Department of Food Science and Technology
OverView
The Department of Food Science and Technology at Yenepoya Institute of Arts, Science, Commerce, and Management (YIASCM), a constituent unit of Yenepoya (Deemed to be University), is a pioneering academic hub dedicated to excellence in food science education, research, and innovation. Aligned with the National Education Policy (NEP) 2020, our department offers comprehensive, student-centric programs at the undergraduate, postgraduate, and doctoral levels, designed to equip students with the knowledge and skills needed to excel in the dynamic field of food technology.
Our curriculum emphasizes food chemistry, food microbiology, food processing and preservation, food engineering, and quality assurance, ensuring a strong foundation in both theoretical and practical aspects of food science. Students gain hands-on experience in advanced techniques such as thermal processing, non-thermal processing , food packaging technologies, and sensory evaluation. Additionally, we integrate emerging areas like nutraceuticals, functional foods, food biotechnology, and sustainable food systems into our programs to address contemporary challenges in the food industry.
The department is committed to fostering innovation and critical thinking through state-of-the-art laboratories equipped with modern instrumentation for food analysis, rheology, and shelf-life studies. Our focus on food safety and hygiene, HACCP (Hazard Analysis Critical Control Point), and GMP (Good Manufacturing Practices) ensures that graduates are well-prepared to meet global industry standards.
Collaboration with leading national institutions and industries provides students with opportunities for internships, placements, and academic exchanges, bridging the gap between academia and industry. These partnerships also enable students to engage in product development, process optimization, and scale-up studies, preparing them for real-world challenges in food manufacturing, supply chain management, and regulatory compliance.
Research and innovation are central to our mission. Our faculty and students collaborate on cutting-edge projects in areas such as enzymatic processing, fermentation technology, alternative protein sources, food waste valorization, and smart packaging solutions. These initiatives aim to address critical issues like food security, sustainability, and nutritional enhancement, contributing to both scientific advancements and industry practices.
Community engagement is a key pillar of our department. Through outreach programs and experiential learning initiatives, students apply their expertise to develop nutrient-dense foods, fortified products, and low-cost processing technologies for underserved populations. This aligns with our commitment to equity, inclusion, and sustainability, ensuring that our work benefits society at large.
Rooted in a holistic approach to education, the Department of Food Science and Technology at YIASCM is dedicated to nurturing future leaders and innovators in the food industry. By combining academic rigor, industry relevance, and societal impact, we aim to make significant contributions to the global food sector while promoting the well-being of communities worldwide.
Programme
HoD' Message
Dr. Amar Shankar
Associate Professor and Head,
Department of Food Technology ,
Yenepoya University (Bangalore Campus)
Dear Students, Faculty, Researchers, Industry Partners, Parents and Well-Wishers, It is with great pride and a sense of responsibility that I address you as the Head of the Department of Food Science and Technology YIASCM Yenepoya University. Our department is committed to fostering academic excellence, innovative research, and community engagement in the field of food science and technology. To our students, we promise a nurturing and intellectually stimulating environment where you can gain the knowledge, skills, and ethical grounding needed to excel in your careers and contribute meaningfully to society. To our faculty and researchers, we encourage you to continue pushing the boundaries of knowledge through innovative research and interdisciplinary collaboration, ensuring that our work addresses real-world challenges in food security, safety, and sustainability. To our industry partners and stakeholders, we value your collaboration and trust. Together, we can bridge the gap between academia and industry, translating research into practical solutions that benefit society and drive economic growth. To our alumni and well-wishers, your achievements and support inspire us to strive for greater heights. We look forward to your continued involvement in shaping the future of our department. As we move forward, let us remain united in our mission to create a positive impact through education, research, and innovation. Together, we can build a future where food systems are sustainable, safe, and accessible to all. Thank you for your unwavering support and commitment. Warm regards,
Dr. Amar Shankar, Associate Professor and Head, Department of Food Technology, YIASCM Yenepoya University (Bangalore Campus), Bhartiya City Thanisandra Main Rd, Kannuru, Bengaluru, Karnataka 560064
Faculty
Dr. Amar Shankar
- DesignationAssociate Professor and Head
- Email amarshankar.blr@yenepoya.edu.in
- Contact No.9686461018
- Registration Number 11047
the effect of different drying methods on nutritional properties and its processing as value-added foods. Sustainable Food Technology. DOI: 10.1039/D3FB00162H
Motegaonkar, S., Shankar, A., Tazeen, H., Gunjal, M., & Payyanad, S
Motegaonkar, S., Shankar, A., Tazeen, H., Gunjal, M., & Payyanad, S. (2024). A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods. Sustainable Food Technology. DOI: 10.1039/D3FB00162H
Selvamuthukumaran, M. (Ed.)
Selvamuthukumaran, M. (Ed.). (2024). Wealth out of Food Processing Waste: Ingredient Recovery and Valorization. CRC Press. Chapter 10|14 pages Value Addition of Dairy Processing Industrial Waste By Arjun Mohanakumar, Rohini Vijay Dhenge, Amar Shankar, T S Anandhu https://doi.org/10.1201/9781003269199
Sushma N, Diya Anna Thomas, Subhashini.S, and Amar Shankar
Sushma N, Diya Anna Thomas, Subhashini.S, and Amar Shankar. 2022. Chili Sauce Mix Incorporated with Mango Seed Starch is Application as Thickener and Stabilizer. ECS Transactions. 107(1): 11543-11557.
