B.Sc Food Technology

PO1

Problem-solving

Students will acquire basic knowledge of principles and processes underlying Food Technology and will apply this learning to real-life situations as well as solve different problems in the field.

PO2

Critical Thinking and Creativity

Students will develop essential analytical skills and apply reasoning and thought to innovate and conduct independent work in Food Technology areas.

PO3

Research-related Skills

Students will be able to appropriately use statistical and other analytical tools and techniques to develop methodologies that enable them to problematize, synthesize, articulate issues, and design research proposals.

PO4

Team Work and Leadership Qualities

Students will function effectively as individuals and as members or leaders in diverse teams and multidisciplinary settings.

PO5

Skill Development

Students will acquire the knowledge and skills necessary for working independently, along with organizational and time-management skills to set self-defined goals and targets within timelines. They will also develop lifelong learning abilities aimed at personal development, meeting social, economic, and cultural objectives, and adapting to changing workplace demands.

PO6

Modern Tool Usage

Students will be able to demonstrate the capability to create, select, and apply appropriate techniques, resources, and modern IT tools and software for data analysis in a variety of learning and work situations.

PO7

Multicultural Competence and Inclusive Spirit

Students will be able to demonstrate knowledge of multiple cultural values and beliefs with respect for cultural diversity, gender sensitivity, a gender-neutral approach, and empathy for the less advantaged, differently abled, or those with learning disabilities.

PO8

Value Inculcation

Students will be able to demonstrate the acquisition of knowledge and attitudes required to embrace and practice constitutional values, humanities, ethics, human and moral values, and responsible global citizenship. They will also understand regulatory norms and adopt ethical practices in the pursuit of science.

PO9

Autonomy, Responsibility and Accountability

Students will be able to apply knowledge, understanding, and skills independently while exercising responsibility and accountability in their work.

PO10

Society, Environment and Sustainability

Students will be able to demonstrate the acquisition and application of knowledge, skills, attitudes, and values for mitigating problems related to society, health, environment, food security, and sustainable development.

PO11

Communication

Students will acquire oral and written communication skills and will be able to communicate effectively with the community and society at large, including comprehending and writing effective reports, preparing design documentation, making presentations, and giving and receiving clear instructions.

PO12

Community Engagement and Service

Students will be able to demonstrate the capability to engage in community services and activities for promoting the well-being of society.

PSO1

Acquire comprehensive knowledge in food technology integrated with allied disciplines based on principles and standard practices.

PSO2

Acquire skills to recognize, analyze, and resolve technical challenges within modern food sector, with a focus on delivering safe and nutritious food.

PSO3

Develop technological and managerial skills to become entrepreneurs, inventors, or pursue advanced research and emerge as a responsible leader in the food sector.