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Under the School of Chemical, Food and Biotechnology

See Course Brochure

ESTABLISHED IN:
2006
PROGRAMME EDUCATIONAL OBJECTIVES:
PEO 1: To provide technical knowledge to develop skill and competence to identify, comprehend and solve problems including research and academics in the area of Food Technology and related disciplines.
PEO 2: To prepare the students to successfully work in various public and private sector organizations at regional, state, national and international levels, with professional competence, adaptability, and administrative acumen.
PEO 3: To develop active interest towards the societal needs, and services through sustainable problem solving and life-long learning in an ethical and responsible manner.

Name of Dean : Prof.(Dr.)Radharani Das

Head of the Department
Gourab Chatterjee


Phone

+91 9083840285

The Department of Food Technology started its journey in 2006, with the objective of developing a “Centre of Excellence” in food technology education and research. Since then, the Department has flourished primarily focusing on strong network and collaboration with more than 150 food and allied businesses and industries across India. The effective and efficient industry-academia network at our Department provides our students and faculties with unique perspective on food technology education with emphasis on practical training and skill development in our B. Tech. students – budding professionals, who are going to shape this fastest growing manufacturing sector in India. The Department looks beyond curricular development of students by inculcating discipline and professional conduct in their daily routine, and by enriching them with business and industry oriented applications through organizing Industry-Academia conferences, seminars, workshops, trainings, and routine industry visits. Assistance in preparations for competitive exams e.g. GATE, GRE are also given to students interested to pursue higher studies.

PROGRAM SPECIFIC OUTCOMES

PSO 1: Ability to understand basic technical concepts and to effectively apply them to identify, comprehend and solve problems in the area of Food Technology and related disciplines.
PSO 2: Ability to integrate the scientific/ technical knowledge with personality development traits that provides the society with competent food technology / food engineer /food scientist professionals with adaptability, team work, leadership skills, and administrative acumen.
PSO 3: Ability to fulfil societal needs through sustainable problem solving and life-long learning in an ethical and responsible manner.

ELIGIBILITY CRITERIA

B.Tech. & B.Tech. LTE
Candidates with 10+2 in Physics, Chemistry, and Mathematics, Biotechnology, or relevant subject from a recognized Board are considered eligible to join B. Tech course. The minimum eligibility requirement for admission to B. Tech LTE course is candidates should have completed Diploma in Engineering from a recognized University.
Selection Criteria : WBJEE