B. Tech.  in Food Engineering and Technology

The four year B. Tech. programme in Food Processing Technology is started from session 2010-2011.             

The B. Tech. programme is intensive and the syllabus has incorporated core courses covering all areas of food technology and allied subjects as well as elective courses on technologies for processing various foods.

Programme Educational Objectives (PEOs) of the programme of B. Tech. in Food Engineering and Technology are as follows:

I.       To prepare students to excel in practicing their technical profession or in pursuing higher studies by facilitating rigorous education of global standing.

II.    To provide students with a solid foundation in mathematical, scientific and engineering fundamentals required to solve engineering problems of the food processing and to contribute to the field of food engineering and technology through engineering research.

III. To educate and train students with sound scientific and engineering breadth to be competent to comprehend, analyze, design, and create novel products and technical solutions for the real life problems.

IV. To inculcate in students the professional and ethical attitude, effective communication skills, teamwork skills, multidisciplinary approach, and an ability to relate engineering issues to broader context of society, environmental and general well-being.

V.   To provide with an academic environment to make the student aware of the significance of practicing written codes and guidelines, thriving for excellence, leading for betterment and need of life-long learning for excelling in professional career in food engineering and technology.

Program outcomes (POs) of the B. Tech. in Food Engineering and Technology are as follows:

      Engineering Graduates will be able to:

1.    Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

2.    Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.

3.    Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.

4.    Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.

5.    Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.

6.    The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.

7.    Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.

8.    Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

9.    Individual and teamwork: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

10.  Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.

11.  Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to ones own work, as a member and leader in a team, to manage projects and in multidisciplinary environments. 

12.  Life-long learning: Recognize the need for and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

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PROGRAM SPECIFIC OUTCOMES (PSOs)

PSO1     Graduates will be able to apply the knowledge of food science and engineering to understand, evaluate and develop food products and preservation methods.

PSO2     Graduates will be able analyse and employ cutting edge technologies to design and develop innovative food processes for solving practical and real-world problems.

PSO3     Graduates will be able to demonstrate professional and ethical competencies with leadership abilities in the food sector.

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