Food Technology Overview
About Food Technology
The Department of Food Technology was established in the year 2019 to offer Bachelor of Engineering in Food Technology. We are young, but rapidly growing department with over 60 students. We take great pride in developing future Food Technologists in the cotton city of Coimbatore. Our department proudly houses vibrant, dedicated and motivated faculty members with several specialized sub-disciplines: Food Processed Engineers, Bio Chemists, Food Technologists, Agricultural Engineers and so on., Our activities and mission of the Department falls into three categories: Teaching, Research, and producing Entrepreneurs. Our students are being prepared to be socially responsible leaders in the field of Food Engineering whether it is research and development, graduate study, or practice as Food technologists or Entrepreneurs. The main objective of the Department is to create trained and skilled human resources to cater to the needs of the rapidly growing food processing sector. The department has signed MOU with many Food industries to train the students during the winter and summer internships as well as for Placements.
Vision
To be a leading stream of study, known for its quality education, and to produce graduates who handle major societal issues and solve technical challenges faced by food processing through environmentally safe technologies.
Mission
- To make value addition of agricultural produces by better processing, storage and packaging of food products to ensure food safety of our nation as well as to enhance the GDP of our country.
- To train the food technologists to develop new food products that cater to the needs of society by collaborating with food industries.
- To make continuous efforts for constant up-gradation of technical expertise in the field of food technology
Programmes Offered
Programme Offered
Type: Under Graduate
Student Intake: 60
Notice Board
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Contact: 9003655855
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Enquiry NowCurriculum and Syllabus
| SEMESTER I | ||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category |
| Theory Courses | ||||||||||
| 1. | 19MAT101 | Linear Algebra and Calculus | 3 | 1 | 0 | 0 | 4 | 4 | 50/50 | BSC |
| 2. | 19MET101 | Engineering Drawing | 1 | 0 | 4 | 0 | 5 | 3 | 50/50 | ESC |
| 3. | 19EET101 | Basics of Electrical and Electronics Engineering | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | ESC |
| Theory Integrated Practical Courses | ||||||||||
| 4. | 19CHB101 | Chemistry for Engineers | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | BSC |
| 5. | 19ENB101 | Communicative English | 2 | 0 | 2 | 0 | 4 | 3 | 60/40 | HSMC |
| 6. | 19GEB101 | Design Thinking and Innovation | 1 | 0 | 0 | 4 | 5 | 3 | 100/0 | PR |
| Practical courses | ||||||||||
| 7. | 19GEP101 | Workshop Practices Laboratory | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | ESC |
| 8. | 19HST101 | Mandatory Course-Indian Constitution | 2 | 0 | 0 | 0 | 2 | 0 | 100/0 | MC |
| 8. | 3 Weeks Induction Program | MC | ||||||||
| Total | 15/1/12/4 | 32 | 22 | |||||||
| SEMESTER II | |||||||||||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | |||||||||
| Theory Courses | |||||||||||||||||||
| 1. | 19ITT101 | Programming in C and Data Structures | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | ESC | |||||||||
| 2. | 19MET102 | Engineering Mechanics | 3 | 1 | 0 | 0 | 4 | 4 | 50/50 | ESC | |||||||||
| 3. | 19FTT101 | Fundamentals of Food Processing | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PCC | |||||||||
| Theory Integrated Practical Courses | |||||||||||||||||||
| 4. | 19MAB102 | Integral Calculus and Laplace Transforms | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | BSC | |||||||||
| 5. | 19PYB103 | Physics for Engineers | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | BSC | |||||||||
| Practical courses | |||||||||||||||||||
| 6. | 19ENP101 | Professional Communication | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | HSMC | |||||||||
