ABOUT THE DEPARTMENT:
The Bachelor of Engineering course in Food Processing and Preservation Technology is designed to meet the growing demands of the Food Industry. The course deals with diversified aspects of formulation, processing and preservation of foods; it also enables students to effectively design and fabricate food processing machinery.
 

  

Well-equipped laboratories, industrial visits and guest lectures impart technical guidance to the students to face the challenges of the Food industry.
CURRICULUM

-   New product development
-   Biotechnological approaches in Food manufacturing
-   Engineering properties of foods
-   Heat and Mass transfer
-   New trends in food preservation
-   Emerging food processing technologies
-   Industrial orientation
LAB FACILITIES

    1.  The food Engineering lab comprises:

          -    Engineering properties of  foods Lab
          -    Unit operations
          -    Packaging of foods          
          -   Cereals and pulse processing Lab          
          -    Fruits and vegetables processing Lab

    2.  Food Analysis and quality testing lab

    3.  Electrical and Electronics lab

    4.  Measurement and Instrumentation Lab

    5.  Computing Lab

      The  above facilities provide the strong foundation for the students to emerge as

 skillful professionals

 

M.E(FOOD TECHNOLOGY)

In order that technical excellence may be achieved in the arena of food technology, a Post graduate course (M.E Food Technology) has been initiated.

This course would enhance the technical knowledge and practical skill of the emerging food engineers. Industrial training and projects are an essential part of the curriculum.

ELIGIBILITY

Eligibility Women graduates with B.E. / B.Tech. in Agricultural Engineering / Chemical Engineering / Food Technology / Food & Fermentation Technology / Food Technology and Biochemical Engineering / Food Process Engineering / Dairy Technology / Marine Engineering / Mechanical Engineering / Bio Technology   (or)

M.Sc., Degree in Bio Chemistry / Bio Technology / Microbiology / Life Science / Agricultural Science / Food Science and Nutrition / Food Service Management and Dietetics with qualified through GATE / NET With minimum 55% of marks in aggregate from any recognized Universities / Institute.

DURATION : 2 years.