B.Tech Food Technology


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PEOS, POS and  PSOS 

 

The B. Tech. in Food Technology programme has following Program Educational Objectives (PEOs), Program Outcomes (POs) and Program Specific Outcomes (PSOs) of the Program:

 

Program Educational Objectives (PEOs):

PEO1

To develop graduates with sound knowledge in the field of food engineering and technology by integrating engineering and basic sciences

PEO2

To produce competent graduates who shall pursue careers in the field of food processing, quality control, product development and techno-marketing

PEO3

To inculcate innovative ideas and project management skills in order to make them capable to grow as an entrepreneur

PEO4

To prepare graduates who will apply the technical knowledge and know-how to solve the problems related to food processing and preservation for the benefit of the society

Program Outcomes (POs)

PO1

Engineering Knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

PO2

Problem Analysis: Identify, formulate, research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.

PO3

Design/development of Solutions: Design solutions for complex engineering problems and design system components or processes that meet t h e specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations

PO4

Conduct Investigations of Complex Problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.

PO5

Modern Tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling to complex engineering activities with an understanding of the limitations.

PO6

The Engineer and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.

PO7

Environment and Sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.

PO8

Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

PO9

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

PO10

Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.

PO11

Project Management and Finance: Demonstrate knowledge and understanding of the 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: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

Program Specific Outcomes(PSOs)

PSO1

Graduates will apply the knowledge of food chemistry, food preservation, food processing and food packaging for the effective utilization of agricultural commodities to develop healthy and nutritious foods

PSO2

Graduates will design economically feasible equipments for the modernization of traditional food processing methods

PSO3

Graduates will apply the knowledge of food engineering and technology principles from the various aspects of food technology and related disciplines to solve practical and real-world problems