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PROGRAM EDUCATIONAL OBJECTIVES
DEPARTMENT of  FOOD TECHNOLOGY

PROGRAM EDUCATIONAL objectives

PROGRAM EDUCATIONAL OBJECTIVE 1
Graduates will exhibit the basic knowledge in Mathematics, Science and Engineering and apply them in the field of Food Process Engineering.
PROGRAM EDUCATIONAL OBJECTIVE 2
Graduates will communicate effectively in both verbal and written form and acquire team work.
PROGRAM EDUCATIONAL OBJECTIVE 3

Graduates will be familiar with modern engineering software tools and equipment to achieve food safety and nutrition security.

PROGRAM EDUCATIONAL OBJECTIVE 4
Graduates will understand various engineering fields and gain expertise in interdisciplinary applications in Food Processing.
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programme outcomes

Engineering Graduates will be able to:

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.

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PROGRAMME SPECIFIC OUTCOMES

PROGRAM SPECIFIC OUTCOME 1

  • The students will possess adequate knowledge in the area of Food Process Engineering and Food Preservation to ensure the Food safety and nutritional security.

PROGRAM SPECIFIC OUTCOME 2

  • The students can pursue higher studies in IITs, Central Institutes, Foreign Universities and Reputed educational institutions in India and abroad.

PROGRAMME SPECIFIC OUTCOMES