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
Lateral Entry: The candidate should undergo, 3 years Diploma or Degree Programme in the following disciplines.
Any one of the 2/3 years Diploma Programme like Food Technology / Dairy Technology / Fisheries Technology / Mechanical / Chemical / Catering
Any one of the 3 years B.Sc Degree Programme in Food Science / Food and Nutrition / Dietetics / Home Science / Microbiology / Biochemistry / Biotechnology / Chemistry / Physics / Food Management and Service / Catering.
Process Development Specialists
Food Production Manager
Sales Marketing Brand Management
Product Development Specialists
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.
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 .