Food Technology

Food Technology

About the Department

The Department of Food Technology which offers a 4 years UG programme (B.Tech) was established in the year 2018 with an intake of 60 students.

The curriculum of B.Tech Food Technology offered in our institution provides appropriate importance to all the areas in food science and technology such as Food processing, Preservation, Food Packaging, Food Analysis, Food chemistry and nutrition, Food microbiology, Food safety, Quality control management, Equipment design, Process Engineering, Innovative and instant food products. It also offers Baking and confectionery technology, Fruit and vegetable processing technology, Dairy processing, Functional foods and Nutraceuticals, Plantation technology, Applied thermodynamics for food technology, Refrigeration and cold chain management and Industry training. etc. We are offering minor degree – Beverage technology for other department students.

The Department has highly structured laboratories which facilitate students to acquire more in depth knowledge in core subjects. The department offers excellent academic environment with a team of highly qualified, dedicated and experienced faculty members to inspire the students to develop their technical skills and inculcate the spirit of team work in them. A student graduating after completion of this course has opportunities in industries, Multinational companies, Hospitality outlets and also as entrepreneurs. They also have the privilege to go abroad for higher studies, management and research.

HOD’s Message

Department Stats

Course Duration

04 Years

Semesters

08

Point of Contact

Head of the Department

Placement Coordinator

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Dr.M.KARUPPAIYA,

Professor and Head

Educational Qualification : M.E.,Ph.D.
Teaching Experience         : 20 Years
Industry Experience          : Nil

The Food Technology programme aimed to serve the special need of providing high-quality manpower for the growing modern food industry. Recent years, Food Industry sector is one of the most fundamental and critical sectors in the growing economy.

The Department of Food Technology was established in 2018 which offers a UG programme (B.Tech) in Food Technology. The department integrates intellectual and infrastructural strengths to nurture scientific temper and skills to excel in the domains Food Technology. The department aims to educate, train and develop cutting-edge food technologists capable of product development and food safety to improve the quality of human life and environment. Also, the department aims to develop competent food technologists with their skills adequately honed to succeed in the Food Industry sectors.

We believe that this approach to teaching-learning, coupled with practical experience gained during industrial training in reputed organizations, equips our students to handle the challenges posed by the Food Industry.

Vision & Mission

Our Vision

To develop technically sound food technocrats, to cater the needs of food processing industries, Research & Development organizations and society.

Our Mission

• To produce competent Food Technologist with sound knowledge of hygienic food processing, preservation, food standards & regulation, packaging and storage in order to reduce the food losses.
• To nurture research acumen and entrepreneurship skills among the students.
• To promote and practice high standards of professional ethics and social values for national importance
• To provide solutions for the problems and leadership in the areas of food processing organization.

Programs Outcomes & Objective

Program Outcome describe the knowledge, skills and attitudes the students should have at the end of a four year engineering program.

Engineering Graduates will be able to:

  1. Engineering Knowledge: Apply the knowledge of mathematics, science, engineering fundamentals and an engineering specialization to the solution of complex engineering problems.
  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.
  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.
  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.
  5. Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling of complex engineering activities with an understanding of the limitations.
  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.
  7. Environment and Sustainability: Understand the impact of the professional engineering solutions to societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  8. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice.
  9. Individual and team work: Function effectively as an individual and as a member or leader in diverse teams, and in multidisciplinary settings.
  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.
  11. Project management and finance: Demonstrate knowledge and understanding of the engineering 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.
  12. Lifelong learning: Recognize the need for and have the preparation and ability to engage in independent and lifelong learning in the broadest context of technological change.

Program Specific Outcomes are statements that describe what the graduates of a specific engineering program should be able to do.

  1. To apply the knowledge of food chemistry, food preservation, food processes and food packaging for the effective utilization of agricultural commodities to develop healthy and nutritious foods.
  2. To apply the knowledge of food engineering and technology principles from the various aspects of food technology and related disciplines to solve practical and real-world problems
  3. To design economically feasible equipment’s for the modernization of traditional food Processing methods

List of Laboratory

Food Practices Laboratory
Chemistry laboratory
Food microbiology laboratory
Food chemistry and nutrition laboratory
Instrumental Methods of Analysis laboratory
Unit operations laboratory
Food processing and preservation laboratory
Biochemical engineering laboratory
Fruits and vegetable processing technology laboratory
Baking and confectionary technology laboratory
Food packaging materials laboratory

Additional Labs for Advanced Learning

Technical Analysis lab

Value Added Courses

Additional Labs

Advanced Learning

Baking and Confectionary
Food quality and testing
Food safety
MSME training programs
HACCP
ISO certification
NPTEL
Coursera

Students work independently as Consultant for Food Processing & Manufacturing companies.

