Food Technology

DEPARTMENT OVERVIEW

Food technology is a branch of Science & Technology that deals with Food production, processing, preservation, packing, safety & security, quality management, and distribution of food products. With the latest teaching concepts and amenities, DAIT has been rated one of the best B.Tech food technology colleges in Coimbatore.

Food Science and Technology Programmed is designed to provide theoretical and practical exposure on the conversion of raw agricultural produce into processed, packaged, shelf-stable food products; on intermediate raw materials; on different aspects of food preservation; on establishment, maintenance and assurance of food quality; on design and maintenance of food process machines. The department further provides direct practical experience in food industries, food research laboratories/higher academic institutions, and governmental agencies responsible for the formulation and enforcement of food laws; and also provides entrepreneurial skills that will make students self-reliant upon graduation. As one of the leading food technology colleges in Coimbatore, we ensure that we arrange regular industrial visits and offer more practical exposure to students.

OUR VISION

To become the leading center for development in the field of food technology with a focus on entrepreneurial insight, high quality and a strong reputation on a national, regional, and international levels.

OUR MISSION

To cultivate an educational program that fosters exceptional human resources in the field of food technology, nurturing an entrepreneurial mindset among our students.
To drive impactful research initiatives that contribute to the advancement of science, knowledge, and technology within the realm of local-based food technology, fostering innovation for the benefit of society.
To actively engage in the dissemination and application of agricultural product technology, emphasizing the creation of added value that directly enhances the welfare of our communities.

placement opportunities

Our Food Technology Department creates trained and skilled human resources to cater the needs of the rapidly growing Food Processing Sector. The department is also intended to provide technical support to entrepreneurs and agricultural sectors to establish industries.

The curriculum has been framed in such a manner that by the time of completion of degree, the entrepreneur skill will already be developed and the students will be very fit to work in Research, Teaching and Other Food related Industries. Graduates in Food Technology have vast scope in Food Processing industries, research laboratories, soft drink factories, Quality Control sectors, Mills, Manufacturing units, and even in Central & State Government projects and Public sector undertakings like Food Corporation of India.

Program Educational Objectives (PEO’s):

PEO	Program Educational Objectives (PEO’s)
PEO1:	Excel in the Software, Hardware and Networking Professions with immense knowledge in the Latest Technologies of the Computer Science Field.
PEO2:	Develop Innovative Products and Solutions through High Precision of Analysis, Computing and Problem-solving skills.
PEO3:	Exhibit as Lifelong Socially Responsible Engineers possessing High Ethical and Moral Values needed by the Society.

Program Outcomes (PO’s):

PO	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 for complex problems.
PO5:	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.
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 & 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:	ndividual and Team Work: Function effectively as an individual and as a member or leader in diverse teams and in multidisciplinary settings.
P10:	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.
P11:	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.
P12:	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.

Course Outcomes (CO’s):

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FACULTY DETAILS

S.No	Faculty Name	Designation	Qualification	Mail IDs
1	Dr.Selvamurugan.C	ASP-HOD	M.E.,PhD	[email protected]
2	Dr.Kumaraswamy.K	ASP	M.E.,PhD	[email protected]
3	Dr.Sasiraka.G	Asst.Prof	M.E.,PhD	[email protected]
4	Mr.Prakash.R	Asst.Prof	M.E	[email protected]
5	Mr.Dinesh Kumar.N	Asst.Prof	M.E	[email protected]
6	Ms.Nishma.P.K	Asst.Prof	M.E	[email protected]
7	Mrs.Shafana.J	Asst.Prof	M.E	[email protected]
8	Ms.Menaka.S	Asst.Prof	M.E	[email protected]
9	Mrs Karthiga Rani J	Asst.Prof	M.E	[email protected]

NON TEACHING FACULTIES

S.No	Faculty Name	Designation	Qualification	Mail IDs
1	Ms.Vishnu priya.V	Lab-Tech	BSC	[email protected]
1	Ms.Mithuna.S	Lab-Tech	BSC	[email protected]

ASSOCIATION & CLUBS

Name of the Association: FOODTECH

OBJECTIVES OF THE ASSOCIATION

Food technologists are responsible for the safe and efficient development, modification and manufacture of food products and processes.
Food technologists plan recipes and manage their production on a large scale.
Food Technologists mostly work for food manufacturing organisations and, depending on their specific role, may work in laboratories, offices or factories.

CURRICULUM

BTech FT REGULATION 2017

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BTech FT REGULATION 2021

FAQs

What Exactly Does Food Technology Deal With?

Food technology deals with the scientific application of food science, engineering, and technology to process, preserve, package, and distribute food products.

Which Are The Best Food Technology Colleges In Coimbatore?

There are several good Food Technology colleges in Coimbatore where you can study Food Technology. Dhaanish Engineering college is considered one of the best engineering colleges for Food Technology In Coimbatore.

Why Should I Choose B. Tech Technology?

Choosing B. Tech in food technology offers a comprehensive understanding of food processing, preservation, packaging, and food safety management. It equips students with the skills and knowledge required for the food industry.

Is Studying Food Technology Good For A Career?

Yes, studying food technology is a good option for those interested in pursuing a career in the food industry. It offers various career opportunities in food processing, quality control, research and development, packaging, and food safety management.