Food Technology

Food Technology (FT)

About the Department

It is really a matter of great pleasure to welcome you in the Department of Food Technology of Guru Nanak Institute of Technology has sustainably emerged as one of the premier educational institute in the field of Food Technology in West Bengal. The department has NBA accreditation since 2014. Since its inception in 2006 with an intake of 60 students the department has undergone continual improvement by organizing several EDP, Seminar, conference, workshop, and symposium. We offer a blended learning management system to bring together the progressive sustainable management & technical skills of the industry along with academic expertise of highly experienced and Ph. D. faculty members to disseminate knowledge on the various newer advances and developments in the Food Processing Sector and to emphasize on the different Processing Technologies and its relevance not only to the state level but also to the national and international level. Furthermore students of the department published research papers in different reputed National and International journals, presented Research paper in National/International seminar/ conferences, workshop, and symposium with the guidance of faculty members and awarded also in different oral/poster/ quiz/ Competition held in IIT-KGP, JU, BHU, FOSET, etc.

Academics

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Mission & Vision

Vision of the Department

To become a nationally and internationally recognized institution of Food Technology by producing competent food technologists with respect to industry, research and entrepreneurship leading towards sustainable growth of the nation and imparting service to the society.

Mission of the Department

To achieve its own vision the Department of Food Technology is committed to

  • DM-1: To facilitate high quality teaching to produce graduate of international standard
  • DM-2: To prepare students to face challenges in their professional life
  • DM-3: To promote interdisciplinary work culture to acquire knowledge through research activities and interaction with industries
  • DM-4: To motivate students towards sustainable development of the nation and society through professionalism, proper education, research and social service.

PEO

Program Educational Objective
  • PEO 1: To develop the ability to apply knowledge of Mathematics, Science, Computing and basic engineering by including the ability to design, analyze and interpret data and information
  • PEO 2: To develop the ability to use modern techniques, skills and engineering tools necessary in Food Technology in global and social context
  • PEO 3: To impart knowledge of professional and ethical responsibilities
  • PEO 4: To make capable to communicate effectively to work in team in multi-disciplinaryfields
  • PEO 5: To develop knowledge of contemporary issues and ability to engage in life-long learning

PO

Program Outcomes

PO 1. Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.

PO 2. 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.

PO 3. 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.

PO 4. 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.

PO 5.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.

PO 6.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.

PO 7.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.

PO 8.Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

PO 9. Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

PO 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.

PO 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 multidisciplinaryenvironments.

PO 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 oftechnological change.

PSO

PROGRAM SPECIFIC OBJECTIVE
  • PSO 1: Graduates will be able to comprehend the concepts of Food Technology and to apply them in various areas like food processing, preservation, packaging, analysis, quality control etc.
  • PSO 2: Graduates will be able to use modern computing technology, analytical skills and engineering tools necessary in food technology and innovation in global and social context.
  • PSO 3: Graduates will have a successful career and to support devotion for real-world applications using optimal resources as an Entrepreneur in the field of Food Technology.