About the Department
- The department of Food Technology established in the year 2019 which offers a UG programme (B.Tech) in Food Technology.
- Food Technology has been identified as a rising department due to the owing impact on Food Industries development and Researches.
- The department develops the skills and empowers the Students on designing, processing, production, manufacture, packaging, marketing, quality control and Assessment.
- Practical knowledge is being the most necessary part of education. The department of Food Technology conceptualize and strengthen the technical knowledge of the students in the equipped laboratories like Food Microbiology, Food Biochemistry, Food Analysis, Fruit and Vegetable processing, Diary engineering, Food Process Engineering, and Baking and confectionary laboratory.
- The students are encouraged to take energetic part in curricular, co-curricular and extra-curricular activities.
- The department bring closes the Novel and sustaining Technologies in Food Industries by outreaching the Students through Extension activities, In-plant trainings, Internships and Industrial visits.
Programmes offered
- B.Tech. - Food Technology - 4 years
Vision & Mission
Vision
- To develop technically sound human resources who can make difference in the field of Food Technology and to cater the needs of industry as well as society.
Mission
- Upgrade the scientific knowledge in the areas of food science, food processing and safety for the development of food products through quality research.
- Produce technically well versed and socially responsive professionals who would take up the national and international positions in government and private Food processing Sectors.
- Develop partnerships with industries and community to share the knowledge and also to train the Food Technologists.
- Produce Food Technologist who can develop novel technologies for better processing, storage and value addition of agricultural products with the ultimate aim to prevent post harvest losses which in turn helps in increasing the country’s economy and also ensures the food security of our nation.
PEO, PO and PSO
Program Educational Objectives (PEOs)
The graduates of Aeronautical Engineering will be able to
- PEO1: To Provide Food Technologist with a strong practical and theoretical knowledge in the field of Food processing and quality to cater the need of society.
- PEO2: Training of students to provide the strong domain of scientific and general Engineering foundation besides attitude building skills, teamwork and professional skills for solving problem of food industries.
- PEO3: To apply and integrate the acquaintance of the scientific and technological principles underlying the major elements of Food Technology to make use of current techniques and tools to fulfill need of food industry.
- PEO4: To improve quality of students and provide learning opportunity in the broad spectrum of multidisciplinary fields such as chemistry and biochemistry of foods, microbiology and biotechnology of food, biochemical engineering, food preservation, food processing quality and packaging, environmental aspects of food industrial waste and its treatment so as to enable them to serve in national, multinational organization and to cater the need of society.
Program Outcomes (POs)
Engineering Graduates will be able to:
- Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
- Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
- Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
- Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
- Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
- The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
- Environment and sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
- Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
- Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
- Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
- Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
- Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Programme Specific Outcomes (PSOs)
The students will demonstrate the abilities
- PSO-1: Implement and integrate the basic knowledge of process engineering and technology in food formulation and new food products for developing commercial products.
- PSO-2: Develop techniques and tools for new food products/process at laboratory level and mass production.
- PSO-3: Design time saving and labor saving hygienic food processing equipment for producing quality and safe food products.
