B.Tech in Food Technology

01

Engineering Knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and food technology to solve complex problems in food processing and related domains. (WK1, WK2, WK3, WK4)

02

Problem Analysis: Identify, formulate, and analyze complex problems in food science using principles of natural sciences and food engineering. (WK1 to WK4)

03

Design/Development of Solutions: Design innovative food products, processes, and systems that are safe, nutritious, sustainable, and meet desired specifications with consideration for public health, safety, and environment. (WK5)

04

Conduct Investigations of Complex Problems: Use research-based knowledge and methods, including analysis, interpretation of data, and synthesis of information to draw valid conclusions in food-related research. (WK3)

05

Modern Tool Usage: Create, select, and apply appropriate techniques, resources, and modern tools including IT tools for modeling and analyzing food technology-related activities. . (WK2 and WK6)

06

The Engineer and Society: Apply reasoning informed by contextual knowledge to assess societal, health, safety, legal, and cultural issues relevant to professional food technology practices. (WK1, WK5, and WK7)

07

Environment and Sustainability: Understand the impact of food processing industries on the environment and demonstrate the need for sustainable food production practices.

08

Ethics : Apply ethical principles and commit to professional ethics, responsibilities, and norms of food science and technology practice. (WK9)

09

Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

10

Communication: Communicate effectively with peers, professionals, and society at large regarding food technology processes, research findings, and innovations.

11

Project Management and Finance: Demonstrate knowledge and understanding of engineering and management principles and apply them in project management, especially in food industries and entrepreneurial ventures.

12

Life-long Learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning in the context of technological advancements in food science. (WK8)

01

Core Competency: Graduates will possess a strong foundation in the principles of food science, food engineering, and technology to solve complex problems in food processing, preservation, and product development.

02

Professional Excellence: Graduates will exhibit technical competence, analytical abilities, and leadership skills necessary to excel in food industries, research organizations, regulatory agencies, and entrepreneurial ventures.

03

Innovation and Research Orientation: Graduates will engage in research, innovation, and continuous learning to address challenges in the food sector, contribute to technological advancements, and develop novel food products and sustainable practices.

04

Ethical and Social Responsibility: Graduates will demonstrate ethical behavior, professional integrity, and commitment to food safety, public health, and environmental sustainability in their professional practice.

05

Lifelong Learning and Global Perspective: Graduates will pursue higher education, professional certifications, or global career opportunities, adapting to emerging trends and technologies in food science and allied fields.