Food Technology Home

Department of Food Technology
(Under the School of Chemical, Food and Biotechnology)

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


Head Of The Department Gourab Chatterjee
Phone +91 9083840285
E-mail gourabchatterjee.ft@gmail.com

Courses Offered


Course Seat Duration
B.Tech in Food Technology 60 seats 4 Years

The Department of Food Technology was established in 2006, with the objective of developing a “Centre for Excellence” in food technology education and research. The Department maintains a strong network and collaboration with more than 150 food and allied businesses and industries across India in order to provide students with a unique perspective on their learning with emphasis on practical training in the course of developing as budding professionals. Special trainings and practice sessions are organized for students’ preparation for competitive exams like GATE / GRE / aptitude tests in campus recruitment drives. The Department presently offers a 4-year B. Tech. degree in Food Technology comprising of 8 semesters.

Vision of the Department

To be a front runner in Food Technology education and research developing human resources, who are efficient problem solvers and ready to accept emerging challenges in the progress of Food Processing, Food Technology and associated segments.

Mission of the Department

M1: To offer high-quality undergraduate programs to produce quality human resources with capacities to serve the fraternity as a wide variety of professionals including scientist, researcher, engineer, teacher, entrepreneur and manager

M2: To collaborate and network with food industries and associated businesses in order to bring a unique perspective in food technology education

M3: To ensure a synergistic focus on engineering and complementary skill developments through curricular and co-curricular program(s) so that Food Technology graduates are well-rounded, competitive in job searches, effective professionals with teamwork skills, and are capable of adapting to different work environments

Program Educational Objectives (PEOs)

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

Program Specific Outcomes (PSOs)

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 fulfill societal needs through sustainable problem solving and life-long learning in an ethical and responsible manner.

Program Outcomes (POs)

PO1. Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and that in food engineering and technology to solutions of complex engineering problems.

PO2. Problem analysis: Identify, formulate, and review research literature, and analyze complex engineering problems reaching substantiated conclusions using mathematics, natural science and their applications in food engineering and technology.

PO3. Design / development of solutions: Design and develop solutions for practical engineering problems related to food and allied industries and design system components or processes that meet specified needs with appropriate consideration for public health and safety, cultural, societal, and environmental considerations.

PO4. Conduct investigations of complex problems: Use research based knowledge, research methods, including design of experiments, analysis and interpretation of data, and synthesis of information to provide valid conclusions.

PO5. Modern tool usage: Ability to create, select, and apply appropriate techniques, resources, and modern engineering and computational tools, including prediction and modeling to different engineering activities, with an understanding of the limitations.

PO6. The engineer and society: Apply reasoning with realistic contextual knowledge to assess economic, environmental, legal, ethical, cultural, and societal issues, and the consequent responsibilities relevant professional engineering practice.

PO7. Environment and sustainability: Understand impact of professional engineering solutions in society in the context of environment, and demonstrate knowledge of and need for sustainability.

PO8. Ethics: Apply ethical principles, and commit to professional ethics, responsibilities, and norms of engineering practice.

PO9. Individual and team work: Ability to function effectively as an individual, and as a member or leader in diverse teams in multi-disciplinary settings.

PO10. Communication: Ability to communicate effectively on professional activities with the engineering community and with the society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, give and receive clear instructions, and to enhance awareness in relevant fields.

PO11. Project management and finance: Demonstrate knowledge and understanding of engineering and management principles, and apply these in one’s own work taking into consideration the aspects of financial management.

PO12. Life-long learning: Ability to recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broad context of technological changes.