Department of Food Science & Technology
Course B.Tech. (Sugar & Alcohol Tech.) B.Tech. (Food Technology)

M.Sc. (Food Technology)

Ph.D.

Fee Structure As per University Rules As per University Rules As per University Rules As per University Rules

 

Admission eligibility criteria and the process of admissions of different courses is as follows.

I) B.Tech. (Sugar & Alcohol Technology)

  • Eligibility
    a. Senior Secondary Examination (12th grade) with Physics, Chemistry, Mathematics and English with at least 50% marks in aggregate
    b. Any other Examination recognized equivalent thereto.

  • Mode of Admission
    Admission will be based on the merit of the candidate in 10+2 (Non-Medical) or equivalent examination.

  • Dates
    a. Submission of Application : 24.05.2012 to 15.06.2012
    b. Admission / Counselling : 25.06.2012

II) B.Tech. (Food Technology)

  • Eligibility
    a. Senior Secondary Examination (12th grade) with Physics, Chemistry, Mathematics and English with at least 50% marks in aggregate
    b. Any other Examination recognized equivalent thereto.

  • Mode of Admission
    Based on AIEEE-2012, See relevant pages of GNDU, Amritsar in the infomation Brochure published by PTU, Jalandhar.

III) M.Sc. (Food Technology)

  • Eligibility
    a. Bachelor of Science / Applied Science in any subject , B.Tech in Food Technology/Biotechnology/Sugar and Alcohal Technology with at least 50% marks in aggregate.
    b. Any other Examination recognized equivalent thereto.

  • Mode of Admission
    The admission will be based on merit of the candidate in the Entrance Test to be conducted by the University in the subject of Food Technology and Chemistry. Students ca appear in any one of these subjects.

  • Dates
    a. Submission of Application : 07.06.2012 to 29.06.2012
    b. Entrance Test : 04.07.2012 (11.00 AM to 12.00 Noon)
    c. Admission/ Counselling : 13.07.2012

  • Venue & Reporting Time
    Department of Food Science & Technology, GNDU, Amritsar at 10.00 a.m.

IV) PhD

  • Through entrance examination conducted by University or through NET.
  • For Further information see University Website www.gndu.ac.in


  •  

    Dr. Narpider Singh

    Qualification Ph. D.

    Designation Professor
    Area of Specialization Food Science and Technology
    Area of Interest Starches, modified starches, proteins, extrusion, baking, rheology etc.
    No. of Publications More than 150
    Email Address narpinders@yahoo.com
    Contact Numbers 0183-2258802-09 ext. 3216 (O), 0183-2258826 (O), 0183-2255433 ®

    More.....

     Dr. Satindar Kaur

    Qualification Ph.D.

    Designation Professor
    Area of Specialization Physical Chemistry
    Area of Interest Sugar Chemistry/ Textile Chemistry
    No. of Publications 20
    Email Address satindar_gndu@yahoo.com
    Contact Numbers 0183-2450936

    Sponsored ongoing  Projects

    Dehydration of azeotropic alcohol and removal of dyes from the effluent by surfactant application

    UGC

    UV Visible Spectrophotometer
    Karl Fischer Titrater

    10.618

     

    2009-2012

     

     

     

