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B-TECH in Food Process Engineering at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food Process Engineering at SRM Institute of Science and Technology Chengalpattu?
This Food Process Engineering program at SRM Institute of Science and Technology focuses on applying engineering principles to the processing, preservation, packaging, and storage of food products. In the vibrant Indian food industry, which is one of the largest globally, this specialization addresses the critical need for skilled professionals who can optimize food production, ensure safety, and innovate new products. The program distinguishes itself by combining strong theoretical foundations with practical, industry-relevant applications, preparing students for the dynamic challenges of modern food manufacturing.
Who Should Apply?
This program is ideal for fresh graduates with a background in science and mathematics who are passionate about applying engineering solutions to the food sector. It also caters to working professionals in allied industries looking to upskill in specialized food processing technologies and quality management. Career changers transitioning from general engineering to the booming food industry will find this curriculum highly beneficial, provided they possess a foundational understanding of physics, chemistry, and basic engineering concepts.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles in food processing plants, quality control, R&D, and food technology consultancies. Entry-level salaries typically range from INR 3.5 to 6 lakhs per annum, with experienced professionals earning upwards of INR 10-15 lakhs, depending on expertise and company size. Growth trajectories often lead to managerial or specialist positions, with opportunities to align with certifications like FSSAI regulations and global food safety standards, enhancing their professional value.
Student Success Practices
Foundation Stage
Build Strong Engineering and Scientific Fundamentals- (Semester 1-2)
Focus rigorously on core subjects like Engineering Mathematics, Physics, Chemistry, and Basic Engineering Principles. Master problem-solving techniques and computational thinking through Python programming. These foundational skills are critical for understanding complex food process engineering concepts later.
Tools & Resources
NPTEL courses for core engineering, Problem-solving platforms like HackerRank for Python, Reference textbooks by standard authors
Career Connection
A solid base in engineering and science is essential for analytical roles in R&D, process design, and quality assurance in the food industry.
Develop Practical Skills through Laboratory Work- (Semester 1-2)
Actively engage in all laboratory sessions (Physics, Chemistry, Basic Electrical & Electronics, Workshop Practice, Principles of Food Process Engineering Lab). Understand the experimental setup, data collection, and analysis. Document findings meticulously and seek to correlate practical observations with theoretical knowledge.
Tools & Resources
Lab manuals, Simulation software for basic engineering principles, Peer study groups for pre-lab preparation and post-lab discussions
Career Connection
Hands-on experience is vital for roles in food plant operations, quality control, and process optimization where practical understanding of equipment and processes is paramount.
Cultivate Effective Communication and Soft Skills- (Semester 1-2)
Utilize Soft Skills courses (I & II) to enhance written and verbal communication, presentation abilities, and interpersonal skills. Participate in group discussions, debates, and public speaking opportunities. Start building a professional network with peers and faculty.
Tools & Resources
Toastmasters International clubs, Online communication courses (Coursera, edX), University career services workshops
Career Connection
Strong communication is crucial for presenting project ideas, collaborating in teams, and successful interviews and client interactions in the food sector.
Intermediate Stage
Apply Core Food Engineering Principles Practically- (Semester 3-5)
Deepen understanding of core Food Process Engineering subjects like Fluid Mechanics, Thermodynamics, Heat & Mass Transfer, and Food Chemistry/Microbiology. Focus on how these principles are applied in real-world food processing operations. Participate in relevant labs to consolidate theoretical knowledge with experimental data.
Tools & Resources
Industry case studies, NPTEL advanced courses, Food industry journals, Visits to local food processing units (if university facilitates)
Career Connection
This stage directly prepares students for roles in process engineering, product development, and quality assurance within food manufacturing companies.
Explore Specializations through Electives and Mini Projects- (Semester 4-5)
Carefully choose Professional Electives (PE I) that align with emerging interests (e.g., Dairy, Bakery, Meat processing). Utilize Mini Project I to undertake a small-scale research or design problem related to food processing, applying learned concepts and gaining initial project management experience.
Tools & Resources
Departmental faculty mentors, Industry mentors, Research papers from IEEE Xplore or ScienceDirect, Project management tools
Career Connection
Electives help in identifying a niche, while mini-projects provide portfolio experience, essential for specialized roles and future internships.
Engage in Industry Exposure and Networking- (Semester 3-5)
Actively seek opportunities for internships or short industrial training programs during semester breaks in food processing companies. Attend industry seminars, workshops, and food tech expos to understand current trends and build a professional network with industry experts.
Tools & Resources
LinkedIn for networking, University placement cell, Industry associations like AFST(I) – Association of Food Scientists and Technologists (India)
Career Connection
Direct industry exposure and networking significantly improve internship and placement prospects, offering insights into industry demands and potential career paths.