| 7. | 19ITP101 | Programming in C and Data Structures Laboratory | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | ESC | |||||||||
| 8. | 19FTP101 | Mini Project – I | 0 | 0 | 2 | 0 | 2 | 1 | 100/0 | PR | |||||||||
| Mandatory Course | |||||||||||||||||||
| 9. | 19HST101 | Environmental Sciences | 2 | 0 | 0 | 0 | 2 | 0 | 100/0 | MC | |||||||||
| Total | 17/1/14/0 | 32 | 23 | ||||||||||||||||
| SEMESTER III | |||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES |
| Theory Courses | |||||||||||
| 1. | 19MAT201 | Transforms and Partial Differential Equations | 2 | 1 | 0 | 0 | 3 | 3 | 50/50 | BSC | 19MAT101
19MAB102 |
| 2. | 19MET201 | Engineering Thermodynamics | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PCC | |
| Theory Integrated Practical Courses | |||||||||||
| 3. | 19MEB204 | Fluid Mechanics and Machinery | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |
| 4. | 19FTB201 | Unit Operations in Food Processing – I | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |
| 5. | 19FTB202 | Biochemistry for Food Technology | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |
| Practical Courses | |||||||||||
| 6. | Python Programming | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | ESC | ||
| 7. | 19FTP201 | Mini Project – II | 0 | 0 | 0 | 2 | 2 | 1 | 100/0 | PR | |
| Mandatory Course | |||||||||||
| 8. | Personality Development | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | HSMC | ||
| 9. | VQAR-I | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | HSMC | ||
| Total | 18/1/10/2 | 31 | 25 | ||||||||
| SEMESTER IV | ||||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES | |
| Theory Courses | ||||||||||||
| 1. | 19MAT202 | Statistics and Numerical Methods | 2 | 1 | 0 | 0 | 3 | 3 | 50/50 | BSC | ||
| 2. | 19FTT201 | Engineering Properties of Food Materials | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PCC | ||
| 3. | 19FTT202 | Heat and Mass transfer | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PCC | ||
| Theory Integrated Practical Courses | ||||||||||||
| 4. | 19FTB203 | Processing of Milk and Milk products | 3 | 0 | 2 | 0 | 5 | 4 | 50/50 | PCC | ||
| 5. | 19FTB204 | Food Microbiology | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | ||
| Practical Courses | ||||||||||||
| 6. | 19FTP202 | Summer Internship | 2 weeks- during vacation | 2 | 100/0 | PR | ||||||
| 7. | 19FTP203 | Tool –I (CAD / CAM) | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | ESC | ||
| Technology | ||||||||||||
| 8. | 19FTT203 | Food Plant Layout and Management | 2 | 0 | 0 | 0 | 2 | 2 | 50/50 | PCC | ||
| Mandatory Course | ||||||||||||
| 9. | VQAR-II | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | HSMC | |||
| 10. | Ad.Lang (MOOC) | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | HSMC | |||
| Total | 20/1/8/0 | 29 | 27 | |||||||||
| SEMESTER V | |||||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES | ||
| Theory Courses | |||||||||||||
| 1. | 19FTT301 | Refrigeration and cold chain Management | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PCC | |||
| 2. | 19FTT302 | Food safety and Quality Regulations | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | OEC | |||
| 3. | Program Elective – I | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PEC | ||||
| Theory Integrated Practical Courses | |||||||||||||
| 4. | 19FTB301 | Baking and Confectionary Technology | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |||
| 5. | 19FTB302 | Unit Operations in Food Processing II | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |||
| Practical Courses | |||||||||||||
| 6. | 19FTP301 | Mini Project –III | 0 | 0 | 0 | 2 | 2 | 1 | 100/0 | PR | |||
| 7. | 19FTP302 | Tool-2-SCADA | 0 | 0 | 4 | 0 | 4 | 2 | 60/40 | PCC | |||
| Technology | |||||||||||||
| 8. | 19FTT303 | Application of Computers in Instrumentation and Process Control of Food Industry | 2 | 0 | 0 | 0 | 2 | 2 | 50/50 | PCC | |||
| Mandatory courses | |||||||||||||
| 9. | Career course-1 | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | PR | ||||
