B.Sc. – Food Technology
What graduates are expected to achieve in their professional careers
| PEO | Program Educational Objective |
|---|---|
| PEO1 | Professional Competence Graduates will apply knowledge of food processing, quality control, nutrition, and food safety in industries and research organizations. |
| PEO2 | Higher Education & Research Graduates will pursue higher studies, research, and innovations in food science and related fields. |
| PEO3 | Entrepreneurship Skills Graduates will develop entrepreneurial abilities to establish food-based businesses and startups. |
| PEO4 | Ethics & Social Responsibility Graduates will follow ethical practices, food laws, sustainability, and environmental safety in professional work. |
| PEO5 | Communication & Teamwork Graduates will demonstrate leadership, teamwork, and effective communication in multidisciplinary environments. |
Knowledge, skills, and professional abilities developed by graduates
| PO | Program Outcome |
|---|---|
| PO1 | Apply Scientific Knowledge Understand principles of chemistry, microbiology, nutrition, and engineering in food processing. |
| PO2 | Food Processing Skills Perform food preservation, packaging, storage, and processing techniques effectively. |
| PO3 | Quality Assurance Analyze food quality and ensure food safety standards using modern techniques. |
| PO4 | Problem Solving Ability Identify and solve problems related to food production and processing industries. |
| PO5 | Use of Modern Tools Use laboratory instruments and food technology equipment efficiently. |
| PO6 | Research & Innovation Conduct experiments, interpret results, and develop innovative food products. |
| PO7 | Environmental & Social Awareness Understand sustainability, waste management, and environmental impacts of food industries. |
| PO8 | Ethics and Professionalism Follow professional ethics, food laws, and regulations in practice. |
| PO9 | Communication Skills Communicate technical information effectively through reports, presentations, and teamwork. |
| PO10 | Life-long Learning Engage in continuous learning to adapt to advancements in food technology and industry needs. |
B.Sc. – Food Technology
Objectives of the B.Sc. – Food Technology program
| Code | Program Educational Objective |
|---|---|
| PEO 1 | Mould the students into food technology professionals for successful career in academics and industry. |
| PEO 2 | Make students competent in the core and allied areas of food science and technology. |
| PEO 3 | Motivate the prospective food technologists to follow ethics and morals in their professional growth. |
| PEO 4 | Equip the graduates for becoming entrepreneurs. |
| PEO 5 | Prepare the students to serve the society and address global food security challenges through their profession. |
Knowledge, skills and professional competencies
| PO | Outcome |
|---|---|
| PO 1 | Knowledge in Food Science & Nutrition: Illustrate the chemical and physical properties of major food components, and the role of food processing in altering the composition, structures and functions. |
| PO 2 | Biochemical composition of foods: Recognize and distinguish the components, molecular structures and properties of major food components, influencing the functional properties of food molecules. |
| PO 3 | Microbial investigation on food spoilage: Identify the important pathogens and spoilage microorganisms in foods and compare the role and significance of microbial inactivation, adaptation on growth and response of microorganisms in various environments. |
| PO 4 | Design new inventions: Apply principles of food technology to design solutions for real time problems in Food Industry. |
| PO 5 | Usage of Modern Tools: Create, select, and apply appropriate techniques, resources, and modern technologies and tools with an understanding of the limitations. |
| PO 6 | Entrepreneur: Demonstrate knowledge of entrepreneurship and innovation, start, run and finish on enterprise. |
| PO 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. |
| PO 8 | Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice. |
| PO 9 | The Hospitality 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. |
| PO 10 | Communication: Communicate effectively on complex technological activities with the food industry 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. |
| PO 11 | Life-long learning: Recognize the need of self education and life-long learning process in order to keep abreast with the ongoing developments in the field of food technology. |
| PO 12 | Analysis of food products: Ability to identify, formulate, conduct research literature and analyze complex cooking problems using principles of microbiology, biochemistry and processing techniques. |
Program-specific skills and competencies
| PSO | Program Specific Outcome |
|---|---|
| PSO 1 | Recognize the composition of food, the role of each component and their interactions, their roles in food processing. |
| PSO 2 | Will be able to illustrate the importance of microbiology to food production and food safety. |
| PSO 3 | Can design food plant, identify the instruments required for processing by understanding principles followed by preservation techniques, and successful packaging method employment with good marketing skills. |
B.Sc. – Food Technology
Objectives of the B.Sc. – Food Technology program
| Code | Program Educational Objective |
|---|---|
| PEO 1 | Mold the students into food technology professionals for successful career in academics and industry. |
| PEO 2 | Make students competent in the core and allied areas of food science and technology. |
| PEO 3 | Motivate prospective food technologists to follow ethics and morals in their professional growth. |
| PEO 4 | Equip the graduates to become entrepreneurs. |
| PEO 5 | Prepare the students to serve the society and address global food security challenges through their profession. |
Knowledge, skills and professional competencies
| PO | Program Outcome |
|---|---|
| PO 1 | Knowledge in Food Science & Nutrition: Illustrate the chemical and physical properties of major food components, and the role of food processing in altering the composition, structures and functions. |
| PO 2 | Biochemical composition of foods: Recognize and distinguish the components, molecular structures and properties of major food components, influencing the functional properties of food molecules. |
| PO 3 | Microbial investigation on food spoilage: Identify the important pathogens and spoilage microorganisms in foods and compare the role and significance of microbial inactivation, adaptation on growth and response of microorganisms in various environments. |
| PO 4 | Design new inventions: Apply principles of food technology to design solutions for real time problems in Food Industry. |
| PO 5 | Usage of Modern Tools: Create, select, and apply appropriate techniques, resources, and modern technologies and tools with an understanding of the limitations. |
| PO 6 | Entrepreneur: Demonstrate knowledge of entrepreneurship and innovation, start, run and finish on enterprise. |
| PO 7 | Environment and Sustainability: Understand the impact of professional engineering solutions in societal and environmental contexts and demonstrate the knowledge of and need for sustainable development. |
| PO 8 | Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice. |
| PO 9 | Hospitality and Society: Apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to professional engineering practice. |
| PO 10 | Communication: Communicate effectively on complex technological activities with the food industry 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. |
| PO 11 | Life-long learning: Recognize the need of self-education and life-long learning process to keep abreast with the ongoing developments in the field of food technology. |
| PO 12 | Analysis of food products: Ability to identify, formulate, conduct research literature and analyze complex cooking problems using principles of microbiology, biochemistry and processing techniques. |
Program-specific skills and competencies
| PSO | Program Specific Outcome |
|---|---|
| PSO 1 | Recognize the composition of food, the role of each component and their interactions, their roles in food processing. |
| PSO 2 | Will be able to illustrate the importance of microbiology to food production and food safety. |
| PSO 3 | Can design food plants, identify the instruments required for processing by understanding principles followed by preservation techniques, and successful packaging method employment with good marketing skills. |