    Publications :
    1. Satinder Kaur Excess properties of some ternary mixtures J. Chemical Sciences II (1985) 77-79.
    2. Satinder Kaur , Bhajan Singh Batch Dilatometer for the measurement of volume effect of ternary mixtures and ternary volume effect in the Benzene + Carbontetrachloride + cyclohexane mixtures J. Indian Chemical Society 63(1986) 499-502.
    3. Satinder Kaur , Bhajan Singh Surjit Singh Ternary Heat Effects in some ternary mixtures; acetone + Carbon tetrachloride + cyclohexane Thermochimica Acta, 185(1986) 219-229.
    4. Satinder Kaur, Bhajan Singh Surjit Singh Volume Effects in some ternary mixtures Indian J. Chem. 26A(1987) 1009-1014.
    5. Satinder Kaur, BHajan Singh Surjit Singh Ternary Effects in excess adiabatic compressibilites of ternary mixtures.J. pure & Applied. Ultrasonics 9(1987) 10-14.
    6. Satinder Kaur Bhajan Singh Surjit Singh and Manju Mehra Excess Volumes of some arene binary mixtures Nat Acad Society Lett. 134(1992) 415-419.
    7. Satinder Kaur Bhajan Singh Surjit Singh Correlation of Topological and Molar Sound Velocity Parametric Acustics 4(1992) 282-285.
    8. Lobana T.S. Organophosphorous reagents as extracts: Part 6 Synergic effect of triphenyle Phosphineoxide (or 2,4, pentane diode) on the extraction of Cu(II) using 8- Hydrox quinonline Indian J. Chemistry 33A(1994) 1046-1048.
    9. Satinder Kaur BHajan Singh Surjit Singh Surface Tension & Excess heats of mixing of n-butyric acid with various solvents Indian J. Chemistry 35A(1996) 832-835.
    10. Satinder Kaur Effect of Gum on the rheological behaviour of Indian molasses Indian Sugar Journal XLX (2000) 7-11.
    11. Satinder kaur Effcet of Dextran on the Rheological behaviour of Indian molasses Journal of Food Science & Technology 38(2001) 319-322.
    12. Satinder Kaur R.S.S. Kaler and Amarpali Effect of Starch on the Rhelogy of molasses J. of Food Engineering U.K. 38(2001) 415-417.
    13. Satinder Kaur R.S.S. Kaler and Amarpali Effect of Dextran and inorganic salts on the crystallization of sugar in a laboratory vacuum pan Indian Sugar Journal July 2004 265-268.
    14. Satinder kaur & Amarpali Quantitative estimation of phosphate in cane juice using Near Infra Red spectrophotometer Indian Sugar journal October 2004 513-517.
    15. Satinder Kaur and Amarpali Effect of Phosphate and Silica on the rate of crystallization of sucrose International J. of Food Engineering 1 December 2005.
    16. Satindar Kaur and Aamarpali, Effect of Oxalic acid on the rate of crystallization of sucrose Co-operative Sugar 37:11 (2006).
    17. Satindar Kaur and Aamarpali, Estimation of Silica in cane juice using NIR spectroscopy Co-operative Sugar 37:6 (2006).
    18. Satindar Kaur and Aamarpali, Study of the effect of phosphate on the rheological property of molasses at five different temperatures Co-operative Sugar 37:6 (2006) 15-20.
    19. Satindar Kaur and Aamarpali, Quantitative analysis of dextran and starch using NIR spectroscopy Co-operative Sugar, 38, Feb (2007) 31-36.
    20. Satindar Kaur & R.S.S. Kaler Effect of dextran on the flow behaviour of molasses and rate of crystallization of sugar J. Food Engineering Elsevier pub publications 86, ( 2008) 55-60.
    CONFERENCES DIRECTED IORGANIZED as Head, ACST and Coordinator IIPC
    1. New Trends in Textile Chemistry. Amritsar Nov. 23, 2000 G.N.D. University Amritsar.
    2. Identification & Remedial measures of existing and future problems of sugar and Textile industry. Guru Nanak Bhavan, G.N.D. University Amritsar April,15,2004 AICTE under IIPC for both Sugar and Textile Industry
    3. Textiles -India in Perspective after 2004. Guru Nanak Dev University Amritsar April 1, 2005 AICTE under IIPC for Textile Industry.
    4. Latest trends in Sugar Alcohol and Food Technology. Guru Nanak Bhavan, G.N.D. University Amritsar on 22nd March 2006 under IIPC for both Sugar and Food Industry.
    5. Computer Networking. A 3 day workshop at the Department of Computer Engineering & Technology on 28th to 31st March 2006 under IIPC.
    6. Latest trends in Electronics Technology. At Guru Nanak Bhavan, G.N.D. University Amritsar on 2nd April 2007 under IIPC.
    7. Organized a conference entitled ‘New Trends in Sugar & Alcohol Industries at Guru Nanak Bhavan, G.N.D. University, Amritsar on February 22-23, 2010 

    National Conferences attended in 2010 - 03

    1. Attended a short time AICTE sponsored course on ‘Environment Health & safetyat IIT, Roorkee from January, 25-29, 2010.
    2. Presented a paper entitled’ Sugar is Green’ at the 13th Punjab Science Congress at  Punjab University, Chandigarh  from  February, 7-9 , 2010

    3. Invited for a talk at Sugar Asia International conference held at Delhi on 9-10 July 2010. Also chaired the evening session on 9th July 2010.

