Bachelor of Science (B.Sc) Food Technology

Vision:
To establish excellence in the field of Food Processing Technology incorporating a value-based holistic education, lucrative innovation, collaborative research, promoting technical and entrepreneurial skills with strong sense of integrity and professionalism

Mission:
To impart high-quality education to build the students’ ability and enhance their skills to make them globally competitive Food Technologist.

To develop the state-of-the-art research facilities to provide a collaborative environment that stimulates the opportunities to create, analyze, apply, and disseminate knowledge.

To analyze technical problems, identify and solve using the basic principles of food processing technology and get engaged in lifelong learning and practice independency.

To provide a holistic environment, equip students with ethics and intellectual integrity, contributing to the development of sustainable community.

To inculcate entrepreneurial skills to conceptualize innovation in food science and technology to start up their own businesses.

 

The Bachelor of Science (B.Sc.) in Food Technology is a comprehensive 3-year undergraduate program designed to equip students with in-depth knowledge and practical skills in the science and technology of food production, processing, preservation, and quality management.

The curriculum integrates core scientific disciplines such as food chemistry, microbiology, nutrition, food engineering, and quality assurance, alongside emerging technologies in food processing and packaging. Emphasis is placed on both theoretical understanding and hands-on training through laboratory sessions, industrial internships, and project-based learning.

PROGRAM EDUCATIONAL OBJECTIVES (PEO’S):
PEO 1: Graduates will apply fundamental technical knowledge and research skills to find workable solutions to technological challenges and problems in diversified areas of Food Processing.
PEO 2: Graduates will possess professional and ethical responsibilities with effective communication and managerial skills to prove as a responsible leader in government and private sectors.
PEO 3: Graduates will become entrepreneurs and highly competent to professionals of related field, to tackle business challenges and will continue their professional advancement through lifelong learning.
PEO 4: To produce competent graduates with the essential skills who shall pursue
careers in the field of food technology, food processing and food regulation to meet the industry needs.


PROGRAMME OUTCOMES (PO’S):
PO1: Food Technology Knowledge: Apply the knowledge of technology and its fundamentals, to the solution of complex scientific problems in food processing technology.
P02: Problem Analysis: Identify, formulate, and analyze scientific issues related to food safety and standards reaching substantiated conclusions using the fundamental principles of food technology.
PO3: Conduct Investigations of Complex Problems: Use research-based knowledge and skill-based methodology to synthesis the information and provide solutions to complex technical problems.
PO4: Development of Solutions: Design solutions for complex scientific problems and acquire practical knowledge to troubleshoot issues with appropriate consideration for public health and safety, and the cultural, societal, and environmental concerns in the field of food technology.
PO5: Communication and Professional Skills: Apply ethical principles, commit to professional responsibilities, and communicate effectively to write technical reports and to make an effective presentation.
PO6: Career and Entrepreneurship: Ability to inculcate entrepreneurial skills and to employ modern technologies to produce new or value-added products to meet consumer and industry demands.
PO7: Ethics and Integrity: Apply ethical principles in developing a new food product, to maintain global food safety standard practices and regulations in areas of food technology.


PROGRAMME SPECIFIC OUTCOMES (PSO’S):
A graduate of the Food Technology programme will be able to:
PSO1: Innovation:  Develop new experimental designs, techniques, and tools imparting cost-effective and custom-made solutions to develop a sustainable society.
PSO2: Industry Integration: Demonstrate and conduct independent research in the field of food processing technology.
PSO3: Internationalization:  Exhibit competence in holistic development to meet global standards in the areas of food technology

A degree in B.Sc. Food Technology opens up diverse career opportunities in the rapidly growing food and allied industries. Graduates can pursue roles in food processing, quality control, research and development, food safety, regulatory affairs, and nutrition. They are employed across various sectors such as dairy, bakery, beverages, ready-to-eat products, nutraceuticals, and food packaging. Placement opportunities include prominent MNC as well as public sector organizations such as the Food Safety and Standards Authority of India (FSSAI), Central Food Technological Research Institute (CFTRI), Export Inspection Council (EIC), and APEDA. Apart from this Institute have signed a number of MOU with leading industries.
 

W.K. Kellogg’s Food Analysis Laboratory
The W.K. Kellogg Food Analysis Laboratory is to analyze the Nutritional Content and
Quality of Food Samples

The Food Analysis Laboratory of the Department of Food Technology was inaugurated on
March 5, 2022 by Mr.Kris Gopalakrishnan, Infosys cofounder at Jubilee Block Room No.
JB416. The laboratory is equipped with an array of sophisticated analytical equipment
capable of analyzing a wide range of chemical and microbiological analysis in food samples.

Equipments
Kjeldhal Digestion Unit
Soxhlet Apparatus
Water Bath Shaker
Digital Viscometer
Refractometer
Mechanical Stirrer
Weighing Balance
Incubator
Hot Air Oven
Mixers
Centrifuge
Muffle Furnace
Tray Dryer
Noodlemaker 
Pulverizer
Spectrophotometer