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Department of
Food Technology

Established in 2020, the Department of Food Technology focuses on the science andengineering of food processing, preservation, packaging, and safety . It offers a B.Techprogram designed to build strong foundations in food chemistry, microbiology, processengineering, and nutrition. The department is supported by modern laboratories and pilot-scale facilities that enable hands-on learning and research. The curriculum is industry-oriented, integrating both theoretical knowledge and practical skills. Students are exposed toreal-world applications through mandatory internships from the third semester, enhancingtheir technical competency and professional readiness. Emphasis is also placed on qualityassurance, food safety standards, and innovative product development.

60

B.Tech - Food Technology

9

M.Tech - Food Technology
NBA National Board of Accreditation logo with blue stylized letters.
Years of Excellence

A Legacy of Innovation & Ethics

28

Years of Excellence

Established in 2020,
Department of Food Technology
Building a culture of quality, safety,innovation and sustainability in food systems.

Nurturing Innovation in Food Technology

Equipping students with cutting-edge knowledge in food processing, preservation, packaging, and safety through modern laboratories and pilot-scale facilities.

From Science to Solutions

Blending food science, engineering,microbiology, nutrition, and qualityassurance with emerging technologiesthrough hands-on training, research,and industry exposure.

Shaping Sustainable Futures

Developing skilled professionals andethical leaders committed to innovation,sustainability, and the betterment ofsociety and the environment.

Foundation & Purpose

Department Overview

The Department of Food Technology, established in 2020, focuses on the science and engineering of food processing, preservation, and safety. It offers a B.Tech program designed to build strong foundations in food chemistry, microbiology, and process engineering. The department is equipped with modern laboratories and pilot-scale facilities to support practical learning. Students gain industry exposure through mandatory internships starting from the third semester. The curriculum emphasizes quality assurance, nutrition, and innovative product development. With strong
placement outcomes and focus on sustainability and Industry 4.0 technologies, the department
prepares students for successful careers in the food sector.

Our Vision

To be a global leader in advancing trans-disciplinary approaches for approaches for safe,
sustainable and healthy foods through innovative research, teaching and outreach.

Our Mission

The mission of the department is to provide high-quality education that integrates theoretical knowledge with practical laboratory training and research exposure. Through modern infrastructure, industry collaborations, and dedicated faculty mentorship, the department aims to develop technically competent and socially responsible food technology graduates. The department also promotes research innovation and encourages students to participate in scientific projects, conferences, and entrepreneurial initiatives.

Academic Pathways: Built for Industry 4.0

B.Tech Food Technology is a dynamic program designed to meet the evolving demands of Industry4.0 in the food sector. It provides a strong foundation in food chemistry, microbiology, and foodprocess engineering, along with expertise in food safety, quality assurance, packaging, and nutrition.The curriculum integrates modern technologies such as AI, data analytics, and smart food processingsystems. Students gain hands-on experience through well-equipped laboratories and industryinternships, enhancing their practical skills. The program emphasizes innovation, sustainability, andthe development of functional and value-added food products. Graduates are well-prepared forcareers in food industries, research organizations, and entrepreneurial ventures, emerging asindustry-ready professionals with strong technical knowledge and leadership abilities.

B.Tech. Food Technology

60 Seats available
Core Focus: Food Chemistry, Food Microbiology,Food Process Engineering, FoodSafety & Quality Assurance,Food Packaging, Nutrition,Sustainable Processing.
Outcome: Industry-ready professionals withstrong technical knowledge,practical skills, and innovationmindset for the food sector.
Explore Program
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Featuring an Industry-Aligned Curriculum built for Industry 4.0 through a flexible Choice-Based Credit System (CBCS).

