About the Department

The Department of Food Technology was established in 2018, affiliation of Anna University with B.Tech Program in Food Technology. Later the department has become autonomous institution in 2020 with a mission to provide excellence in education, to make students entrepreneur and employable and continuous upgradation of techniques for reaching heights. About 100+ students successfully completed UG Programme with good performance. The students were placed in reputed organizations in different regions across the globe. The department has total strength of 10 including teaching and non- teaching staffs. Among them, 4 faculty members hold doctorates, with specialization in food microbiology, nanotechnology, food chemistry and food processing. A bunch of well qualified and experienced professor and assistant professor guide the department aiming at educating and training the students with sound knowledge and awareness in latest field of technology and development.

VISION AND MISSION OF THE DEPARTMENT

VISION

Prepare the food engineers to pursue their goals and to have successful career as competent technologist, scientist, researchers, entrepreneurs and personalities which benefits the public welfare through rigorous service in their challenging field.

MISSION

M1: Scientific Knowledge & Research

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.
M2: Industry Collaboration & Socio-economic Growth

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.
M3: Research & Professional Services

Providing research and professional services to streamline and optimize operations which contribute to the enhancement of the quality of life.
M4: Social Responsibility & Sustainability

Develop socially responsible professionals and entrepreneurs who are capable of sustainable engineering practices for food industry.

PROGRAM EDUCATIONAL OBJECTIVES (PEO'S)

This Course is conducted to achieve the following Programme Educational Objectives (PEOs):

PEO 1

Academic Excellence: Excel as successful engineers or entrepreneurs.

PEO 2

Leadership Quality: Become effective leaders, demonstrating professionalism and a commitment to lifelong learning.

PEO 3

Job-related skills: Student will get familiarised in job related skills like communication, designing of experiments and entrepreneur skills in the field of food technology.

PROGRAM OUTCOMES (PO'S)

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, review 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 the 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 modeling 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.

CO and PO

CO-PO R-2023

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CO-PO R-2020

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FACULTY DETAILS

S.No.	Name of the Faculty	Qualification	Designation	Area of Specialization
1	Dr. CHANDRAN MASI	M.Tech, Ph.D	Professor	Enzymes Technology, Biochemistry
2	Dr. VIGNESH RAJ	M.Tech, Ph.D	Associate Professor	Nanobiotechnology
3	Dr. KALANIDHI K	M.Tech, Ph.D	Assistant Professor	Nanoscience and Technology
4	Mrs. SOUNDARYA LAKSHMI	M.Tech	Assistant Professor	Microbiology
5	Dr. JENNITA JACQUELINE	M.Tech, Ph.D	Assistant Professor	Thermodynamics
6	Ms. ISWARYA	M.Tech	Assistant Professor	Food Packaging Technology
7	Ms. DHEEPTHI	M.Tech	Assistant Professor	Food Analysis
8	Ms. JANANI ARUNA	M.Tech	Assistant Professor	Food Analysis
9	Mr. NARESH	M.Tech	Assistant Professor	Food Process Engineering

1

Name: Dr. CHANDRAN MASI

Qualification: M.Tech, Ph.D

Designation: Professor

Specialization: Enzymes Technology, Biochemistry

2

Name: Dr. VIGNESH RAJ

Qualification: M.Tech, Ph.D

Designation: Associate Professor

Specialization: Nanobiotechnology

3

Name: Dr. KALANIDHI K

Qualification: M.Tech, Ph.D