Maharaja Ranjit Singh Punjab Technical University, BATHINDA

(A State University Established By Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved Under Section 2(f) & 12 (B) of UGC)

PO/PEO

  •  Learners of Food Science & Technology prepare themselves in various aspects of food production development, food processing and preservation, food and nutrition.
  •  Graduates will be able to integrate and apply their knowledge to develop and design innovative processing technologies, improve food quality, nutritive value, enhance the safety, wholesomeness and availability of food supply.
  • Food technologists will explore new ingredients with better nutrition and health benefits, and process them with innovative and advanced techniques with longer shelf life.
  • Students will be equipped with knowledge required for enterpreneurship and food industry management

 

MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

Department:    DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

  Program:          M.Sc. (Food Science and Technology)

PROGRAM OUTCOMES (POs)

  1. Knowledge of Food Science: Apply the knowledge of basic sciences, chemistry, engineering   and computer applications to study and improve the physical and chemical properties of food.
  2. Problem analysis: Identify, formulate, research literature, and analyze complex problems reaching substantiated conclusions using principles of food chemistry and food engineering.
  3. Design/development of foods and processes: Design novel foods or processes for production of quality food that meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
  4. Conduct investigations of complex problems: Use research-based knowledge and research methods including design of experiments, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
  5. Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern machineries for the production and quality assessment of foods with an understanding of the limitations.
  6.  The food technologist and society: Apply contextual knowledge for the production of various techniques and foods that has certain benefits for society, are safe for consumption  and meeting the legal standards.
  7. Environment and sustainability: Understand the impact of the techniques of food technology and food engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  8. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the food science practices
  9. Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  10. Communication: Communicate effectively on various solutions and problems related to designing and development of novel foods and processes with the food science community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
  11. Project management and finance: Demonstrate knowledge and understanding of the food science and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  12. Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

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MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

Department:    DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY 

Program:          M.Sc. (Food Science and Technology)

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)

1. The basic knowledge of food science and multidisciplinary nature of the course enhances the potential of students that meets the changing food requirements of modern society.

 2. To enable the students in developing novel foods with the use of advanced technologies and  applications of food engineering, food microbiology, processing, preservation and nutrition.

3. To strengthen their practical skills by effective teaching and learning process that can meet the challenges of industry and academia.

4. To identify and analyze the emerging issues related to food industry/ research  and resolve the same using various techniques studied during the course.

 5. To motivate the students to be entrepreneurs and for pursuing higher education.

 

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MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

Department:    DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

Program:          M.Sc.(Food Science and Technology)

PROGRAM SPECIFIC OUTCOMES (PSOs)

PSO1. Understand the nature and basic concepts of food chemistry, food microbiology, food engineering, food quality and safety, food processing and preservation.

PSO2. Analyze the relationships among food, environment and health.

PSO3. Perform procedures as per laboratory standards in the areas of food microbiology, food analysis, food processing and preservation.

PSO4.Aids in promoting interactions with other disciplines which relate to the study of food science such as food biotechnology, Nutraceuticals, Nutrition and Health

 

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MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

 

Department:    DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

Program:         B.Sc. (Food Science and Technology)

PROGRAM OUTCOMES (POs)

  1. Knowledge of Food Science: Apply the knowledge of basic sciences, chemistry, engineering and computer applications to study and improve the physical and chemical properties of food.
  2. Problem analysis: Identify, formulate and analyze various problems related to processing and preservation reaching substantiated conclusions using basics of food science and technology.
  3. Development of food products: Develop food products to meet the specified needs with appropriate consideration for the public health and safety, and the cultural, societal, and environmental considerations.
  4. Conduct investigations of problems: Use basic knowledge and methods of food science and technology including collection, analysis and interpretation of data, and synthesis of the information to provide valid conclusions.
  5. Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern machineries for the production and quality assessment of foods with an understanding of the limitations.
  6. The food technologist and society: Apply contextual knowledge for the production of various techniques and foods that has certain benefits for society, are safe for consumption  and meeting the legal standards.
  7. Environment and sustainability: Understand the impact of the techniques of food technology and food engineering solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development.
  8. Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the food science practices
  9. Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
  10. Communication: Communicate effectively on various solutions and problems related to the processes involved in the production and preservation of food products with food science community and with society at large, such as, being able to comprehend and write effective reports, make effective presentations, and give and receive clear instructions.
  11. Project management and finance: Demonstrate knowledge and understanding of the food science and management principles and apply these to one’s owns work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
  12.  Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.

 

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MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

 

Department: DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY 

Program:      B.Sc. (Food Science and Technology)

PROGRAM EDUCATIONAL OBJECTIVES (PEOs)

1. The basic knowledge of food science and multidisciplinary nature of the course enhances the potential of students that meets the changing food requirements of modern society.

 2. To enable the students in developing value added food products and analyzing their quality attributes by using practical skills and knowledge of food safety and quality assurance.

3. To develop the potential of implementing knowledge through effective teaching and learning process that can meet the challenges of food industry and academia.

4. To identify and analyze the problems related to food industry and resolve those using techniques studied during the course.

 5. To motivate the students to be entrepreneurs and for pursuing higher education.

 

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MAHARAJA RANJIT SINGH PUNJAB TECHNICAL UNIVERSITY

(A State University Estb. by Govt. of Punjab vide Punjab Act No. 5 of 2015 and Approved u/s 2(f) & 12 (B) of UGC; Member AIU)

Bathinda-151001 (Punjab), India

 

Department:    DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY 

Program:         B.Sc. (Food Science and Technology)

PROGRAM SPECIFIC OUTCOMES (PSOs)

PSO1. Understand the nature and basic concepts of basic sciences, mathematics, food technology, food chemistry, food microbiology, food engineering, food quality and safety, food processing, preservation and computer applications.

PSO2. To communicate effectively in interdisciplinary environment either independently or in team and demonstrate scientific leadership in academia and industry.

PSO3. To provide an excellent platform for the implementation of theoretical and practical knowledge for the preservation and development of food products as per the legal specifications specified by food agencies ensuring safety for human consumption and environment.

PSO4. To identify challenges in the areas of food science and technology along with the quality analysis of food products by using basic equipments.

 

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