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HALDIA INSTITUTE OF TECHNOLOGY

Actionable insights and analytics for skill development and training success.

ACADEMICS DASHBOARDS

B.Tech Overview

Programme-wise enrolment and academic performance report

M.Tech & MCA

Postgraduate programme progress and outcome report

ATTENDANCE DASHBOARDS

Student Attendance

Semesterwise attendance overview across departments

Faculty Attendance

Faculty presence and engagement tracking report

PLACEMENT DASHBOARDS

Placement Summary

Overall placement statistics and company-wise report

Placement Analytics

Year-on-year placement trend and performance analysis

Top Recruiters

Industry-wise and company-wise recruiter report

Internship

Internship opportunities and student participation report

RESEARCH DASHBOARDS

Publications

Faculty and student research publication overview

Patents

Filed and granted patent analytics report

Funded Projects

Government and industry funded research project report

KEY DEPARTMENT DASHBOARDS

CSE

Computer Science & Engineering department overview

Information Technology

IT department performance and student analytics

ECE

Electronics & Communication Engineering report

Electrical Engineering

EE department academic and training insights

Mechanical Engineering

ME department performance and lab utilization

Civil Engineering

CE department progress and infrastructure report

CSE (AI & ML)

Artificial Intelligence & Machine Learning overview

CSE (Cyber Security)

Cyber Security specialization analytics

CSE (Data Science)

Data Science programme performance report

BioTechnology

Biotech department research and academic report

Food Technology

Food Tech department overview and lab report

MBA

Management programme analytics and placement report

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Established Year 2006

Department of Food Technology (NBA Accredited)

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Official website of Haldia Institute of Technology. Payments accepted only through the secure link on this website. Food Technology Official website of Haldia Institute of Technology. Payments accepted only through the secure link on this website. Food Technology
Program Overview

Become an Innovation Leader
with Food Technology

Food Technology

Our Vision

To achieve Centre of Excellence in the field of Science, Technology and Management Education for creating dynamic human resources of global standards with capabilities of accepting new challenges.

Our Mission

  • 1. To produce quality human resources with capacities to serve the fraternity as a wide variety of professionals including scientist, researcher, engineer, teacher, entrepreneur and manager. 2. To collaborate and network with food industries and associated businesses in order to bring a unique perspective in food technology education. 3. To ensure a synergistic focus on engineering and complementary skill developments through curricular and co-curricular program(s) so that Food Technology graduates are well-rounded, competitive in job searches, effective professionals with teamwork skills, and are capable of adapting to different work environments.
HOD's Message

From the Department Head

Gourab Chatterjee

Gourab Chatterjee

Assistant Professor & Head
Ph.D. Pursuing

"Our Department of Food Technology is committed to excellence in education, research, and innovation. We strive to provide our students with the knowledge, skills, and hands-on experience necessary to excel in the ever-evolving field of food engineering & technology. Our curriculum is designed to cover the fundamental principles of food science, food safety, quality control, food packaging, new product development, entrepreneurship development etc, ensuring that our graduates are well-versed to meet the challenges and opportunities in the food, biochemical and allied industry. We pride ourselves on our state-of-the-art facilities, experienced faculties, and strong industrial networking, which provide our students with unparalleled learning opportunities. Department also host a chapter of AFST(I) from the state of West Bengal The placement and internship opportunities are excellent. Department also regularly arrange skill development training, workshop and conferences. We believe in fostering a collaborative, holistic and inclusive environment where students can thrive and innovate. Our research initiatives aim to address some of the most pressing issues in food security, sustainability, and nutrition, making a positive impact on society. As you explore our brochure, I invite you to learn more about our programs, faculty, and the exciting opportunities that await you in the Department of Food Technology. We are excited to support you on your academic and professional journey"

gourabchatterjee.ft@gmail.com
Why Choose Us

Program Highlights

USP of the Department:

1. Excellent placement record 2. Functional collaboration with industries,regulator(FSSAI) and Govt. bodies 3. Syllabus designed as per industrial recruitments 4. Workshops and industries opportunity 5. Efficient networking with recruiters 6. Functional chapter (Haldia) of largest food technology community of our country AFST(I) 7. Sophisticated instruments and machine 8. Experienced faculties and positive student cultures 9. Exposure to industry oriented workshops like FoSTaC & FSMS 10. Eminent international and national advisor from academia and industries’

Curriculum

Program Curriculum

  • Chemistry-II Engineering Thermodynamics Mechanical Operations in Food Processing Chemistry of Food Food Microbiology Environmental Sciences Chemistry of Food Lab Microbiology of Food Lab Chemistry-II Lab Report and Seminar on Internship

  • Transfer Operations in Food Processing Biochemistry & Nutrition Principles of Food Preservation Engineering Properties of Food Materials Numerical Methods & Statistical Techniques IPR & Patent Laws Food Consumer Science Unit Operation Lab Biochemistry Lab Food Preservation Lab Numerical Methods Lab