Advanced Stage
Focus on Research, Innovation, and Advanced Technologies- (Semester 7-8)
Leverage Project Work I and II to undertake significant research or development projects, potentially focusing on novel food processing technologies, waste utilization, or advanced control systems. Aim for publications or patent submissions for exceptional work. Deep dive into Professional Electives (PE II-VI) and Open Electives for interdisciplinary learning.
Tools & Resources
University research labs, High-performance computing resources, Advanced simulation software, Funding for conferences, Mentorship from research faculty
Career Connection
Strong project experience and research output are vital for R&D roles, higher studies (M.Tech/Ph.D.), and innovative startup ventures in the food tech space.
Prioritize Internship and Placement Preparation- (Semester 7-8)
Secure a substantial internship in a reputable food industry company to gain comprehensive real-world experience. Dedicate time to intensive placement preparation, including aptitude tests, technical interviews, and mock group discussions. Refine your resume and portfolio based on project work and internship experience.
Tools & Resources
University placement cell resources, Online aptitude platforms (e.g., IndiaBix), Interview preparation guides, Professional resume builders
Career Connection
A strong internship record and thorough placement preparation are key determinants for securing coveted full-time positions in top-tier food processing companies.
Develop Entrepreneurial Mindset and Leadership Skills- (Semester 6-8)
Engage in the Entrepreneurship and Start-up Management course. Explore developing business plans for food tech innovations. Participate in student clubs, lead team projects, and take initiative in academic or extracurricular activities to hone leadership and teamwork capabilities, preparing for managerial roles.
Tools & Resources
Startup incubators (university-based or external), Entrepreneurial mentorship programs, Business plan competitions, Case study analysis
Career Connection
These skills are crucial for students aspiring to launch their own food tech startups, take on leadership roles within organizations, or manage innovation teams in the food industry.
Program Structure and Curriculum
Eligibility:
- Passed H.Sc / 12th standard or equivalent examination with minimum 50% aggregate marks in Physics, Chemistry, and Mathematics/Biology/Biotechnology/Vocational Subject.
Duration: 8 semesters / 4 years
Credits: 148 Credits
Assessment: Internal: 50% (for theory courses) / 60% (for practical courses), External: 50% (for theory courses) / 40% (for practical courses)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21MAB101T | Engineering Mathematics – I | Basic Sciences | 4 | Matrices, Calculus of Single Variable, Multiple Integrals, Vector Calculus, Ordinary Differential Equations |
| 21PHY101T | Engineering Physics | Basic Sciences | 3 | Properties of Matter, Wave Optics, Quantum Physics, Material Science, Renewable Energy |
| 21CHE101T | Engineering Chemistry | Basic Sciences | 3 | Water Technology, Electrochemistry, Corrosion, Polymer Chemistry, Nano Materials |
| 21CSL101J | Programming using Python | Engineering Sciences | 2 | Python Fundamentals, Data Structures, Control Flow Statements, Functions, Object-Oriented Programming |
| 21MEC101L | Engineering Graphics and Design (EGAD) | Engineering Sciences | 2 | Engineering Curves, Orthographic Projections, Isometric Projections, Sectional Views, Introduction to CAD |
| 21EEE101L | Basic Electrical and Electronics Engineering | Engineering Sciences | 2 | DC Circuits, AC Circuits, Transformers, Diodes, Transistors |
| 21LAD101L | Soft Skills – I | Humanities and Social Sciences | 1 | Communication Skills, Presentation Skills, Group Discussion Techniques, Interview Skills, Professional Etiquette |
| 21PHY101L | Engineering Physics Laboratory | Basic Sciences | 1 | Experiments on Properties of Matter, Wave Optics, Sound and Ultrasonics, Semiconductors, Electrical Properties of Materials |
| 21CHE101L | Engineering Chemistry Laboratory | Basic Sciences | 1 | Volumetric Analysis, Instrumental Methods, Water Quality Analysis, Organic Synthesis, Corrosion Studies |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21MAB102T | Engineering Mathematics – II | Basic Sciences | 4 | Ordinary Differential Equations, Laplace Transforms, Fourier Series, Partial Differential Equations, Complex Variables |
| 21EEC101T | Principles of Environmental Science | Engineering Sciences | 3 | Ecosystems, Biodiversity, Pollution and Control, Natural Resources, Environmental Management |
| 21GED101T | Basic Engineering Principles | Engineering Sciences | 3 | Thermodynamics, Fluid Mechanics, Strength of Materials, Manufacturing Processes, Electrical and Electronic Principles |
