B.Tech. Food Processing Technology



Duration: 4 Years (8 semesters)


Eligibility: Should have passed 10+2 with Physics, Chemistry, Maths or Biology with minimum 50% marks in aggregate.


Mode of Selection: Entrance Examination / Personal Interview


Career Opportunities

Food Inspector

Process Development Specialists

Toxicologist

Manufacturing Specialist

Food Processor

Food Production Manager

Sales Marketing Brand Management

Dietician, Nutritionist

Product Development Specialists


Placement Opportunities
Processing of Agri – goods, Dairy, Seafood processing and packaging, Beverages (alcoholic and soft drinks), Poultry, Confectionary, Food packaging industry, Biopharma companies.

Research and Development:
Food Scientist, Food Technologist, Food Chemist, Product Development Specialist, Food Formulation Scientists.

Programme Educational Objectives (PEO)

PEO1: Become competent by applying their technical and managerial skills.

PEO2: Adapt to any environment and succeed in higher positions in food technology field.

PEO3: Update the breadth of knowledge and engage themselves in the life-long learning process to meet all food industrial challenges.

Program Outcomes (PO)

PO1: Apply knowledge of mathematics, science and engineering in their specialization involving complex engineering problems.

PO2: Analyze a problem, identify, formulate and solve engineering problems using basic fundamental Principles of mathematics and science.

PO3: Design a system component or process to meet the desired needs and standards within realistic constraints such as public health and safety, social and environmental considerations.

PO4: Design and conduct experiments, as well as do research, analyze and interpret data and give clear solutions.

PO5: Use and learn the limitations involved in recent techniques, skills and modern engineering tools necessary for engineering practice.

PO6: Assess the local and global impact of engineering solutions on individuals, organization and society and the consequent responsibilities relevant to their professional engineering practice.

PO7: Understand the impact of the professional engineering solutions in societal and environmental contexts and demonstrate the knowledge of, and need for sustainable development.

PO8: Understand the professional and ethical responsibilities and norms of engineering practice.

PO9: Work with multi-disciplinary teams, involve in team activities and accomplish a common goal.

PO10: Communicate effectively with engineering community for presentation, documentation of reports adopting the design standards.

PO11: Understand 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 multi-disciplinary environments.

PO12: Meet contemporary issues and create advance technologies and will be engaged to life long learning in the broadest scale.

Programme Specific Objectives (PSOs)

PSO1: Grow professionally in food processing technology fields with the outstanding knowledge and innovative skills.

PSO2: Operate effectively as a professional to analyze and solve problems in food industry.

PSO3: Achieve excellence in outstanding leadership in the field of Food technology and develop a passion for life long learning .