Dept. of Chemical Engg.

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Program Name B.Tech in Food Technology
Level Under Graduation
Program Specific Enquiries 0863-2344745
Admission Enrollment and General Enquiries 0863-2344777, 1800-425-2529
HoD Contact Number 9840052103

Vision:
To create trained, and skilled human resources well versed in engineering aspects of food processing to cater the needs of the rapidly growing food processing sector.


Mission:
  • To establish itself as the leader in human resource development for supporting the food processing sector.
  • To provide knowledge and skills for better preservation, processing and value addition to agro-products, with the aim of supporting the producers.
  • To promote research and development for product and process and assurance of high level of hygiene and safety of processed food.
  • To promote food safety laws and regulations for supporting a competitive, modern and safe food market for the consumers.

  • Programme Educational Objectives (PEOs)

    PEO1: Graduates of the programme will have successful career in technical or professional fields.

    PEO2: Graduates of the programme will have technical competency in solving challenging societal tasks in ethical and economical manner.

    PEO3: Graduates of the programme will reveal lifelong learning and teamwork in their profession.

    Programme Specific Outcomes (PSOs)

    PSO 1: Design and analyze components/systems that can effectively utilize food waste and their valorisation.

    PSO 2: Design and analyze the recent developed tools in food processing sector for Non-Thermal processing and Hurdle Technology.

    Programme Outcomes (POs)

    The graduates of Engineering will be able to:

    PO 1 - Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals and an engineering specialization to the solution of complex engineering problems.

    PO 2 - 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.

    PO 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.

    PO 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

    PO 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.

    PO 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.

    PO 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.

    PO 8 - Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

    PO 9 - Individual and teamwork: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

    PO 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.

    PO 11 - Project management and finance: Demonstrate knowledge and understanding of the Engineering and management principle member and leader in a team, to manage projects and in multidisciplinary environments.

    PO 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.


    I Year (R19 Regulation) I Semester
    Code Subject L T P C
    19HS102 Engineering Mathematics-1 (B) 3 1 2 5
    19HS115 Engineering Physics - 1(C) 3 - 2 4
    19HS124 Constitution of India 1 - - 1
    19ME101 Engineering Graphics & Design 2 - 2 3
    19HS123 Technical English Communication 2 - 2 3
    19PC001 Physical fitness, Sports & Games-1 - - 3 1
    19CS102 Programming for Problem Solving 2 - 4 4
    19EE102 Basics of Engineering products 2 - 2 3
    Total 15 1 17 24
                      
    I Year (R19 Regulation) II Semester
    Code Subject L T P C
    19HS108 Engineering Mathematics - II(B)
    Matrices & Ordinary Differential Equations
    3 1 2 5
    19HS121 Organic Chemistry 3 - 2 4
    19HS122 English Proficiency and communication skills - - 2 1
    19ME103 Workshop 1 - 2 2
    19EE101 Basics of Electrical & Electronics Engineering 3 - 2 4
    19FT101 Food Chemistry and Toxicology 3 - 2 4
    19PC002 Physical fitness, Sports & Games-2 - - 3 1
    Total 13 1 15 21
                      
    II Year (R16 Regulation)

    III Semester

    Code Subject L T P C
    16CH102 Materials Science and Technology 3 1 - 4
    16CS202 Data Structures 3 - 2 4
    16EL102 Soft Skills Laboratory - - 2 1
    16FT201 Food Chemistry 3 - 2 4
    16FT202 Food Microbiology 3 - 2 4
    16FT203 Thermodyanmics and Heat Engines 3 1 - 4
    16FT204 Fundamentals of Fluid Mechanics 3 - 2 4
      Employability and Life Skills Elective - - - 1-3
    Total 18 2 10 26-28
                      
    II Year (R16 Regulation)

    IV Semester

    Code Subject L T P C
    16EL103 Professional Communications Laboratory - - 2 1
    16HS202 Probability and Statistics 4 - - 4
    16FT205 Principles of Food Preservation 3 1 - 4
    16FT206 Fundamentals of Heat and Mass Transfer 3 - 2 4
    16FT207 Unit Operations 3 - 2 4
      Department Elective - - - 4
      Department / Open Elective - - - 3-4
      Employability and Life Skills Elective - - - 1-3
    Total 13 1 6 25-28
                      
    III Year (R16 Regulation)

    V Semester

    Code Subject L T P C
    16FT301 Backery Confectionary Technology 3 - 2 4
    16FT302 Cereals, Legumes and Oilseeds Process Technology 3 - 2 4
    16FT303 Dairy Technology 3 - 2 4
    16FT304 Fruits and Vegetables Processing 3 - 2 4
      Department Elective - - - 4
      Department / Open Elective - - - 3-4
      Employability and Life Skills Elective - - - 1-3
    Total 12 - 6 24-27
                      
    III Year (R16 Regulation)

    VI Semester

    Code Subject L T P C
    16HS301 Professional Ethics 2 - - 2
    16FT305 Food Packaging 3 - 2 4
    16FT306 Food Safety and Standards 3 1 - 4
    16FT307 Instrumental Methods of Food Analysis 3 - 2 4
    16FT308 Nutraceutical and Functional Foods 3 1 - 4
      Department Elective - - - 4
      Department / Open Elective - - - 3-4
      Employability and Life Skills Elective - - - 1-3
    Total 14 2 4 26-29
                      
    IV Year (R16 Regulation)

    VII Semester

    Code Subject L T P C
    16MS201 Management Science 3 - - 3
    16FT401 Beverage Technology 3 - 2 4
    16FT402 Food Process Equipment Design 3 - 2 4
    16FT403 Meat, Fish and Poultry Process Technology 3 1 - 4
    16FT404 Spices and Plantation Crops Process Technology 3 - - 3
      Department Elective - - - 4
      Department / Open Elective - - - 3-4
      Employability and Life Skills Elective - - - 1-3
    Total 15 1 4 26-29
                      
    IV Year (R16 Regulation)

    VIII Semester

    Code Subject L T P C
    16FT411 / 16FT412 Project work / Internship - - 30 15
    Total - - 30 15
                      
        L=Lecture;    T=Tutorial;    P=Practicals;    To=Total; C=Credits;

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