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
Program Outcomes [POs]
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.
Program Educational Outcome
[PEOs]
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 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.
Program Specific Outcomes
[PSOs]
Understand unit operations performed in food processing
industries.
Design, development and optimization of food process
machinery and process technologies for food products.
Implementation of food safety practices, quality control
measures, quality assurance procedures and statutory and legal
requirements in food processing industry.
Understanding about food industry start-up and its
management
