This department runs B. Tech. course in Food Technology with emphasis on food chemistry, biochemistry & nutrition, microbiology & molecular biology, food processing & preservation, biochemical engineering & biotechnology. Treatment and disposal of food industry waste, food hygiene & sanitation and packaging technology etc. The processing facilities include pulper, Jacketed kettle, Homogenizer, flash Evaporator, exhauster, can forming machine (rounding, flanging, seaming etc.), bottle crowning machine, punch sealing machine, vacuum tray drier, can vacuum pressure tester, oil extraction unit, autoclave, orbital shaking incubator, sterilizer, fermentor, microwave oven, grinder and food processor, kneader, deionizer etc. analysis of food is carried out by using instrument like infra red moisture meter, muffle furnace, kjeldhal assembly, melting point apparatus, microscope, bacterial colony counter, laminar flow etc.

Preservation techniques, food formulations and processing, fermentation & beverages, flavors development, food & nutrition, bakery & confectionery, dairy products & byproducts, legume processing, FLV canning & their processing, preservation and testing etc.

Vision

To develop technically qualified, skilled, competent human resource through excellent teaching and knowledge to cater the needs of Food Research, Industries and Society.

Mission

To provide quality environment that facilitate learning to develop knowledge based society.

Program Outcomes (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:Identity, 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 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.

Program Educational Objectives (PEOs):

1. To produce Food Technologist with a strong practical and theoretical knowledge in the field of Food Processing and Quality to cater the need of society.
2. Training of students to provide the strong domain of Scientific and General Engineering foundation besides attitude building skills, teamwork and professional skills for solving problem of food Industries.
3. To apply and integrate the acquaintance of the scientific and technological principles underlying the major elements of Food Technology and Chemical Engineering: Food processing, Food formulation, reaction engineering and thermodynamics; unit operations; process control and plant design, to make use of use current techniques and tools to fulfill need of Industry.
4. To improve quality of students and provide learning opportunity in the broad spectrum of multidisciplinary fields such as chemistry and biochemistry of foods, microbiology and biotechnology of food, biochemical engineering, food preservation, food processing quality and packaging, environmental aspects of food industrial waste and its treatment so as to enable them to serve in national, multinational organization and to cater the need of society.