Programme Educational Objectives (PEOs)

The programme will:

• Prepare graduates with strong foundation in food processing, preservation and quality management.
• Promote research and innovation in food technology to address industry challenges.
• Develop professionals with ethical practices and sustainability focus in food production.

Programme Specific Outcomes (PSOs)

The graduate will be able to:

• PSO1: Develop and deliver novel designs/processes/products that could cater to the food technology industrial demands to improve the social ecosystems.
• PSO2: Carryout research of appreciable significance and produce quality publication.

Program Outcomes (POs)

• PO-1: Apply knowledge of food science, engineering and technology to solve industry problems.
• PO-2: Design and conduct experiments related to food processing and preservation techniques.
• PO-3: Develop food products and processes that meet consumer needs and industry standards.
• PO-4: Identify food safety challenges and formulate solutions through research and literature review.
• PO-5: Engage in continuous learning to stay updated with emerging technologies in food science.
• PO-6: Design sustainable food production systems with minimal environmental impact.
• PO-7: Apply project management principles in food processing and product development.
• PO-8: Follow ethical practices in food production and quality assurance.
• PO-9: Work effectively in multidisciplinary teams across the food supply chain.
• PO-10: Communicate technical information clearly to various stakeholders.
• PO-11: Address contemporary challenges in food security and nutrition.
• PO-12: Apply appropriate techniques and tools for food analysis and quality control.