| 21FPE101T | Principles of Food Process Engineering | Professional Core | 3 | Introduction to Food Processing, Unit Operations in Food Industry, Mass and Energy Balance, Food Quality and Safety, Food Plant Design Concepts |
| 21MEC102L | Workshop Practice | Engineering Sciences | 2 | Carpentry, Fitting, Welding, Machining, Sheet Metal Operations |
| 21EES101L | Sports, Games and Yoga | Employability Enhancement Courses | 1 | Physical Fitness, Team Sports, Individual Sports, Yoga and Meditation, Stress Management |
| 21LAD102L | Soft Skills – II | Humanities and Social Sciences | 1 | Public Speaking, Interpersonal Skills, Time Management, Goal Setting, Leadership Fundamentals |
| 21EES102L | Problem Solving through Design Thinking | Employability Enhancement Courses | 1 | Design Thinking Process, Empathy and Problem Definition, Ideation Techniques, Prototyping, Testing and Iteration |
| 21FPE102L | Principles of Food Process Engineering Lab | Professional Core | 1 | Measurement of Density and Viscosity, Heat Transfer Coefficient Determination, Mass Transfer Studies, Drying Characteristics, Filter Press Operation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21MAB201T | Probability and Statistics | Basic Sciences | 4 | Probability Theory, Random Variables and Distributions, Sampling Distributions, Hypothesis Testing, Correlation and Regression |
| 21FPE201T | Fluid Mechanics and Rheology of Food | Professional Core | 3 | Fluid Properties, Fluid Statics, Fluid Dynamics, Flow through Pipes and Fittings, Rheological Properties of Food |
| 21FPE202T | Thermodynamics of Food Processing | Professional Core | 3 | Laws of Thermodynamics, Properties of Pure Substances, Psychrometrics, Refrigeration Cycles, Energy Conservation and Utilisation |
| 21FPE203T | Food Chemistry | Professional Core | 3 | Water in Food, Carbohydrates, Proteins and Enzymes, Lipids, Vitamins, Minerals and Pigments |
| 21FPE204T | Material Science and Engineering | Professional Core | 3 | Structure of Materials, Mechanical Properties, Metals and Alloys, Polymers, Ceramics and Composites |
| 21FPE205L | Fluid Mechanics and Rheology of Food Lab | Professional Core | 1 | Bernoulli''''s Theorem Verification, Flow through Orifice/Venturimeter, Friction Factor Determination, Pump Characteristics, Rheological Measurements |
| 21FPE206L | Food Chemistry Lab | Professional Core | 1 | Moisture Content Analysis, Protein and Fat Determination, Carbohydrate Analysis, pH and Acidity Measurement, Vitamin C Estimation |
| 21EES201L | Social Responsibility and Community Engagement | Employability Enhancement Courses | 1 | Community Issues, Social Impact, Volunteerism, Ethics and Values, Sustainable Development Goals |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21MAB202T | Numerical Methods and Optimization Techniques | Basic Sciences | 4 | Numerical Solution of Equations, Interpolation, Numerical Integration and Differentiation, Optimization Techniques, Linear Programming |
| 21FPE207T | Heat and Mass Transfer in Food Processing | Professional Core | 3 | Heat Conduction, Heat Convection, Heat Radiation, Mass Transfer Diffusion, Mass Transfer Operations |
| 21FPE208T | Food Microbiology | Professional Core | 3 | Microorganisms in Food, Food Spoilage, Foodborne Pathogens, Fermentation, Food Hygiene and Sanitation |
| 21FPE209T | Food Processing Equipment | Professional Core | 3 | Size Reduction Equipment, Separation Equipment, Mixing and Blending Equipment, Heat Exchange Equipment, Evaporators and Dryers |
| 21FPE210T | Food Engineering Drawing | Professional Core | 3 | Process Flow Diagrams, Piping and Instrumentation Diagrams, Plant Layout Design, Equipment Drawing, Building and Utility Drawings |
| 21FPE211L | Heat and Mass Transfer in Food Processing Lab | Professional Core | 1 | Heat Exchanger Performance, Drying Rate Determination, Distillation Experiments, Membrane Separation Studies, Evaporation Process |
| 21FPE212L | Food Microbiology Lab | Professional Core | 1 | Microbial Enumeration, Isolation and Identification Techniques, Sterilization Methods, Antimicrobial Activity, Foodborne Pathogen Detection |
| 21EEC202J | Mini Project – I | Employability Enhancement Courses | 2 | Problem Identification, Literature Survey, Design and Planning, Experimentation/Implementation, Report Writing |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21FPE301T | Refrigeration and Cold Chain Management | Professional Core | 3 | Vapor Compression Refrigeration Cycle, Refrigerants, Cold Storage Design, Refrigerated Transport, Cold Chain Logistics |
| 21FPE302T | Food Product Development and Sensory Evaluation | Professional Core | 3 | Food Product Lifecycle, Formulation Development, Sensory Attributes, Sensory Panel Selection, Statistical Analysis in Sensory Evaluation |
| 21FPE303T | Food Packaging Technology | Professional Core | 3 | Packaging Materials, Functions of Packaging, Shelf Life Extension, Active and Intelligent Packaging, Sustainable Packaging |
