- Programme Description
- Programme Structure
- Programme Enquiry
Programme Educational Objectives (PEOs)
Post-Graduates of Food Processing Technology programme will be able to ,
PEO1: To inculcate in-depth knowledge of Food Engineering and Technology with an ability to analyze, evaluate, design, discriminate, interpret, create and integrate existing and new knowledge.
PEO2: To analyze technological problems and judge independently to create information for conducting research and think to conceptualize and carry out the solutions of a potential problem and derive out optimal solutions in the area of Food Processing Technology.
Programme Specific Outcomes (PSOs)
The students will be able to:
PSO 1: To inculcate technical writing and communicating ability for effective documentation and presentations and develop strong research aptitude through research work to enable the students to opt for higher levels of learning in the field of Food Processing Technology.
PSO 2: To acquaint and equip students with professional and intellectual integrity, ethics of research and scholarship, impact of research outcomes on professional practices and responsibilities to contribute positively in the sustainable development of society.
PSO 3: To enable the students to get engaged in lifelong learning independently with the vigor and zeal and become capable to start-up their own businesses.
Programme Outcomes (POs)
PO 1 : Apply the knowledge of engineering principles to realize solutions such as software systems, products and processes for real world multifaceted problems.
PO 2 : Identify, analyse and formulate solutions to complex engineering problems using innovative and emerging technologies.
PO 3 : Design and conduct experiments, procedures and technical skills necessary to explore solutions for societal problems through sustainable development.
PO 4 : Recognize the necessity of self-governing and life-long learning by making use of professional and ethical principles.
PO 5 : Work in independently / in groups to carry out research / investigation and develop solutions to solve practical problems.
PO 6 : Effectively present technical ideas/solutions in an impressive and professional manner.
| I Year | I Semester | ||||
|---|---|---|---|---|---|
| Code | Subject | L | T | P | C |
| 20FT001 | Food Microbiology | 3 | - | 2 | 4 |
| 20FT002 | Food Chemistry and Nutrition | 3 | - | 2 | 4 |
| 20FT003 | Food Safety and Quality Management | 3 | - | - | 3 |
| 20FT022 | Fermented and Non- Fermented Bevarages | 3 | - | - | 3 |
| Department Elective- 1 | 3 | - | - | 3 | |
| 20AD001 | Audit Course 1 | 1 | - | - | - |
| 20FT004 | Minor Project | - | - | 4 | 2 |
| Total | 16 | - | 08 | 19 | |
| I Year | II Semester | ||||
|---|---|---|---|---|---|
| Code | Subject | L | T | P | C |
| 20FT005 | Emerging Technologies in Food Processing | 3 | - | 2 | 4 |
| 20FT006 | Advances in Food Engineering | 3 | - | 2 | 4 |
| Department Elective- 2 | 3 | - | - | 3 | |
| Department Elective- 3 | 3 | - | - | 3 | |
| 20RM001 | Research Methodology & IPR | 2 | - | 2 | 2 |
| 20AD002 | Audit Course 2 | 1 | - | - | - |
| 20EP001 | Employment Orientation Program | 2 | - | - | 2 |
| 20SC001 | Societal Centric/Industry Oriented Project | 2 | - | 2 | 2 |
| Total | 19 | - | 08 | 20 | |
| II Year | III Semester | ||||
|---|---|---|---|---|---|
| Code | Subject | L | T | P | C |
| 20OC001 | MOOCs Course- 1 (Inter disciplinary Nature) | 3 | - | - | 3 |
| 20OC002 | MOOCs Course- 2 (Inter disciplinary Nature) | 3 | - | - | 3 |
| Total | 6 | - | - | 6 | |
| II Year | IV Semester | ||||
|---|---|---|---|---|---|
| Code | Subject | L | T | P | C |
| 20PR001 | Project / Internship : phase 1 | - | - | 20 | 10 |
| 20PR002 | Project / Internship : phase 2 | - | - | 32 | 16 |
| Total | - | - | 52 | 26 | |
| Programme Name | M.Tech in Food Processing Technology | |
| Level | Post Graduation | |
| Programme Specific Enquiries | 0863-2344745 | |
| Admission Enrollment and General Enquiries | 0863-2344777, 1800-425-2529 |
|
| HoD Contact Number | 9840052103 | |
