M Tech Food Technology

VISION 

The M.Tech. Food Technology program is aimed to excel in education, research, engineering skills and innovation. We aim to produce post graduated graduates exceptionally prepared to steer the future of the food industry with a commitment to excellence and integrity

MISSION

MISSION1: Educating students from food technology backgrounds with essential skills, knowledge, and practical expertise in Food Technology and Engineering. The program goal is to prepare them for leadership roles in top food industries, cultivating their continuous progression in Food Technology and related disciplines, with a specialized focus on food engineering and technology skills

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: Disciplinary knowledge Students are able to demonstrate comprehensive knowledge and understanding of food technology including the concepts of disciplines such as food chemistry, thermodynamics, rheology, microbiology, plant and animal science, production management, food laws and regulations. Understand how knowledge is created, advanced, renewed and apply in processing and preservation of food
• PO-2: Communication Development of students’ communication skills is planned through various presentations and seminars. Besides that, the students do various assignments such as sprint that enable them to develop skills in public speaking writing and effective’s interpersonal skills. Presentations in each paper enhances their confidence, ability to express themselves, presentation skills
• PO-3: Research-related skills Students develop a scientific temper and a sense of enquiry through various food technology papers. They have capabilities in asking relevant questions relating to current issues and themes and state hypothesis and rationale for inquiry. Students are capable of using appropriate research methodology for conducting research plans and reporting the results of study undertaken
• PO-4: Teamwork Students are capable of effective working in diverse contexts and teams in classrooms laboratories, student societies, industry and the community. They have basic management skills for independently organizing events, resource mobilization and leading community-based projects, initiatives
• PO-5: Self-directed learning Students are capable of working independently and are able to apply the concepts of Food Technology in an original; creative manner to solve and manage real life issues for the customers and industry. Students develop customized products as per the requirements of customers and need of time
• PO-6: The Engineer and Society Students will apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and socio-cultural contexts and consequence responsibilities relevant to the professional engineering practices.  College through a student and faculty exchange program with foreign university also helps them to acquire multicultural competency and the students are competent to seek higher education in foreign universities
• PO-7: Moral and ethics Student has awareness of ethical conduct in academic and personal situations. Students are developed for understanding and avoiding unethical behavior such as misrepresentation, plagiarism and environmental misuse and violence. They are formally taught ethics of research and human interventions
• PO-8: Leadership Students have leadership qualities in organizing teams and their mobilization for effective problem solving in different Food Technology aspects. Students apply creative leadership for realization of various goals. As a leader, they are trained to have greater customer sensitivity and connect. They can organize food courts and design business plans
• PO-9: Lifelong erudition Students acquire ability to gain knowledge and skills that are necessary in life for the holistic development for meeting their professional and personal needs in varying environment and changing contexts
• PO-10: Modern tool usage Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling, AI to complex engineering activities with an understanding of the limitations
• PSO1: To provide excellence in the area of food processing and preservations, developments in food ingredients, additives, packaging, processing equipment manufacturing    and distribution
• PSO2: Students understand the engineering aspects of food processing, significance of food quality, food safety hazards and their control measures, food preservation and shelf life, food borne illness and outbreaks. Development of theoretical and practical knowledge in handling the various types of plant and animal raw materials of foods
• PSO3: Students are globally competitive professionals, through excellence in inter-disciplinary education, research and innovation to meet the future challenges in food processing and ensure safe and wholesome food
• PSO4: Empowers students to analyze and solve problems of food quality and safety, efficient commercial production of food by applying basic principles of science, engineering and technology. Provides the self-employment opportunities to the students being trained professionals in food processing and management