Industry-Aligned & AI-Driven Curriculum

The Industry-Aligned and AI-Driven Curriculum in Food Technology integrates traditional food processing with advanced digital technologies to meet modern industry demands. It incorporatesArtificial Intelligence for quality evaluation, predictive control, and smart supply chain management,enhancing efficiency and accuracy. Students are exposed to emerging areas such as 3D food printingand innovative product development to address evolving consumer needs. The curriculumemphasizes sustainable practices, including biodegradable packaging and food waste valorization. Itis aligned with FSSAI and other regulatory standards to ensure food safety and compliance. Throughhands-on training in modern laboratories, students develop strong practical and technical skills. Theprogram prepares graduates to tackle real-world challenges in the food industry. Overall, it nurturesinnovative, industry-ready professionals for a technology-driven future.
"Choice-Based Credit System (CBCS) creating adaptable problem- solvers for healthcare, agriculture, and industry."
Download Full Syllabus

Dedicated Mentorship. Award-Winning Faculty.

Award-winning Faculty

Our faculty are recognized for theiracademic excellence, teachinginnovation, and contributions tothe advancement of food scienceand technology.

High-impact Publications

Active research contributors withpublications in top-tier journalsand conferences, driving innovationand knowledge creation.

Seamless Integration

Integration of faculty-led virtuallab sessions and hands-on clinicaltraining for practical learningand real-world application.

The Innovation Engine: 9 State-of-the-Art Specialized Laboratories

The Department of Food Technology is equipped with nine state-of-the-art specialized laboratories that support comprehensive learning and research. These facilities cover key areas such as foodprocessing and preservation, food microbiology, and chemical and instrumentation analysis. Students gain hands-on experience in food biochemistry, bakery and confectionery productdevelopment, and modern analytical techniques. Dedicated resources for software tools further enhance technical and data handling skills. The department also emphasizes soft skills training,industrial visits, and practical exposure to industry practices. Additionally, hackathons and exhibitions promote innovation, creativity, and real-world problem-solving abilities.

Processing & Preservation

Food Microbiology

Chemical &
Instrumentation Analysis

Food Biochemistry

Bakery & Confectionery
(NPD & Formulation)

Software & Tools Handling

Soft & Hard Skills

Training & Industrial Visits

Hackathons & Exhibitions

Explore Our Research Facilities

The Department of Food Technology offers advanced research facilities tailored to modern foodindustry needs and innovation. It includes specialized labs for food microbiology, safety testing, and quality analysis using advanced instruments. A dedicated Food Informatics and AI lab enables dataanalytics, shelf-life prediction, and smart food system modeling. The pilot-scale food processing unit provides hands-on experience in thermal processing, fermentation, and product development. Sensory evaluation and packaging labs support consumer research and sustainable packagingsolutions. These integrated facilities foster innovation, interdisciplinary learning, and industry-readyskills for future food technologists.

FOOD MICROBIOLOGY & SAFETY LAB

Microbial analysis, pathogen detection, fermentation studies & food safety
testing.

FOOD INFORMATICS & A1 LAB

data analytics, machine learning models, nutrient profiling, shelf-life prediction, & intelligent decision support.

FOOD PROCESSING & PILOT PLANT

Unit operations, thermal processing, extrusion,spray drying, & value-added product developmentat pilot scale.

FOOD ANALYSIS & INSTRUMENTATION
LAB

Quality evaluation using HPLC, GC, FTIR,texture analyzer & other advanced instruments.

SENSORY EVALUATION & CONSUMER RESEARCH LAB

Sensory testing, consumer acceptance, & product development support.

FOOD INNOVATION & PACKAGING LAB

New product innovation, functional foods,sustainable packaging & shelf-life studies.

The Innovation Culture:
From Lab to Patent

The Department of Food Technology offers advanced research facilities tailored to modern food industry needs and innovation. It includes specialized labs for food microbiology, safety testing, andquality analysis using advanced instruments. A dedicated Food Informatics and AI lab enables dataanalytics, shelf-life prediction, and smart food system modeling. The pilot-scale food processing unit provides hands-on experience in thermal processing, fermentation, and product development.Sensory evaluation and packaging labs support consumer research and sustainable packaging solutions. These integrated facilities foster innovation, interdisciplinary learning, and industry-ready skills for future food technologists.

