During the process of product development it undergoes the number of treatments which includes the drying, evaporation, caramelization, browning. It's been important to maintain the quality of food without compromising its nutritional quality and all other quality aspects. Therefore, the intention of department of food chemistry and nutrition is to understand the complex chemical changes and effect of different treatments on the food product.
| Staff Position of Department | |||||
|
Sr. No. |
Name of Staffs |
Designation |
Qualification |
Experience |
Photo |
|
1 |
Kadam.R.B |
Assistant Professor / HOD |
M. Tech |
2 years |
|
|
2 |
Puri.A.P |
Assistant Professor |
M. Tech |
1 year |
|
|
3. |
Shendge S. N. |
Assistant Professor |
M. Tech |
1 year |
|