     Er. HarKamaljit Singh

    Qualification B.E. (Mech. Engg.), P.G. diploma in A.N.S.I. (Sugar Engg.)

    Designation Reader
    Area of Specialization Material handling, cane milling boiler & co-generation
    Area of Interest Cane milling & boilers
    No. of Publications 5
    Email Address rspatiala@yahoo.co.in
    Contact Numbers  
       

     Dr. R.S.S. Kalar

    Qualification Ph.D.

    Designation Reader & Head
    Area of Specialization NIR Spectoscopy
    Area of Interest Rheology, Clarification & Refining
    No. of Publications

    National: 8

    Proceeding International :3

    Proceeding National: 12

    Email Address rsskaler@yahoo.com
    Contact Numbers 9464225529
    PUBLICATIONS :
    1. Effect of gum on the rheological behavior of Indian molasses, INDIAN SUGAR, April 2000, 7-11.
    2. The effect of dextran and inorganic salts on the crystallization of sugar in laboratory vacuum pan, INDIAN SUGAR, December, 2001, 593-597.
    3. Effect of dextran on the rheological behavior of Indian molasses, Journal of food sciences and Tech, 2001, vol 38. No. 4, 415-417.
    4. Effect of starch on the rheology of molasses, Journal of food engineering, 55, 2002, 319-322.
    5. Effect of polysaccharides on the rate crystallization of sucrose, INDIAN SUGAR, 54,2004, 265-268.
    6. Dextran & its effect on the Rheological behavior of Indian cane molasses, International sugar journal, 7. Effect of dextran on the flow behaviour of molasses and rate of crystallization of sugar, Satinder Kaur & R.S.S.Kaler, J. Food Engineering Elsevier Pub. Publications 86, (2008) 55-60.
    8. Quantitative estimation of polysaccharides in molasses using Near Infra Red spectroscopy, Satinder Kaur & R.S.S.Kaler, Sugar Tech(2008). 10(3), 265-268.
    PROCEEDINGS : INTERNATIONAL
    1. 24th convention of ISSCT, Australia , 2001, International society of Sugarcane, Technologist ISSCT, Sugar technology, Sugar Engg., Agricultural, co-products.
    2. 25th convention of ISSCT, Guatemala, America, 2005, International society of Sugarcane Technologist ISSCT, Sugar technology, Sugar Engg., Agricultural, co-products.
    3. Presented at the ISFRS 2006 Conference to be held at Zurich in Feb. 2006 entitled “Effect of Ca and Mg on the Rheology of molasses and crystallization of Sugar.
    PROCEEDINGS NATIONAL :
    1. Viscosity of different massecuites and molasses in the sugar industry, Proceed of 62 annual convention of STAI , National , 2000, 141-144.
    2. Color analysis using near infrared spectroscopy for plantation white, commercial sugar Proceed of 64 annual convention of STAI, National, 2002, 46-52.
    3. The effect of dextran and inorganic salts on the crystallization of sugar in, laboratory vacuum pan, Proceeds of 24th ISSCT convention, International 2001, 157-159.
    4. ICUMSA color, Dr. Satindar Kaur & Dr. R.S.S. Kaler, Proceeds. of All Indies seminar on ICUMSA color by STAI New Delhi, National, 2003, 51-55.
    5. Alternate process of sugar refining, Dr. Satindar Kaur & Dr. R.S.S. Kaler, Proceeds. of All India seminar by STAI New Delhi National, 2004, 25-29.
    6. Effect of Gum on the rheological behavior of molasses, Dr. Satindar Kaur & Dr. R.S.S. Kaler, Proceeds. of 24th ISSCT convention, International, 2005, Accepted.
    7. “Effect of temperature and pH on the coloration of cane juice due to iron”, Dr. Satindar Kaur & Dr. R.S.S. Kaler, 8th Joint annual convention of STAI, 120-125, 2005.
    8. “Comparison of clarification processes”, Dr. Satindar Kaur & Dr. R.S.S. Kaler, 68th annual convention of STAI, Goa, 77-82, 2007.
    9. Membrane filtration : An Ultimate Approach for Clarification-by Dr. R.S.S. Kaler & Dr. Satindar Kaur, Proceedings of 69th Annual Convention of STAI, Aurangabad, (Maharashtra), p.114-118, 2008.
    10. “Estimation of moisture in ethanol using NIR spectroscopy” at conference on Carbon Credits/Clean Development Mechnaism, organized by STAI, New Delhi, Jaisalmer, 21-22 January, 2008.
    11. Reverse Osmosis As Energy supplement to Evaporation by Dr. R.S.S. Kaler & Dr. Satindar Kaur. Proceedings 70th Annual Convention of STAI, Udaipur, Rajasthan. P.3-9, 2009.
    12. “Can India go the Brazil way” Dr. Satindar Kaur & Dr. R.S.S. Kaler, Proceedings 70th Annual Convention of STAI, Udaipur, Rajasthan. P.106-113, 2009.

