The Department of Food Technology
About the Department
In recent years, Food technology has emerged as an interesting field for students aspiring to work in the food industry. Due to increasing demand and interest for pursuing this course, our college has started the degree course in Food Technology. The course is exhaustive one which covers every aspect of food technology, food processing, food science and chemistry of food, food safety, and microbiological aspects of food, food engineering and food packaging. Along with intensive classroom teaching and laboratory based practical classes; the course also aims to provide hands-on-experience to the students through educational tours, seminars, projects and industrial trainings.
In this past growing era, processed food is of much importance as it help the new generation to tackle their life situations. But this has resulted in drastic health problems.
- Food formulation and assessment
- Process design and control
- Product research and development of food
- Manufacturing and processing of food
- Quality management and food safety
Department Vision and Mission
Vision
To be a centre of excellence in Food Technology for dissemination of knowledge and skills through innovative teaching, quality research and outreach for the development of food processing sector and society.
Mission
Department of Food Technology is committed.
Higher Order Thinking: To provide unique and multidisciplinary learning experience by imparting fundamental concepts, analytical and problem solving skills to produce competent and ethical Food Technologists.
Competency: To integrate academic, collaborative research and consultancy initiatives with academic institutions in India and abroad, food processing industries, Research and Development organizations to explore novel techniques and innovative products to meet the industrial and societal needs.
Continuous learning: To endeavour for constant upgradation of technical expertise through continuous learning and to address problems in food safety and security through technological interventions.
Entrepreneurship: To inculcate the spirit of leadership and entrepreneurial skills with ethical values to be a successful entrepreneur with social conce.
Programme Educational Objectives (PEOs)
Department of Food Technology will
PEO1: Employability: The Graduates exhibit professional competency and knowledge of modern tools and shall be suitably employed in food processing industries.
PEO2: Higher Education: The Graduates shall be capable to pursue higher studies/research in the field of engineering and management.
PEO3: Entrepreneurship: The Graduates shall be prepared for a successful career by meeting ever increasing demands required by Food Technology profession and enable them to become an entrepreneur.
PEO4: Professional and Ethical values: The Graduates cultivate professional and ethical attitude with effective communication skills, team work and multidisciplinary approach related to the issues in food processing sector.
Programme Outcomes (POs)
Graduating students of Food Technology from Pondicherry University will have the ability to:
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.
Program Specific Outcomes (PSOs)
PSO1: Design Thinking and Problem solving
Provide solutions for the problems and challenges in food processing industries by applying basic engineering and professional knowledge, critical thinking and problem solving skills.
PSO2: Process and Products Development
Design and develop innovative processing techniques and food products using modern tools and cutting edge technologies in food processing.
Welcome Message
Dr.D.Tiroutchelvame, M.Tech., Ph.D,Associate Professor and HoD i/c,
Since our establishment in the year 2020, we have been dedicated in equipping students with the essential skills and knowledge to thrive in the food industry. The 4 year B.Tech Food Technology programme blends theoretical learning with practical experience, utilizing modern laboratory equipment and a curriculum designed in real-world applications.
Our committed faculty members strive for excellence in academics, co-curricular activities, and placements, while fostering an entrepreneurial spirit among students. Students benefit from hands-on training through workshops, seminars, and industrial visits. Additionally, we provide guidance for further studies at prestigious institutions and a range of career opportunities in research, quality assurance, and product development.
I wholeheartedly recommend our Food Technology programme to aspiring students who are eager to build impactful careers and contribute to the well-being of humanity through sustainable food practices.
Programs
Department of Food Technology
Department of Food Technology at Sri Manakula Vinayagar Engineering College offers a B.Tech in Food Technology, focusing on food processing, preservation, and quality control techniques. We emphasize innovative solutions in food safety, sustainable practices, and advancements in food science to address real-world challenges in the food industry.
Achievements
Faculty
The Department of Food Technology boasts a faculty of talented professionals who integrate interdisciplinary and innovative approaches into the curriculum. They educate undergraduate students, lead research initiatives, and organize seminars, symposiums, national conferences, guest lectures, and workshops. Faculty members also secure grants from various professional organizations, which they utilize to enhance the department’s laboratories and conduct rural development programs focused on food safety and sustainability.
Core Competencies
- Food Chemistry and Analysis
- Food Microbiology and Toxicology
- Food Quality and Safety Assurance
- Food Packaging and Labelling
- Innovation and Food Product Development
MoU
If you have any inquiries regarding the department, please feel free to reach out to us. We are here to assist you with any questions or information you may need.
Dr.D.Tiroutchelvame, M.Tech., Ph.D,Associate Professor and HoD i/c,
Department of Food Technology
