Programme Educational Objectives (PEOs) 

Programme Educational Objectives (PEOs) of B. Tech. in Food Technology are as follows:

1. To educate students to effectively practice their profession by providing a comprehensive education in fundamentals and applications of food technology.
2. To prepare the students to compete with the latest technological developments by providing them with professional and personal skills and abilities.
3. To educate and train the students to obtain knowledge and skills required to analyse and design the effects of food engineering and technology practices on health, environment and social aspects.
4. To instil in students professional and ethical attitude, teamwork skills, leadership qualities, multidisciplinary approach, and communication skills for developing a successful professional career.
5. To encourage the students to be aware of continuous professional advancements and for lifelong learning.

Program outcomes (POs)

Program outcomes (POs) of the B. Tech. in Food Technology are as follows:

PO1. Demonstrate Engineering knowledge: Graduates can apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of industrial problems of food processing and preservation.

PO2. Ability for Problem analysis: Graduates will identify, formulate, and analyze complex engineering problems of industrial manufacturing processes of food products reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.

PO3.Ability develop and design: Graduates will demonstrate an ability to develop and design solutions for industrial food production systems that meet the specified needs with appropriate consideration for sustainable development

PO4. Conduct research-based solution to complex problems: Graduates will practice research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions for Food processing.

PO5. Apply Modern tool and techniques: Graduates will create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling to the complex system of industrial food manufacturing practices.

PO6. Apply engineering knowledge to society: Graduates will apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the technological advancement in food processing, preservation and industrial manufacturing.

PO7. Understand Environment and sustainability: Graduates will understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development of Food processing sector.

PO8. Ethics in the field: Graduates will demonstrate an ability to make judgments with regard to relevant scientific, social and ethical aspects in the field of Food processing.

PO9. Individual and team work: Graduates will demonstrate both the ability to plan and execute advanced assignments in the field in an independent manner, as well in a team and in multidisciplinary settings.

PO10. Communication: Graduates will communicate effectively on engineering activities to give a clear account of acquired knowledge and various types of project work, both verbally and in writing both in national and international context

PO11. Project management and finance: Graduates will demonstrate knowledge and understanding of the food engineering and management principles and apply these to one's own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.

PO12. Life-long learning: Graduates will demonstrate an ability to identify the need of further knowledge in the field, to acquire new knowledge and to integrate this with existing knowledge

PROGRAM SPECIFIC OUTCOMES (PSOs)

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