Discover Phase

Focus on innovative food processing techniques, functionalfoods, and bioprospectingof natural ingredients forenhanced nutritionand safety.

Optimize Phase

Integration ofA1-driven food process
optimization, shelf-life prediction, quality analysis,and smart packaging solutions.

Patent Phase

  • Novel biodegradable active food packaging material for extending shelf life.
  • Lead: Dr. Vaishnavi
  • A1-based smart food quality monitoring system for real-time freshness detection.
  • Lead: Dr. Vaishnavi

Industrial-Grade Facilities & Resources

Pilot Scale Bioreactors
Cooling Centrifuges
Micro Plate Readers
Fluorescent Microscopes

Pioneering Research & Innovation

Innovation and research are integral components of the department’s academic activities. Faculty members and students actively engage in research projects aimed at developing sustainable technologies and scientific solutions.

Innovation & Patents

  • Highlight: Development of a novel biodegradable active food packaging material for extending shelf life of perishable foods.
  • Status: Patent Application Filed, 2025.
  • Inventor: Dr. Vaishnavi.
  • Details: Eco-friendly, non-toxic packaging material incorporating natural polymers and bioactive compounds with antimicrobial and antioxidant properties.

High-Impact Publications

  • Highlight: Research contributions in reputed international journals with strong impact factors in food science and technology.
  • Key Research Areas:
  • Functional foods and nutraceutical development
  • Food safety and contaminant detection
  • A1 applications in food quality assessment and shelf-life rediction
  • Sustainable food processing and packaging technologies
  • Valorization of food by-products

Technical Facilities & Digital Integration

Food Processing and Preservation Lab

Integration ofA1-driven food process
Advanced equipment for thermal/non-thermal processing.canning, freezing, and novel preservation techniques. Focuson shelf-life extension and quality maintenance.

Food Microbiology Lab

Sterile environment for culturing, identification, and enumeration of Includes PCR, pathogen detection, andfermentation studies.

Food Analysis (Chemical& Instrumentation) Lab

High-tech analytical facility for chemical composition, nutrient profiling, and contaminanttesting. Features HPLC, GC-MS, spectroscopy, and rheology.

Bakery and Confectionery (Product Formulation)

Pilot plant for developing and testing baked goods and confections. Focus oningredient functionality, texture analysis. and sensory evaluation.

Software & Simulation Hub

Centralized hub for data interpretation, process simulation(e.g., CFD), statistical analysis, and digital twin modeling. Emphasizing tech tools and A1 integration.

From Campus to Industry Hubs

Food Processing & Unit Operations

9 CFTRI, Mysuru

(Training on food processing technologies and equipment handling).

Food Innovation & Development

NIFTEM, Kundli

(Product development,novel food formulations and entrepreneurship support).

Fermentation & Biotechnology

CSIR—NIIST, Thiruvananthapuram

(Pilot-scale fermentation,enzyme technology and bioprocess development).

Industry Exposure & Collaboration

ITC Ltd., Nestlé India Britannia Industries & Dabur India Ltd.

(Clinical trials, productvalidation, quality assuranceand industry collaboration).

100% Mandatory Internships

(Sem 1–2)

Foundations

Core concepts infood science, nutrition,microbiology, chemistry
and biochemistry.
(Sem 3)

The Catalyst

Mandatory internship
activation for all students.

Application

Hands-on training infood processing,
fermentation, qualitycontrol,
nutrition and agro-biotechnology.

Industry Immersion

Placements at partners like food
companies, R&D labs, quality labs,
food startups, and government
organizations.

The Immersion Mandate

Integrated industry immersion starting from the 3rd semester for all Food Technology students.

National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat

processing. product develognent& entrepreneurship,

CFTRI - CSIR, Mysuru

Food science research,functional foods & nutrition.

