FOOD TECHNOLOGY

FOOD TECHNOLOGY

ABOUT PROGRAM

The department of Food Technology was established in the year 2019 and offers 4 years B.Tech. Food Technology degree programme . The department focuses on quality outcome based education and has been steadily growing in accordance with the vision of the Institution. The main mission of the programme is to foster students with vibrant technical & analytical and leadership quality and expertise necessary to address the challenges relating to Food Industry. The department has a heartful team of dedicated faculty members with a sound knowledge in several food processing areas. Our faculty members use ICT tools and e-learning platforms to enrich their knowledge and delivers the same effectively to the students. Also, they equip themselves with technical and soft skills by participating and presenting in many national, international, Faculty Development Programs (FDPs), etc. This department has the state-of-art facility labs that includes Food Chemistry Lab, Food Microbiology, Biochemistry and Nutrition Lab, Unit Operations Lab, Food Processing and Preservation Lab, Food Analysis Lab, Testing of Packaging Materials Lab and Dairy Process Technology Lab to conduct regular academic practicals and hands on training to the students. The laboratory facilities facilitate the students and faculty members to do research work in Food Technology. The students are provided with more opportunities by providing industry training. The department also offers value added courses for empowering them for industry needs as well as entrepreneurship skills. These courses enable the students to acquire more knowledge and skills to participate in various grand challenges.

The department organizes seminars, symposiums, guest lectures, workshops and Industrial visits for the betterment of our students in all the aspects of knowledge updating and skill development, which would be helpful for their career opportunities. the students have huge internship and placement opportunities in Food related industries included Parle Agro, Aachi Masala, Abc Group, Empee Distilleries Ltd, Suguna Foods, Hindustan Food Limited and Cherub Dairy Products Pvt Ltd

VISION & MISSION

Vision

To excel in the field of Food Technology and produce competent Technologists with skills needed for the society.

Mission

To foster students with vibrant technical and analytical skills in the field of Food Technology.

To train Food Technologists by establishing Industry-Institutional partnership.

To produce students with leadership quality and expertise necessary to address the challenges relating to Food Industry.

To promote collaborative learning and research for continuous knowledge transfer and enhancement.

PROGRAM EDUCATIONAL OBJECTIVES (PEOS)

PEO:1 To develop solid foundation in Basic Sciences related to Food Technology, Food Science and Food Engineering for successful career.

PEO:2 To design devices for food industry and to create food products that shall provide solutions for the challenges in food and agricultural industry.

PEO:3 To instill professional, ethical and effective communication skills, to serve the society.

PROGRAMME OUTCOMES (POS)

PO1. Engineering Knowledge : Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

PO2. 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.

PO3. 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.

PO4. 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.

PO5. 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.

PO6. 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.

PO7. 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.

PO8. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

PO9. Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

PO10. 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.

PO11. 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.

PO12. 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)

PSO 1: To apply the knowledge of food chemistry, food preservation, food processing and food packaging for the effective utilization of agricultural commodities to develop healthy and nutritious foods.

PSO 2: To analyse and solve practical and real world problems using latest technological advancements in the field of Food Technology.

HOD DESK

Food Technology at DSCE was established in 2019. The department was established with a vision to be a Centre of Excellence in academics, research, outreach services and to produce highly skilled food science professionals. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. The field also involves techniques and processes that are used to transform raw materials into food. Extensive research goes behind making food items edible as well as nutritious.

As deep as we go into the dimensions of food technology, we require professionals in this field. This has led to the emergence of food technology courses. There are a plethora of opportunities for students who wish to pursue a course in food technology. Graduates or postgraduates in the course can seek jobs in different domains such as restaurants, catering establishments, hospitals, food processing companies, etc. The department in the future aims to impart training to rural youth to make them self sustainable. The Department offers conductive environment of interesting learning, essential training component in cutting edge food technologies, individualized mentoring by professionally acclaimed mentors, devoted and experienced faculty.

Lab Facilities

  • Biochemistry Laboratory
  • Food Microbiology Laboratory
  • Food Chemistry and Nutrition Laboratory
  • Unit Operations Laboratory
  • Food Processing and Preservation Laboratory
  • Biochemical Engineering Laboratory
  • Fruits and Vegetable Processing Technology Laboratory
  • Baking and Confectionary Technology Laboratory
  • Testing of Packaging Materials Laboratory
  • Dairy Process Technology Laboratory

Lab Facilities

  • Our Department has signed Memorandum of Understanding (MoU) with Vijayalakshmi Dairy Land, Coimbatore.
  • Our faculty received Fund for project- Production of Fortified Ice cream in ABT Industries Limited.

Lab Facilities

  • To apply research proposals for various funding agencies (both Government and Non-Government) in every
  • To place all the eligible students in reputed core and allied companies.
  • To sign one MOU with industry or university every year.

Contact Us

Dhanalakshmi Srinivasan College of Engineering,

NH -47, Palakkad Main Road,

Navakkarai Post,

Coimbatore - 641 105

  • Phone : 0422 - 2935353
  • Mobile : 8489389249
  • E-Mail dscecbe@dsce.ac.in