| Major Instrumental / Processing Facilities Infrastructure The FETD is wellstructured with equipments required for food processing that include extruders, retort processing unit, blast and fluidized freezer, pasta making machine, modified atmosphere packaging, dough sheeter, tray and IR dryer, fluidized bed dryer, fermentor, high pressure homogenizer, ultrasonic processor, RO and ultrafiltration unit, spray dryer,and twin screw extruder. The FETD also houses many analytical instruments such as HPLC, HPTLC, GC, GC-MS spectrophotometers, Hunter lab colorimeter, image analyzer, Brookfield rheometer, texturimeter, Haake viscometer, electrophoresis unit, protein purification system, PCR thermal cyclers, RT-PCR, and differential scanning calorimeter (DSC). |
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• To improve food, especially Indian traditional foods, in terms of nutrition, safety and functionality employing fundamental and applied sciences.
• To produce trained personnel of highest standards for the benefit of the industry and society, in the field of food engineering & technology and food biotechnology.
• To provide leadership in areas of education, research, innovations and solutions in food and biotech sciences, technology and engineering to direct overall activity towards economic growth of India.
VISION
Establishing a centre of excellence to provide demand driven, value-based and quality technical education to make India a developed country through socio-economic transformation
MISSION
• To improve food, especially Indian traditional foods, in terms of nutrition, safety and functionality employing fundamental and applied sciences.
• To produce trained personnel of highest standards for the benefit of the industry and society, in the field of food engineering & technology and food biotechnology.
• To provide leadership in areas of education, research, innovations and solutions in food and biotech sciences, technology and engineering to direct overall activity towards economic growth of India.
Program Educational Objectives (M. Tech. Food Biotechnology)
1.The M. Tech. in Food Biotechnology interdisciplinary course has been initiated to impart education in a new area of specialization viz., Food Biotechnology to enable students to work in areas such as food fermentations, applications of enzymes in food processing, food product development, nutraceuticals, nutritional and functional foods, nutrigenomics etc and to help them formulate solutions to meet the needs of the consumers and the industry.
2. The interdisciplinary nature of the course prompts intake of students from mixed disciplines creating the need to bring students from varying academic backgrounds to a common platform of understanding through courses structured to meet this need.
3. To provide a strong base of knowledge to students in this interdisciplinary field to transform them into good professionals who can function with confidence in their chosen work place and contribute to the growth of the organization employing them.
4. To motivate and enable students to opt for higher levels of learning viz. doctoral programs by research in this interdisciplinary field with the view of developing highly skilled professionals to work in Industry and academia.
Program Outcomes (M. Tech. Food Biotechnology)
PO1: Acquire in-depth knowledge of Food Biotechnology, including wider and global perspective, with an ability to discriminate, evaluate, analyse and synthesise existing and new knowledge, and integration of the same for enhancement of knowledge.
PO2: Analyse complex technological problems critically, apply independent judgement for synthesising information to make intellectual and/or creative advances for conducting research in a wider theoretical, practical and policy context.
PO3: Think laterally and originally, conceptualise and solve technological problems, evaluate a wide range of potential solutions for those problems and arrive at feasible, optimal solutions after considering public health and safety, cultural, societal and environmental factors in the core areas of expertise (Food Biotechnology).
PO4: Extract information pertinent to unfamiliar problems through literature survey and experiments, apply appropriate research methodologies, techniques and tools, design, conduct experiments, analyse and interpret data, demonstrate higher order skill and view things in a broader perspective, contribute individually/in group(s) to the development of scientific/technological knowledge in Food Biotechnology.
PO5: Create, select, learn and apply appropriate techniques, resources, and modern technological tools, including prediction and modelling, to complex technological activities with an understanding of the limitations.
PO6: Possess knowledge and understanding of group dynamics, recognise opportunities and contribute positively to collaborative multidisciplinary scientific research, demonstrate a capacity for self-management and teamwork, decision-making based on openmindedness, objectivity and rational analysis in order to achieve common goals and further the learning of themselves as well as others.
PO7: Demonstrate knowledge and understanding of technology and management principles and apply the same to one’s own work, as a member and leader in a team, manage projects efficiently in Food Biotechnology and multidisciplinary environments after consideration of economical and financial factors.
PO8: Communicate with the technological community, and with society at large, regarding complex technological activities confidently and effectively, such as, being able to comprehend and write effective reports and design documentation by adhering to appropriate standards, make effective presentations, and give and receive clear instructions.
PO9: Recognise the need for, and have the preparation and ability to engage in life-long learning independently, with a high level of enthusiasm and commitment to improve knowledge and competence continuously.
PO10: Acquire professional and intellectual integrity, professional code of conduct, ethics of research and scholarship, consideration of the impact of research outcomes on professional practices and an understanding of responsibility to contribute to the community for sustainable development of society.
PO11: Observe and examine critically the outcomes of one’s actions and make corrective measures subsequently, and learn from mistakes without depending on external feedback.
PO12: Students of this interdisciplinary course will be able to attain basic knowledge and be made aware of recent advances in various areas of both food science & technology and food biotechnology.
PO13: This interdisciplinary knowledge will help in widening the career scope of students in both food technology and food biotechnology streams and also enable them to attain their professional goals in their workplace.
PO14: A strong research aptitude will be established through one year of interdisciplinary research undertaken which will enable the students to opt for higher levels of learning in the specialised field of Food Biotechnology.
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