Food Technology

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

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

Mahendra Engineering College (Autonomous)

9843629404

udhayagangam@mahendra.info

2

Dr.G.Nandhini Devi

 

Anna University nominee

Associate Professor

Centre for Food  Technology

Anna University

9600069390
agnandhini@gmail.com

 

3

 

 

Academic Expert

Dr.S.Shahir

Associate Professor

Agricultural Engineering

Kalasalingam Academy of Research and Education

9943125673

shahirfpe@gmail.com

 

 

4

Mr.E.Jayakumar

 

Industry expert

Senior Consultant

Food Processing Engineering

Agro Trade Link

9444025375

jayakumaryuvan@gmail.com

5

Mr.K.Karthikeyan

 

Industry expert

New product Development Manager

Food Processing Engineering

Supermarket Grocery supplies private Limited (Big Basket)

9487063570

karthikeyan.k@bigbasket.com

6

 

Senior Executive -Production

Industry expert

 

Food Processing Engineering

Mr.S.Anandharaman

Modern Food Enterprises Private  Limited

 

9043128587

 

 

 

anandfpe@yahoo.com

 

7

Dr.V.Muthuvinayagam

 

Academic Expert
(Allied Department)

Associate Professor

Department Electrical and Electronics Engineering

Mahendra Engineering College (Autonomous)

9894014083

muthuvinayagam.m@gmail.com

8

Dr.D.Subramaniam

 

Academic Expert
(Allied Department)

Professor and Head

Department of Aerospace Engineering

Mahendra Engineering College (Autonomous)

9790276169

subramaniamd@mahendra.info

9

Dr.V.Poonguzhali

 

Academic Expert
(Allied Department)

Associate Professor

Department of Agricultural Engineering

Mahendra Engineering College (Autonomous)

9344001715

poonguzhaliv@mahendra.info

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

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