Food Technology

Food Technology

About the Department

The Department of Food Technology which offers a 4 years UG programme (B.Tech) in Food Technology 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 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.

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



Point of Contact

Head of the Department

Placement Coordinator



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 Technologists with sound knowledge of hygienic food processing, preservation, food standards and regulations, packaging and storage in order to reduce food loss
• To nurture research acumen and entrepreneurship skills amongst students
• To promote and practice high standards of professional ethics and social values
• To provide solutions to the problems and lack of leadership in the areas of education, training and research.

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-processing and food packaging for the effective utilization of agricultural commodities to develop healthy and nutritious foods
  2. To apply the knowledge of food  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 for the modernization of traditional food processing methods

List of Laboratory

Bio-Food Practices Laboratory
Chemistry laboratory
Food microbiology laboratory
Food chemistry and nutrition laboratory
Food analysis laboratory
Unit operations laboratory
Food processing and preservation laboratory
Biochemical engineering laboratory
Fruits and vegetable processing technology laboratory
Baking and confectionary technology laboratory
Testing of packaging materials laboratory
Dairy process technology 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
ISO certification

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

Job opportunities:

  1. Entrepreneur
  2. Food Technologist in Food Processing/ Manufacturing companies, Restaurants, Catering Companies, Institutional Catering, R&D, Healthcare and Food Research Labs
  3. Food safety officer
  4. Quality executive
  5. Food analyst
  6. Research Scientist
  7. Food Technology Consultant
  8. Food Research Laboratory Technician
  9. 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.
Sri Jayashree Food products
Amudha Farms
S.No. Name of the Industry Purpose
1 Sakthi Sugars In plant Training and Placement
2 Aavin Milk Project work and Placement
3 Ponni sugars Industrial Visit and Placement
4 Sakthi Masala Quality control and Placement


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


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