| 10. | Career Course-2 | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | PR | ||||
| Total | 21/0/8/2 | 31 | 26 | ||||||||||
| SEMESTER VI | |||||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES | ||
| Theory Courses | |||||||||||||
| 1. | Program Elective – II | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PEC | ||||
| 2. | Open Elective – I | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | OEC | ||||
| Theory Integrated Practical Courses | |||||||||||||
| 3. | 19FTB303 | Fruit and Vegetable Technology | 3 | 0 | 2 | 0 | 5 | 4 | 50/50 | PCC | |||
| 4. | 19FTB304 | Food Equipment Design | 3 | 0 | 2 | 0 | 5 | 4 | 60/40 | PCC | |||
| Technology | |||||||||||||
| 5. | 19FTT304 | Artificial Intelligence for Quality Analysis of Food Products. | 3 | 0 | 0 | 0 | 3 | 2 | 60/50 | PCC | |||
| Mandatory Course | |||||||||||||
| 6. | 19FTP303 | Summer Internship – II | 2 Weeks | 2 | 100/0 | PR | |||||||
| 7. | Career Course –3 | 2 | 0 | 0 | 0 | 2 | 2 | 100/0 | PR | ||||
| Non-Credit course | |||||||||||||
| 8. | Global Business ethics & law | 2 | 0 | 0 | 0 | 2 | 0 | 100/0 | HSMC | ||||
| Total | 19/0/4/0 | 23 | 20 | ||||||||||
| SEMESTER VII | |||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES |
| Theory Courses | |||||||||||
| 1. | 19FTT401 | Biology for Food Technologists | 2 | 0 | 0 | 0 | 2 | 2 | 50/50 | BSC | |
| 2. | Program Elective – III | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | PEC | ||
| 3. | Open Elective – II | 3 | 0 | 0 | 0 | 3 | 3 | 50/50 | OEC | ||
| Practical courses | |||||||||||
| 4. | 19FTP401 | Project – I | 0 | 0 | 0 | 4 | 4 | 2 | 100/0 | PR | |
| 5. | 19FTT402 | Technology 4: Intelligent Packaging Technology | 0 | 0 | 2 | 0 | 2 | 2 | 100/0 | ESC | |
| 6. | Life skill Course | 0 | 0 | 2 | 0 | 2 | 1 | 100/0 | HSMC | ||
| Total | 8/0/4/4 | 16 | 13 | ||||||||
| SEMESTER VIII | |||||||||||
| S No. | Course Code | Course | L | T | P | J | Contact hrs/week | Credit | Int/Ext | Category | PRE-REQUISITES |
| Practical courses | |||||||||||
| 1. | 19FTP402 | Project – II | 0 | 0 | 0 | 24 | 24 | 12 | 60/40 | PR | |
| 2. | 19FTP403 | Tool 4- Response Surface Methodology (RSM) | 0 | 0 | 0 | 4 | 4 | 2 | 100/0 | ESC | |
| Total | 0/0/0/28 | 28 | 14 | ||||||||
| S.No | Courses Code | Courses Offered | L | T | P | J | C |
| 1. | FT301 | Design of Food processing machinery | 3 | 0 | 0 | 0 | 3 |
| 2. | FT302 | Organic Farming | 3 | 0 | 0 | 0 | 3 |
| 3. | FT303 | Milling Technology | 3 | 0 | 0 | 0 | 3 |
| 4. | FT304 | Bioprocess Engineering | 3 | 0 | 0 | 0 | 3 |
| 5. | FT305 | Food Additives and Nutraceuticals | 3 | 0 | 0 | 0 | 3 |
| 6. | FT306 | Food Preservation | 3 | 0 | 0 | 0 | 3 |
| 7. | FT307 | Meat, Fish and Poultry Process Technology | 3 | 0 | 0 | 0 | 3 |
| 8. | FT308 | Fermentation Technology | 3 | 0 | 0 | 0 | 3 |
| 9. | FT309 | Food Allergens and Toxicology | 3 | 0 | 0 | 0 | 3 |
| 10. | FT310 | Cane Sugar Technology | 3 | 0 | 0 | 0 | 3 |
| S.No | Courses Code | Courses Offered | L | T | P | J | C |
| 1. | FT311 | Analytical Instruments in Food Industries | 3 | 0 | 0 | 0 | 3 |
| 2. | FT312 | Separation Techniques in Food Processing | 3 | 0 | 0 | 0 | 3 |
| 3. | FT313 | Emerging Technologies in Food Processing | 3 | 0 | 0 | 0 | 3 |
| 4. | FT314 | Modeling, Simulation and Soft tools for Food Technologists | 3 | 0 | 0 | 0 | 3 |
| 5. | FT315 | Technology of Seed Processing | 3 | 0 | 0 | 0 | 3 |
| 6. | FT316 | Drying Technology for cereals, pulses and oilseeds | 3 | 0 | 0 | 0 | 3 |
| 7. | FT317 | Drying Technology for fruits and vegetables | 3 | 0 | 0 | 0 | 3 |
| 8. | FT318 | Fundamentals and Applications of Nanotechnology | 3 | 0 | 0 | 0 | 3 |
| 9. | FT319 | Technology of Food Flavorants and Colorants | 3 | 0 | 0 | 0 | 3 |
| 10. | FT320 | Novel Technologies in Food Processing | 3 | 0 | 0 | 0 | 3 |
| S.No | Courses Code | Courses Offered | L | T | P | J | C |
| 1. | FT321 | Enzyme Engineering and Technology | 3 | 0 | 0 | 0 | 3 |
| 2. | FT322 | Food and Nutrition | 3 | 0 | 0 | 0 | 3 |
