Dr. G. Srinivasan,
Department of Food Technology.
Food Technology engineers apply the principles of chemistry, biology, physics, and math to solve problems that involve in the production or use of chemicals, fuel, drugs, food, and many other products. They design processes and equipment for large-scale manufacturing, plan and test production methods and byproducts treatment, and direct facility operations. Chemical engineers are in great demand because of the large number of industries that depend on the synthesis and processing of chemicals and materials. In addition they enjoy increasing opportunities in biotechnology, pharmaceuticals, electronic device fabrication and environmental engineering too.
They work in manufacturing, pharmaceuticals, healthcare, design and construction, pulp and paper, petrochemicals, food processing, specialty chemicals, polymers, biotechnology, and environmental health and safety industries, among others. Chemical engineers have to rely on their knowledge of mathematics and science, particularly chemistry, to overcome the technical problems safely and economically. And, of course, they draw upon and apply their engineering knowledge to solve any technical challenges they encounter.
The department provides opportunities to our students to think out of box in order to get molded as world class professionals, capable of contributing to the welfare of the society.