Dept. of Processing and Food Engineering

Name of Department: Processing and Food Engineering

Vision

With four-fold mission of teaching, training, research and extension, the department endeavours to develop top order graduate engineers in Process and Food Engineering capable of serving the rapidly growing Indian food Industry.

Mission

• To educate, train and produce professionals with knowledge and practical skills in the areas of food engineering who would take up national and international positions in food processing industries, academia and
• To produce engineering professionals who understand, develop and extend novel technologies for better preservation, processing, storage and value addition to agro- products with the aim of preventing post-harvest losses, supporting the farmers and exporting quality processed food products in a sustainable

Programme Outcomes

The Processing and Food Engineering is a discipline that integrates engineering, science and biological sciences in one curriculum emphasizes basic knowledge as well as its application in the area of food process engineering. The curriculum covers the most recent frontiers of technology along with in-depth learning and training to develop strong programs to meet the educational objectives. The Process and Food Engineering curriculum encompasses: Basic Engineering, Food Engineering and Technology, Industrial Visits and Trainings.

The educational objectives of our undergraduate education programs have been aligned with the mission of the department and the institute meets the need of our constituents and stakeholders. It is dedicated to preparing students for gainful careers characterized by steady professional growth. The Process and Food Engineering department produces graduated with strong foundation of scientific and technical knowledge who are equipped with problem solving, team work and good communication skills that is designed to serve them throughout their careers consistent with the following Educational Objectives:

Programme Educational Objectives

• Integrate engineering and basic sciences to develop skills in engineering analysis, design and development of food processing and preservation systems for value addition in foods, agricultural resource utilization and environmental
• To produce graduates who shall lead and participate in efforts to address technical, social and economic challenges through effective collaborations and innovations.
• Pursue careers as practicing food engineers and technologists in fields such as processed food production, food quality control, new product development, food storage, food bio- waste processing and bio-energy and bio-process
• Graduates will become capable to start-up and grow their own new firms. They will become recognized experts working in government institutions, consulting firms and international organizations around the country and the world addressing challenging
• Pursue and succeed in advanced studies in subjects such as Food Engineering, Food Technology, Food Packaging, Food Quality and management etc.
• Graduates will assume competent leadership roles, display professionalism and industrious activity in their profession and other activities.
• Graduates will become researchers and faculty in key areas who would create and disseminate new knowledge in food process

V^th Dean Committee Course Layout

 

No.	Course No.	Title	Credits
Core Courses			T	P	Total
1	PFE 111	Thermodynamics	1	1	2
2	PFE 122	Heat and Mass Transfer	1	1	2
3	PFE 233	Engineering Properties of Agricultural Produce	1	1	2
4	PFE 244	Post Harvest Engineering of Cereals, Pulses and Oil Seeds	2	1	3
5	PFE 355	Dairy and Food Engineering	2	1	3
6	PFE 366	Post Harvest Engineering of Horticultural Crops	1	1	2
7	PFE 367	Refrigeration and Air Conditioning	1	1	2
8	GAE 473	Industrial Attachment / Internship (10 weeks)	0	10	10
	GAE 474	Experiential Learning On campus (10 weeks)	0	10	10
9	GAE 473 & 474	Industrial Attachment (20 weeks)	0	20	20
10	ELE PFE 481	Food Quality and Control	2	1	3
11	ELE PFE 482	Process Equipment Design	2	1	3
12	ELE PFE 483	Food Packaging	2	1	3

 Staff Details 

	Name of the Faculty	Dr.Yogesh Shete
	Post held	Head of department
	Qualification	B. Tech., M. Tech., PhD
	Publication/workshop/ conference	Research paper-06, Article-06, Conference-06, Webinars-04, Booklet- 01
	Experience (Years)	5 years
	Achievements	ICAR NET Qualified in 2018
	Project Guides	03
	Mobile No.	7755998277
	E-mail	[email protected]

 

 

	Name of the Faculty	Er. Pranoti Arjunrao Lad
	Post held	Assistant Professor
	Qualification	B. Tech., M. Tech.
	Publication/workshop/ conference	Research Papers – 03, Article – 04, Conference-01, Webinars – 7
	Experience (Years)	4.5 years in research & academics
	Projects guided	03
	Mobile No.	8999688490
	E-mail	[email protected]

 

 

	Name of the Faculty	Er. Ashwini Hanamantrao Jagtap
	Post held	Junior Research Assistant
	Qualification	B. Tech., MBA
	Publication/workshop/ conference	Article -01 Webinars – 05 Radio talk – 2
	Experience (Years)	8 years in research & academics
	Mobile No.	7820852883
	E-mail	[email protected]