     Dr. Dalbir Singh Sogi

    Qualification M.Sc. Food Tech[CFTRI]
    Ph.D. Food Tech

    photo

    Designation Professor
    Area of Specialization Fruits & Vegetable Technology
    Area of Interest

    Waste management ,Plant Pigments, Proteins Isolation & Functional Properties , Antioxidents Properties

    No. of Publications 71
    Email Address sogids@gmail.com
    Contact Numbers +91-183-2258802 Extn.3217
    More.....  

     Dr. Hardeep Singh Gujral

    Qualification Ph.D. Food Tech

    photo

    Designation Professor
    Area of Specialization Food Science & Technology
    Area of Interest

    Grain milling, baking, extrusion, grain quality, Starch and protein modification using enzymes, Food product development, Food Texture and rheology. Barley and oat processing. Antioxidant properties of foods.

    No. of Publications 61
    Email Address hsgujral7@yahoo.co.in
    Contact Numbers +91-183-2258802 Extn.3429
    More.....

     Dr. Navdeep Singh Sodhi

    Qualification Ph.D.,M.E.,B.Tech.
    (Gold Medallist)

    photo

    Designation Reader
    Area of Specialization Food Engineering & Technology
    Area of Interest a) Engineering Properties of Biological Materials
    b) Characterisation and Modification of Starches
    c) Post Harvest and Food Process Engineering
    No. of Publications 29
    Email Address navdeep_fst@yahoo.co.in
    Contact Numbers 2258802 Ext: 3430 (O); 2451031 (R)
    More.....  

     Dr. Balmeet Singh Gill

    Qualification Ph.D. Food Tech., MBA

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    Designation Reader
    Area of Specialization Cereal Technology, Starch characterization and modification,  Microbial Pigments, Quality Control and Management in Food Industry
    Area of Interest

    Cereal Grains, Starch characterization and modification, Natural and Microbial Pigments, Value addition from waste generated during food processing.

    No. of Publications 27
    Email Address balmeet_singh@yahoo.co.in
    Contact Numbers +91-183-2258802 Extn.3428
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     Dr. Amritpal Kaur

    Qualification Ph.D. Food Technology

    photo

    Designation Lecturer
    Area of Specialization Food Science & Technology
    Area of Interest

    Potato processing and utilization

    No. of Publications 05
    Email Address amritft33@yahoo.in
    Contact Numbers +91-183-2258802 Extn.3214

     Dr. (Mrs) Maninder Kaur

    Qualification Ph.D. Food Technology

    photo

    Designation Lecturer
    Area of Specialization Food Science & Technology
    Area of Interest

    Characterization of bio macromolecules, their modifications and applications

    No. of Publications 23
    Email Address mandyvirk@rediffmail.com  
    Contact Numbers 0183-2258802 ext.3201 (O)
    More.....

     Mr. Davinder Pal Singh Oberoi

    Qualification M-Tech (Food Technology)

    photo

    Designation Lecturer (Contract)
    Area of Specialization Food Engineering & Technology
    Area of Interest
    • Lycopene
    • Engineering properties of food materials

     

    No. of Publications 15
    Email Address dpsoberoi@gmail.com  
    Contact Numbers 9855435064; 0183-5051851®
     
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