Overview

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.