• 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.

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 in formed 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.

• 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.

• Food Chemistry and Analysis
• Food Microbiology and Toxicology
• Food Quality and Safety Assurance
• Food Packaging and Labelling
• Innovation and Food Product Development