Food Engineering is second department in B. Tech. (Food Technology). There are 14 subjects of 39 credits including theory & practical’s credit load  (25+14) .

 Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.

Food engineers use of equipments & machineries  extensively to produce and analyze products, processes, to simulate and test how a machine, or food system operates; and to generate specifications for foods, machinery, or packaging.

In the emerging scenario, the food engineering department developed sufficient awareness and appreciation of the relevant principles of life sciences and physical sciences as well as nutrition, preservation, storage techniques, bio-processing, waste management, distribution and supply chain management.

The ideas generated by other departments are given a shape in the food engineering department. This department consists of facilities with all equipments.

Course Out come :