LOYOLA ACADEMY
Degree & PG College (Autonomous)
A “College with Potential For Excellence” by UGC
Affiliated to Osmania University Established in 1978
B.SC - FOOD TECHNOLOGY & MANAGEMENT
The Department of Food Technology & Management was set up at Loyola in 2004, and offers B. Sc. and M.Sc. in Food Technology
“Every day I see students working with the skill and patience of professionals. Makes me glad to be doing what I am.”
– Â Mrs. M. Anusha – Head of Department
The department was set up in the academic year of 2004, the Department of Food Technology & Management is solely aimed at training students to be expert food technologists and entrepreneurs. We accomplish this by covering every aspect of food production – from manufacturing and preservation to packaging and management – in our curriculum.
Vision :
To produce competent technologists, scientists, researchers and entrepreneurs in Food Technology through quality education
Mission:
- To upgrade the scientific knowledge in the areas of food science, food processing and safety for the development of food products through quality research
The immersive curriculum we provide is only a part of what we do. The popularity of our food technology department arises from the hands-on experience we give our students throughout their programme.
A few highlights:
01 Industry based exposure
 Our 3 laboratories and 4 food manufacturing plants, aided by the Ministry of Food Processing Industries, Govt. Of India, New Delhi, and the UGC, support our vast curriculum. Apart from the theory of food processing and quality control, students learn skills such as pulse-milling, food packaging, and confectionery production through first-hand experience.
02Â Industrial Projects
 Students are allotted industrial projects with huge companies so as to garner exposure and expertise. Some of these companies include A.P. Food Govt. Ltd., Coca Cola, Budweiser and PepsiCo.
03Â Catholic background
 Our working confectionery and bakery are the results of the ingenuity of our staff and students. Students manufacture as well as market chocolates, biscuits, ice creams.
Our food technology department is focused on innovation and even more on initiative. We give our students practical knowledge through the world class facilities that we have.
2022 – 2023
- The department organized an Interdisciplinary International Conference On “CURRENT TRENDS IN APPLIED SCIENCES-2022 (IICCTAS-2022)”.
- An awareness program “UNLOCKING FOOD FOR BETTER LIFE” was held on 21-03-2022 at Zilla Parishad High school, Kowkoor, Alwal Mandal, Medchal. Â
2021 – 2022
- A webinar on “Emotional Wellbeing of Students During Pandemic” was organized on 8th June 2021 at 10:50 AM.
- A webinar on “Food Safety” was held on 4th September 2021.
- The department has organized an event “FOOD TECH-EXPO 2K21” Driven to Procure, Thrive and to Secure on 30TH September, 2021.
- The Department has organized an awareness program titled“UNLOCKING FOOD FOR BETTER LIFE” On 21 March 2022.
2019 – 2020
- A guest lecture was conducted on 24th July 2019 by Rajesh Reddy (Marketing Manager Nestle India Pvt. Ltd.) on “First 1000 days of child’s life”. The lecture focused on the nutritional requirements of child in their early stage.
- The department has organized an event “Food Nutri-Tech Expo 2k19” on 6th and 7th September 2019.Â
- The department has organized Internal Auditor training program on “HACCP and ISO 22000-2018” on January 8th and 9th, 2020
- Earn While You Learn Program: This is the unique program organized department of B.Sc. FOOD TECHNOLOGY AND MANAGEMENT , wherein the students of final year get an opportunity not just to gain practical skills but also make use of it to an extent of experimenting and developing new products from the available regular raw materials along with marketing and sales of those products. Products prepared by them include bakery goods like Biscuits and cakes.
Ms. Y. Sunanda
HOD & Assistant Professor
Emp. ID:23128
M.Sc. Food Technology
Ms. A.Esther Sandhya
Assistant Professor
Emp. ID:06101
M.Tech
Ms. M. Anusha
Assistant Professor
Emp. ID: 15114
M.Sc.
Mr. M. Sai Kumar
Assistant Professor
Emp. ID:23138
M.Tech Food Technology
• PO1. Scientific Knowledge. Apply the knowledge of Science, Mathematics, Engineering& Technology fundamentals to solve the complex problems.
• PO2. To design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
• PO3. Problem analysis: To identify, formulate, research literature, and analyze complex scientific problems reaching substantiated conclusions
using first principles of mathematics, natural sciences, and engineering sciences.
• PO4. Modern tool usage: To create, select and apply appropriate techniques, resources, modern technology and IT tools to complex science
and technological activities.
• PO5. Environment and sustainability: To understand the impact of professional science and technological solutions in societal and environmental contexts and for sustainable development.
• PO6.Individual and team work: To function objectively as an individual and as a member in diverse teams.
• PO7. Communication: To communicate effectively on complex science & technology activities with society at large and able to write effective
reports and documentation.
