Maneuvering Sustenance: Department of Food Process Engineering

Maneuvering Sustenance: Department of Food Process Engineering

Aishwarya Nanda | Oct 05, 2020

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Engineering has left us awestruck with its marvels in every dimension possible. Even the staple necessity of mankind rests on the shoulder of engineers. The prolonged effort of an engineer is the cherry on the cake for the post-harvest unit operations and techniques that are used to transforms the agricultural, livestock, fish, and marine products into food, suitable for human consumption and products for food and allied industry. With that motivation, Department of Food Process Engineering was set up in July 2013 at National Institute of Technology, Rourkela. The full-fledged functioning of the department started from 2014 onwards. The department blends engineering disciplines with a strong understanding of food and food science.

Opening and Closing Ranks

The admission to this department takes place through the Joint Entrance examination-Main (JEE-Main) for the students residing in India and through DASA (Direct Admission of Students Abroad) for the students who are staying out of India. Here’s a sneak peek to the 2019 Opening and closing ranks for the Branch:


The Department, Headed by Prof. Rama Chandra Pradhan and a promising faculty team comprising Dr. Arun Prasath Venugopal, Dr. Dibyakanta Seth, Dr. Madhuresh Dwivedi, Dr. Mohd. Khalid Gul, Prof. Parag Prakash Sutar, Dr. Poonam Singha, Prof. Preetam Sarkar, Dr. Rachna Sehrawat, Prof. Sabyasachi Mishra, Dr. Sushil Kumar Singh, Dr. Winny Routray imparting the knowledge about food properties and prediction, post-harvest operations, food quality and safety, transport process and kinetics, product development and ingredients innovation, food packaging and storage engineering, computer-aided food engineering, energy efficiency, process control, and efficiency, automation and manufacturing systems in the course curriculum and make sure that the budding engineers have an expertise on the design, development, research, maintenance, and operations such as processing, packaging, storage, and transportation.


Not only theory subjects but practical courses have also been designed and added to the curriculum for better understanding and attaining proficiency. The lab courses include Food Quality and Safety Laboratory, Food Process Design Laboratory, Horticultural Processing Laboratory, Food Grain Processing Laboratory, Dairy and Livestock Processing Laboratory, Food Packaging and Storage Laboratory, Food Product Development Laboratory, Food Refrigeration, and Cold Chain Laboratory.

Research Work

The department has three ongoing projects which include projects based on the encapsulation of bioactive compounds and the design and development of low-cost ovens. Moreover, 8 projects have been successfully completed.


Campus placement is an important criterion that a prospective student looks for while deciding the institute and branch. Some of the core companies visiting the campus for placement are Milk Mantra, IDMC, Tetra Pak, Coca-cola, Pepsi, ITC, and Cargill among others. The list is growing. Some of the non-core companies in software and analytics hiring students from this branch are ZS Associates, TCS, Wipro, Affine Analytics, etc. Other than campus placements, students have also got into MBA programs in IIMs, XIMB, NIBM (Pune), BITS Pilani, etc. and direct Ph.D. in foreign universities.

Message from HOD

Airing the enthusiasm in the newbies for choosing the Department of Food Processing and Engineering, the Head of the Department, Prof Rama Chandra Pradhan says-

Food is something which will always be the highest priority of everyone. That is why food processing is a rapidly growing branch in Indian scenario. Scope is increasing steadily. Morever, the unorganised sector is also merging with the orgnaised ones abiding by the Acts passed by FSSAI (apex body of the food industry). If the organised sector boosts upto 80%, there will be huge demand for the engineers. Even the minitry level is also putting emphasis on the functioning of the food industry under the food scientists and engineers. So when it becomes operational then the tables will turn and many graduates will be placed in top Food Brands and institutes. They can also become food researchers or professor in Agricultural Universities. There is also lucrative scope for someone keen on pursuing higher studies in the field needless to say in foreign countries. I must recommend them to opt for Food Processing engineering because the time is ripe and the demand is elevating.

Team Monday Morning wishes all the prospective students the very best for all their future endeavours.

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