Welcome To Food Science Department

'Food Processing Lab'

'Inaugural Function of Competition '

'MasterChef Cooking Competition'

'Guest Lecture on Personality Development'

'MasterChef Cooking Competition1'

'Extension Activity '

'Students Visit to Hotel management institute'

'Food Fest'

'Workshop on Sensory Evaluation '

'Visit to Rathi Packaging Industry'

'Visit to Mapro Garden Mahableshwar'

'(Poster Presentation competition ) On the occasion of birthday celebration of shardchandraji Pawar'

'Street Play on Awareness Regarding '' Food Hygiene & Food Safety"'

'Industrial Visit (Rathi Chemicals)'

'Debate on Healthy Food vs Junk Food'

B.Voc. Food Science and Technology


The University Grants Commission (UGC) has launched a scheme on skills development based higher education as a part  of college or university education leading to B.Voc degree with multiple exits, such as Diploma, Advanced Diplomaand degree under the NSQF.

The B.Voc programme is focussed on University & college providing undergraduate studies which would also incorporate special job role along with broad based general education.

The Department of Food Science & Technology was established in 2014-2015.

Award Duration
Diploma 1 year
Advanced Diploma 2 years
Degree 3years



To be centre of excellence in training, research, outreach & consultancy services in Food Science technology with emphasis on value education of agricultural produce, processing technology driven conservation of food, nutritional goodness food security & safety assurance.


The department of Food Science & Technology creates & shares knowledge to ensure safe healthy & appealing food supply that supports the well being & prosperity of people & the environment.


  • B.Voccourse  helps to ensure students have adequate skills, make them work ready, enhance employability of graduates, and thus make them part of global workforce.
  • This course is introduced with an aim to incorporate requirements of various food industries into its curriculum.
  • Provide adequate education, training, research & development services in the  Food sector.
  • Identify and provide the skills required by the Food Industry.
  • Create, select and apply appropriate processing technology/techniques, resources, modern processing tools in order to improve the quality, safety and the shelf life fresh and process food.
  • Conduct and undertake investigations of problems of including design of processing technology for various type food, food analysis, food quality and safety aspects and interpretation of data in order to provide valid conclusions.
  • Graduates will be awarded B. Voc Degree in Food Science and Technology from Savitribai Phule University.

Major Equipments-

  • Karl-fischer
  • Brookfield Viscometer
  • Miliipore 
  • Incubator

Teaching Methods- 

  • The Department of Food Technology has been using different Teaching aids to enhance the students:

Lecture Methods                                                                                                   

  • Lectures last 48 minutes and there will be three per week for each first year courses and four lectures for each second and third year courses. Lectures take place in classrooms, with one teacher responsible for each course.

Laboratory Work                                                                                                    

  • There are practical course assigned to each year of study. First year and seond year undergraduate will have three practical course. Third year undergraduate will have two practical courses as well as  Project work assigned for studentsin every semester related innovative methods in food processing arranged for better understanding of  concepts.

Experiential Learning                                                                                         

  • Field trips are arranged for the students for visual understanding of actual process in industrial food processing. Students also undergo internships in food processing units from which they learn unit operation in food processing.

Participative Learning

The department conduct various participative learning methodology for the holistic development of the students. These activity based learning mode involves:

  • Group discussion on various syllabus related topics
  • Debate on relevent topics like Junk Foods & Healthy Foods, Fad diet, Keto Diet
  • Seminar and extempore for presentation of topics from syllabus
  • Quiz on Quality control in Food Processing

ICT in  Teaching-Learning-                                                                                     

ICT resources                                                                          

  • Department have LCD projector with white board and LCD TV facility.
  • PowerPoint presentations are used for teaching purposes. Video lectures by different eminent teachers are shown to the students during practical sessions. Videos of practical demonstrations shown to the students.
  • Computer interfaced experiments are used by the faculty and students. 

Google classroom                                                                    

  • Google classroom facility is used by the faculty. Students are enrolled in the google classroom. Teaching-learning material, PowerPoint presentations are shared through google classroom. Students also share their work through this classroom. link


 Students Achivement 


Placement details:


Sr. No.

Name of the Students

Company Name

Appointed as



Nilesh Bhanudas Dhole.

Dairy Industry

Processing Manager 


Shubham Balkrishna Dhanad.

Agricultural Production Corporation, GRA, Yamamoto Cho, Japan.



Randive Kedar Nanaso


Urja Kutwal Foods Pvt. Ltd., Andalgao, Shirur, Pune.

Lab Chemist


Karape Komal Prakash


Nutrition dietitian Internship at VLCC, Mumbai.




Ganesh Mohanrao Zingade.

Cantonment Board, Dehu Road, Pune. 

Sanitary Inspector


Simran Bhuskute. 

VLCC, Pune 




Sayali Pawar.

Slim & Fit Center, Pune.






Food Store Big basket, Pune.

Supply chain Executive


Students Placement 2021-22 Batch 


Sr. No.

Students name


Industry details


Tejas Pathare

Project Coordinator

Delybite, Hadapsar


Shubham Daigude

Technical Officer

Real Dairy, Baramati


Sarika Mane

Food Chemist

Sonai  Dairy, Baramati


Vijeta Sutar


Brittannia Industries Ltd., Ranjangaon


Sakshi Shirkhe


Brittannia Industries Ltd., Ranjangaon


Sahil Jadhav


Piggery Farm


Rohit Mane

Food Quality Dept.

SKODA Auto Volkswagen India Pvt. Ltd., Chakan

Names of the Food Industries where students have undergone Industrial Training:


  • Mondelez Cadbury, Pune.
  • Warana Dairy, Kolhapur
  • Maganlal Food products, Pune
  • Katraj Dairy, Pune.
  • Shramik Foods, Sangmner, Pune.
  • Telco Gruhini, Bhosari, Pune
  • Shreekant Masale
  • Kate Foods Industries Pvt. Ltd, Pune.
  • RK Food and Bakers, Pune
  • Aditya Birla Hospital, Chichwad, Pune
  • Muktai Dairy farm, Shivneri, Pune
  • Kate dairy Farm, Pune
  • Pune Zilla Sahakari Sang, Katraj Dairy, Pune
  • Pandurang Krupa dudh Sankalan, Osmanabad
  • Sidhkala Milk and Milk Products, Satara
  • Sangmaner Tal. Sahakari Milk Dairy, Ahmednagar
  • Sakhar Kharkana, Ahmednagar
  • Anjali Foods and Beverages, Pune
  • Indapur Dairy and Milk Products, Pune
  • Good Morning Bakers, Pune