National Dairy Research Institute (NDRI), Karnal

Dairy fermentation & product
innovation.

ICAR - Central Food Technological Research Institute(CFTRI), Mysuru

processing, preservation & quality assurance.

Indian Institute of Packagin (IIP), Mumbai

Food packaging, shelf-life studies
& material testing.

National Institute of Nutrition (NIN), Hyderabad

Human nutrition, dietary assessment & functional food research.

Central Institute of Fisheries Technology (CIFT), Kochi

Human nutrition, dietary assessment & functional food research.

National Institute of Entrepreneurshipand Management Thanjavur (NIFTEM-T)

Food product development,training & incubation.

Defence Food Research Laboratory (DFRL), Mysuru

Defense rations, food safety & shelf-life enhancement-

NIFTEM - Kundli Extension
Centre, Kundli

Pilot plant training, foodprocessing & innovation.

Research Centre for Food S (RCFS), NDRI, Karnal

Food safety, risk assessment & analytical testing.

National Institute of Plant Research (NIPGR), New Delhi

Focd genomics. functional ingredients & bioactives.

Bhabha Atomic Research Centre (BARC), Mumbai

Food  irradiation, preservation &
food safety.

Indian Council of Agricultural Research (ICAR) — Institutes

Focd genomics. functional ingredients & bioactives.

Spices Board India,
Kochi

Focd genomics. functional ingredients & bioactives.

ITC — Foods Division,
Bengaluru

Product development, quality assurance & food innovation.

Nestlé India Ltd.,
Samalkha

manufacturing, quality systems & R&D exposure.

Britannia Industries Ltd.,
Tamil Nadu

Baking technology, product development & scale-up.

Hatsun Agro Product Ltd.,
Tamil Nadu

Dairy processing. operations & supply chain management.

PepsiCo India,
R&D Center

Beverage technology, product development & sensory analysis.

Placement Opportunities

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95 %

Placement Rate

16 LPA

Highest Offer

Career Outcomes: Defined by Success

Achievements & Student Life

The Department of Food Technology showcases outstanding achievements and vibrant student lifethrough academic excellence and industry engagement. Students consistently secure top ranks,excel in competitive exams, and earn scholarships and academic honors. The department hostsnational conferences, technical events, and product development competitions that fosterinnovation. Campus life is enriched with workshops, seminars, and collaborative learningexperiences. Students actively participate in extracurricular activities, including entrepreneurship,food innovation clubs, and cultural events. Strong industry exposure through internships, industrialvisits, and hands-on training enhances practical knowledge. Overall, the department nurtures well-rounded professionals with technical expertise, creativity, and leadership skills for the food industry.
Elite – Academic Wins
  1. Top University Ranks in Technology Consistently among the Top Performers.
  2. Competitive Exam Success GATE qualifiers, ICMR JRF, FSSAI & other national level examinations.
  3. Scholarships & Honors Merit scholarships. research fellowships and excellence awards.
Campus Life
  1. National Conferences ICFOT-2025 with 300+ participants, expert talks, technical sessions and industry interactions.
  2. Food Innovation & Development Competitions Encouraging creativity, problem-solving and industry-relevant solutions.
  3. Vibrant Department Events Workshops, seminars, alumni talks and celebrations that build knowledge and lifelong connections,
Extracurricular Excellence
  1. Entrepreneurship & Start-up Support Students develop and incubate innovative focxi products with mentorship and funding support.
  2. Awards & Recognition Best Entrepreneur Awards. Young Innovator Awards and national level recognitions.
  3. Student Clubs & Activities FOODTECH Club. Recipe Development, Nutrition Awareness Drives and more.
Extracurricular Excellence
  1. Industrial Visits Visits to leading food processing industries. quality labs and centers
  2. Hands-on Training Well-equipped labs for analysis. processing. packaging, sensory evaluation and more.
  3. Internships & Placements Internships with top companies and excellent placement opportunities.

