Ph.D in Processing and Food Engineering


In response to the growing demands of man power from the Research and Development institutions of the Indian food processing sector as well as higher education sector and Government research institutes, postgraduate degree programmes of M.Tech. and Ph.D (Processing and Food Engineering)  were started in the Tamil Nadu Agricultural University (TNAU) in Coimbatore. The Postgraduate scholars are trained in all the latest food processing technologies such as preservation and handling of food, value-addition of agricultural and horticultural commodities, design of food processing equipment, packaging technology, dairy, meat, poultry and fish processing technologies, etc., They are also equipped in all the latest instrumentation and mathematical skills so that they can plan and conduct independent research in the field of food process engineering. So far 60 Ph. D scholars have completed the programme.

Why this programme?

Study Programme

The Masters programme in Processing and Food Engineering has been designed asper the ICAR syllabus.  The course imparts knowledge to students in the latest innovative technologies in the field of food process engineering,

Application and Admission

Interested in taking part in the programme of M.Tech in Processing and Food Engineering? Find out more about the specific Admission requirements and the application procedures. If you doubt whether admission is possible, feel welcome to apply online. The Admission Committee will check your admissibility.

Future Career

After completing PhD programme in Processing and Food Engineering the following opportunities and roles are available in various following sectors

Leading Food Industries (FMCG) both in India And Overseas

Fast Moving Consumers Goods

QA/QC officer

Production manager

Research and Development


Design Engineer

Government sector

FSSAI –  Food Safety officer

Aavin – Technical officer

Banking Sector  – Project manager  (Nationalized Banks)

Universities /Institutions – Teaching

Lead auditors- BIS, ISO, HACCP


Consultancy and NGO’s


To replace table content

Processing and Food Engineering

Master Courses

After admission the students undergo a set of courses that help them understand the basics of Molecular Biology as per the Choice Based Credit System (CBCS) with a total credit load of 100 credits, of which 75 credits are exclusively earmarked for their Thesis Research.

Master’s thesis research

After completing the courses in the first year, the students start their thesis research. Each student is assigned to an experienced faculty, approved by the Dean of School of Post-Graduate Studies, who would guide the student on his/ her choice of research topic

Research internship

The students are exposed to several scientific events like symposia and conferences. Many are encouraged to have internship training at other institutes for a couple of months, either in India or abroad.

Student Experiences

The courses offered at Department of Food Process Engineering, AEC&RI, TNAU, Coimbatore gave new vision on food process engineering.  The courses mainly, Advances in food process engineering, Textural and rheological characteristics of food materials, Processing of spices and plantation crops, advances in drying of food materials and Agricultural wastes and by-products utilization has given advancements in theoretical and practical knowledge. These courses made us to get novel ideas which to be used in career and for future reference. These courses provided confidence during our research as well as in competitive exams. These will help us to spread the knowledge to society too.

Claudia K L



The courses offered at Department of Food Process Engineering, AEC&RI, TNAU, Coimbatore served us in various capacities during our research and placements. The courses mainly, Advances in food process engineering, Drying technology, Process Control in food industries, Unit operations in food industry, Transport phenomena, Dairy engineering has given advantage over other food technology and food science and technology students during placement interviews. These courses made us to stand out among other competitors. Process engineering courses specific on Fruits and Vegetable processing, dairy product technology, meat and poultry processing, spices and plantation crops, cereals and pulses processing, bakery and confectionary product technology helped us to secure jobs in the respective reputed industries. These courses offered us good theoretical understanding and practical exposure about the subjects and provided confidence during our research as well as in career.




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