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| PEO1 | Provide students with a sound knowledge in mathematics, science and engineering science required to solve problems related to food processing. |
| PEO2 | Effectively identify and design sustainable solutions to address issues and global opportunities |
| PEO3 | Have successful professional careers in food industries, government organization, educational/ research/ extension institutes. |
| PEO4 | Demonstrate strong leadership skills, ethical integrity, and professional engagement. |
| PEO5 | Continue to learn to adapt in a world of evolving technology. |
| PO1 | Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and IC design and technology concepts towards modeling and prototyping Integrated systems. |
| PO2 | 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. |
| PO3 | Design/development of solutions: Design methodology to offer hardware solutions to public health, safety and agriculture, consumer electronics along with cultural, societal, and environmental considerations. |
| PO4 | 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. |
| PO5 | 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. |
| PO6 | 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. |
| PO7 | Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice. |
| PO8 | Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings. |
| PO9 | Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as being able to comprehended write effective reports and design documentation, make effective presentations, and give and receive clear instructions. |
| PO10 | Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply the set one‘s own work as a member and leader in a team to manage projects and in multidisciplinary environments. |
| PO11 | 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. |
| PSO1 | Identify and design sustainable solutions to solve food engineering problems applying the knowledge of basic and engineering sciences. |
| PSO2 | Pursue a successful professional career in food industries, government organizations, or educational/research/extension institutes adopting appropriate technology, resources, and modelling. |
| PSO3 | Adapt in a world of evolving technology with professional ethics and take lead roles in the development of agricultural engineering and allied enterprises for the betterment of society. |
Year I Semester I
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| Three-Week Compulsory Student Induction Programme (UHV – I) | |||||||
| 1 | FEPC101 | Introduction to Food Engineering and Technology | 2 | 1 | 0 | 3 | PCC |
| 2 | FEPC103 | Basic Food Microbiology | 2 | 0 | 0 | 2 | PCC |
| 3 | FEPC104 | Basic Food Microbiology Lab | 0 | 0 | 2 | 1 | PCC |
| 4 | PHBS101 | Engineering Physics | 3 | 0 | 0 | 3 | BSC |
| 5 | PHBS102 | Engineering Physics Lab | 0 | 0 | 2 | 1 | BSC |
| 6 | MABS101 | Mathematics – 1 | 3 | 0 | 0 | 3 | BSC |
| 7 | EEES101 | Basic Electrical Engineering | 2 | 0 | 0 | 2 | ESC |
| 8 | EEES102 | Basic Electrical Engineering Lab | 0 | 0 | 2 | 1 | ESC |
| 9 | CEES102 | Engineering Drawing | 0 | 0 | 4 | 2 | ESC |
| 10 | HSSM101 | Communication Skills | 2 | 0 | 0 | 2 | HSMC |