Job opportunities:

1. Entrepreneur
2. Food safety officer – Food Technologist in Food Processing/ Manufacturing companies, Restaurants, Catering Companies, Institutional Catering, R&D, Healthcare and Food Research Labs
3. Product Executive
4. Quality Executive
5. Food Analyst
6. Research Scientist
7. Research Associate
8. Food Technology Consultant
9. Food Research Laboratory Technician
10. Managers / deputy managers in Food industries

Higher Studies:

Masters in Food technology
Dairy technology
Sugar technology
Fermentation technology
Food management and Entrepreneurship development
Food safety and Quality management
Food Biotechnology
Milling Technology

Industry Tie-ups

Moon Foods Pvt Ltd.
Hillgroves Reasearch Pvt. Ltd
Paiyur Group of Companies
S.No.Name of the IndustryPurpose
1Sakthi SugarsIn plant Training and Placement
2Aavin MilkProject work and Placement
3Ponni sugarsIndustrial Visit and Placement
4Sakthi MasalaQuality control and Placement

Department Activities

DateDetails of the ActivityName of the Chief Guest & AffiliationStudents BenefitedPhotos
16/02/2024Alumni Interaction & Industrial Guest Lecture on “Innovative Food Processing and Preservation Techniques used in Meat and Fish Industries”Mr. Hadhi Khani

Quality Executive

Sumeru Food Products, Cochin

 

Ms. Sreelakshmi

Production Incharge

Grand Marine Foods Pvt. Ltd

Aroor Kochin

70
17/10/2023Alumni Interaction & Industrial Guest Lecture on “Export Quality Fish Processing and Quality Standards”Mr. S. Akshay Krishna,

Seaboy Fisheries,

Trivandrum, Kerala.

140
24/08/2023Alumni Interaction & Industrial Guest Lecture on “Opportunities in Sea Food Industries”Ms. Jismi Babu & Ms. Sana Parwi

Choice Canning Company, Cochin

100

Celebration of World Food Safety Day

The Department of Food Technology, Excel Engineering College (Autonomous) organized an activity on “Alumni Interaction” on 24.08.2023 at A1-205 & Pavayammal Hall, Excel Engineering College, Namakkal District.

DATE:   24.08.2023
VENUE:  FN – A1 – 205 & AN – Pavayammal Hall
NO. OF PARTICIPANTS: 100
CHIEF GUEST: FN – Ms. Sana Parwi & AN – Ms. Jismi Babu

On this program,

  • Students understand the importance of HACCP level 3 certification and interview process in Food industries
  • Students understand about the abroad opportunities and its roadmap
  • Also, got insights opportunities in sea food industries

Further, Alumni motivated the juniors to do GATE and other competitive examinations as well as requested to concentrate more on Food Microbiology, Food Analysis laboratory and project.  

Celebration of World Food Safety Day

Department of Food technology, Excel Engineering College (Autonomous) organized a seminar on “Food Safety Awareness” on 07.06.2023.

S.NODATENAME OF THE INDUSTRYSTUDENTS BENEFITEDPHOTOS
Academic Year (2023-24)
106/10/2023Central Marine Research Institute51
202/09/2023Naga limited46
Academic Year (2022-23)
114/04/2023Nilgiris Fresh Produce Co., Ooty58
214/04/2023Benchmark Tea Industries, Ooty56
304/02/2023Sri Vetrivelan Sago Factory, Thamampatty55
426/09/2022Sakthi sugars, Aappakoodal91
526/09/2022CFTRI, Mysuru89
Academic Year (2021-22)
122/12/2021NIFTEM (IIFPT), Thanjavur52

Guest lecture on “Enhancing Health through Innovative Food Additives: Mechanisms and Research”

Name of the EventActivity
Event TimingAfternoon : 1.30pm – 4.30pm
Date22.08.2023
DepartmentFood Technology
Year & SemII/III,III/V,IV/VII
Name of the topicEnhancing Health through Innovative Food Additives: Mechanisms and Research”
Name of the OrganizerDr. M P MURUGESAN

Ms. M. Kavya

SI.NOYear AttendedNo of students attended
1.II30
2.III42
3.IV19
 Total91

Department of Food Technology organizing a seminar on “Enhancing Health through Innovative Food Additives: Mechanisms and Research” on august 22 in APJ hall for students and faculty members in activity session for half day (afternoon). The seminar focused on Enhancing Health through Innovative Food Additives. The session was carried out by Dr. J. PRAKASH MARAN from Periyar university. At the end of the session students are able to learn the different types of food additivies and their health benefits.

