Tripura Institute of Technology

The Department of Food Processing Technology at Tripura Institute of Technology is a dynamic and cutting-edge academic unit committed to advancing the field of food processing. Established with a vision to cater to the growing demand for skilled professionals in the food industry, our department aims to provide students with a comprehensive education in food processing, ensuring they are equipped with the necessary knowledge and skills to excel in this vital sector.

The vision of the Department of Food Processing Technology is to be recognized as a leading center of excellence in food technology education and research. We envision:

1. Producing Industry-Ready Graduates: Our graduates will be sought after by the food processing industry for their knowledge, skills, and innovative mindset, contributing significantly to the growth and development of the sector.

2. Advancing Food Technology Research: Through our research endeavors, we aim to contribute to the advancement of food processing technology, addressing global challenges such as food security, preservation, and waste reduction. 3.Promoting Entrepreneurship: We aspire to nurture an entrepreneurial spirit among our students, encouraging them to establish their own food processing ventures and contribute to the economic growth of the nation.

4.Engaging with the Community: Our department aims to actively engage with the local community and the food industry, providing expertise, support, and solutions that benefit society as a whole.

 The Department of Food Processing Technology’s mission is to impart high-quality education and research opportunities in the domain of food technology. Our primary objectives are as follows:

1. Academic Excellence: We aim to provide a rigorous academic curriculum that covers all aspects of food processing technology, emphasizing critical thinking, problem-solving skills, and practical application.

2. Skill Development: We are committed to nurturing the practical skills of our students, allowing them to gain hands-on experience with modern food processing equipment and techniques.

3. Research and Innovation: Our department fosters a culture of research and innovation, encouraging faculty and students to undertake cutting-edge projects that contribute to advancements in food processing technology.

4. Industry Collaboration: To bridge the gap between academia and the food industry, we actively collaborate with various food processing companies and organizations. These partnerships provide our students with exposure to real-world challenges and industry practices.

5. Ethical and Sustainable Practices: We instill ethical values and the importance of sustainable practices in our students, promoting responsible and environment-friendly approaches to food processing.

Jayanta Chakraborty (HOD)