College Info:

The Tamil Nadu Agricultural University had its genesis from establishment of an agricultural school at Chennai, Tamil Nadu, India, as early as 1868 which was later relocated at Coimbatore during 1906.In 1920 it was affiliated to Madras University. TNAU assumed full responsibilities of Agricultural Education and Research and supported the State Agricultural Department by delivering research products. In 1958, it was recognised as a post-graduate centre and began to offer master’s and doctoral degrees.

Tamil Nadu Agricultural University is a leading agrotechnology provider of India and its graduates are recognized throughout the world. The Tamil Nadu Agricultural University (TNAU) had its genesis from establishment of an Agricultural School at Saidapet, Chennai, Tamil Nadu, India as early as 1868 which was later relocated at Coimbatore during 1906.The University is offering Thirteen Undergraduate Degree Programs, Forty Graduate Degree Programs and Twenty six Doctoral Programs in 14 Colleges distributed in 11 campuses all over Tamil Nadu. TNAU has 36 Research Centers for agrotechnology development and 14 Farm Science Centers for outreach.

The National Institutional Ranking Framework (NIRF) of Ministry of Human Resource Development (MHRD), GOI ranked TNAU as the first among the State Agricultural Universities in India. TNAU ranks 25th among “All Universities” category and 40th among “Overall” category of academic institutions and Ranked 105th in QS-BRICS.

Course Info:

B. Tech. Food Process Engineering is a 4-year undergraduate course. It is a branch of food science and involves techniques used to convert raw materials into food for the use of humans. A candidate who has passed XII and scored minimum 50% marks in Physics, Chemistry, and Mathematics (PCM) is eligible to pursue this course.This course teaches a student how a particular process is performed to get the best results. It also teaches working out of new ways and improving the earlier ones for preserving, conserving and processing food. A student also gains knowledge about various quality control procedures that are involved in the checking of contamination, adulteration and controlling the nutritional value of the food products.