| 21FPE304T | Quality Control and Food Safety Management | Professional Core | 3 | Quality Standards and Specifications, HACCP Principles, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), ISO Standards and Food Regulations |
| 21FPE305L | Food Product Development and Sensory Evaluation Lab | Professional Core | 1 | Product Formulation Exercises, Difference/Preference Tests, Consumer Acceptability Tests, Sensory Data Analysis, Pilot Scale Production |
| 21FPE306L | Quality Control and Food Safety Management Lab | Professional Core | 1 | Measurement of Quality Attributes, HACCP Plan Development, Microbial Testing for Quality, Allergen Detection Methods, Statistical Process Control |
| PE I | Professional Elective I | Professional Elective | 3 | Choice from: Bakery and Confectionery Technology, Dairy Engineering, Meat, Poultry and Fish Processing |
| OE I | Open Elective I | Open Elective | 3 | Choice from various interdisciplinary fields offered by other departments. |
| 21EES301L | Entrepreneurship and Start-up Management | Employability Enhancement Courses | 1 | Business Idea Generation, Market Analysis, Business Plan Development, Funding and Investment, Legal and Ethical Aspects of Start-ups |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21FPE310T | Food Plant Design and Layout | Professional Core | 3 | Plant Location Factors, Principles of Plant Layout, Equipment Selection and Sizing, Utility Requirements, Sanitation and Waste Management in Food Plants |
| 21FPE311T | Post Harvest Technology of Fruits and Vegetables | Professional Core | 3 | Post-harvest Losses, Ripening and Senescence, Storage Technologies, Minimal Processing, Packaging of Fresh Produce |
| 21FPE312L | Food Plant Design and Layout Lab | Professional Core | 1 | Process Flow Diagram Development, Piping and Instrumentation Diagram Drafting, Plant Layout Drawing, Equipment Specification and Costing, Feasibility Study of Food Plant |
| 21FPE313L | Post Harvest Technology of Fruits and Vegetables Lab | Professional Core | 1 | Pre-cooling and Curing Methods, Storage Trials for Fruits/Vegetables, Minimal Processing Techniques, Shelf Life Determination, Value-added Product Development |
| PE II | Professional Elective II | Professional Elective | 3 | Choice from: Food Fermentation Technology, Food Additives and Ingredients, Cereal, Pulse and Oilseed Processing |
| PE III | Professional Elective III | Professional Elective | 3 | Choice from: Food Freezing Technology, Food Drying Technology, Extrusion Technology in Food Processing |
| OE II | Open Elective II | Open Elective | 3 | Choice from various interdisciplinary fields offered by other departments. |
| 21EEC302J | Mini Project – II | Employability Enhancement Courses | 2 | Advanced Problem Solving, Experimental Design, Data Analysis and Interpretation, Innovative Solution Development, Comprehensive Project Report |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 21FPE401T | Food Process Instrumentation and Control | Professional Core | 3 | Sensors and Transducers, Process Control Fundamentals, PID Controllers, Programmable Logic Controllers (PLC), SCADA Systems in Food Industry |
| 21FPE402T | Food Waste Utilization and Management | Professional Core | 3 | Food Waste Characterization, Waste Valorization Techniques, Bioconversion of Food Waste, Energy Recovery from Waste, Sustainable Waste Management Practices |
| 21FPE403L | Food Process Instrumentation and Control Lab | Professional Core | 1 | Sensor Calibration and Testing, Controller Tuning Experiments, Data Acquisition Systems, Process Automation using PLC, pH and Temperature Control Systems |
| PE IV | Professional Elective IV | Professional Elective | 3 | Choice from: Novel Food Processing Technologies, Food Biotechnology, Nutritional Biochemistry |
| PE V | Professional Elective V | Professional Elective | 3 | Choice from: Food Engineering Economics, Food Additives and Ingredients (if not taken as PE II), Food Business Management |
| OE III | Open Elective III | Open Elective | 3 | Choice from various interdisciplinary fields offered by other departments. |
| 21FPE409J | Project Work – I / Internship | Employability Enhancement Courses | 3 | Research Methodology, Project Planning and Execution, Data Collection and Analysis, Problem Solving, Preliminary Report Writing |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PE VI | Professional Elective VI | Professional Elective | 3 | Choice from: Food Safety and Regulatory Affairs, Industrial Wastewater Treatment, Food Supply Chain Management |
| OE IV | Open Elective IV | Open Elective | 3 | Choice from various interdisciplinary fields offered by other departments. |
| 21FPE413J | Project Work – II | Employability Enhancement Courses | 6 | Advanced Research and Development, Design and Experimentation, Results Interpretation and Discussion, Scientific Writing and Presentation, Innovative Solution Implementation |
