Food Engineering & Technology

VISION OF THE DEPARTMENT

To be a center of excellence in training, research, outreach and consultancy services in food engineering and technology with emphasis on value addition of agricultural produce, food bio-processing and technology, food nutrition, food quality and safety.

MISSION OF THE DEPARTMENT

1. To produce trained technical manpower of highest standard in the field of Food Engineering and Technology.
2. To re-orient and develop safe food products by applying fundamental and applied technologies.
3. To provide solutions to the problem and leadership in the area of education, training and research

UG-PROGRAM EDUCATIONAL OBJECTIVES (PEO)

1. To develop the ability to apply the knowledge of Science, Mathematics, Computing and basic engineering fundamentals to make students capable to Analyse, interpret and design.
2. To develop the capability to apply latest engineering tools and techniques in Food processing with respect to social and global framework.
3. To create competent Professionals inculcated with leadership qualities and ethical responsibilities.
4. To develop the ability to communicate proficiently and work in a multidisciplinary team and competitive environment.
5. To build up the knowledge of current issues and capability to engage in life-long learning process and enable the students in totality to start-up their own business organizations or work as leaders in food Industries.

UG-PROGRAM OUTCOME (PO)

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 analyse 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 modelling to complex engineering activities with an understanding of the limitations.
6. The engineer and society: Apply reasoning informed by the contextual knowledge to assesssocietal, 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 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.

UG-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 concept on various emerging fields and pursue advanced research.

PG- PROGRAM EDUCATIONAL OBJECTIVES (PEO)

1. Successful Career: Post-graduates will have successful technical or professional careers in food industry.
2. Higher Study: Post-graduates will pursue high end research in top organizations across the world.
3. Lifelong Learning: Post-graduates will continue to learn and adopt in a rapidly advancing technological era.

PG- PROGRAM OUTCOMES (POs)

1. An ability to independently carry out research /investigation and development work to solve practical problems.
2. An ability to write and present a substantial technical report or document.
3. Students should be able to demonstrate a degree of mastery over the area as per the specialization of the program.
4. An ability to use and evaluate advanced laboratory techniques applied in food engineering and Technology.
5. An ability to provide solution to the issues related to Food Engineering and Technology.

PG-PROGRAM SPECIFIC OUTCOMES (PSOS)

1. Postgraduates will be able to carry out research or investigation and development work to solve practical problem relating to food system.
2. Postgraduates will be able to use and evaluate modern techniques or tools applied in food technology for product/ process development and managerial skills to become technocrat’s entrepreneurs in emerging fields and pursue advance research.