Amar Shankar, & Nandini Datta
Amar Shankar, & Nandini Datta. (2021). New Agricultural Management Technologies by Farmers in India. International Journal of Modern Agriculture, 10(2), 2847-2855.
Amar Shankar
Amar Shankar. (2021). Promoting Organic Agriculture by Marketing and Branding in Sikkim. International Journal of Modern Agriculture, 10(2), 2866-2873.
Ms. Shilpa. K
- DesignationAssistant Professor
- Email shilpa.k.blr@yenepoya.edu.in
- Contact No.9481968336
- Registration Number 10016
Shilpa, K.
Shilpa, K., Hanumantharaju, K. N., Arunkumar, H. S., Ramya, H. N., & Lakshmi, R. (2016). Storage studies on knolkhol bulbs using diffusion channel technology. International Journal of Science and Nature, 7(2), 352-356. ISSN 2229-6441.
Dr. Ramya, V.
- DesignationAssistant Professor Stage-II
- Email ramyav.blr@yenepoya.edu.in
- Contact No.9964831450
- Registration Number 11323
A review on osmotic dehydration of fruits and vegetables: an integrated approach
Ramya, V and Jain, N. K
Ramya, V and Jain, N. K., 2017. A review on osmotic dehydration of fruits and vegetables: an integrated approach. Journal of Food Process Engineering, 40(3): 1-22
Health benefits of vegetables.
Ramya, V., and Patel, P.,
Ramya, V., and Patel, P., 2019. Health benefits of vegetables. IJCS, 7(2), 82-87.
Physical properties and proximate analysis of peeled and unpeeled Aloe vera (Aloe barbadensis M.). Green Farming
Ramya, V., Jain, N. K. and Renu Mogra
Ramya, V., Jain, N. K. and Renu Mogra, 2017. Physical properties and proximate analysis of peeled and unpeeled Aloe vera (Aloe barbadensis M.). Green Farming, 8(5): 174-178.
Process optimization of supercritical carbon dioxide (SC-CO2) extraction parameters for extraction of deoxynojirimycin (1-DNJ) from mulberry (Morus alba L.) leaves
Ramya, V., Nidoni, U., Hiregoudar, S., Ramachandra, C. T., Ashoka J. and Lavanya, V.
Ramya, V., Nidoni, U., Hiregoudar, S., Ramachandra, C. T., Ashoka J. and Lavanya, V., 2016. Process optimization of supercritical carbon dioxide (SC-CO2) extraction parameters for extraction of deoxynojirimycin (1-DNJ) from mulberry (Morus alba L.) leaves. Journal of Applied and Natural Science, 8(1): 405 – 411.
Supercritical fluid extraction of rutin from mulberry (Morus alba L.) leaves. Annals of Plant and Soil Research
Ramya, V., Nidoni, U., Hiregoudar, S., Lavanya, V. and Lingaraju, N. N.
Ramya, V., Nidoni, U., Hiregoudar, S., Lavanya, V. and Lingaraju, N. N., 2015. Supercritical fluid extraction of rutin from mulberry (Morus alba L.) leaves. Annals of Plant and Soil Research, 17:601-605.
Dr. Mounika D
- DesignationAssistant Professor Stage-I
- Email mounikad.blr@yenepoya.edu.in
- Contact No.8496971517
- Registration Number 11245
Correlation analysis and socio demographic profile of pigeonpea growers in Gulbarga district
Mohanakumara V, Mounika D and Hulagur B
Mohanakumara V, Mounika D and Hulagur B, (2018), Correlation analysis and socio demographic profile of pigeonpea growers in Gulbarga district. Journal of Pharmacognosy and Phytochemistry; 7(3): 3637-3641. (NAAS Rating-5.21)
Nutritional status of urban and semi-urban pre-school children of Dharwad
Mounika D, Kasturiba B
Mounika D, Kasturiba B, (2019), Nutritional status of urban and semi-urban pre-school children of Dharwad; 4(2): 34-37. (impact facter-5.14).
Impact Study of Institutional Food Supplementation on Nutritional Status of Pre-school Children
Mounika D and Kasturiba B
Mounika D and Kasturiba B, (2019), Impact Study of Institutional Food Supplementation on Nutritional Status of Pre-school Children; 9(2): 172-181.
Cognitive Abilities of Urban and Semi-Urban Pre School Children of Dharwad, Karnataka, India
Mounika D and Kasturiba B
Mounika D and Kasturiba B, (2019), Cognitive Abilities of Urban and Semi-Urban PreSchool Children of Dharwad, Karnataka, India; 32(3): 1-7.
Sensory evaluation of zinc microcapsule incorporated milk products
Mounika D and Hemalatha S
Mounika D and Hemalatha S, (2023), Sensory evaluation of zinc microcapsule incorporated milk products, 12(3): 120-123. (NAAS Rating: 5.23)
Ms. Aditya V.B
- DesignationLecturer
- Email aditya.vb.blr@yenepoya.edu.in
- Contact No.7592901967
- Registration Number 10013
Ms. POOJA GANAPATI BANDEKAR
- DesignationAssistant Professor Stage-I
- Email aditya.vb.blr@yenepoya.edu.in
- Contact No.7592901967
- Registration Number 10015
Physicochemical and microbiological analysis of the probiotic kefir beverage. Emergent Life Sciences Research
S. Durga Ravali, & Bandekar
S. Durga Ravali, & Bandekar, P. G. (2024). Physicochemical and microbiological analysis of the probiotic kefir beverage. Emergent Life Sciences Research, 10(1), 97–103.
