PROGRAMME EDUCATIONAL OBJECTIVES: 

PEO 1 : Technical Expertise: Graduates will apply their comprehensive knowledge of food science to effectively address challenges in food processing, preservation, and safety within 3-5 years of graduation.

PEO 2 :Research and Innovation: They will engage actively in research and innovation, contributing to the advancement of food technology and the development of novel food products and processes.

PEO 3 : Professional Development and Ethics: Graduates will demonstrate exceptional leadership and teamwork abilities, collaborating proficiently with industry professionals while upholding ethical standards and sustainable practices in food production.

PROGRAMME OUTCOMES

PO 1 :Critical Thinking: Students will develop the ability to analyze complex problems in food technology and devise innovative solutions.

PO 2 :Effective Communication: Graduates will be able to communicate technical information clearly and effectively in both written and oral formats, suitable for industry and academic contexts.

PO 3 :Social Interaction: Learners will engage effectively in professional teamwork and collaborations, demonstrating interpersonal skills within diverse groups.

PO 4 :Effective Citizenship: Students will be prepared to contribute positively to society by understanding the impact of food technology on public health and welfare.

PO 5 :Modern Tool Usage: Graduates will be proficient in using the latest technologies, tools, and software relevant to food processing and analysis.

PO 6 :Ethical Behavior: Learners will understand and apply ethical principles in food production, including honesty, integrity, and responsibility towards consumers and the environment.

PO 7 :Environment and Sustainability: Students will be knowledgeable about sustainable practices in food technology and will work to minimize the environmental impact of food production.

PO 8 :Individual and Teamwork: Graduates will demonstrate the ability to work both independently and in teams to achieve project goals in food technology settings.

PO 9 :Self-directed and Lifelong Learning: Students will be motivated for continuous learning and professional development, keeping pace with evolving food technologies and regulations.

PO 10 :Finance and Management: Graduates will acquire basic skills in managing food production costs, budgeting, and understanding the financial aspects of running food-related businesses or projects.

PROGRAMME SPECIFIC OUTCOMES

PSO 1 :Understand the physico-chemical, microbiological, sensory, and nutritional aspects of foods, and develop skills in food preservation, processing, packaging, and storage.

PSO 2 :Evaluate technologies for value-added food products and apply standard practices, laws, and regulations in food production, with a foundation in Food Chemistry, Microbiology, and Engineering.