| 11 | HSSM102 | Communication Skills Lab | 0 | 0 | 2 | 1 | HSMC |
| 12 | HSAU101 | Essence of Indian Knowledge and Tradition | 2 | 0 | 0 | 0 | MNC/AU |
| 13 | SNAU102 | Sports/Yoga or NSS/NCC (Audit) | 0 | 0 | 2 | 0 | MNC/AU |
| Total | 16 | 1 | 14 | 21 | |||
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC201 | Thermodynamics in Food Processing | 2 | 1 | 0 | 3 | PCC |
| 2 | FEPC203 | Fluid Mechanics | 2 | 0 | 0 | 2 | PCC |
| 3 | FEPC204 | Fluid Mechanics Lab | 0 | 0 | 2 | 1 | PCC |
| 4 | CYBS201 | Engineering Chemistry | 3 | 0 | 0 | 3 | BSC |
| 5 | CYBS202 | Engineering Chemistry Lab | 0 | 0 | 2 | 1 | BSC |
| 6 | MABS201 | Mathematics - II | 3 | 0 | 0 | 3 | BSC |
| 7 | CSES201 | Programming for Problem Solving | 2 | 0 | 0 | 2 | ESC |
| 8 | CSES202 | Programming for Problem Solving Lab | 0 | 0 | 4 | 2 | ESC |
| 9 | MEES202 | Workshop Practices | 0 | 0 | 4 | 2 | ESC |
| 10 | UHVA201 | Universal Human Values | 2 | 1 | 0 | 3 | HSMC |
| 11 | CEAU201 | Environmental Science | 2 | 0 | 0 | 0 | MNC/AU |
| 12 | SNAU202 | Sports/Yoga or NSS/NCC | 0 | 0 | 2 | 0 | MNC/AU |
| Total | 16 | 2 | 16 | 22 | |||
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC301 | Transport Phenomena in Food Processing | 2 | 1 | 0 | 3 | PCC |
| 2 | FEPC303 | Food Engineering Operations-I | 2 | 0 | 0 | 2 | PCC |
| 3 | FEPC304 | Food Engineering Operations-I Lab | 0 | 0 | 2 | 1 | PCC |
| 4 | FEPC305 | Food Chemistry | 3 | 0 | 0 | 3 | PCC |
| 5 | FEPC306 | Food Chemistry Lab | 0 | 0 | 2 | 1 | PCC |
| 6 | FEPC307 | Principles of Food Processing and Preservation | 3 | 0 | 0 | 3 | PCC |
| 7 | MABS301 | Mathematics -III | 3 | 0 | 0 | 3 | BSC |
| 8 | FRBS301 | Biology for Engineers | 2 | 1 | 0 | 3 | BSC |
| 9 | ECES301 | Basic Electronics Engineering | 3 | 0 | 0 | 3 | ESC |
| 10 | ECES302 | Basic Electronics Engineering Lab | 0 | 0 | 2 | 1 | ESC |
| Total | 18 | 2 | 6 | 23 | |||
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC401 | Food Engineering Operations-II | 2 | 0 | 0 | 2 | PCC |
| 2 | FEPC402 | Food Engineering Operations-II Lab | 0 | 0 | 2 | 1 | PCC |
| 3 | FEPC403 | Engineering Properties of Food Materials | 2 | 0 | 0 | 2 | PCC |
| 4 | FEPC404 | Engineering Properties of Food Materials Lab | 0 | 0 | 2 | 1 | PCC |
| 5 | FEPC405 | Instrumentation and Process Control in Food Industry | 2 | 1 | 0 | 3 | PCC |
| 6 | FEPC407 | Food Biochemistry and Nutrition | 2 | 0 | 0 | 2 | PCC |
| 7 | FEPC408 | Food Biochemistry and Nutrition Lab | 0 | 0 | 2 | 1 | PCC |
| 8 | FEPC409 | Processing Technology of Fruits and Vegetables | 2 | 0 | 0 | 2 | PCC |
| 9 | FEPC410 | Processing Technology of Fruits and Vegetables Lab | 0 | 0 | 2 | 1 | PCC |
| 10 | HSSM401 | Entrepreneurship and Startups | 3 | 0 | 0 | 3 | HSMC |
| 11 | HSAU401 | Indian Constitution | 2 | 0 | 0 | 0 | MNC/AU |
| Total | 15 | 1 | 8 | 18 | |||
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC501 | Food Packaging and Storage Engineering | 2 | 0 | 0 | 2 | PCC |
| 2 | FEPC502 | Food Packaging and Storage Engineering Lab | 0 | 0 | 2 | 1 | PCC |
| 3 | FEPC503 | Food Refrigeration and Cold Chain Management | 2 | 1 | 0 | 3 | PCC |
| 4 | FEPC505 | Biochemical Engineering | 2 | 0 | 0 | 2 | PCC |
| 5 | FEPC506 | Biochemical Engineering Lab | 0 | 0 | 2 | 1 | PCC |