A Vibrant Ecosystem of Innovation

Empowering SSIET Food Technology graduates with future-ready skills for global food industries, theprogram offers diverse pathways in food processing, quality assurance, product development, andfood safety. Students progress from foundational roles to advanced positions such as Food Technologist, Quality Analyst, and R&D Specialist. The curriculum builds strong expertise in food microbiology, nutrition, packaging technology, and functional foods. With structured guidance,industry exposure, internships, and hands-on laboratory training, learners gain practical andtechnical proficiency. This comprehensive approach prepares students to innovate and excel in real-world food systems. Overall, the program enables graduates to build successful careers in the rapidlyevolving and technology-driven global food industry.

Cravenova 25 - National Food Hackathon

Fostering innovation in food products and sustainable packaging.

Value-Added Skills

FosTac Workshop(Advanced Manufacturing), ISO 22000:2018 InternalAuditor Training, NPTEL Food Packaging, 3D Printing, Plant Simulation, Microsoft Essentials, Solid Waste Management

Mapping Your Career Trajectory

Empowering SSIET Food Technology graduates with future-ready skills for global food industries, the program offers diverse career pathways in food processing, quality assurance, product development, and food safety. Students progress from foundational roles to advanced positions such as Food Processing Engineer, Quality Control Manager, Food Safety Officer, and R&D Specialist. The curriculum develops strong expertise in food microbiology, analytical science, nutrition, packaging, and supply chain management. With structured guidance, industry exposure, internships, and hands-on training in modern laboratories, students gain practical and technical excellence. The program also encourages innovation and entrepreneurship in food products and sustainable solutions. Overall, it prepares graduates to build successful careers in the rapidly evolving, technology-driven food industry.

Engineering & Tech

  • Food Processing Engineer
  • Plant & EquipmentDesign
  • Analytical Science

Quality & Regulatory

  • Food Safety Technologist
  • Quality Control Manager
  • FSO/CFSO

Product & Market

  • Production Manager
  • Nutrition Specialist
  • Logistics & Supply Chain
  • Tech-enabled Entrepreneurship

Career Prospects in Food Technology

Food Technology offers diverse and rapidly growing career opportunities across industries such asfood processing, quality assurance, research, and product development. Graduates can work as FoodTechnologists, Quality Control/Quality Assurance Managers, Food Safety Officers (FSSAI), andProduction Managers in leading food companies. Opportunities also exist in research anddevelopment as Product Development Scientists and in government organizations, regulatorybodies, and testing laboratories. With the rise of health-conscious consumers, careers in nutrition,functional foods, and nutraceuticals are expanding. Emerging areas such as AI in food qualityanalysis, smart packaging, and sustainable processing further enhance career scope. Graduates canalso explore roles in supply chain management, food logistics, and entrepreneurship by starting theirown food-based ventures. Overall, Food Technology provides strong career growth, globalopportunities, and scope for innovation in a vital and evolving industry.
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Faculty Expertise and Mentorship

The Department of Food Technology is supported by highly qualified and experienced facultymembers with expertise in core and emerging areas of food science. Faculty actively engage inresearch, FDPs, and industry-relevant certification programs in food processing, safety, and qualitystandards.

Their expertise ensures high-quality teaching, innovation, and academic excellence. Theyprovide strong mentorship in areas such as food microbiology, product development, packaging, andnutrition. Faculty guide students in academics, projects, internships, and research activities, ensuringpractical and industry-ready learning.

Admission Guidance

Students interested in pursuing food technology education at SSIET can apply through the Tamil Nadu Engineering Admissions (TNEA) counseling process.

The department welcomes aspiring students who are passionate about  sciences and technological innovation.


With its strong academic foundation, research-oriented environment, and industry connections, the Department of Food Technology at SSIET provides an ideal platform for students to build successful careers in food technology and life sciences.
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