HOD: Dr. Kamlesh Prasad Office phone: 01672-253250, 01672-253130
The department was established in 1992 to provide technical education in field of Food Engineering & Technology. It caters to the Technical manpower requirements at various levels by adopting a new concept of modular system in technical education with emphasis on practical training in industry.
The department has eleven (12) regular faculty members, out of which there are ten Professors, one Associate Professors, and one Assistant Professor. In the technical staff, there are five (5) regular technicians, out of which there are two senior technicians. The major goals of the department are to impart quality education in the field of Food Science, Technology and Engineering. The department has the state of art R&D facilities. The innovative process development and transfer of technology is another aim of the department. The department is also imparting time to time training to rural youth to make them self sustainable. The interaction with industries is continuously being done and the industry is given the expert advice and consultancy by the department. Various research projects have been granted to the department by various funding agencies like CSIR, AICTE, MHRD, ICAR, DST, DBT and nearby Industries. A SPWD program is also handled by the department. Apart from this, knowledge dissemination by conducting seminars, workshops and short-term courses is being done throughout the year. Recently, some faculty members have been included in the International Panel of Project Reviewers and Research Group of other countries like Portugal and USA. The Department has signed MOUs with several reputed Institutions / Universities in India.
BE (Food Technology) program is accredited twice and recently for 5 years w.e.f. 15/03/2012 by NBA, New Delhi vide File no 31-4/2010-NBA dated 04/04/2012.
VISION OF THE DEPARTMENT
To be a Centre of excellence in training, research, outreach and consultancy services in food engineering and technology with emphasis on value addition of agricultural produce, food bioprocessing and technology, food nutrition, food quality and safety.
MISSION OF THE DEPARTMENT
PROGRAM EDUCATIONAL OBJECTIVES (PEO)
PROGRAMME OUTCOME (POs)
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 team work: 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 one’s 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.
PROGRAM SPECIFIC OUTCOME (PSOs)
PSO1: Graduates having an ability to identify, analyse and solve technical problems relating to food systems together with allied streams
PSO2: Graduates will be able to build the nation, by imparting technological inputs and managerial skills to become technocrats, entrepreneurs and will be able to develop new concepts on various emerging fields and pursue advanced research
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