Indian Institute of Engineering Science and Technology, Shibpur, (formerly Bengal Engineering & Science University, Shibpur) has a fairly long tradition of rendering community service modestly besides conducting traditional academic programs. Community service rendered by the faculty members has been ranging from formulation to implementation of specific programs like technology innovation and technology transfer to the rural sector. To facilitate such activities of the faculty members of the Institute, the School of Community Science & Technology (SOCSAT) was created in 2004. The school since then made significant progress in the areas of basic and applied research in combination with various training programs that are congruous with the objectives of the school.
The school has started a four-semester M.Sc. Course on ‘Food Processing & Nutrition Science’ from the Academic session 2007-2008. The admission procedure has been changed from time to time as per the directives of the Institute policy. The current admission of the students is through all India admission process IIT-JAM. About 250 students (till 2019) have passed out from this school. About 80% of the passed out students have been placed in jobs in different sectors like industries, academic institutes, and Non-Government Organizations. Some have created their own consultancy set-up and some have become good entrepreneurs related to their field of specialization. About 15 – 20% of the students have chosen for higher study in India or abroad.
The school had initiated Ph. D. Program from 2010 for research in the broad area of food science and nutrition. Besides the usual Institute Research Fellowship, the current doctoral research students are receiving scholarships from different sponsoring agencies. These are DST Inspire Fellowships, UGC-Rajiv Gandhi National Fellowship, UGC NET Junior Research Fellowship, ICMR Fellowship. The school has already produced six (06) doctoral students with a significant number of publications in the refereed national and international journals. The students and the research scholars are regularly participating in national and international seminars and conferences in the country and abroad and the good number of students are the recipients of several awards and honors. The Institute has provisions for supporting grants to the deserving students for participating in different seminars and conferences.
Besides the aforesaid academic program, SOCSAT is also engaged in conducting several outreach and training programs in the form of hand-on training and awareness to the common people, like science awareness programs; training program in advanced pottery, metal art, batik; training for self-help groups (SHG) especially for women (Suktara and Prayas); promotion of technology to create entrepreneurship; training for processing and preservation technology especially to women in the rural areas.
The vision for the School of Community Science & Technology (SOCSAT) is to elevate this center as an excellent hub for quality education and training to the people in the field of Food Processing and Nutrition and reach to the height of international standards. It aims also to integrate research, enterprise incubation and outreach programs in the area of food science and nutrition with a clear objective to be the leader in the area. The school has the vision to initiate 2 years M. Tech. the academic program in Food Process Engineering and Nutrition Science in the future for better job opportunities to our students and widening the research activities.
|1||Master of Science (M. Sc.)||2 years||
The curricula for this course are as follows:
Basics of Food and Nutrition Science (Core); Microbiology of Food (Core); Food Chemistry and Analysis (Core); Nutritional Biochemistry/Nutrition and Dietetics (Departmental Elective - I); Community Nutrition (Open Elective-II); Food Chemistry and Analysis Lab; Microbiology of Food Lab.
Food Processing Principles and Application (Core); Food Preservation Principles and Application (Core); Nutrition and Human Development (Core); Microbial Enzyme Technology / Food Toxicology (Departmental Elective III); Entrepreneurship and Human resource Management (Open Elective-IV); Food Processing and Preservation Lab; Term Paper; Term Paper Viva.
Food Safety and Quality Assessment (Core); Unit Operation in Food Processing (Core); Food Biotechnology (Core); Unit Operation in Food Processing Lab; M. Sc. Thesis (Part-I); Thesis Progress Report Seminar and Viva.
Food Industry Effluents and Waste Treatments (Core); Food Product Design and Development / Food Packaging (Departmental Elective-V); Nutrition and Biochemistry Lab; M.Sc. Thesis (Part-II); Thesis Seminar and Viva voce.
|1||Food Science and Nutrition||
The specific research area comprised of the following aspects:
Utilization of food wastes for the production of value added food ingredients through microbial fermentation (Microbial enzymes, Biocolour, Bioflavors, Prebiotics, Structured lipids, Single Cell Protein for feed application). Development of low cost non-dairy food products fortified with functional food ingredients. Food Product Development; Food and Nutrition Science; Production of structured lipids; Nutritional and Biochemical Assay of food components; Solvent Extraction; Spectrophotometric Analysis and Studies; Preparation and Characterization of Ligands and evaluation of metal ligand formation constants; Kinetics of Metal Extraction through Chemical Processing; Food Chemistry and Analysis; Food Extrusion Technology; Food safety and Quality assessment. Wastewater treatment, Waste to Energy concept, Bioprocess Engineering, Fermentation Technology. Phytochemicals and Nutraceuticals; By-product utilization from vegetable oil Industries; Bioactive peptide using microorganisms; Protein-lipid-micronutrient rich products; Utilization of fish waste; Food nanotechnology, etc.