Program Educational Objectives (PEO’s)

Mould the students into food technology professionals for successful careers in academics and industry.
Make students competent in core and allied areas of food science and technology.
Motivate prospective food technologists to follow ethics and morals in their professional growth.
Equip graduates to become entrepreneurs.
Prepare students to serve society and address global food security challenges.

Program Outcomes (PO’s)

Knowledge in Food Science & Nutrition: Understanding chemical and physical properties of food components and the impact of processing.
Biochemical composition of foods: Distinguishing components, structures and functional properties of food molecules.
Microbial investigation on food spoilage: Identifying pathogens and microorganisms affecting food safety.
Design new inventions using food technology principles for real-time industrial problems.
Usage of modern tools and technologies with awareness of their limitations.
Entrepreneurship and innovation skills for starting and managing enterprises.
Understanding environmental and sustainability issues related to food engineering solutions.
Commitment to ethics, responsibilities and norms of engineering practice.
Ability to assess societal, health, safety, legal and cultural issues relevant to professional practice.
Effective communication including documentation, presentations and clear instructions.
Recognition of the need for continuous learning in food technology.
Ability to research, analyze and identify solutions for complex food processing problems.

Understanding composition of food, role of components, interaction and processing behavior.
Knowledge of microbiology for food safety and food production.
Ability to design food plants, select appropriate instruments, apply preservation techniques and adopt effective packaging and marketing strategies.