The department of Food Technology in HICET was established in the year 2018 and offers 4 years B.Tech. Food Technology degree programme. The main mission of the programme is to impart students with vibrant technical & analytical skills to handle all the problems relating to the food industry, and to explore the research opportunities in the globe. The department has a heartfelt team of dedicated faculty members with a sound knowledge in several food processing areas. Our faculty members use ICT tools and e-learning platforms to enrich their knowledge and delivers the same effectively to the students. Also, they equip themselves with technical and soft skills by participating and presenting in many national, international conferences, Faculty Development Programs (FDPs) etc.
This department has the state-of- art facility labs includes Food Microbiology, Food Analysis & Quality Control, Food Process & Equipment Design, Baking and Confectionery Technology, Dairy Engineering, Food Packaging, Fruits & Vegetables Processing Technology, Food chemistry, Unit Operations in Food Processing etc to conduct regular academic practical’s, hands on training to the students & faculties, self-help groups, small scale enterprises, and women entrepreneurs. The laboratory facilities facilitate the students and faculty members to do research works in Food Technology and allied sectors that affords funded proposals, publications, patents as outcomes.
The students are provided with more opportunities by providing industry ready certificate & training courses (FSSC 22000 V5.1/ISO 22000:2018, HACCP - Internal & Lead auditors), empowering them for the industry needs as well as entrepreneurship skills. The department also offers FoSTaC (Food Safety Training and Certification) certification course under FSSAI, Government of India in three levels as Basic, Advance, & Special and empanelled as one of the training centre in India. Apart from these, the department offers value added courses like Beverage Technology, Computer Applications in Food Industry, Food Product Development, Waste Management & Value Addition, Food Colours and Flavours Technology etc that enables the students to acquire more knowledge and skills to participate in various grand challenges offered by our government, national and international level project contests & competitions.
The department organizes seminars, symposiums, conferences, special lectures, workshops and Industrial visits for the betterment of our students in all the aspects of knowledge updating and skill development, which would be helpful for their career opportunities.
The students have huge internship & placement opportunities in Food e-Commerce sectors and many industries included Britannia, Hatsun Agro, ITC, CavinKare, Hector beverages, UNIBIC, Aroma, Lotte, Perfeti, Marico, WayCool, Duke Thompson, Int
To be recognized for excellence in producing competent food technologists with comprehensive technical knowledge, innovative skill set and high ethical values.
M1: To impart sound technical and analytical knowledge to the students of Food Technology.
M2: To inculcate leadership qualities and team spirit in addressing issues relating to food industry and providing creative sustainable solutions.
M3: To instill a sense of social responsibility in dealing with food processes, products and equipment.
Engineering Graduates will be able to:
1. Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice
9. Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings
10. 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
11. 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
12. 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
The graduates of Food Technology shall be able to
PEO1: Apply the principles of Food Science and Engineering in academics and research to succeed in professional career.
PEO2: Analyze and develop sustainable food processes and products with technical and economic feasibility to address global challenges through professional development.
PEO3: Exhibit professional and managerial capabilities with ethical conduct through continuous learning.
The graduates of Food Technology shall
PSO1: Identify the solutions for the real-world industrial challenges and ensure food safety and quality by adopting multidisciplinary approach and novel food processing techniques.
PSO2: Apply experiential and critical thinking skills in creating new food products to become a successful entrepreneur.
“Build your career to make nutrient rich society”
Food Technology is known as the emerging field due to its importance in everyday life and it involves in production and preservation of food products with proper quality control. The Indian food industry equilibrated huge growth by increasing its share in world food trade every year and they really are looking a qualified and trained personnel in all the areas of Food Technology for their needs. As this industry gains more interest, we are also aiming to train the students to be at par with the industry in the field of Food Processing, Food Preservations, Food Analysis and allied areas. We work together to determine new questions and figure out new answers in food technology industry to enhance the quantity, quality, availability and safety of food supply.Our comprehensive undergraduate food technology is unique in that students can get the knowledge on different areas like business, science and safety. Students will be introduced to chemistry, physics and math to create a strong background in food technology course. Necessary courses like microbiology, food chemistry, food science courses introductory and nutrition are incorporated in curriculum.
1. Food Microbiology Laboratory
2. Food Process Equipment Design Laboratory
3. Baking and Confectionery Technology Laboratory
4. Dairy Engineering Laboratory
6. Fruits & Vegetable Processing Laboratory
8. Food Analysis and Quality Control Laboratory
9. Unit Operations in Food Processing Laboratory
Publications Patents
