B. Tech. Food Technology
Our 4-year B. Tech. Degree with a curriculum that is a blend of Food Science, Engineering, Technology and Management caters to the need of the food industry sector. The hands-on laboratory training, internships, design project and well-planned course material will help you stand out among the rest. Our dedicated faculty members are always updated on the global trends in food research and technology and can help you build a strong foundation in the specialization you want to excel in. We have an array of tailor-made elective courses that you can choose from to channel your career in the right direction.
- Introduction to MATLAB
- Food Adulteration and Analysis
- Hands-on-workshop on Spectroscopy
- Good Manufacturing Practices
- Introduction to HACCP
- Training in Process Design Software
- Opportunity for Entrepreneurship and Start ups
Value added courses are designed to fill the curriculum gap of the programmes offered. Value added courses are conducted to ensure skill development of students and make them industry ready.
Among these wide spectra of courses offered at Saintgits, a student could select any in each semester and he/she should undergo at least seven of these courses based on his/her priority.
Academics and Placement
- Training programmes / Certificate course
- Lectures and information session by industrial experts & scientist
- Technical and non-technical mock interviews
- Indian and international internships opportunities for Students.
Highlights of the Department
- Placement through industry internships
- Government and management scholarship for students
- Hands-on training for upcoming entrepreneurs
- Consultancy and research for food industries
- Industrial visit for reputed food industry
- Training course in food products manufacturing
- Incubation facility for start-up industries
B.Tech. Food Technology
Program Outcomes (POs)
Engineering Graduates will be able to:
1. Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamental and engineering specialization to the solution of engineering problems in Food technology.
2. Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using the principles of mathematics, natural sciences and engineering sciences.
3. Design and development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs in food science and engineering with appropriate consideration for the public health and safety as well as the cultural, societal and environmental problems.
4. Conduct investigations of complex problems: Use of 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 modelling to complex engineering activities with an understanding of the limitations.
6. The engineer and the 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 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
Programme Specific Outcomes (PSO)
1) To establish a strong foundation in food technology and interdisciplinary areas.
2) Understand and conduct experiments related to food technology using advanced equipment
3) Scientific skills and awareness on the processing of different food products, safety, and regulations
Programme Educational Outcomes (PEO)
1) Inculcate research aptitude by providing in-depth knowledge in food technology and allied areas
2) Develop technical competency, critical thinking, leadership quality, and an urge for innovation.
3) Enable and encourage students to find solutions for ethical, social, and environmental problems related to food technology through a life-long learning process.