B.Tech Food Technology

To introduce the modern Information Communication technologies to the students and provide exposure to problem solving methods as well as nurture ability to develop small programs in C language for the applications related to their major field of study.

1. To provide an overview of the principles, operation and application of the building blocks like diodes, BJT, OP-amps, Feedback amplifiers, oscillators etc for performing various functions.

2. To understand the internal structure of all instruments that are used in measuring parameters related to electronics and to understand how different bridge networks are constructed and balanced for find out values of capacitance, resistance and inductance.

3. To understand about different transducers, that are used for measurement purpose and their working principles.

1. When several of the factors of a problem are known and one or more are unknown, engineers use algebra.

2. The concept of complex geometry is very much useful in constructing machines. Complex analysis have a great role in many circuits.

3. Fourier series represents periodic functions. It is used in the resolution of partial differential equations, which appears in many engineering problems such as heat diffusion, wave propagation and fluid mechanics problem

1. To learn basic concepts of business management & economics leading to methodologies of decision making.

1. To prove sound knowledge in the basic concepts of control theory and instrumentation

1. To create an awareness of the need for systematic management of projects, provides the skill in executing various projects, starting from project identification to project implementation.

Orientation of students towards national problems; Study of the philosophy of N.S.S., fundamental rights, directive principles of state policy, socio-economic structure of Indian society, population and five year plans; Functional literacy: Non-formal education of rural youth, eradication of social evil, awareness programmes, consumer awareness, highlights of the Consumer Act, environment enrichment and conservation, health, family welfare and nutrition; Right to information act.

To understand the analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of food Macronutrients

1. To acquaint and equip the students with basic concepts of thermodynamics and its application in different food process engineering operation such as heat and mass transfer, refrigeration etc.

1. To provide knowledge about post harvest handling operations of various crops

2. To provide sound knowledge about various equipments related to post harvest processing

3. To study various material handling systems

To acquaint and equip the students with different dairy products, its composition and manufacturing processes

1. To study the processing of major legumes and oil seeds

2. To study the storage and handling techniques of Legumes and Oilseeds

3. To study the by-products obtained during processing and their uses