Workshop on “Innovation and Entrepreneurship as career opportunity”

Excel Engineering College Entrepreneurship Development Cell of food technology organized a workshop on “Innovation and Entrepreneurship as career opportunity” on this occasion. Chief Guests Mr. P. K. Jawahar Kumar, Mr. K. Manoj Kumar from department of MBA delivered role of innovation in emerging food industries and entrepreneurship opportunities to the participants. Also they shared their experience and current opportunities of entrepreneur to participants in the interactive session. Our students attended the Workshop enthusiastically in and clarified their doubts. The Coordinator Mr.S.Tharani, AP/FT have done all the needful arrangements for the successful conduct of the workshop.

S.NONAME OF THE FACULTYNAME OF THE AWARDCERTIFICATE
1Dr. M. KaruppaiyaBest Paper
2Mr. M. RajaBest Paper
3Mr. M. P. MurugesanBest Researcher Award
4Mr. M. P. MurugesanInnovation Ambassador Award
5Mr. M. Raja &

Mr. S P Rajesh

Second prize in the National Conference cum Workshop

SRET Publications Award 2023

Happy to inform Dr. M. P. Murugesan, Associate Professor, Department of Food Technology, Excel Engineering College received SRET Publications Award 2023

DateDetails of the ActivityName of the Chief Guest & AffiliationStudents BenefitedPhotos
12/02/2024Skill Development Program on “FoSTaC – Advanced Manufacturing and CovidDr. Poonkodi Vijaykumar

Professor & Head

Department of Food Science and Nutrition

Periyar University, Salem

19
S.noName of the StudentName of the EventCertificates
1Akshya SNational Conference cum Workshop – Paper presentation
2DenoliniNational Conference cum Workshop – Paper presentation
3Balamurugan GNational Level Technical Symposium – Poster Presentation
4Bharanika SNational Level Technical Symposium – Oral Presentation
5Dhanush NNational Level Technical Symposium – Oral Presentation
6Gomathi VNational Level Technical Symposium – Oral Presentation
7Jai Surya RNational Level Technical Symposium – Oral Presentation
8Jeevananthan TNational Level Technical Symposium – Poster Presentation
9Jercini J RNational Level Technical Symposium – Oral Presentation
10Kathiravan ENational Level Technical Symposium – Oral Presentation
11Monisha MNational Level Technical Symposium – Oral Presentation
12Nithish Varma PNational Level Technical Symposium – Oral Presentation
13Ramya KNational Level Technical Symposium – Oral Presentation
14Reeba MNational Level Technical Symposium – Oral Presentation
15Rithiga SNational Level Technical Symposium – Oral Presentation
16Santhosh MNational Level Technical Symposium – Oral Presentation
17Sreyana K JNational Conference cum Workshop – Paper presentation
18Vasu SNational Level Technical Symposium – Oral Presentation
19Vikram KNational Level Technical Symposium – Oral Presentation

National Level Technical Symposium

Dharani P of IV Year B. Tech Food Technology participated in paper presentation in the National Level Technical Symposium Organized by JCT College of Engineering and Technology

S.NONAME OF THE STUDENTNAME OF THE AWARDCERTIFICATE
1.Sreyana.k.J

Akshaya.S

Denolini.G

Sharmili.k

Best Paper
2Abinav P

Akshay Krishna

Jismi Babu

Kiran saji

Best Paper
3Dharani P

Deva s

Second prize in the National Conference cum Worshop
4Aishwarya K

 

Third prize in the National Level Technical Symposium
5Anusha K

 

Third prize in the National Level Technical Symposium
6Esther Beulah MerlinThird prize in the National Level Technical Symposium
7Jayamurugan RSecond prize in the National Level Technical Symposium
8Maha VSecond prize in the National Level Technical Symposium
9Nageshwari PSecond prize in the National Level Technical Symposium
10Sujatha K

 

Third prize in the National Level Technical Symposium

Womens Day

International Women’s Day Celebration at Excel Engineering College on 8.3.23

Events

Student Enrichment programme at NIFTEM- Thanjavur.

