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Dhanalakshmi Srinivasan

College of Engineering and Technology


Approved by AICTE, NEW DELHI | Affiliated to Anna University, Chennai. ( Accredited by NAAC with "A+" Grade )

Recognized under section 2(f) & 12(B) of the UGC Act, 1956. Accredited by NBA for AERO,CSE,EEE,ECE,IT,MECH & MBA

2023 - 2024
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  • Intake 60/
  • Starting Year 2019/
  • Duration 4 Years

About the Course

The main objective of the food technology department is to create trained and skilled human resources to cater to the needs of the rapidly growing food processing sector. The department is also intended to provide technical support to farmers and entrepreneurs to establish small scale industries.The Curriculum includes subjects on processing, preservation, chemistry, quality, safety and marketing aspects of food and food products.It is framed in such a manner that by the time the student completes this degree program, the entrepreneur skill is already developed and they are fit to work in research, teaching and industry. Public sector undertakings like Food Corporation of India require people to handle purchase, storage, transportation, and distribution of food grains and other processed food items. There is good scope of food technology courses which offer numerous job opportunities in various areas. In India food processing industry is gaining momentum as the consumer food industry.

Program Outcomes (POs):

PO 1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems

PO 2: 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.

PO 3: 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.

PO 4: 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

PO 5: 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.

PO 6: 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.

PO 7: 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.

PO 8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.

PO 9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.

PO 10: 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.

PO 11: 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.

PO 12: Life-long learning: Recognize the need for, and have the preparation and ability o engage in independent and life-long learning in the broadest context of technological change.

PEO 1: To prepare students as a qualified food technologists for Food industries, research organization and teaching.

PEO 2:To provide students with a solid foundation in basic sciences related to food technology,food science and food technology & engineering.

PEO 3:To enable the students with good scientific and engineering knowledge so as to comprehend, design, and create food products and device for food industry and provide solutions for the challenges in food industry as well as in agriculture.

PEO 4:To train students in professional and ethical attitude, effective communication skills,teamwork skills and multidisciplinary approaches related to food technology and engineering.

PEO 5:To provide student with an academic environment aware of excellence, leadership, written ethical codes and guidelines, and the life-long learning needed for a successful professional career.

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 labour saving hygienic food processing equipment for producing quality and safe food products.


1. Food Microbiology Laboratory
2. Food Chemistry and Nutrition Laboratory
3. Food Analysis Laboratory
4. Unit Operations Laboratory
5. Food Processing and Preservation Laboratory
6. Biochemical Engineering Laboratory
7. Fruits and Vegetable Processing Technology Laboratory
8. Baking and Confectionary Technology Laboratory
9. Testing of Packaging Materials Laboratory
10.Dairy Process Technology Laboratory


    To produce knowledgeable graduates capable of solving major societal issues technical challanges around food processing and associated industries through systematic approaches.


    M1: To excel in teaching by offering professional education imbibing ethical and moral values.

    M2: To produce technically strong engineers who could excel in research, development and food technology related fields.