Program

Specialization

Duration

Sanctioned Intake

B. Tech.Food Technology4 Years30

Ilahia College of Engineering Technology, Muvattupuha offers a comprehensive undergraduate program B. Tech in Food Technology having an intake of 60 students. The programme develops scientific knowledge and practical skills in producing sustainable, high quality, safe and nutritious food for the global market. As a technologist, it will be involved in all aspects of the food chain from production to the consumer.

Dr. K. K. Abdul Rasheed Former Professor and Head, Coordinator  NetProFan Kerala Mr. Ananthanarayanan GM Food Safety Solutions    Ms. Seba P. Shahir        R & D Executive Jubilant Works Pvt. Ltd
Experts from Industries who has joined with us for moulding our young engineers.

Food technology is a multidisciplinary professional field that interprets the application of mathematical solutions, engineering principles and food matrices to food manufacturing and operations, including food product processing, production, handling, storage, conservation, control, packaging and distribution. Food Technology also incorporates the study of specialized chemicals and physical topics including biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat and mass transfer etc as it deals with complex food components. The degree programs are established to inculcate the physical, chemical and microbiological properties of food materials and unit operation involved in processing them. The students are trained in the areas of post-harvest technology of food crops, processing, preservation, packaging and value addition to food for complete food supply management from farm to fork. The course is structured to impart knowledge to students in the latest innovative technologies in the field of food process engineering like food production, handling of perishables, packaging technology, diary, meat and fish processing technologies.

We have established Memoranda of Understanding (MoUs) with various food leading industries and consultancy services. The department offer hands on workshop and training through first established industrial park with specialisation in food processing.

 

To establish ourselves as a hub of advanced, research-driven education in Food Technology, maintaining global standards and a commitment to professional ethics.

  1. Instill a deep-seated enthusiasm for advanced education and research, preparing individuals to effectively recognize and evaluate opportunities within Food Technology to drive socio-economic progress.
  2. Cultivate a culture of ongoing learning, ensuring that knowledge and skills in Food Technology evolve with industry advancements and societal needs.
  3. Empower aspiring professionals and entrepreneurs to integrate sustainable engineering practices into the food industry, fostering a commitment to social responsibility and environmental stewardship.
  4. Equip individuals with the expertise to strategically analyze Food Technology opportunities, promoting innovation and growth that benefit both the industry and broader communities.
  5.  

Food Technology

Head of the Department

Dr. Shaina Beegam N.

Professor & HOD

Date of Joining: 01/06/2023

Qualification:Ph.D

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Regular Faculty

Ms. Najma K.

Assistant Professor

Date of Joining: 19/11/2024

Qualification:M.Tech

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Ms. Rashida P K

Assistant Professor

Date of Joining: 26/08/2019

Qualification:M.Tech

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Ms. Sabira M. M.

Assistant Professor

Date of Joining: 15/06/2016

Qualification:M.Sc.

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Program Educational Objectives (PEOs)

 

PEO1: Graduates pursue basic food technology and skills for sustainable food processing and apply skills acquired for environmentally safe food processing and preservation.

PEO2: Graduates are professionally competent in food technology to solve problems in food science, food engineering, processing, environmental safety and quality. 

PEO3: Graduates will get familiarised in job related skills like communication, designing of experiments and entrepreneur skills.

Program Outcomes (POs)

PO 1

Engineering Knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems. (Level 3)

PO 2

Problem Analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences. (Level 6)

PO 3

Design/Development of Solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations. (Level 6)

PO 4

Conduct Investigations of Complex Problems: Use research-based knowledge including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions. (Level 5)

PO 5

Modern Tool Usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations. (Level 6)

PO 6

The Engineer and Society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal, and cultural issues and the consequent responsibilities relevant to the professional engineering practice. (Level 5)

PO 7

Environment and Sustainability: Understand the impact of the professional engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development. (Level 3)

PO 8

Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice. (Level 3)

PO 9

Individual and Team work: Function effectively as an individual, and as a member or leader in teams, and in multidisciplinary settings. (Level 3)

PO 10

Communication: Communicate effectively with the engineering community and with society at large. Be able to comprehend and write effective reports documentation. Make effective presentations, and give and receive clear instructions. (Level 6)

PO 11

Project Management and Finance: Demonstrate knowledge and understanding of engineering and management principles and apply these to one’s own work, as a member and leader in a team. Manage projects in multidisciplinary environments. (Level 5)

PO 12

Life-long Learning: Recognize the need for, and have the preparation and ability to engage in independent and lifelong learning in the broadest context of technological change. (Level 5)

Program Specific Outcome

PSO 1: Food technology graduates will be trained for the development of food processing gazettes and installation of new processing lines and new product based on market demands.

PSO 2:  Food technology graduates will adapt multidisciplinary techniques to solve problems dealt in food industries and their allied sectors for ensuring food safety and security.

PSO 3: Food technology graduates will promote for a prospective career and pursue higher education.

Department Advisory Committee

The Department Advisory Committee interacts and maintains liaison with key stakeholders.

• The Department Advisory Committee is chaired by HOD who receives the report of the Department Advisory Committee and monitors the progress of the program.

• The committee develops and recommends new or revised goals and objectives of the program.

• The committee also reviews and analyses the gap between curriculum and Industry requirement and gives necessary feedback or advice actions.

• NPTEL, Spoken tutorial , FDP, STTP / Guest lecturers monitoring

• Verification of Course File for the following:

Attendance Entry,

Class and Series Test Marks,

Syllabus Coverage,

Identification of Slow Learners and above average performers

HOD Authentication.

• Verification of Assessment & Tutorial Sheets.

• Conduct of Remedial Classes

• Checking Course plan and delivery

• Submission of report to the IQAC in the prescribed format.

Following are the members of advisory board:

SL. No.

Name Designation

1.

Dr. Shaina Beegam DAC Convenor (HOD)

2.

Ms. Najma K. IQAC/DAC Coordinator

3.

Ms. Shifana U.N. Academic Coordinator

4.

Dr. Ammu Dinakaran Senior Faculty

5.

Dr. K. K. Abdul Rasheed Coordinator NetPro Fan Kerala

6.

Mr. T. R. Ananathanarayanan Member from Industry (Managing Partner Foodastha Kochi, India)

7.

Ms. Seba P. Shahir Member from Industry Jubilant Food Works Pvt. Ltd.

8.

Mr. Abdul Rahman Parent