Department News

Department of Food Processing Technology

Vision

The department endeavours to develop globally competent graduate engineers capable of fulfilling the rapidly growing demands of food processing sector.

Mission

  • To produce professionals who can take up challenging assignments in food processing and allied institutions.
  • To produce graduates who can develop sustainable technologies for value addition and prevention of post-harvest losses.
  • To develop and extend technologies for nutritional security
Email : head.fpt@adit.ac.in



  • Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
  • Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  • 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.
  • 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.
  • 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.
  • Integrate engineering and basic sciences to develop skills in engineering analysis and design and development of food processing and preservation systems for value addition in foods, agricultural resource utilization and environmental conservation.
  • Graduates will pursue careers as practicing food engineers and technologists in fields such as processed food production, food quality control, new product development, food storage, food bio-waste processing and bio-energy and bio-process engineering.
  • Graduates will become capable to start-up and grow their own new firms. They will become recognized experts working in government institutions, consulting firms and international organizations around the country and the world addressing challenging issues.
  • To prepare graduates who would pursue and succeed in advanced studies in disciplines such as Food Engineering and science, Food Technology, Food Packaging, Food Quality and Management etc.
  • Equip graduates who would take competent leadership roles, display professionalism and industrious activity in their profession.