| 3. | FT323 | Food Supply Chain Management | 3 | 0 | 0 | 0 | 3 |
| 4. | FT324 | Storage and Packaging Technology | 3 | 0 | 0 | 0 | 3 |
| 5. | FT325 | Food Biotechnology | 3 | 0 | 0 | 0 | 3 |
| 6. | FT326 | Fat and Oil Processing | 3 | 0 | 0 | 0 | 3 |
| 7. | FT327 | Total Quality Management | 3 | 0 | 0 | 0 | 3 |
| 8. | FT328 | Professional Ethics and Human Values | 3 | 0 | 0 | 0 | 3 |
| 9. | FT329 | Lipid Science and Technology | 3 | 0 | 0 | 0 | 3 |
| 10. | FT330 | Energy Conservation in Food Industry | 3 | 0 | 0 | 0 | 3 |
| S.No | COURSES CODE | COURSES OFFERED | L | T | P | J | C |
| 1. | 19FTOE1 | Beverage Technology | 3 | 0 | 0 | 0 | 3 |
| 2. | 19FTOE2 | Food Nutrition | 3 | 0 | 0 | 0 | 3 |
| 3. | 19FTOE3 | Fruit and vegetable based value added products | 3 | 0 | 0 | 0 | 3 |
| 4. | 19FTOE4 | Sensory evaluation of food products | 3 | 0 | 0 | 0 | 3 |
FACULTY PROFILE
Dean's Message
Looking at future for food technology, it’s obviously very promising and food technology professionals can make a successful career as
• Food quality Certified Engineers,
• Food Processing Engineers,
• Machinery inspectors
• Research Scientists
• Organic Chemists
• Food quality Inspectors
• Managers and Accountants
• Food Processing Companies
• Catering Establishments and services
• Food Research Laboratories
• Packaging Industries
• Consultant
• Entrepreneur and so on.
Our students are being prepared to be socially responsible leaders in the field of Food Processing and Engineering whether it is research and development, graduate study, or practice as professional certified Food technocrats.
FACULTY MEMBERS
GRADUATE ATTRIBUTES
DEPARTMENT OF FOOD TECHNOLOGY
PROGRAM EDUCATIONAL OBJECTIVES (PEO)
PEO1: Graduates will exhibit the basic knowledge in Mathematics, Science and Engineering and apply them in the field of Food Process Engineering.
PEO2: Graduates will communicate effectively in both verbal and written form and acquire team work.
PEO3: Graduates will be familiar with modern engineering software tools and equipment to achieve food safety and nutrition security.
PEO4: Graduates will understand various engineering fields and gain expertise in interdisciplinary applications in Food Processing.
PROGRAMME OUTCOMES (PO)
| PO-a | Engineering Knowledge | Solve engineering problems with the knowledge of mathematics, science, and engineering. |
| PO-b | Problem Analysis | Identify, formulate, analyse problems to arrive feasible solutions. |
| PO-c | Design / Development of solutions | Design and develop solutions to intricate engineering problems with global, economic, environmental, and societal considerations. |
| PO-d | Conduct Investigations of complex problems | Conduct investigations, interpret and synthesis the data to provide solutions for complex mechanical problems. |
| PO-e | Modern Tool usage | Use appropriate techniques, skills and modern engineering tools necessary for modeling and simulation. |
| PO-f | The Engineer and Society | Assess the impact of engineering solutions on societal safety, economy, legal and cultural issues and the consequent responsibilities. |
| PO-g | Environment and Sustainability | Practice engineering principles for the sustainable development with environmental consciousness. |
| PO-h | Ethics | Apply and commit to ethical principles, norms and standards during the professional career. |
| PO-i | Individual and Team Work | Perform as an individual and in multidisciplinary team. |
| PO-j | Communication | Comprehend and communicate effectively with effective reports and documents. |
| PO-k | Project management and finance | Apply principles and manage projects economically as a members and team leader in projects and multidisciplinary environments. |
| PO-l | Life-long learning | Recognize the necessity and engage in life-long learning to adopt the technological changes.. |
PROGRAM SPECIFIC OUTCOMES (PSO’s)
PROGRAM SPECIFIC OUTCOME 1
- The students will possess adequate knowledge in the area of Food Process Engineering and Food Preservation to ensure the Food safety and nutritional security.
