TNEA
Code
2755
- +91 96003 33152
- admissions@nehrucolleges.com
To be a leading institution in producing technically competitive food technologists and researchers in order to meet up food security and sustainability of the nation.
“Transforming the Precious Gifts of Mother Earth”
With due respect and Wishes, I welcome you all to the Department of Food Technology
which has started its academic journey in the year 2019 at Nehru Institute of Technology. The
four year spanned B.Tech Degree program moulds the student with desired skills and knowledge
to become industry ready during and after their graduation.The department has well furnished
modern laboratory equipments for transferring the core academic skills to student community
through outcome and value based education.
The program curriculum has been structured with real life based concepts and problems
which pave way for kick starting the entrepreneurial journey with extreme confidence. Devoted
faculty team of the department starves hard for making the student community to attain
excellence in academics, co-curricular activities, interpersonal skills and placements.The
department has a strong commitment to develop centre of excellence in areas of food processing,
Food 3D printing and Plant based meat.The department has established strong connections with
top notch industries to overcome the existing gap in academics and to make students get placed
at the end of their course such as DPro Food Consult , Vegroute Agritech Pvt Ltd , Aspire
Training Research Consulting and Ramasamy Chinnammal Trust
The Department students have been part of every academic related skill upgrading
seminars, workshops, conferences and industrial visits . Beyond the regular academic sessions,
students are directed to indulge in activities of various cells and clubs to keep them more
receptive about the subject concepts. The department guides and motivates students to acquire
funds for their innovative projects from government and non government agencies such as
TNSCST , TNSI , MSME , NEWGEN IEDC and TBI.Regular Collaborative activities between
faculty and student team have witnessed development of new food products for launching in the
market with assistance of incubation and funding. The department organizes regular sessions on
expert talks from diverse food based industries to share their better and bitter experiences for
motivating the students to face unprecedented pandemic like situations in both academics and
professional career. The course also provides higher study options in leading institutes of India
such as NIFTEM, IIFPT etc. and placements in leading food processing industries to serve as
Research Scientist, Quality Testing Engineer, Food Safety officer and Pandemic Health Product
Developer.
I strongly recommend Food Technology at NIT for young aspirants who want to start a
ground breaking career after graduation with a vision to serve for the goodness of entire
humanity.
| Sl.No | Name of the Faculty members | Designation |
| 1 | Mr.P.Daniel Paul | Assistant Professor & Head |
| 2 | Mr.L.Veerapandi | Assistant Professor |
| 3 | Dr.R.Nisha | Assistant Professor |
| 4 | Dr.P.Abhinash | Assistant Professor |
| 5 | Dr.J.Suganya | Assistant Professor |
| 6 | Mrs.V.Shinduja | Assistant Professor |
| 7 | Dr.Jikky Jayakumar | Assistant Professor |
| 8 | Ms.R.Rashmitha | Assistant Professor |
| 9 | Mr.V.Rajasubramanian | Assistant Professor |
PEO-1: To prepare students as a qualified food technologists for Food industries, research organization and teaching.
PEO-2: To provide students with a solid foundation in basic sciences related to food technology, food science and food technology & engineering.
PEO-3: To enable the students with good scientific and engineering knowledge so as to comprehend, design, and create food products and device for food industry and provide solutions for the challenges in food industry as well as in agriculture.
PEO-4: To train students in professional and ethical attitude, effective communication skills, teamwork skills and multidisciplinary approaches related to food technology and engineering.
PEO-5: To provide student with an academic environment aware of excellence, leadership, written ethical codes and guidelines, and the life-long learning needed for a successful professional career.
PSO 1 : Professional Skill: The ability to understand, analyze and formulate innovative ways to process, preserve, package, or store food, according to nutritional and safety standards of the industry.
PSO 2: Problem solving skill: To adapt multidisciplinary techniques to solve problems dealt in food industries and their allied sectors for ensuring food safety and security.
PSO 3: Career and Entrepreneurship: The ability to deploy modern techniques to produce new and innovative products in the areas of food processing engineering / Food technology to become successful entrepreneurs.
PO1. Engineering Knowledge: Graduates will demonstrate knowledge of mathematics, food science and engineering
PO2. Problem analysis: Graduates will demonstrate an ability to identify, formulate and solve engineering problems related to food sector/industry.
PO3. Design/development of solutions: Graduates will demonstrate an ability to design or process food products as per the needs and specifications
PO4. Conduct investigations of complex problems: Graduate will able to focus on the importance of safe processed nutritious food.
PO5. Modern tool usage: Graduate will demonstrate skills to use modern tools and equipment to analyze food prone infection and food spoilage.
PO6. The engineer and society: Graduate will show the understanding of impact of engineering on the society and also will be aware of contemporary issues.
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: Graduates will demonstrate knowledge of professional and ethical responsibilities
PO9. Individual and team work: Graduates will demonstrate an ability to work in Food industries, research organization and teaching.
PO10: Communication: Graduates will be able to express themselves clearly in oral and verbal communication needs.
PO11. Project management and finance: Graduate will be able to understand economic importance of food products and food laws.
PO12.Life-long learning: Graduate will develop confidence for self education and ability for life-long learning in developing innovative products to serve the time time demand of nutritious and healthy food.
Food Technology is a science branch that deals with the techniques involved in the production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The field also involves techniques and processes that are used to transform raw materials into food. Looking at future for food technology, it’s obviously very promising. Several profiles and industries where food technology professionals make a successful career are:
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