About Department of Agriculture & Food Processing

SGPC established Department of Agriculture (2013) and Food Processing (2015) with state-of- the art infrastructure keeping in view the national and international agriculture  scenario in mind, with the under graduate programme B.Sc.(Hons) Agriculture & B.Voc Food Processing with an objective to cater the need of rural youth and farming communities of the region. We visualized our department to work as a connection between farmer-students, farmer-Scientist, Farmer-Innovative technologies and Farmer- Entrepreneurs.
Department is also selected under “Star College” Scheme by the Department of Biotechnology (DBT) Ministry of Science & Technology, Government of India New Delhi. The course curriculum of B.Sc (Hons) Agriculture is provided by the Punjabi University Patiala, based on fifth dean committee recommended by Indian Council of Agriculture Research (ICAR) New Delhi.  The department has 50 Acres Agriculture land at nearby Bhikki Village, for giving extended practical exposure to its students. The land is extensively used for conducting various field experiments/ Practical like Plant breeding, Horticulture, Vegetables and Agronomy etc.  In college campus department have Hi-Tech Polyhouse, Nursery facility for vegetables, medicinal & aromatic plants, Mushroom Cultivation, Vermicompost and Composting (Waste material Managment) facility to provide training for Organic farming and protected crop cultivation to the students. Department also conduct Academic tour / field visits to various Agriculture Universities, KVK and Agriculture based Industries having concern with the different fields of Agriculture for making its students well versed with latest technologies followed and implementations at professional level.
Department has qualified faculty with good academic record and research profile, well equipped various laboratories like (Agronomy, Genetics & Plant Breeding, Plant Pathology+Botany, and Soil Science, Horticulture + Food Processing, Dairying, Agriculture Entomology, Plant Biochemistry, Computer etc.) for conducting various experiments and also has one Sonalika tractor with seed drill, cultivator for field works.
The department of agriculture & food processing aims to provide accurate agricultural knowledge that enhances sustainable agriculture and promote organic farming. Keeping in view, that the traditional farming method does not results in high yield, the department aspires to aware the local farmers and its students about the use of modernized technology and how to improve their crop production as well as the alternative farming methods like Mushroom cultivation, Preparing Vermicompost etc. The department of food processing aims to establish self as the leader in Human Resource Development (HRD) for supporting the food processing sector and to provide knowledge & skills for better preservation, Processing and valuable addition to agro product for supporting the producers. 

Aims of Department

• To provide accurate agricultural knowledge that enhances sustainable agriculture and promote organic farming.
• To aware the local farmers and its students about the use of modernized technology and how to improve their crop production as well as the alternative farming methods like Mushroom cultivation, Preparing Vermi-compost, nursery management of vegetables and other crops.
• Hand on training to students for skill development and to encourage them for becoming entrepreneur in food processing and agriculture sector which provide a support base for the country's food security.
• To give quality education and training to meet growing demand of a food processing industries, in addition to pioneering the development of innovative technologies for conservation and processing of raw food with value addition.
• To enable the students in acquiring the knowledge of emerging /alternative food processing technologies and to know their relative advantages/disadvantages over existing technologies.
• To undertake skilled training and process development activities in frontline areas like fruits and vegetable technology, cereal technology, food biotechnology, food microbiology, dairy technology and food safety and quality assurance etc.
• Enrichment and enhancement of intellectual knowledge base through organisation of seminars, conferences and workshops.