B Tech Food Technology

VISION

The Food Technology program aims to be a trailblazer in education, research, and innovation, producing graduates who are well-equipped to lead the future of the food industry with excellence and integrity. 

MISSION

MISSION1: Educating students from a diverse background in the fundamental skills, knowledge and practice of Food Technology to prepare them for a top food industry and continue their progression in Food Technology or related disciplines

MISSION2: To establish connections with top leading institutes for research and entrepreneurship development among students.

MISSION3: Facilitate employment and networking possibilities for students by connecting them with industry leaders, alumni, and international networks to help them progress in their career.

MISSION4: Providing research and professional services to streamline and optimize processes which contribute to the enhancement of the quality of life.

MISSION5: To act as a bridge for linking research, academics, industry, and society.

PROGRAM EDUCATIONAL OBJECTIVE 

• PEO-1: To develop the ability to apply the knowledge of food chemistry, microbiology, sensory evaluation, computing and basic engineering fundamentals to the development, processing, and preservation of safe, nutritious, and high-quality food products.
• PEO-2: To develop the capability to apply latest engineering tools and techniques in food processing with respect to social and global framework
• PEO-3: To develop the ability in students to gain knowledge and skills which are necessary in life for the holistic development for meeting their professional needs in varying environment and changing contexts
• PEO-4: To develop the capability to utilize advanced instruments and technologies to process and analyze food products and to solve food safety problems
• PEO-5: To nurture competent professionals instilled with leadership traits and ethical duties

PROGRAM OUTCOME OR PROGRAM SPECIFIC OUTCOME

• PO-1: Engineering knowledge Ability to apply solutions to real world food industry challenges by adopting multidisciplinary approach ensuring food safety and quality
• PO-2: Problem analysis Critically assess and analyse food science and technology information available in the public domain in an innovative and ethical way
• PO-3: Design/development of solutions Ability to design food products that meet the various food regulations and laws
• PO-4: Conduct investigations of complex problems Ability to integrate the knowledge of biological and engineering sciences and apply in the solution of complex problems of food and biological systems
• PO-5: Modern tool usage Ability to pursue higher studies in top food institutions, foreign universities and reputed educational institutions in India and abroad
• PO-7: The engineer and society Ability to function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings
• PO-8: Environment and sustainability Function in various research domains of food technology using modern tools and techniques of the food processing sector
• PO-9: Ethics Apply the knowledge in equipment design, developing innovative products and entrepreneurship
• PO-10: Individual and teamwork Ability to work in a multidisciplinary team
• PO-11: Communication Proficiency in oral and written communication
• PO-12: Project management and finance Implementation of cost effective and improved system
• PO-13: Life-long learning Continue professional development and learning as a life-long activity
• PSO1: Apply food science and technology principles to conceptualize, formulate, and develop innovative and safe food products that meet consumer demands
• PSO2: Capable of implementing robust quality assurance systems, ensuring adherence to safety standards, and managing compliance with regulatory requirements in the food industry
• PSO3: Demonstrate expertise in designing and optimizing food processing operations, considering factors such as efficiency, cost-effectiveness, and sustainability
• PSO4: Skilled in conducting sensory evaluations, interpreting consumer preferences, and applying this knowledge to enhance the sensory attributes of food products
• PSO5: Possess a comprehensive understanding of food supply chain management, including procurement, storage, distribution, and logistics, with an emphasis on minimizing waste and ensuring product integrity