Food Technology

Dept. of Food Technology

About Department

The Department of Food Technology focuses on the science, engineering, and technology involved in the processing, preservation, quality control, and packaging of food products. The department plays a vital role in ensuring food safety, nutrition, and sustainability while meeting the growing demands of the food industry.The program is designed to provide students with strong theoretical knowledge and hands-on practical skills in food processing operations, post-harvest technology, food microbiology, food chemistry, and quality assurance. Through laboratory work, industry exposure, and project-based learning, students are trained to become skilled professionals capable of contributing to the food processing sector.

Vision & Mission

VISION:

To empower a sustainable food future by revolutionizing the way food is produced, processed, and consumed,ensuring a healthier, more sustainable,and equitable food system for all.

MISSION:

Innovate sustainable food solutions for ahealthier tom orrow.
Transform the food industry through cutting-edge technology,innovation, and sustainability.
Empower a food-secure future through science, technology, and collaborative efforts.
Stabilize food production, processing, and consumption for the benefitofhumanity and the environment.
Harness technologyto create amore sustainable,equitable, and healthy global food system.

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)

PE01:
The Students will have a strong foundation in food science and technology, enabling them to apply technical knowledge effectively in food processing, preservation, and quality control across various sectors ofthe food industry.
PE02:
To possess problem-solving, analytical, and innovation skills, allowing them to contribute to the development and improvement of food products, processing methods, and technology while maintaining food safety and quality.
PE03:
To work effectively in multidisciplinary teams, demonstrate leadership qualities, and communicate efficiently in both technical and non-technical environments within the food technology industry.
PE04:
To act professionally and ethically in the food industry, applying sustainable practices and contributing to food safety, environmental responsibility,and public health.

PO

1. Basic and Discipline specific knowledge:

Apply knowledge of basic mathematics, science and engineering fundamentals and engineering specialization to solve the engineering problems.

2. Problem analysis:

Identify and analyze well-defined engineering problems using codified standard methods.

3. Design/development of solutions:
Design solutions for well-de-fined technical problems and assist with the design of systems components or processes to meet specified needs.

4. Engineering Tools, Experimentation and Testing:

Apply modern engineering tools and appropriate technique to conduct standard tests and measurements.

5. Engineering practices for society, sustainability and environment:

Apply appropriate technology in context of society, sustainability, environment and ethical practices.

6. Project Management:

Use engineering management principles individually, as a team member or a leader to manage projects and effectively communicate about well-defined engineering activities.

7. Life-long learning:

Ability to analyze individual needs and engage in updating in the context of technological changes.

PROGRAM SPECIFIC OUTCOMES (PSOs)

PS01:
Ability to apply food science principles to the processing, preservation, and packaging of food products while ensuring compliance with food safety and quality standards.
PS02:
Proficiency in using modern food processing technologies, equipment, and tools for food quality analysis, including techniques like thermal processing, dehydration, and fermentation.
PS03:
Ability to assess food quality, conduct sensory evaluations, and perform laboratory-based food testing to ensure that products meet safety standards, nutritional requirements, and consumer preferences.
PS04:
Ability to implement food safety management systems, such as HACCP (Hazard Analysis Critical Control Point), and understand the regulatory requirements and certifications related to food production and quality
PS05:
Knowledge and skill to work with innovative food production methods.
including sustainable practices, waste management, and the development of functional and health-oriented food products.
PS06:
Understanding of the role of foodd microbiology, including identifying foodborne pathogens and applying microbiological techniques to ensure food safety and shelf-life stability.

Time Table

#Sl.	Title	Action
1	Time Table	Download

Syllabus

#Sl.	Title	Action
1	Syllabus	Download

Mrs. Anima Mishra

H.O.D (I/C), Lecturer 23 Years Teaching Experience B.Tech (Food Tech. & Engineering)

Ms. Namita Dalei

Lab Technician 3 Years Experience Diploma (Food Tech.)

Mrs. Shriya Suman Patra, Lecturer

Teaching Experience: 13 years
Qualification: B.Tech in Food Technology & Engineering

Laboratory

FOOD ENGINEERING LABORATORY:

A lab focused on applying engineering principles to food processing, involving studies on heat treatment, refrigeration, drying, and packaging to improve food quality, safety, and sustainability.

FOOD CHEMISTRY LABORATORY:

A lab that examines the chemical composition of food, analyzing nutrients, additives, and contaminants using techniques like chromatography and spectrophotometer to understand food quality and nutrition.

Proctor System & PTM

#Sl.	Title	Action
1	DEPARTMENT OF FOOD TECHNOLOGY-PTM	Download
2	Proctorial Group List of Food Technology Students (Session 2025–26)(A)	Download
3	Proctorial List of Food Technology Students (Session 2025–26)(winter)	Download
4	Proctorial Group List of Food Technology Students (Session 2025–26)(S)	Download

Seminar & Industry Visit

#Sl.	Title	Action
1	DEPARTMENT OF FOOD TECHNOLOGY(study tour )	Download

Learning Resources

#Sl.	Title	Action
1	Lesson plan Food Technology Winter 2025.pdf	Download
2	Lesson plan	Download
3	Lesson plan	Download

#Sl.	Title	Action
1	FMHT NOTES.pdf	Download
2	Food Chemistry.pdf	Download
3	Food processng Engg.-I (1).pdf	Download