  • Technology of Fruits, Vegetables, Spices, Tea, Coffee & Beverages Processing Fish, Meat & Poultry Processing Technology Food Process Engineering Elective – I (Nutraceuticals & Functional Foods/ Instrumental Methods of Food Analysis/ Grain Science & Technology) Open Elective – I (Enzyme Technology/ Renewable Energy Technology/ Flavour Technology) Engineering Economics Essence of Indian Knowledge Tradition Food Processing Lab – I Food Analysis & Quality Control Lab-I Food Engineering Lab Report and Seminar on Industrial Training

  • Milk & Milk Products Processing Technology Edible Fats and Oils Processing Technology Technology of Bakery, Confectionary & Extruded Food Processing Elective – II(Fermentation Technology & Biochemical Engineering/ Management of Food Industry Wastes / Food Additives) Open Elective – II (Data Structure & Algorithm/ Data Base Management System) Open Elective – IV (Nanoscience in Food Technology/ Protein Technology/ New Product Development) Food Processing Lab – II Food Analysis & Quality Control Lab-II Fermentation Technology Lab Data Base Management System Lab

  • Food Packaging Technology Food Safety & Quality Management Principles of Management Elective – III (Food Laws & Standards / Emerging Trends in Food Processing / Food Toxicology) Elective – IV (Project Engineering & Food Plant Layout/ Modeling & Simulation of Food Processes / Plant Maintenance, Safety & Hygiene) Open Elective – III (Entrepreneurship Development for Food Technologists / Food Security & Sustainability/ Food Process Equipment Design) Food Product Development & Quality Assurance Lab Report and Seminar on Industrial Training Group Discussion & Personality Development

  • Supply Chain Management & Food Marketing Industrial Processing of Food and Beverage Internship Project
Degree Offered

Degree Awarded

B.Tech in Food Technology

MAKAUT

A 4-year undergraduate B.Tech in Food Technology program integrates engineering, science, and technology to process, preserve, package, and distribute safe, nutritious food. It covers subjects like food microbiology, chemistry, processing, and quality control, preparing students for careers in food manufacturing, R&D, and safety management.

Infrastructure

Department Laboratories

Chemistry of Food Lab
Capacity: 30
Key Equipment:
Hot air oven, Digital pH Meter, Muffle furnace, Soxhlet Extraction Unit, Electrophoresis Apparatus, Cold Centrifuge, Turbidity meter, UV chamber, Vortex mixture, Single glass distillation water unit, Weighing machine.
Food Microbiology Lab
Capacity: 30
Key Equipment:
Laminar air flow cabinet, Microscopes, Colony counter, Incubator, BOD incubator shaker, Vertical Autoclave, Water bath, Weighing machine, Double distillation unit, Refrigerator.
Food Analysis, Quality Control & Instrumentation Lab
Capacity: 30
Key Equipment:
Garber-Centrifuge, Micro-Centrifuge, HPLC, UV-VIS spectrophotometer, Digital Moisture Analyzer, Fibre Analyzer, Ultra-Sonicator, Kjeldahl digestion & distillation apparatus, Turbidity meter, Magnetic stirrer, Rotary vacuum evaporator, Weighing balance
Food Processing Pilot Lab
Capacity: 60
Key Equipment:
Rotary Vacuum Evaporator, Baking-Oven, Spray dryer, Tray dryer, Drum dryer, Plate freezer, Canning unit, Stainless steel vertical retort, Steam jacketed kettle, Vertical Screw extruder, Mixer and grinder, Crown corking machine, Juice extractor, Extrusion Shaping machine, OTG.
Department Gallery

Photo Gallery

Industrial Visit at Patanjali Foods, Haldia Unit
Industrial Visit at Patanjali Foods, Haldia Unit
Industrial Visit at Dabur India Ltd., Narendrapur Unit
Industrial Visit at Dabur India Ltd., Narendrapur Unit
Industrial Visit at IIP, Kolkata
Industrial Visit at IIP, Kolkata
Invited Lecture on Emerging Packaging of Food Material,
Invited Lecture on Emerging Packaging of Food Material,
Dept of FT, HIT in collaboration with AFST(I) Haldia Chapter , Govt. of West Bengal & FSSAI (State) organized “Eat Right Mela” at Kolkata
Dept of FT, HIT in collaboration with AFST(I) Haldia Chapter , Govt. of West Bengal & FSSAI (State) organized “Eat Right Mela” at Kolkata
Dept of FT, HIT in collaboration with AFST(I) Haldia Chapter, FSSC Global , FSSAI(East and North East) and Cotecna Inspection India organized “Food Safety Seminar” at HHI, Kolkata
Dept of FT, HIT in collaboration with AFST(I) Haldia Chapter, FSSC Global , FSSAI(East and North East) and Cotecna Inspection India organized “Food Safety Seminar” at HHI, Kolkata
MOU with ALS Lab & Dept. of FT, HIT
MOU with ALS Lab & Dept. of FT, HIT
MOU with DNV Business Assurance & Dept. of FT, HIT
MOU with DNV Business Assurance & Dept. of FT, HIT
MOU with FSSAI & Dept. of FT, HIT
MOU with FSSAI & Dept. of FT, HIT
MOU with IIP & Dept. of FT, HIT
MOU with IIP & Dept. of FT, HIT
Research

