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Food Processing Engineering is a specialized field within engineering that focuses on the transformation of raw food ingredients into finished products that are safe, nutritious, and appealing. This discipline integrates principles from various engineering and scientific fields, including chemical engineering, mechanical engineering, and microbiology, to optimize and innovate food processing techniques. Key areas covered in Food Processing Engineering programs include:
The Food Processing Engineering branch is rapidly evolving, driven by the increasing demand for innovative and efficient food production methods to meet global needs. As a response to this growing industry, Katihar College of Engineering has established a Department of Food Processing Engineering from the academic session 2022/23. The department offers a B.Tech program with an annual intake of 60 students and is working towards expanding its intake capacity.
The Department of Food Processing Engineering at Katihar Engineering College, Katihar, is dedicated to preparing highly skilled, motivated, and application-oriented graduates. The department is guided by a team of highly qualified faculty members who inspire students, stimulate their creativity, and impart valuable knowledge and experience. Faculty members are actively involved in research in areas such as Food Safety and Quality, Sustainable Food Processing, Food Biotechnology, and Innovative Packaging Solutions. The management ensures rigorous oversight of faculty performance and encourages participation in workshops, seminars, conferences, and professional development programs.