The Food Technology students of Excel Engineering college explored the “Agri and Dairy Fair” at Erode on 18.3.2022

Millet challenges in design and development of innovative solutions to enhance the shelf life of the product

A workshop on “Millet challenges in design and development of innovative solutions to enhance the shelf life of the product” sponsored by the Board of Science and Engineering Research was held at the department of Food Technology, Excel college of Engineering, Namakkal on 20th and 21st April 2023.

“Seminar on “Design Thinking for Product Innovation”

DATE: 25/07/2023.

VENUE: Smart class

NO. OF PARTICIPANTS: 29

CHIEF GUEST : G CHITHRA

The program was arranged by the Department of Food Technology, Mr. M. Raja Assistant Professor welcome the gathering and along with all the faculties and students of Food Technology Department. Our honorable chief guest G Chithra delivered a speech about Design Thinking for Product Innovation, providing us with a wealth of information and engaging in an interaction with the students. Furthermore, students get knowledge about design expert software.

On this program, students learned about the

  • Comparative tests,
  • Screening,
  • Characterization,
  • Optimization,
  • Robust parameter design,
  • Mixture designs and
  • Combined designs

Seminar on “Food Safety Awareness”

DATE: 07/06/2023.

VENUE: Paavayammal Hall

NO. OF PARTICIPANTS: 57

CHIEF GUEST : Dr. M. KARUPPAIYA

The program was arranged by the Department of Food Technology, Mr. M. Raja Assistant Professor welcome the gathering and along with all the faculties and students of Food Technology Department. Our honorable chief guest Dr. M. Karuppaiya delivered a speech about World Safety Day, providing us with a wealth of information and engaging in an interaction with the students. Furthermore, M. Reeba and S. Bharanika offered their speech about food safety awareness. The participants learned about the same and clarifying their doubts.

Chess programme, Paper crafts, Quiz programme, Photography competition, Drawing competition, Value added course (Online), Food Laboratory practices.

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Details of Faculty members-NPTEL Course Completion July 2023

S.

No.

Name of the FacultyCourse

 Name

MarkGradePhoto
1.

 

Dr. M. Karuppaiya,

HOD

Post Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts49Completed
2.Mr. M. Raja,

AP

The Joy of Computing Using Python49Completed
3.Mr. S. P. Rajesh, APThermal Operations in Food Process Engineering: Theory and Applications53Completed

Details of Students-NPTEL Course Completion

S.

No

Reg.NoName of the StudentYearCourse NameMarkPhoto
1730921218049D.  SankaranarayananIIIAdvanced Aquaculture Technology70
2730921218052B SaranyaIIIPost Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts51
3730921218019A S J GokulavarmanIIIFood oils and Fats : Chemistry and Technology43
4730921218013M DharmaIIIPost Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts47
5730921218053I SaranyaIIIPost Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts49
   6730921218015R DharunyaIIIAdvanced Aquaculture Technology67
7730921218047M SakthivelIIIPost Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts47
9730921218024Jayadharshini PIIIPost Harvest Operations and Processing of fruits, vegetables, spices and Plantation Crop Produts48
8730920218004Akshaya PrasadIVDairy and Food Process and Product Technology66
9730920218020Mohammed TouhidIVDairy and Food Process and Product Technology51
10730920218003K P AdhilIVDairy and Food Process and Product Technology44
11730920218001AbijithIVDairy and Food Process and Product Technology44

Placements

S.NoStudent NameEnrollment NoEmployee NameDate of Appointment
1Abhiram K v18FDT001Grand Marine Food Pvt Ltd, Kochi.20.07.2022
2Akshay M v18FDT003Ultra made nutrition, shajah, united arab emirates11.06.2022
3Adwaith Santhosh18FDT002Choice Canning Private limited, cochin.02.07.2022
4Arathi manoj babu18FDT004Grand Marine Food Pvt Ltd, Kochi15.06.2022
5Aswanth kumar18FDT005Ponni Agro Industries Private Limited, Krishnagiri09.06.2022
6Jenifar R18FDT009Medrona dependable, open connected, Chennai.10.07.2022
7Mohammed Akhil Minhas18FDT010Dj Brothers Food Park, Karnataka20.07.2022
8Muhammed Simsanul hadi c18FDT011Dj Brothers Food Park, Karnataka28.07.2022
9Priyadharshini k18FDT014Seaboy Fisheries Pvt Ltd, Trivandrum05.07.2022
10Parvana Sukumaran18FDT012Grand Marine,

Kerala.