PROGRAM SPECIFIC OUTCOME 2
- The students can pursue higher studies in IITs, Central Institutes, Foreign Universities and Reputed educational institutions in India and abroad.
Department Facilities
The following laboratories have been established and students are being given hands-on training in them
Food Technology Laboratories:-
1. Unit Operations in Food Process Engineering Lab
2. Biomass Conversion Lab
3. Solar and Wind Energy lab
4. Post-Harvest Engineering lab
5. Dairy & Food Processing Lab
6. Irrigation and Drainage Lab
Supporting PM Initiatives Mapped with AICTE
Redesigning Common Mind And Business Towards Excellence
DESIGN THINKING BASED CURRICULUM & FRAMEWORK
Design Thinking in Education: A way beyond! We adopt to a curriculum, structured based on the design thinking strategy that supports to build character, skills and curiosity in you to learn more.
5 PILLARS APPROACH
Our 5 growth building centers focuses on building a culture, focusing on effective teaching and learning, innovation, skill and entrepreneurship development, industry connect and social responsibility initiatives.
CURRICULUM ALIGNED WITH PM AICTE & MHRD INITIATIVES
Our Curriculum and Practices are mapped and aligned with PM, AICTE and MHRD initiatives like Startup Policy, Internship Policy, Skill India, Outcome Based Education, National Educational Policy, etc.,
4 CAREER TRACKS
- Entrepreneurship
- Employment
- Government Jobs
- Higher Education
DT ACTIVATION HOUR
- 30 minutes of class time is dedicated to teach students about the ancient holy books, practicing Meditation and Yoga on daily basis.
Career Scope
Career Scope
Food Engineers can develop food products to meet the nutritional requirements of the people, design versatile machines to produce new food products involving minor millets and other agricultural produces for the requirement of common man.
Duties of Food Technology Student include:
- Designing the processing, handling, and packaging of food inclusive of storage equipment and systems;
- Scale-up of prototype food processes, machinery, and equipment;
- Product/process research and development;
- Regulation and protection of the public health; and,
- Engineering and technical sales
Student Achievements
| S.No | Reg no | Name | Type of event Workshop/seminar/Conference/symposia | Date | Event name |
| 1 | 19FT004 | Anjay Thomasreji | Workshop | 13.9.19 | Manufacturing strategies towards sustainable future |
| 2 | 19FT004 | Anjay Thomasreji | Paper Presentation | 28.09.19 | Reactantz-19 |
| 3 | 19FT001 | Abdul Jelani | Paper Presentation | 30.01.20 | AGCA 2020 |
| 4 | 19FT002 | Akash.P.T | Workshop | 21.09.2019 | |
| 5 | 19FTOO6 | Barathraj | Paper Presentation | 28.09.19 | Reactantz-19 |
| 6 | 19FT007 | Dhanush Pradeep.M | Symposium | 25.09.19 | C-TTECHASTRA |
| 7 | 19FTO16 | Mareena Joshy | Seminar | SIET | |
| 8 | 19FTO16 | Mareena Joshy | Webinar | Ramco | |
| 9 | 19FTO13 | Kavinraj.R | Workshop | 14.02.2020 | NIT Trichy |
| 10 | 19FT023 | Ponmari.L | Seminar | 6.2.20-08.02.20 | SIET |
| 11 | 19FT023 | Ponmari.L | Seminar | 01.06.20 | Warner College Of Dairy Technology |
| 12 | 19FT026 | Savithasangami.K | Seminar | 01.06.20 | Warner College Of Dairy Technology |
| 13 | 19FT026 | Savithasangami.K | Seminar | 4.05.2020 | Ramco Institute Of Technology |
MEGA EVENTS
- The Department of Agriculture Engineering and the Department of Food Technology has organized a National E-Conference titled “Modern Technologies in Sustainable Agricultural and Food Production” on October 31, 2020.
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