Vision

To create competitive man power in the field of Food Technology, for the advantage of mankind.

Mission

› To create a conducive learning environment to make students as competent engineers.
› To nurture the entrepreneurial ability among students.`
› To maintain sustainable development for creative learning to serve the engineering society.
› To inculcate human values and sensitivity.

Programme Educational Objectives (PEOS)

Bachelor of Mechanical Engineering curriculum is designed to impart Knowledge, Skill and Attitude on the graduates to

  • Have a sound knowledge in mathematical and mechanical engineering aspects for solving engineering problems.
  • Expertise in the areas of design, thermal, materials and manufacturing.
  • Practice their profession with good communication, leadership, ethics and social responsibility.

Programme Outcomes (POs)

Engineering Graduates will be able to:

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

  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.

  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.

  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.

  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.

  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.

  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.

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

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

  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.
  11. 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.
  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.

Programme Specific Outcomes (PSOs)

Engineering Graduates will be able to:

  1. Ability to apply their knowledge to design and analysis by using software tools.
  2. Engage them professionally in industries or as entrepreneurs in the field of manufacturing and design

Course Offered

UG Course

› Food Technology

 

About the Course

FOOD Technology is combination of Food Science, Hotel Management and Home science.

Food Technology taught us all techniques and processing method to develop, research, manufacturing, production, preserve and process the food and related substances

Food technology students have the knowledge of know-how of food processing, preservation, selection, distribution and packaging.

Food Technology students can start their own company in the following areas:

  1. Restaurants

  2. Catering Companies

  3. Institutional Catering

  4. R&D

  5. Healthcare

  6. Food Research Labs

Students work independently as Consultant for Food Processing & Manufacturing companies

Job opportunities

  1. Food Technologist in Food Processing/ Manufacturing companies, Restaurants, Catering Companies, Institutional Catering, R&D, Healthcare and Food Research Labs

  2. Food Inspector

  3. Research Scientist

  4. Organic chemists

  5. Food Research Laboratories

  6. Consultant

  7. Entrepreneur

Higher Studies

  1. Hotel Management

  2. Home Science

  3. Diary Technology