Name of the Head of Department: Dr. R. R. Gajera

Click Here for a brief profile

About the Department

The Department of Post Harvest Technology was established in April 2018. This department offers courses as Fundamentals of Food and Nutrition, Post-Harvest Management of Horticultural Crops, Processing of Horticultural Crops, Horticultural Work Experience and Rural Horticultural Work Experience. Fundamentals of Food and Nutrition course cover major topics as energy, carbohydrates, protein, lipid, minerals, vitamins and food additives. Post-Harvest Management of Horticultural Crops covers post-harvest management, structure, maturity indices, pre cooling, sorting and grading of fruits and vegetables, plantation crops, spices, medicinal and aromatic plants along with systems/methods of storage, packaging and transportation. In the course Processing of Horticultural Crops student learns about various preservation methods, food pipe line, losses, unit operations, methods of preparation of juices, squashes, syrups, cordials, fermented beverages, jam, jelly, marmalade, candies, crystallized fruits, pickles, chutneys, sauces etc. along with spoilage, quality control, government policy and food laws. Under the Horticultural Work Experience, students have to undergo for various aspects as market survey, procuring of raw materials, planning and preparation of products, calculation of costs, production and quality analysis at commercial scale, packaging, labeling and marketing. In the course, Rural Horticultural Work Experience, students have exposure of visits of various research stations, KVKs, campus of SAUs, progressive farmers’ field, horticultural based industries, Co-operatives, NGOs, etc.. The department has established PHT laboratories having necessary equipments to conduct various practical. Department is also involved in different research, extension and co-curriculum activities of the college and university.

Courses offered by department in Under Graduates programme (5th Dean’s committee)

On-going research schemes/projects (Collaboration with FPTBE College, AAU, Anand):

Projects completed (Collaboration with FPTBE College, AAU, Anand):

Major achievements of research:

Recommendations:

Development of value added product containing Green Wheat (Ponk) and Chickpea ola (Ponk)

     Name of the scientist: Dr. Gayatree Jadeja,  Dr. H.G. Bhatt (FQA), Er. Amee Ravani (FPT), 

                                         Mrs. Heena Chavda, Dr. R.R. Gajera

Recommendation 1:

A satisfactory green wheat ponk can be prepared by roasting wheat earhead in oven at 200˚C for 20 minutes followed by drying under shadow for 30 minutes. The ponk dully filled in food grade airtight plastic container will have safe storage life of about six months. The farmers, entrepreneurs and agro processing units interested in production of green wheat ponk are advised to use the technology developed by Anand Agricultural University.

Recommendation 2:

A satisfactory chickpea ponk can be prepared by roasting green chickpea pods in oven at 200˚C for 20 minutes followed by drying in oven at 100˚C for 1 hour. The chickpea ponk dully filled in food grade airtight plastic container will have safe storage life of about four months. The farmers, entrepreneurs and agro processing units interested in production of chickpea ponk are advised to use the technology developed by Anand Agricultural University. 

Recommendation 3:

A healthy value added Jadariyu can be prepared by using 35% wheat ponk flour, 15% chickpea ponk flour, 25% ghee, 20% sugar and 5% milk. The Jadariyu duly packed in food grade airtight plastic container will have safe storage life of about fifteen days. The farmers, entrepreneurs and agro processing units interested in production of Jadariyu are advised to use the technology developed by Anand Agricultural University.

Recommendation 4:

The farmers, entrepreneurs and agro processing units interested in production of satisfactory value added ponk khakhara are advised to use the technology developed by Anand Agricultural University.

a) Wheat ponk khakhara can be prepared by incorporating 70% wheat ponk flour with wheat flour. The product duly packed in aluminium foil will have safe storage life of about 75 days.

b) Chickpea ponk khakhara can be prepared by incorporating 35% chickpea ponk flour with wheat flour. The product duly packed in aluminium foil will have safe storage life of about 45 days.