Department of Food Processing Technology


  • PEO I:Demonstrate technical knowledge in the area of food processing technology and apply the skills acquired in food processing sector for product development.
  • PEO II:Exhibit competence as technocrats in food industries, academic research and entrepreneurial ventures through professional development.
  • PEO III: Contribute to the development and sustenance of food processing industries with professional ethics and societal concern.

Graduates will have ability to:

  1. Engineering Knowledge: Apply the knowledge of mathematics, science, engineering fundamentals and core engineering specialization to find solutions for solving the problems in food processing Industries.
  2. Problem analysis: Identify, formulate, review research literature, analyze complex engineering problems and arrive at proper conclusions using the principles of mathematics, sciences and engineering.
  3. Design/development of solutions: Propose solutions for complex problems in food engineering, technology and design system components or processes that fulfill the specified needs with appropriate concern and consideration for the public health, safety, cultural, societal and environmental aspects.
  4. Conduct investigations of complex problems:Use research based knowledge and methods including experimental design, analysis and interpretation of data and synthesize information to arrive at valid conclusions.
  5. Modern tool usage: Create, select and apply appropriate modern techniques, software resources and information technology tools for the prediction and modeling of complex food processing and engineering activities and to understand the limitations.
  6. The engineer and society: Apply contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice, research and development related to food processing technology.
  7. Environment and sustainability: Understand the impact of professional food processing technology solutions in societal and environmental contexts and exhibit the technical knowledge for sustainable development in the food processing sector.
  8. Ethics: Apply ethical principles and entrust professional ethics, responsibilities and norms of the engineering practice and research in food processing.
  9. Individual and team work:Function effectively as an individual, member or leader in diverse teams and in multidisciplinary settings.
  10. Communication: Communicate effectively with the engineering community and with society at large on complex food material procurement,manufacture and distribution activities and be able to comprehend, document, write effective reports, prepare presentations and exchange of clear instructions and knowledge.
  11. Project management and finance:Create competency to understand and demonstrate the knowledge of engineering and management principles and apply these to one’s own work and to manage projects in multidisciplinary team environments.
  12. Life-long learning:Recognize the need for the preparation and ability to engage in independent and lifelong learning experience in context of technological change for better professional development.
  • PSO 1:Identify, analyze and design competent processes and products, as per the needs and specifications of food industries, conforming to international standards and safety regulations.
  • PSO 2:Provide and implement cost effective, sustainable and custom-made solutions for societal development based on a multidisciplinary approach and state-of-the-art design.

The assessment tools used to assess the performance of Program outcomes and Program Specific Outcomes is based on direct and indirect methods. The Course Outcomes (COs) are mapped to Program Outcomes (POs) and Program Specific Outcomes (PSOs). The attainment of POs and PSOs is evaluated from the attainment of COs.

Direct Assessment

The direct method of attainment of POs and PSOs for a specific course is evaluated from the final attainment value of CO using the formula given below:
PO attainment = (Avg. of COs of a PO/3) x Final CO attainment for the course.

Indirect Assessment

Indirect assessment measures the opinion and thoughts of various stakeholders about the acquired knowledge and skills of the graduate. It is useful to measure certain implicit qualities of student learning, such as values, perceptions, and attitudes, from different perspectives. Indirect assessment is done by conducting surveys among the graduates, parents, alumni and employers. Graduate exit survey is conducted online to assess the satisfaction level of the graduates at the time of graduation. The Department also surveys alumni to understand whether their education has served them appropriately, over time, and also conducts periodical surveys to ascertain the overall quality. Employers evaluate the skills, knowledge and values of the graduates who are their employees through an online feedback system. By reviewing the results of these surveys, the Department modifies the course content to strengthen its quality.

Testimonies

Kurian Thomas

I graduated from Karunya in 2021 with a B.Tech in Food Processing and Engineering degree. I decided to pursue a career in food technology as I already had a passion towards food and its production from childhood itself. I chose to study in Karunya because of their comprehensive curriculum which dealt with each and every process from farm to fork, and also because of their state-of-the-art laboratories, which helped us gain an early exposure into the food industry. The atmosphere of Karunya was also very pleasing to the eyes, helping us to have a positive mindset throughout our course in Karunya.
I was able to do my internship in Plant Lipids and my final sem project in Olam Agro Products, which helped me enhance my practical skills and increased my love for the field. I am currently working at Hatsun Agro Product Ltd. in the Kanchipuram branch as a Technical Officer, and I feel very grateful and blessed to have gotten this opportunity.

Vaishak

I joined Karunya to study B.Tech in Food Processing and Engineering and graduated in 2021.Our curriculum is molded in such a way that covering all the engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing by giving hand on experience on most modern food processing equipment in the MoFPI funded R n D lab facility.
Because of the knowledge and skills I've gained from Karunya, I got placed in VKL Seasoning Pvt. Ltd, Alleppey, Kerala and I'm currently working there as an Jr.Executive Engineer in the Quality Assurance department. What gives me the passion to work harder in my job every day is knowing that there's a lot of room for improvement in the food industry.
What drives me in my job every day is that, we can bring change in the end product, such as product quality or the bottom line in a large production facility by changing a small detail in the way we process foods. This is what we Food Process Engineers are trained for and the professors instilled in us in the department of Food Processing at Karunya Institute of Technology and Sciences.

Gowsika Selvanayagi
Hindustan Coca-Cola Beverages Pvt Ltd, Bangalore

Life at Karunya University has been the best phase of my life. I graduated with B.Tech in Food Processing and Engineering (2013-2016), as the department topper. Food Processing and Engineering is one of the most interesting departments. During the period of the course, I got to learn about the food products that we consume on a daily basis. The department offers real-time hands-on experience, industrial exposure along with lecture series as well as internships in various industries. The department houses pilot scale equipment enabling us to understand and implement many food processes. I also learnt about how the food products are processed along with their commercial parameters. I am currently working as Quality associate, Hindustan Coca-Cola Beverages Pvt Ltd, Bangalore.

Fern Sara Benjamin
Danson Foods Pvt Ltd, Navi Mumbai

I am Fern Sara Benjamin of Food Processing and Engineering (2015-2019) batch. All that I am experiencing now is a blessing from Karunya Deemed University. We students at Karunya are blessed to be a blessing to everyone. Besides academics, we were all trained to be a professional with values and ethics in life. Prayers can move mountains! And the prayers at Karunya have made me now to come out in flying colours. With the help of my faculty I was placed in Danson Foods Pvt Ltd, Navi Mumbai. I thank my faculties for putting efforts to groom us and the teaching methodologies backed up by practical skills are now helping me to carry out my career. I thank Christ that he chose me one among the million to be a part of Karunya.