• Food Processing and Preservation Technology
  • Department Profile
    Virtual Tour of Department of Food Processing and Preservation Engineering
    VISION
    To become a nodal centre of excellence in creativity, innovation and research in Food Processing technology to provide world class quality education for empowerment of women.
    MISSION
    • To provide broad-based education, helping students hone their professional skills and acquire the best-in-class capabilities in Food Technology.
    • To draw the best expertise in technology, skill development and professional management so as to equip students with appropriate skills to visualize synthesize and implement projects in these fields.
    • To imbibe a spirit of entrepreneurship and innovation in its students.
    • To undertake sponsored research and provide consultancy services in industrial education and socially relevant areas.

    Avinashilingam Institute has been a pioneer in the field of Higher Education. Department of Food Processing established in the year 1996 offers. The Food Processing and Preservation Technology is a unique B.E. program with well framed curriculum to meet the industry needs. The students are exposed to various processes through well-established laboratories. Many industry sponsored student workshops are arranged to keep students abreast with new trends in the industry. Faculty with multidisciplinary expertise help students learn use of different technologies. MoU with eminent industries enabling students to take up internship. The Department is aiming to become a Centre of Excellence in food processing by establishing consultancy and research activities. The Department focuses on the Core and Inter-disciplinary research works such as Food processing, Food Packaging, Minimal Processing, Nanotechnology, New Product development, Thermal Processing, Design of Prototypes, Food Waste management, Quality Control etc…

    Thrust areas for Research
    1. Food process and product development
    2. Food Packaging Technology
    3. Design and fabrication of food processing machineries
    4. Food waste management
  • Programmes Offered


    Programmes Offered
    • B.E   Food Processing and Preservation Technology
    • M.E   Food Technology
    • Ph.D   Food Technology
    • B.Voc.  Food Processing and Engineering

    Eligibility
    • B.E Food Processing and Preservation Technology : As per AICTE norms
    • M.E Food Technology : As per AICTE norms
    • Ph.D Food Technology : M.E/M.Tech in Food Technology/Biotechnology/ Agricultural Engineering/Chemical Engineering. The candiate should clear the Ph.D Entrance Test and Interview

    • B.Voc Food Processing and Engineering : As per UGC norms
    PROGRAMME EDUCATIONAL OBJECTIVES (PEOs) for B.E.
    The Graduates of Food Technology in their profession will be able to:
    PEO1: Apply principles of basic sciences, and engineering to succeed in their professional career.

    PEO2: Analyze, design and develop food processes/products that are technically feasible, economically viable and socially relevant.

    PEO3: Exhibit professional and ethical codes of conduct and an aptitude for continuous learning for catering to the ever-changing needs of the society.

    PROGRAM SPECIFIC OUTCOMES (PSO) for B.E.
    PSO 1: Apply the knowledge in food processing to develop innovative and safe food products.

    PSO 2: Promote graduates for a prospective career and pursue higher education.

    PROGRAMME EDUCATIONAL OBJECTIVES (PEOs) for M.E.
    The Postgraduates will be able to:
    PEO1: Ideate, Design and solve problems related to Food processing and Preserve food as well as produce.

    PEO2: Involve in Research and lifelong learning to solve complex Food Engineering problems that are essential for the society and farmers.

    PROGRAM SPECIFIC OUTCOMES (PSO) for M.E.
    PSO: The Postgraduates will attain the skills of using knowledge in food processing for developing of innovative processes & products and designing of novel equipments with novel technologies.

    PROGRAMME EDUCATIONAL OBJECTIVES (PEOs) for B.Voc.
    The graduates will be able to:
    PEO1: Develop skills to develop and maintain Equipment of Food processing and preservation.

    PEO2: Create competitiveness to start ventures in Food Processing and Technology.

  • Facilities

    The Department has well established laboratories like Food Engineering Lab, Cereal and Pulses processing lab, Food Analysis Lab, Quality control lab, Bakery and Confectionary lab, Heat Transfer lab, Computing lab, Engineering practices Lab etc., All Classroom in the department are ICT enabled to enhance the learning process and better understanding by the students. Laboratories are highly equipped as per the curriculum and students acquire practical and hands on knowledge with all equipments in the laboratory

  • Syllabus
  • Publications
  • Events Organized