KONGU ENGINEERING COLLEGE

( Autonomous )

Affilated to Anna University | Accredited by NAAC with A++ Grade
Reach Us

99652 77765 , 94430 20583

Departments

Head of the Department

Dr.R.Baskar

Programmes Offered
Programme Intake
BTech 60
MTech Food Technology 18

Highlights

  • Department of Food Technology is offering B.Tech. in Food Technology from 2006 onwards and M.Tech in Food Technology from 2013 onwards.
  • Department is having full fledged laboratory facilities including high and analytical instruments like HPLC to provide the students hands on experience and also for the conduction of research.
  • 15 research scholars have completed their PhD and 7 research scholars are pursuing their PhD in our research centre.
  • One international travel grant was funded by UGC to present a research paper at Malaysia.
  • Department consistently maintains good placement in leading food industries like ITC, Parle Agro, Hatsun Agro Pvt Ltd,Cavinkare Pvt Ltd
  • MOU signed with various industries and Institutes/Universities including SKM Egg Private Limited,Vinu Foods,Angel Starch and IIFPT.
  • Conduced 13 funded seminars/workshops/ sponsored by ICMR, DST, DBT, MoES,NSTEDB, AICTE and organized national and international conferences.
  • Silver Jubliee National Conference on Technology Applications for Sustainable Development (Dept of Civil,Chemical,Food) conducted on 29 th and 30 th January 2009.
  • National Meat and Poultry Processing Board (NMPPB), Govt.of India sponsored one day training program on ‘Hygiene Slaughtering and Slaughter House Management’ to Butchers jointly organized with Indian Institute of Food Processing Technology (IIFPT) formely known as IICPT, Thanjavur.
  • Training programme on “Fruit and Vegetable Processing” and Bakery and Confectionery Technology” conducted for self help groups and entreprenuers jointly with Ministry of Micro, Small and Medium Enterprises
  • Agri Summit 2017 was conducted in coordination with TIE.
  • Conducted 36 days Technological Entrepreneurship training programs (TEDP) twice duing 2018 and 2019 funded by NSTEDB.
  • Department is offering testing and consultancy services in the areas like New Product Development, Shelf life studies, Implementation of Quality Assurance, Process Know-hows, Quality &Safety training and Water Analysis
  • Department is offering testing and consultancy services in the areas like New Product Development, Shelf life studies, Implementation of Quality Assurance, Process Know-hows, Quality &Safety training and Water Analysis

MICROBIOLOGY LABORATORY

It is necessary for Food Technologist to familiarize with diversity of microorganisms and their similarities and differences to one another. Students will practice various methodologies to isolate, culture, observe and identify microorganisms and to become familiar with procedures utilized for specimen collection and the necessary precautions for preservation of food.

BIOCHEMISTRY LABORATORY

The study of Biochemistry is an important component in the Food Technology curriculum. Food Technologist needs to have an in-depth knowledge about the biomolecules. Emphasis will be placed on the isolation, identification, and analysis of carbohydrates, proteins and lipids from various sources.

DAIRY ENGINEERING LABORATORY

Dairy Engineering laboratory aims to provide necessary technical input in the areas of milk preservation, product/ process awareness and improvement, technologies for development of Indian dairy products, product quality assessment and design and development of dairy equipment.

FOOD PROCESSING ENGINEERING LABORATORY

This lab is equiped with design and unit operation systems for processing of biological materials to develop products for the food industries and prepare for future challenges and opportunities in the area of food sector.

FRUIT AND VEGETABLE PROCESSING LABORATORY

The main objective of lab is to provide a basic knowledge on extraction, pulping, dehydration and prepare value added fruits and vegetable based products. The lab is equipped with freeze dryer, vacuum oven and vacuum packaging machines which enhance the research practices.

FOOD PACKAGING LABORATORY

The Food Packaging Laboratory aims to indentify and use appropriate packaging technologies for retaining the quality of cereal grains, fruits/vegetables, and processed foods, and investigates the methods to evaluate the properties of the packaging materials. It enhances the knowledge of students about various packaging materials, tests used to identify and evaluate these packaging materials

FOOD ANALYSIS AND QUALITY CONTROL LABORATORY

The main objective of the Food Analysis and Quality control Laboratory is to conduct analysis of different agricultural commodity, food products and contaminants. The analysis is conducted to ensure the safety and quality of the different food materials using sophisticated analytical equipments like HPLC, Double beam UV- visible Spectrophotometer etc.

BAKING AND CONFECTIONERY LABORATORY

The main objective of the baking and confectionery laboratory is to provide the basic principles involved in diverse mechanisms of processing, preservation and quality control techniques in bakery and confectionery products. This lab is equipped with dough mixer, dough sheeter, electrical oven etc.

RESEARCH LABORATORY

The Research laboratories got established based on the funds received from Funding Agencies like UGC and MOFPI

Department Library

The Food technology department has a separate department library to cater to the specific needs of the Food Technology students. The following is the consolidated data related to the department library.
DETAILS COUNT
Total Area 21.86 Sq.m
No. of titles 140
No. of International Journals / Magazines subscribed 02
No. of National Journals / Magazines subscribed 10/3
No. of news papers subscribed -
Others Industrial training and Project reports, Department Newsletters,Miniproject.
Audio / Video Cassettes -

VISSION AND MISSION

Vission

To be a centre of excellence for development and dissemination of knowledge in the field of Food Technology for the nation and beyond

Mission

Food Technology is committed to

  • Develop vibrant, competent and ethical food engineers who can promote technical advancements in the field of Food Technology
  • Foster the research activities of faculty and students to explore the state-of-the-art techniques to meet the industrial and societal needs
  • Endeavour for constant upgradation of technical expertise to support continuous learning

Graduates of Food Technology will

  • PEO1 - Apply principles of basic sciences, and engineering to succeed in their professional career.
  • PEO2 - Analyze, design and develop food processes/products that are technically feasible, economically viable and socially relevant.
  • PEO3 - Exhibit professional and ethical codes of conduct and an aptitude for continuous learning for catering to the ever changing needs of the society.

PROGRAMMING OUTCOME

  • 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.