16.07.2022
11Praveen Kumar G18FDT013Chocolate Teddys Pvt.Ltd, Coimbatore.17.06.2022

Higher studies

S.NOSTUDENT NAMECOURSE NAMEUNIVERSITY/INSTITUTE
1.Sana ParwiFood Industry ManagementFood Tech Research and Incubation Center (FTRIC)
S.NoStudent NameEnrollment NoEmployee NameDate of Appointment
1ABHINAV P19FDT001Avant Nature Foods Pvt Ltd, Karnataka08.05.2023
2AKSHAYKRISHNA S19FDT004Seaboy Fisheries Pvt Ltd, Trivandrum24.06.2023
3ALTHAF K A19FDT005Sumeru foods, Chittur.12.08.2023
4DEEPAK S19FDT006Sunmilk Traders,Namakkal15.06.2023
5EBENESAR M19FDT008Mr. Gold – Oil Company, Perundurai.22.06.2023
6HADHI KHANI19FDT010Sumeru-innovative foods limited, Kochi29.06.2023
7HALEN JOSEPH19FDT011Grand Marine Food Pvt Ltd, Kochi.01.07.2023
8JERIN JAISON19FDT012Malabar RuralDevelopmentFoundation, Kozhikode.15.07.2023
9JISMI BABU19FDT013Choice Canning Company, Kochi24.06.2023
10KIRANSAJI19FDT014Dj Brothers Food Park, Karnataka15.07.2023
11MANU KRISHNA19FDT015Sutherland global services.15.07.2023
12MEGHARAJC H19FDT016Sutherland Global Services, Kerala30.07.2023
13MUHAMMED ASHIQUE A T19FDT017Ponni Agro Industries Private Limited,Krishnagiri12.07.2023
14MUHAMMED MASHHOOD19FDT020Paiyur Fruit Products (P)LTD,Krishnagiri15.06.2023
15MUHAMMED AYYASH19FDT021Milma Central Product Dairy, Kozhikode.05.08.2023
16MUHAMMED HASSAN T19FDT022iD Fresh Food (India) Pvt Ltd09.06.2023
17MUHAMMED MUBASHIR A C19FDT023Grand Marine Food Pvt Ltd, Kochi.06.06.2023
18NANTHAKUMAR R19FDT024Mr. Gold – Oil Company, Perundurai.25.08.2023
19NARMATHA M19FDT025Chocolate teddys Pvt. Ltd, Coimbatore01.06.2023
20NIYOG C M19FDT026Grand Marine Food Pvt Ltd, Kochi14.07.2023
21OMSAKTHI K19FDT027Chocolate teddys Pvt. Ltd, Coimbatore.01.06.2023
22PAVITHRA S19FDT028Shudh Cheese And Dairy Products Pvt Ltd, Ooty20.08.2023
23RIJUN RAJ P M19FDT030Choice canning private limited, cochin.04.06.2023
24SREELAKSHMI S19FDT032Grand Marine Food Pvt Ltd, Kochi.04.06.2023
25WESLY JAMES19FDT034Vinu Foods, Salem.05.06.2023

Faculty Details

Excel Engineering College
Faculty Name List
Department of Food Technology
S. NoNameDate of JoiningDesignation
1Dr. Karuppaiya M11-08-2022Professor & Head
2Dr. Murugesan MP01-12-2021Associate Professor
3Dr. Srinivasan G19-07-2023Associate Professor
4Mr. Ramesh V10-02-2020Assistant Professor
5Mr. Vijay M10-02-2020Assistant Professor
6Mr. Raja M23-08-2021Assistant Professor
7Mr. Tharani S25-08-2021Assistant Professor
8Mr. Rajesh S P20-09-2021Assistant Professor
9Ms. Leenasree R11-07-2022Assistant Professor
10Ms. Chithra G15-07-2022Assistant Professor
11Mr. Selvam G15-07-2022Assistant Professor
12Mr. Elson J27-05-2023Assistant Professor
13Ms. M. Shibani03-07-2023Assistant Professor