B.Tech Food Technology
The department of Foodtechnology is one of the youngest, vibrant and radiant departments of DSEC. Started in 2018 with the goal of educating the next generation of students to fulfill the technical demands of the food technology industry and address the mounting problems in modern food technology. With a sanctioned intake of 60, it provides a full-time B.Tech programme in food technology. The department is staffed with qualified professors with backgrounds in a variety of fields, including Food Microbiology, Food Analysis, Food Chemistry and Preservation, Dairy Technology, etc.
VISION:
Prepare the food engineers to pursue their goals and to have successful career as competent technologist, scientist, researchers, entrepreneurs & Personalities which benefits the public welfare through rigorous service in their challenging field.
MISSION:
- M 1: Upgrade the scientific knowledge with a lifelong follow up in the areas of food science, food processing and safety for the development of food products through quality research.
- M 2: Extend to know how to identify and analyse the opportunities in Food Technology to adopt strategies that ensure socio-economic growth by collaborating with industries.
- M 3: Providing research and professional services to streamline and optimize operations which contribute to the enhancement of the quality of life.
- M4: Develop socially responsible professionals and entrepreneurs who are capable of sustainable engineering practices for food industry.
PROGRAM EDUCATIONAL OBJECTIVES (PEOs)
- PEO 1: Student will be able to pursue higher education in India or abroad in the field of Food Technology and its related field and take up the competitive exams
- PEO 2: Students will be able to come up with solutions for any technical and scientific problems related to Food Technology in institution, industry and society
- PEO 3: Student will get familiarised in job related skills like communication, designing of experiments and entrepreneur skills
PROGRAM SPECIFIC OUTCOMES (PSOs)
- PSO 1: Apply basic skills and knowledge in Engineering to develop innovative food processing techniques and food products.
- PSO 2: Adapt multidisciplinary approaches to solve food industry problems and ensure food quality and safety
- PSO3: Develop critical thinking and problem-solving skills in the domain of food technology with professional integrity and ethical values
LAB DETAILS
S.NO |
SEMESTER |
SUBJECT CODE |
NAME OF THE LAB |
1 | III | U23FTP31 | Biochemistry and Nutrition Laboratory |
2 | III | U23FTP32 | Unit operations in food processing Laboratory |
3 | IV | U23FTP42 | Food Microbiology Laboratory |
4 | V | U23FTP51 | Food Analysis Laboratory |
5 | V | U23FTP52 | Food Chemistry and Preservation Laboratory |
6 | VI | U23FTP62 | Dairy Technology Lab |
EVENTS SUMMARY
S.NO |
NAME OF THE EVENTS |
RESOURCE PERSON |
FUNDING AGENCY/ PROFESSIONAL SOCIETY |
DATE |
1. | Unique 2k22 | Mr.K.Manikandan | DSEC | 30-09-2022 |
2. | JIDLOTEK 2K22 National Level Technical Symposium | Dr.Athithan | DSEC | 30-09-2022 |
3. | IGNITRA 2K22 | Dr.N.L.Parathasarathi | DSEC | 28-10-2022 |
4. | Food Packzing 2K23 | Ms.R. Ganeshwari | DSEC | 17-03-2023 |
5. | Chemifeeda 2K23- food tech | Dr.V.Suvekbala
CEO,(EDII-ABIRF) | DSEC | 21-09-2023 |
6. | Pharmbios 2K23 Biotech | Dr.S.Aravindh,
CSO & Executive Director
Elies Biotech Pvt Ltd, Erode . | DSEC | 22-09-2023 |
FACULTY AND STUDENTS PUBLICATION
S.NO |
AUTHORS |
TITLE |
JOURNAL |
YEAR, VOLUME, PAGES |
SCIE/SCOPUS/UGC |
REMARKS |
1 | Dr.Chandran Masi | Phytoconstituents of a traditional herb, Verbascum sinaiticum Benth mediated zinc-ferric bimetallic nanoparticle synthesis and bioactive properties for sustainable application | Journal of Molecular Structure | 2024, 3(0): 01-11 | UGC | - |
2 | Anitha R.V, Nivetha R, Krishnaveni S | Assessment of proximate compositions and functional properties of health mix prepared from pista and thinai | World Journal of Science and Research | 2023,8 (2): 01-06 | UGC | - |
3 | Nivetha R, Anitha R.V. and Krishnaveni S | Evaluation of Nutritional Composition in Health Mix Developed from Almond and Kuthiraivali | Asian Journal of Innovative Research | 2023,7 (2): 01-07 | UGC | - |
4 | Aakash.S | A Greener Protein Option: Examining the Viability of Plant-Based Meat with Green Lentils | International Journal of Agro Nutrifood Practices | 2023, 3(3): 01-12 | UGC | - |
PATENT DETAILS
S.NO |
YEAR |
FACULTY NAME |
DESIGN DETAILS |
1 | 2023 | Dr.Chandran Masi | Multichambered Device To Perform Phytochemical Analysis |