Sant Longowal Institute of Engineering and Technology (SLIET), Sangrur

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Food Engineering & Technology


The department was established in 1992 to provide technical education in field of Food Engineering & Technology. It caters to the Technical manpower requirements at various levels by adopting a new concept of modular system in technical education with emphasis on practical training in industry.

The department has twelve (12) regular faculty members, out of which there are four Professors, seven Associate Professors and one Assistant Professor. In the technical staff, there are five (5) regular technicians, out of which there are two senior technicians.

The major goals of the department are to impart quality education in the field of Food Science, Technology and Engineering. The department has the state of art R&D facilities. The innovative process development and transfer of technology is another aim of the department. The department is also imparting time to time training to rural youth to make them self sustainable

Courses Offered

=> Integrated Certificate Diploma(ICD) in Food Technology
=> Bachelor Of Engineering (B.E.) in Food Technology (GFT)
=> Doctor Of Philosophy (Ph.D.)
=> Master Of Technology (M.Tech.) in Food Engineering and Technology (PGFT)
=> Diploma in Food Processing (DFP)
=> Certificate in Food Technology (CFT)

Research & Development / Topic

Topics of on going research

=> Studies on the development of value added product from selected minor millet
=> Study on development of Nutraceutical food using extrusion technology.
=> Studies on the processing & Utilization of Buckwheat grains.
=> Isolation and chracterization of functional ingredients from minor millet and their utilization in development of weaning food.
=> Studies on the chracterization, processing and utilization of horse chesnut.
=> Studies on processing chracterization and utilization of chenopodium grains.
=> Studies on utilization of deoiled ricebran and other food industry wastes in the development of viable biodegradable molded products.
=> Chracterstic of uniflower honey from different botanical origins of kashmir valley Tamarind pulp powder: formulation. Procesing and storage.
=> Processing & development of pasta from millet supplemented with vegetable pomace and hydrocolloid.
=> Process technologyof extruded product with fenugreek and oat.
=> Utilization of Peer Fruit for the development of value added ready to serve processed products.
=> Studies on welen gum production, downstream processing and application in food preparation.
=> Amaranth starch utilization for development of noodles.
=> Process technology for shelf stable beetroot juice powder.
=> Effect of Processing parameters on chracterstic of flaked and puffed rice based functional breakfast cereal snacks.
=> Studies on the Development of rice based vegetable supplemented functional instant soup mix.
=> Studies on Characterization processing & Utilization of Amaranth Grains.
=> Osmo-connective dehydration kinetics and storage study of elephant foot yam.
=> Development, Evaluation and in-vitro digestibility study of bakery products prepared from blend of germinated cereal grains and pulses.
=> Comparative studies on physiological and molecular characterization of indigenous rice cultivar.
=> Studies on the isolation, permabilization and immobilization of yeast cells for the production of lactulose.
=> Studies in the Microbial production, molecular characterization and bioperservative potential of bacteriocin.

Research projects ongoing

=> Value addition to rice bran by extrusion technology
=> Development of process for production, downstream processing and application of oligosaccharide producer Enzymes
=> Development of immobilized cell technology for the production of L(+) lactic acid using waste potato starch


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