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

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Curriculum 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

Dr A. VELUMANI M.E., Ph.D.
Dr A. VELUMANI M.E., Ph.D.Professor & Head
It is my distinct pleasure to welcome you to the website of the Department of Food Technology at the SNS College of Technology. The department has hub of qualified efficient and experienced faculty members and good lab facilities. The design thinking curriculum majorly deals with the manufacturing of machineries for food processing, processing of new products and development, preserving and packaging of food etc., . Besides this, curriculum also offer courses on IOT, Sensor application in fabrication of processing machineries, latest software tools in analysing the food quality data etc. to acquire the global standards of food technologists.

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

Mr. M. BALAKRISHNAN
Mr. M. BALAKRISHNANB.E., M.E.
Associate Professor
Ms. E. SRI AKSHAYA
Ms. E. SRI AKSHAYAB.E., M.Tech.
ASSISTANT PROFESSOR

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 is organizing a National E Conference titled “Modern Technologies in Sustainable Agricultural and Food Production” on October 31, 2020.

4 Career Tracks

Prospect Recruiters