• PO8. Life-long learning: To recognise the need and ability to engage in independent and lifelong learning in the context of technological change.
PROGRAMME SPECIFIC OUTCOME ( DEPARTMENT WISE):
PSO1: To understand the concept of food science, nutrition and dietetics
PSO2: To analyse the relationships between various nutrients and physiological disorders and various diet therapies
PSO3: To apply the knowledge of processing and preservation techniques in increasing the shelf life of food products
PSO4: To combine the knowledge of food science, nutrition and dietetics to overcome food wastage, malnutrition and lifestyle disorders.
01. Earn While You Learn Program:
This is a unique program organized by the department of B.Sc. FOOD TECHNOLOGY AND MANAGEMENT, wherein the students of the final year get an opportunity to gain practical exposure and make use of it for experimenting and developing new products from the available regular raw materials along with marketing and sales of those products. The Products prepared include bakery goods like, biscuits and cakes.
02. Awareness program on “UNLOCKING FOOD FOR BETTER LIFE” was held on 21-03-2022 at Zilla Parishad High school, kowkoor, Alwal Mandal, Medchal.
03. Ayur Gyaan 26th October 2022. MOTIVE: “HAR DIN HAR GHAR AYURVEDA ”
04. IQAC has organised 5 day faculty development program i.e, from March 3rd to March 9th, 2023, in collaboration with National Institute of Micro Small and Medium Enterprise (NI-MSME) in which subject experts shared their insights about the importance of faculty trainings and development programs to enhance the quality output for the ever-increasing demands in quality management.
N/A
The department engages in various innovative research activities such as:
- ON ADULTERATION OF SPICES AND BEVERAGES
-
INCORPORATION OF BROWN TOP MILLET IN PREPARATION OF WAFERS
- INCORPORATION OF PULPS IN WAFERS TO ENCHANCE THE FLAVORING AND NUTRITIVE VALUE.
- SUBSTITUTION OF LITTLE MILLET WITH REFINED WHEAT FLOUR IN PREPARATION OF WAFE DEVELOPMENT OF SORGHUM COOKIES USING SORGHUM FLOUR,RICE FLAKES FLOUR AND OATS
- DEVELOPMENT OF SORGHUM CRACKERS
- DEVELOMENT OF EDIBLE BIOPACKAGING MATERIAL USING SWEET POTATO STARCHAND YAM WITH HONEY
- VALUE ADDED PRODUCTS(MURUKULU IN COMBINATION WITH KUDO MILLET FLOUR AND BEGAL GRAM FLOUR)
- VALUE ADDED PRODUCTS(SAKINALU COMBINTION WITH LITTLE MILLET FLOUR AND RICE FLOUR)
CERTIFICATE COURSES - 2019 - 2022
CERTIFICATE COURSES -2022-2023
- Anand Food Products (Manufacturers of PARLE-G buiscuits) – Date: 10th September 2018.
- Purpose: To enhance learning through the process of productive industrial visits. The unit operations and unit processes would be witnessed practically, which makes the students understand the concepts better.
- Hindustan Coca-Cola Beverage Pvt. Ltd” DATE: 23-08-2018  Â
- Purpose: To enhance learning through the process of productive industrial visits. The unit operations and unit processes would be witnessed practically, which makes the students understand the concepts better.
AKSHAYAPATRA FOUNDATIONÂ Â Date:23rd July, 201 Â Outcome:Â The visit was a substantial experience for the students to gain insight on the practices followed to prepare quality food which is served at schools as mid day meal and as lunch for the poor at only Rs.5.Â
Carlsberg  Date: 17 August 2019 Purpose:To enhance learning through the process of productive industrial visits. The unit operations and unit processes would be witnessed practically, which makes the students understanding the concepts better.      Â
Parle biscuit factory Date:17-03-2022 Description: This visit was mainly focused on to understand the procedures involved during the manufacturing of biscuits and to get to know the technology and the equipment used
CARLSBERG  Date: 24th march 2022  Description: HR of the Carlsberg Hyderabad Mr. Tirupati, Mr. Shravan Kumar who was the Brewing Head and with Mr. Nagaraj who was the Quality Head for the brewing industry and the faculty members. The quality parameters, different flavors and packaging were explained in detail by the Quality Head and Brewing Head of the Carlsberg.
- ICRISATÂ
DATE: 9th September 2022 Purpose: The purpose of this program is to gain exposure and to acquire practical knowledge on the various processing techniques involved in the manufacturing of grains and innovative cultivation of crops with unique species and varieties of crops. Outcome : Students have gain knowledge regarding the development programs taken up to improve food production around the world, and learn about various strategies applied by ICRISAT to improve the yield of plants. VEERAMANI BISCUITS INDUSTRY–21/12/22
Purpose:  Facilitate interaction with industries and environment and to learn working methods and practices.
