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All on Food Processing Engineering

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Vision:  To addresses the modern issues related to food processing and implement changes that incorporate cutting-edge research and technology to meet the challenges of today and the future food industry as well as to invigorate the program, and the profession at large, by redefining the practice of food process engineering for modern society.To addresses the modern issues related to food processing and implement changes that incorporate cutting-edge research and technology to meet the challenges of today and the future food industry as well as to invigorate the program, and the profession at large, by redefining the practice of food process engineering for modern society. 

Mission:
 I. To execute basic and applied research that advances the state of the profession. 
II. To educate the next generation of academic and industry leaders, and preparation of students for successful careers in professional practice. 
 III. To contribute in selected services to institutions and government for assessing the technical resources and promoting solutions to meet significant societal problems related to food security, safety and processing. 
 Program Educational Objectives:  
I. To develop knowledge and understanding about systems in the production, processing and consumption of food and an appreciation of their impact on society.  II. To impart knowledge about the nature of food and human nutrition and an appreciation of the importance of food to health.  
III. To build up skills in researching, analyzing and communicating issues related to food preservation, processing, storage and packaging. 
IV. To enhance skills in experimenting with and development of food products and equipment by applying theoretical concepts.
  V. To develop skills in designing, implementing and evaluating solutions to food industry situations.  

Program Outcome:  
I. Students will develop ability to identify and discuss a range of historical and contemporary factors which influence the consumption of particular food product as well as accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors.
  II. Students will develop ability to explain and understand manufacturing processes and technologies used in the production of food products, examine the nature and extent of the food industry, justify processes of food product manufacturing and equipment design in terms of market, technological and environmental considerations. 
 III. Students will develop ability to evaluate the impact of the good manufacturing practices within the Indian food industry on the individual, society and environment. 
IV. Students will develop ability to explain the role of nutrients in human health and develop, prepare and present food products using modern processing, preservation and packaging techniques. 
V. Students will develop ability to evaluate the relationship between food production, consumption, promotion and health. 
VI. Students will develop skills in regulating food product manufacturing process, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. 
VII. Students will be able to provide scientific advice and technical support to food industry covered under Food Safety and Standards Authority of India, US FDA regulations and other related food standards.  

Process for defining the Vision and Mission of the Department and PEO of the program:  
I. The vision, mission and PEO of the program were defined based on the need of the society and food industry. Following parameters were considered. 
II. The overall program should have the ability to apply knowledge of mathematics, science and engineering in food processing. 
III. The program should train the students how to design a food product, system, component, or process to meet desired needs of food industry 
IV. It should encourage the students to devlop the ability to function in a team.  
V. The program should develop characters of professional and ethical responsibilities.  
VI. It should impart knowledge of contemporary issues of food processing and food safety. 

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