| 6 | FEPC507 | Food Safety and Quality Assurance | 2 | 1 | 0 | 3 | PCC |
| 7 | FEPC509 | Processing Technology of Milk and Milk Products | 2 | 0 | 0 | 2 | PCC |
| 8 | FEPC510 | Processing Technology of Milk and Milk Products Lab | 0 | 0 | 2 | 1 | PCC |
| 9 | FEPC511 | Processing Technology of Cereal, Pulses and Oilseeds | 2 | 0 | 0 | 2 | PCC |
| 10 | FEPC512 | Processing Technology of Cereal, Pulses and Oilseeds Lab | 0 | 0 | 2 | 1 | PCC |
| 11 | HSSM501 | Principles of Economics | 3 | 0 | 0 | 3 | HSMC |
| Total | 15 | 2 | 8 | 21 | |||
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC601 | Marketing Management and International Trade | 2 | 1 | 0 | 3 | PCC |
| 2 | FEPC603 | Instrumental Techniques in Food Analysis | 2 | 0 | 0 | 2 | PCC |
| 3 | FEPC604 | Instrumental Techniques in Food Analysis Lab | 0 | 0 | 2 | 1 | PCC |
| 4 | FEPC605 | Technology for Bakery and Confectionery | 2 | 0 | 0 | 2 | PCC |
| 5 | FEPC606 | Technology for Bakery and Confectionery Lab | 0 | 0 | 2 | 1 | PCC |
| 6 | FEPC607 | Food Process & Equipment Design | 2 | 1 | 0 | 3 | PCC |
| 7 | FEPC609 | Food Plant Utilities | 2 | 0 | 0 | 2 | PCC |
| 8 | FEPE6X/XPE6XX/ MOPE6XX | Professional Elective Course -1 (Dept/Other Dept/MOOC) | 3 | 0 | 0 | 3 | PEC |
| 9 | MOOE601 | Multidisciplinary Open Elective Course -1 (Only MOOC) | 3 | 0 | 0 | 3 | OEC |
| Total | 16 | 2 | 4 | 20 | |||
(*): Students are permitted to take (*) marked courses from MOOC and credit transfer will take place.
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPC701 | AI in Food Processing | 2 | 1 | 0 | 3 | PCC |
| 2 | FEPC703 | Statistical Methods in Food and Consumer Research | 2 | 1 | 0 | 3 | PCC |
| 3 | FEPC705 | Processing Technology of Meat, Fish and Poultry | 2 | 0 | 0 | 2 | PCC |
| 4 | FEPC706 | Processing Technology of Meat, Fish and Poultry Lab | 0 | 0 | 2 | 1 | PCC |
| 5 | FEE7XX /XXPE7XX /MOPE701 | Professional Elective Course - 2 (Dept. /Other Dept/ MOOC) | 3 | 0 | 0 | 3 | PEC |
| 6 | FEIN701 | Summer Internship (1 Month) (#) | 0 | 0 | 0 | 2 | Internship |
| 7 | FEPR701 | Final year project- I / Internship | 0 | 0 | 0 | 6 | Project |
| Total | 9 | 2 | 2 | 20 | |||
(#): The grade of Summer internship taken up during summer after VI semester, will be reflected in the grade sheet of VII semester.
| S. No. | Course Code | Course Title | L | T | P | Course Credit | Course Category |
| 1 | FEPE8XX/ XXPE8XX MOPE801 | Professional Elective Course - 3 (Dept. /Other Dept/ MOOC) (**) | 3 | 0 | 0 | 3 | PEC |
| 2 | FEPE8XX/XXPE8XX/MOPE803 | Professional Elective Course - 4 (Dept. /Other Dept./ MOOC) (**) | 3 | 0 | 0 | 3 | PEC |
| 3 | MOOE801 | Multidisciplinary Open Elective Course - 2 (Only MOOC) | 3 | 0 | 0 | 3 | OEC |
| 4 | XXOE8XX/MOOE802 | Multidisciplinary Open Elective Course - 3 (Other Dept. as well as MOOC) (**) | 3 | 0 | 0 | 3 | OEC |
| 5 | FEEA802 | Co/Extra-curricular Activities/Hackathon/NCC/NSS/Technical Events | 0 | 0 | 0 | 2 | HSMC |
| 6 | FEPR801 | Final year project- II/ Internship | 0 | 0 | 0 | 8 | Project |
| Total | 12 | 0 | 0 | 22 | |||
(**): Students are permitted to take (**) marked courses from MOOC in 8th Semester only if they undergo 6-months internship.
