Graduates will:

• 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.

Graduates will have ability to:

• 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.