This department earlier known as Foods & Drugs started in 1943 with the institution of two year post B.Sc. course leading to B.Sc.(Tech) degree in Chemistry of Foods and Drugs. Later in 1949 this course was revised to a full-fledged degree course in the discipline of Food Technology. Thus, U.I.C.T. is the pioneer institute in the whole country to offer specialized education in Food Technology. In 1965, this course was changed to three-year (post B.Sc.) that has now become four-year post H.Sc. (XIIth std.) B.Tech. course in line with the national pattern. Masters programme in Fermentation Technology was introduced in 1966 and till date U.I.C.T. is the only institute in the country offering this specialization. Presently the Department of Food & Fermentation Technology offers variety of programmes including interdisciplinary post-graduate courses such as Perfume & Flavour Technology and Bioprocess Technology.

There are seven faculty members and several distinguish persons from industry and other institutes are invited as visiting fellows for giving quality input to the education and training imparted to the students. Prof.D.V.Tamhane and Prof.P.J.Dubash Endowments provide opportunities to research students in a variety of activities. The major research interests include Carbohydrate Chemistry & Technology with focus on Indian Traditional Foods; Fermentation Technology with focus on Enzymes, Plant Cell Culture, Nutraceuticals & GM Foods and Food Microbiology related to Quality, Safety and Application of New Technology. The Department has been supported and recognised by various funding agencies like MHRD, AICTE, DST, UGC, DBT to name some. There are several projects sponsored by private organizations to conduct specific research. Recently Prof. D.V.Rege Centre has been founded with the help of well wishers, past students and industry personnel to continue to cater to the needs of the Food and Fermentation Technology Development Research.

• B.Tech (Food Technology and Engineering)
   
  
• M.Tech in Food Technology / Fermentation Technology / Perfume & Flavour Technology*, Bioprocess Technology*
  (* Inter-Departmental Courses)
   
  
• M. Sc. (By Research) in Biochemistry, Micro-biology
   
  
• Ph.D. (Tech) in Food Technology/Fermentation Technology
   
  
• Ph.D. in Biochemistry, Microbiology
   
  

• Undergraduate: 62
   
  
• Masters: 44
   
  
• Doctorate: 24
   
  
• Research Associates: 04
   
  

Food Chemistry & Technology of traditional food; Food quality analysis; Microbial food quality; Food Product / Process development; Development of instant Food Premixes, Cereal Science & Technology, Chemistry & Technology of Fish & Meat Products; Fermented Foods. Enzymology, Enzyme Applications, Modification of Enzymes; Bioconversions; Fermentative production and Downstream Processing of enzymes, industrial chemicals, Nutraceuticals, Natural Pigments, Polysaccharides. Microbial biodiversity, Microbial enzymes, toxins & other secondary metabolites, Micoalgal Metabolites; Plant tissue culture.

GC, HPTLC, DSC, Hunter Lab Colorimeter, Fluorimeter, Brookfield Rheometer, Texturimeter, High Pressure Homogeniser, Extruder, Haake Viscometer, Supercritical Fluid Extraction Unit, Kjeltech, Soxtech, Fibertech, Rotavac Evaporator, Fluidised Bed Dryer, Tray Dryer, Commercial Canning Unit, HPLC UV visible Spectrophotometer, Blast and Fluidised Freezer, Planetary Mixer, Fermenters, Sharples, Refrigerated and Ultra Centrifuges, HTST, Pasteuriser RO and Ultra Filtration Spray and Drum Dryer.