Research Focus Areas

Waste to wealth and valorisation of waste generated from food industries
Production of biodiesel from used cooking oil
Fermentative production of bioethanol from millets
Development of value-added function RTE beverages
Development of Food Colors from flower waste
Development of Cottage Cheese alternative from plant sources
Extraction of functional bioactives from oil bearing seeds
Application of AI and deep tech in food engineering
Career Opportunities

Career Paths After Food Technology

GET
  • A Graduate Engineer Trainee (GET) in the food industry typically supports production, quality assurance, and engineering teams, focusing on process optimization, machinery maintenance, and food safety compliance (HACCP, GMP).
Food Analyst
  • A Food Analyst conducts rigorous scientific testing (chemical, physical, microbiological, and sensory) to ensure food safety, quality, and regulatory compliance. They analyze samples to verify nutritional content, detect contaminants, and ensure compliance with standards like FSSAI. Key duties include documenting results, developing new products, and auditing production processes.
Quality Assurance (QA) Executive
  • A Quality Assurance (QA) Executive ensures products or services meet company and industry standards by monitoring production, performing audits, managing documentation (SOPs), and implementing corrective actions. They work across sectors like manufacturing, pharmaceuticals, and tech, focusing on compliance (ISO, GMP), quality control, and continuous process improvement.
Quality Control (QC) Executive
  • A Quality Control (QC) Executive ensures products meet industry standards, safety, and quality requirements through inspections, testing, and documentation. They act as a critical checkpoint between production and final dispatch to reduce defects, resolve complaints, and comply with regulations. Key tasks include monitoring production lines, running lab tests, and performing audits.
Executive Chemist
  • An Executive Chemist manages laboratory operations, conducts advanced chemical testing on raw materials and finished products, and ensures regulatory compliance (GMP, ISO). They typically require a degree in Chemistry, with roles focusing on QC, R&D, or process improvement.
Food Industry Auditor
  • A food industry auditor acts as an independent evaluator ensuring food safety, quality, and regulatory compliance (e.g., FSSAI, ISO 22000, HACCP) from farm to fork. They verify sanitation procedures, assess safety threats, review documentation, and conduct on-site inspections of manufacturing or storage facilities to prevent contamination and protect consumers.
Production Executive
  • A Production Executive in the food industry manages daily manufacturing operations, ensuring efficient production schedules, strict food safety compliance (such as HACCP and FSSAI standards), and raw material inventory management. They supervise production staff, oversee machine operations, and monitor quality control to achieve production targets while reducing errors.
Our Team

Expert Faculty

CategoryCountCategoryCount
Total Faculty9Professors1
Associate Professors1Assistant Professors7
Faculty with Ph.D.5Faculty with M.Tech/M.E.4
Gourab Chatterjee
Gourab ChatterjeeHOD
Assistant Professor
Ph.D
15 experience
gourabchatterjee.ft@gmail.com
Subhankar Mishra
Subhankar Mishra
Assistant Professor
M.Tech
7 experience
subhankar.hithaldia@gmail.com
Amit Kumar Mukherjee
Amit Kumar Mukherjee
Assistant Professor
M.Tech
16 experience
amitmukherjee35@yahoo.com
Aniruddha De
Aniruddha De
Assistant Professor
M.Tech
15 experience
aniruddhade@rediffmail.com
Ila Chand
Ila Chand
Assistant Professor
M.Tech
2 experience
ila.chand@hithaldia.ac.in
Dr. Ranjay Kumar Thakur
Dr. Ranjay Kumar Thakur
Assistant Professor
Ph.D
16 experience
ktranjaybt2007@gmail.com
Dr. Rimpi Foujdar
Dr. Rimpi Foujdar
Assistant Professor
Ph.D
2 experience
rimpi.foujdar@hithaldia.ac.in
Dr. Sumita Das Biswas
Dr. Sumita Das Biswas
Professor
Ph.D
16 experience
sumitadas.dt@gmail.com
Dr. Swati Ray
Dr. Swati Ray
Associate Professor
Ph.D
15 experience
swatiafstihal20@gmail.com
Achievements

Department Achievements

NBA accreditation received in 2020, reaccredited in 2023

Department has received the prestigious CII-FACE award for harnessing Food Safety in the state of West Bengal in 2019

Department was awarded by FSSAI (Kolkata Division) for harnessing Food Safety in the state of West Bengal in 2021.

Department has coordinated FoSTaC and FSMS training for more than 500 food technology students and food professionals during 2018-2025, serving as a skill development centre from the state of west Bengal.

Department started the Association of Food Scientists & Technologists AFST(I) Haldia Chapter from 2018

How to Join

Admission Process

01. Select Program

Choose Food Technology

02. Fill Application

Complete required details

03. Pay Fees

Secure online payment

04. Submit Docs

Upload documents

05. Get Enrolled

Begin your journey

Industry Collaboration

MoUs & Partnerships

DNV GL Business Assurance India PvtMoU
ALS Testing Services India Pvt. Ltd.(MoU
Food Safety &Standards Authority of India (FSSAI)MoU
Indian Institute of Packaging MoU
Keventer Agro MoU
Admission
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