore Ultrafiltration unit, Form-Fill-Seal (FSS) machine, Roto viscometer, Roller drier, Brabender extruder, High speed refrigerated centrifuge, Khoa making machine, Flash evaporator, Photo electric calorimeter, electrophoresis unit, milk analyzer, Texture analyzer, equipments and machineries for fruits and vegetable processing unit, spray drier, HPLC, Turpulveriser, Burnoulli‟s apparatus, parallel flow heat exchanger, Reynold's Apparatus, Fluorescence Microscope, etc. for analysis of nutraceuticals, proximate composition, phytochemicals, minerals, vitamins, amino acid profile and textural profile analysis.

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

Pilot Bakery Unit

The institute has well equipped bakery plant with all required baking equipments. The students prepared and sale various bakery products viz. bread, biscuit, cake, cookies, in the university campus and city.

College of Food Technology - Parbhani

College of Food Technology - Parbhani

Students Hostel Facilities

Faculty has well-furnished separate UG (Shishir) and Ph/Ph.D. (Devgiri) hostels for boys and Varsha and Rajmata hostel for girls.

Students Hostel College of Food Technology - Parbhani

Sport and allied facilities

The faculty has very good infrastructure facilities for indoor and outdoor sports. The students also participate in co-curricular activities like NSS, NCC, Games, and cultural events to upgrade their physical and mental tranquility. The gymkhana activities mainly sports, alumni function, debate, essay competition provides golden opportunities and platforms to the students to upgrade their inherent potentials.

ELP (Experiential Learning Programme) Unit

Students of seventh semester offered Hands on Training (Experiential Learning Programme) in

  • Fruits and Vegetable Processing
  • Baking and Confectionery
  • Grain Processing Technology

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

College of Food Technology - Parbhani

Computational facility

Limited but adequate computing facility is available for faculty members and students

Research Activities


This college is actively engaged in carrying out applied and basic research related to Food Science and Technology since its inception. Several research projects sponsored and financed by UGC, ICAR, MFPI, UNICEF, Indo-US aided, NHB, NATP, AICRP, ATMA, World Noni Research Foundation (WNRF), Chennai and some of the state Govt. aided are in operation in this faculty. Moreover, studies on the alternative uses of sorghum and other millets are undertaken in collaboration with ICRISAT and National Research Center for Sorghum (NRCS), Hyderabad.

Extension / Technology Diffusion

Based on findings of various research projects some of the entrepreneurs have established the processing units on commercial scale in Maharashtra, Moreover, scientist from this faculty are helping farmer and entrepreneurs in solving their practical problems to achieve maximum profits. Further, sincere and dedicated efforts are being made to popularize the recent technologies in Food Science and Technology through media specially TV, Radio and popular articles in scientific magazines and local newspapers.

Students Hostel College of Food Technology - Parbhani

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