FOOD TECHNOLOGY

FOOD TECHNOLOGY

ABOUT PROGRAM

Food Technology at DSCE was established in 2019 with an initial intake of 60 students. 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.

VISION & MISSION

Vision

To impart knowledge and produce competent Engineers in the field of Food Technology by providing necessary technical knowledge and skill through continuous measurable methods.

Mission

M1:Knowledge – To produce technically sound students through quality technical education.

M1:Skill/ Career – To train students to take up activities in the area of applied research to meet the needs of industry in the field of Food Processing Engineering.

M1:Lifelong Learning – To enrich study through experimental learning and fostering industry institute partnership.

M1:Ethics –To enhance ethical and value based education to the students.

PROGRAM EDUCATIONAL OBJECTIVES (PEOS)

PEO:1 To provide students with a solid foundation in Basic Sciences related to Food Technology, Food Science and Food Engineering.

PEO:2 To enable students to comprehend, design, and create food products as well as devices for food industry that shall provide solutions for the challenges in food and agricultural industry.

PEO:3 To train students in professional and ethical attitude, effective communication skills, teamwork skills and multidisciplinary approaches related to food technology and engineering.

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)

PSO1: Graduates will 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.

PSO2: Graduates will apply the knowledge of food engineering and technology principles from the various aspects of food technology and related disciplines to solve practical and real-world problems.

HOD DESK

Food Technology at DSCE was established in 2019 with an initial intake of 60 students. 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

Events Conducted

2021-2022

  • Webinar on Industrial Microbiology – 06.10.2020.
  • Webinar on HPLC in Food Analysis on 06.05.2021.

Faculty Publication

2021-22

  • Ms. Kalaiarasi Gnanaprakasam, “PHYSIOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK”, International Journal of Engineering Applied Sciences and Technology, ISSN No. 2455-2143

Contact Us





    Address

    Dhanalakshmi Srinivasan College of Engineering,

    NH-47 Palakkad Main Road,

    Navakkarai Post,

    Coimbatore -641 105, Tamil Nadu

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    Phone

    • Phone : 0422 - 2935353
    • Mobile : 9942762793
    Email

    dscecbe@dsce.ac.in

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