Food Technology

  • Course : B. Tech in Food Technology
  • Seat : 60
  • Duration : 4years

One of the Best Food Technology College in Kolkata


The Department of Food Technology was established in 2006, with the objective of developing a “Centre for Excellence” in food technology education and research.

The Department maintains a strong network and collaboration with more than 150 food and allied businesses and industries across India in order to provide students with a unique perspective on their learning with emphasis on practical training in the course of developing as budding professionals.

Our world is built on biology and once we begin to understand it, it then becomes a technology —  Ryan Bethencourt

Special trainings and practice sessions are organized for students’ preparation for competitive exams like GATE / GRE / aptitude tests in campus recruitment drives. The Department presently offers a 4-year B. Tech. degree in Food Technology comprising of 8 semesters.The department has been ranked 21st among the private engineering colleges in India, published in Biospectrum, Volume 11, Issue 8 in May 2013.

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Department Established in : 2006
Faculty Details

B.Tech Syllabus

  • Mission

    • M1To offer high-quality undergraduate programs to produce quality human resources with capacities to serve the fraternity as a wide variety of professionals including scientist, researcher, engineer, teacher, entrepreneur and manager

    • M2To collaborate and network with food industries and associated businesses in order to bring a unique perspective in food technology education

    • M3To ensure a synergistic focus on engineering and complementary skill developments through curricular and co-curricular program(s) so that Food Technology graduates are well-rounded, competitive in job searches, effective professionals with teamwork skills, and are capable of adapting to different work environments

  • Vision

    • To be a front runner in Food Technology education and research developing human resources, who are efficient problem solvers and ready to accept emerging challenges in the progress of Food Processing, Food Technology and associated segments.

  • Programme Objectives

    • PEO 1:To provide technical knowledge to develop skill and competence to identify, comprehend and solve problems including research and academics in the area of Food Technology and related disciplines

    • PEO 2:To prepare the students to successfully work in various public and private sector organizations at regional, state, national and international levels, with professional competence, adaptability, and administrative acumen

    • PEO 3: To develop active interest towards the societal needs, and services through sustainable problem solving and life-long learning in an ethical and responsible manner

  • Departmental Repository

  • Programme Outcomes

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

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

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

    • 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.

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

    • 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.

    • 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.

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

    • Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

    • 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.

    • 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.

    • 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.

Distinguished Alumni

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