Advisory Committee
Department Program Advisory Committee (DPAC)
S.No | Member | Designation |
---|---|---|
1 | Dr.G.Nandhini Devi |
Associate Professor, Centre for Food Technology |
2 | Dr.S.Shahir |
Associate Professor,KARE |
3 | Mr.E.Jayakumar |
Senior consultant, Agro Trade Link |
4 | Mr.K.Karthikeyan |
NPDM, Big Basket |
5 | Mr.S.Anandharaman |
Senior Executive, Modern Food Enterprise pvt, Ltd |
6 | Dr.D.Subramaniam |
Professor & Head, Department of Aerospace Engg |
7 | Dr.V.Muthuvinayagam |
ASP, Department of EEE |
8 | Dr.V.Poonguzhali |
ASP, Department of Agricultural Engineering |
Board of Studies
Members of the Board of Studies
Sl. No |
Name of the BoS members |
Affiliation and Address |
BoS Designation |
1 |
Ms.M.Udhayaganga |
|
Board Chairperson |
Assistant Professor |
|||
Food Technology |
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Mahendra Engineering College (Autonomous) |
|||
9843629404 |
|||
udhayagangam@mahendra.info |
|||
2 |
Dr.G.Nandhini Devi |
|
Anna University nominee |
Associate Professor |
|||
Centre for Food Technology |
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Anna University |
|||
9600069390 |
|||
3 |
|
|
Academic Expert |
Dr.S.Shahir |
Associate Professor |
||
Agricultural Engineering |
|||
Kalasalingam Academy of Research and Education |
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9943125673 |
|||
|
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4 |
Mr.E.Jayakumar |
|
Industry expert |
Senior Consultant |
|||
Food Processing Engineering |
|||
Agro Trade Link |
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9444025375 |
|||
5 |
Mr.K.Karthikeyan |
|
Industry expert |
New product Development Manager |
|||
Food Processing Engineering |
|||
Supermarket Grocery supplies private Limited (Big Basket) |
|||
9487063570 |
|||
6 |
|
Senior Executive -Production |
Industry expert |
|
Food Processing Engineering |
||
Mr.S.Anandharaman |
Modern Food Enterprises Private Limited |
||
|
9043128587 |
||
|
|
||
|
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7 |
Dr.V.Muthuvinayagam |
|
Academic Expert |
Associate Professor |
|||
Department Electrical and Electronics Engineering |
|||
Mahendra Engineering College (Autonomous) |
|||
9894014083 |
|||
8 |
Dr.D.Subramaniam |
|
Academic Expert |
Professor and Head |
|||
Department of Aerospace Engineering |
|||
Mahendra Engineering College (Autonomous) |
|||
9790276169 |
|||
9 |
Dr.V.Poonguzhali |
|
Academic Expert |
Associate Professor |
|||
Department of Agricultural Engineering |
|||
Mahendra Engineering College (Autonomous) |
|||
9344001715 |
|||
Laboratory
Food Technology Laboratory
- Bakery and Confectionary Laboratory
- Fruits and Vegetable Processing Laboratory
- Food Microbiology Laboratory
- Food Analysis Laboratory
- Post Harvest Technology Laboratory
- Food Process Engineering Laboratory
- Dairy Technology Laboratory
Faculty & Staff
S.NO | NAME | DESIGNATION | QUALIFICATION |
1 | Dr.V.DHINESH KUMAR | ASSOCIATE PROFESSOR | PhD |
2 | Mr.BRIGHTON JABEZ | ASSISTANT PROFESSOR | M.TECH |
3 | Ms.M.UDHAYAGANGA | ASSISTANT PROFESSOR | M.TECH |
4 | Dr. THIVYA P | ASSISTANT PROFESSOR | PhD |
5 | Ms. PRITHYA S | ASSISTANT PROFESSOR | M.TECH |
6 | Dr. ASHOKKUMAR C | ASSISTANT PROFESSOR | PhD |
7 | Dr. VISHNU PRIYA S | ASSISTANT PROFESSOR | PhD |
8 | Ms. RAJALAKSHMI | ASSISTANT PROFESSOR | M.TECH |
9 | Mr. SUSENDRAN T S | ASSISTANT PROFESSOR | M.TECH |
10 | Ms. PRASANNA K | ASSISTANT PROFESSOR | M.TECH |
11 | Mr. SIVABALAN K | ASSISTANT PROFESSOR | M.TECH |
12 | Mrs. PRADHEEBA M | ASSISTANT PROFESSOR | M.TECH |
Credentials
CENTRE OF EXCELLENCE
Short-Term Courses
Events
RESEARCH AND CONSULTANCY WORK
Mous
Contact
Department of Food Technology Engineering
Mahendra Engineering College (Autonomous),
Salem- Thiruchengode Highway, Mahendhirapuri,
Mallasamudram,
Namakkal-637503,
E-Mail id: hodaero@mahendra.info