Technology in Food Engineering and Technology

Overview

Technology in Food Engineering and Technology Program Outcomes:

• An ability to independently carry out research or investigation and development work to solve practical problems
• An ability to write and present a substantial technical report or document
• An ability to demonstrate a degree of mastery over the area of food engineering and technology
• An ability to use and evaluate modern techniques or tools applied in food processing, analysis and packaging
• An ability to provide solution to the issues related to nutrition, food safety and regulatory affairs 

Student workload consists of the time required to complete all prescribed learning activities such as attendance at lectures/practical, seminars, projects, etc. Credits are allocated to all the educational components of a study programme and indicate the quantity of work each component requires to achieve its specific objectives. Evaluation is an important component of any teaching-learning process. 

The Institute of Chemical Technology gives emphasis on continuous evaluation with considerable freedom to the teacher in deciding the mode of evaluation of the students. The performance of the student is documented by a grade at the end of the semester. The grading scale ranks the students on a statistical basis. Therefore, statistical data on student performance is a prerequisite for applying the grading system.