K.S.Rangasamy College of Technology (Autonomous)

Approved by AICTE, New Delhi & Affiliated to Anna University, Chennai

Accredited by NAAC & Courses Accredited by NBA with Tier-I Category DST – FIST

& DBT STAR Sponsored College, Included under Section 2(f) & 2(b) by UGC

Department Profile (B.Tech Food Tech)

The Department of Food Technology was established in the year 2016 which offers a UG programme (B.Tech) in Food Technology. The Department of Food technology understands the importance of preparing engineering students to the current needs in this competitive world through Outcome Based Education (OBE) which is effective in producing competent technologist. The department has a dedicated team of highly qualified members of having expertise in broad interdisciplinary research domains.

Practical knowledge being the most vital part of education the department trains the students in the well-equipped laboratories like Food Microbiology, Food Biochemistry, Food Analysis, Chemical engineering, Fruit and Vegetable processing, Food Fermentation, Diary engineering, Food Process Engineering, Biochemical Engineering and Baking and confectionary laboratory. All the labs are well equipped with state- of- the- art equipment for the accessibility of students. The well-equipped laboratories provide a plethora of opportunities for the students to quench their scientific pursuit. Dedicated R&D faculty teams are involved in guiding the students in their minor and major research projects which are being offered in the department.

The department has its own association named Food Horizon through which the association activities such as cultural events, guest lectures, workshops and hands on training are being given to the students. Apart from regular activities students are encourage and nurtured to attend various National and International level conferences outside the campus.

In the academic research, most of faculty members of the department are involved in research work in emerging areas such as Nutraceuticals and probiotics, New food formulations, Enzyme engineering, Fermentation technology, Microbial technology, Environmental bioremediation which adds to the strength of the department. The students are encouraged to take active part in cultural programs, seminars, paper presentation, quiz programs, sports, etc. The department also understands the necessity of practical exposure to students and periodically arranges industrial visits and implant training in industries under various domains.