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Food Technology

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Introduction

B. Tech. Food Technology or Bachelor of Technology in Food Technology is an undergraduate course which deals in food engineering and food sciences. It provides in depth knowledge of the fields like food processing, food packaging, nutrition, storage etc. Any person who pursues this course gets the edge of being known as food scientist or food technocrat. Food Technology is a science branch that deals with the techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The field also involves techniques and processes that are used to transform raw materials into food. Extensive research goes behind making food items edible as well as nutritious.B. Tech. Food Technology or Bachelor of Technology in Food Technology is an undergraduate course which deals in food engineering and food sciences. It provides in depth knowledge of the fields like food processing, food packaging, nutrition, storage etc. Any person who pursues this course gets the edge of being known as food scientist or food technocrat. Food Technology is a science branch that deals with the techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The field also involves techniques and processes that are used to transform raw materials into food. Extensive research goes behind making food items edible as well as nutritious

VISION

To emerge out as a global competitive centre of excellence to Impart graduation program with scientific knowledge through quality research in the discipline of food technology to satisfy the aspiration of young generation.

MISSION

To set up a centre of excellence that grooms future leaders, who can make innovations that create developments in food sector and also promote co-operation & networking with food processing industries, R&D institutions for achieving the goals effectively.

Programme’s PEO’s,

  • PEO-1: To prepare students as qualified food technologists for Food industries, research Organization and teaching.
  • PEO-2: To provide students with a solid foundation in basic sciences related to food technology, food science and food technology & engineering.
  • PEO-3: To enable the students with good scientific and engineering knowledge so as to Comprehend, design, and create food products and device for food industry and provide Solutions for the challenges in food industry as well as in agriculture.

Programme’s PSO’s,

  • 1: Operate effectively as a professional to analyze and solve problems in food industry.
  • 2: Implement and integrate the basic knowledge of process engineering and technology in Food Formulation and NPD for commercial purpose.
  • 3: Implement and integrate the basic knowledge of process Engineering & Technology in Food Formulation and new food product development for commercial purpose.

Programme’s PO’s,

  • Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals and an engineering specialization to the solution of complex engineering problems
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
  • Individual and team work: Function effectively as an individual and as a member or leader in diverse teams, and in multidisciplinary settings.
  • Communication: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  • Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  • 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

Curriculum UG

SEMESTER I

HS8151Communicative English
MA8151Engineering Mathematics - I
PH8151Engineering Physics
CY8151Engineering Chemistry
GE8151Problem Solving and Python Programming
GE8152Engineering Graphics
GE8161Problem Solving and Python Programming Laboratory Laboratory
BS8161Physics and Chemistry Laboratory

SEMESTER II

SEMESTER III

SEMESTER IV

SEMESTER V

SEMESTER V Professional Elective I

SEMESTER V Open Elective I

SEMESTER VI

SEMESTER VI Professional Elective II

SEMESTER VI Professional Elective III

SEMESTER VI Professional Electives IV

SEMESTER VII

SEMESTER VII Professional Elective V

SEMESTER VII Professional Elective VI

SEMESTER VII Open Elective II

Laboratory Facility

1

Biochemistry Laboratory

2

Food Microbiology Laboratory

3

Food Chemistry and Nutrition Laboratory

4

Food Analysis Laboratory

5

Unit Operations Laboratory

6

Food Processing and Preservation Laboratory

7

Biochemical Engineering Laboratory

8

Fruits and Vegetable Processing Technology Laboratoryy

9

Baking and Confectionary Technology Laboratory

10

Testing of Packaging Materials Laboratory

11

Dairy Process Technology Laboratory

LIBRARY DETAILS

Department Library

S.No. Category Cumulative acquisition as on date
1 No of book titles 27
2 No of book volumes 78

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