OUTCOMES: Explanation of the whole process of working machines and equipment
KRISHNAVENI SUGAR FACTORY
Date: 11/01/23
Aim: The main aim of this visit was to provide an insight about practical working environment and internal working of a factory.
Outcomes: Students learnt about the functioning of equipments like miller, shredder, boiler, evaporator, centrifugal tanks and fermenters.
- Awarness program – Title – “Unlocking Food For Better Life “. – 2021-2022
An awareness program on “UNLOCKING FOOD FOR BETTER LIFE” was organized on 21-03-2022 at Zilla Parishad High school, Kowkoor, Alwal Mandal, Medchal which was guided by the lecturers of food technology; HOD Mrs. M.Anusha accompanied by Mrs. E.Sandhya and Ms. Jeevani followed by the students of the department.
- Mrs. Anusha, Asst. Professor of Food Technology participated in the Conference “Unleash Your Potential” organized by Loyola Academy.
- Mrs. Anusha, Asst. Professor of Food Technology attended a webinar on “FSSAI Regulatory Framework with Codex Perspective” on the occasion of World Food day 16 October, 2021, organized by Department of Food and Nutrition, Shri Vaishnav Institute of Home Science, Shri Vaishnav Vidyapeeth Vishwadyalaya Indore Madhya Pradesh India.
- Mrs. A Esther Sandhya, Asst. Professor of Food Technology received faculty award for securing first position in NPTEL exam (course: Dairy and Food Process and Products Technology) conducted in July 2022 session on all India level.
- Mrs. Anusha, Asst. Professor of Food Technology attended the Two-day National FDP on “Research Writing and Publication” organized by the SJCC Research Centre on Aug 10 & 11, 2021.
- Dr. Palety Kiran Kumari, Asst. Professor of Food Technology received faculty award for completion of P.hD. in food technology.
- National Seminar 2021-2022 – 1st model making for public speaking
- Awards day 2022-2023 – 1st in academics and best outgoing student
- 7th Asian PGPR Conference for sustainable for organic agriculture – First prize in poster presentation
- Academics – First Prize
- Won 2nd best model topic : Food Adulteration at food expo 2021
| Sl. No. | Academic Year | No of Books |
|---|---|---|
|
1 |
2018-19 |
26 |
|
2 |
2019-20 |
32 |
|
3 |
2020-21 |
30 |
|
4 |
2021-22 |
76 |
|
5 |
2022-23 |
26 |
| Sl. No. | Student Name | Batch | Company Name | Package |
|---|---|---|---|---|
|
1 |
POOLA NAVYA
|
2018-2019
|
SCIFED PVT
LTD |
1,68,000 P/A |
|
2 |
SHIVANI PENTYALA |
2018-2019 |
Food safety
India Pvt Ltd |
1,20,000 P/A |
|
3 |
GANGA VINAY KUMAR |
2018-2019 |
Equinox |
1,20,000 P/A |
|
4 |
VAISHNAVA PAVAN KUMAR |
2018-2019 |
Info Logitech |
2,40,000 P/A |
|
5 |
PALLENI BHARGAVI |
2019-2020 |
Nestle India
Limited |
3,00,000 P/A |
|
6 |
CHITHALURI MAHESH |
2019-2020 |
Sresta
Natural
BioProducts
Pvt ltd |
2,42,000 P/A |
|
7 |
SAMPATH VARSHASREE |
2019-2020 |
Infosys |
3,00,000 P/A |
|
8 |
KHANDAVALLI SRUJANA |
2019-2020 |
Sitel |
2,40,000 P/A |
|
9 |
YARUPULA AJAY KUMAR |
2020-2021 |
Dhatri Foods
Pvt Limited |
4,00,000 P/A |
|
10 |
DANAGARI VARDHINI |
2021-2022 |
Hinduja
global
solutions,
Gachibowli,
Hyderabad,
Telangana |
2.1Lakh /Annum |
| Sl. No. | Student Name | Batch | PG | PG Institute |
|---|---|---|---|---|
|
1 |
Nampally Sairikith |
2018-19 |
M. Sc Food Technology
And Management |
D Y Patel
Deemed
University
|
|
2 |
Akshita Vats
|
2019-2020 |
M. Sc Food Science &
Technology |
Lovely
Professional
University,
Punjab |
|
3 |
Shruti Reddy Esuru |
2020-2021 |
M.Sc Applied Food
Safety and quality
Management with
industrial practice |
University of
Greenwich,
London, UK |
|
4 |
Palathanam Andrews Alice
rose
|
2020-2021 |
M. Sc Food
Technology and
Management |
Karunya
University |
|
5 |
Vontela Siri Reddy |
2021-2022 |
Msc food science and
technology
|
RMIT
University
|
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