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During our freshman year, we were taught the basics of the Engineering which included some

basic concepts of Engineering Mathematics and Chemistry. Also it was during this time that
we were taught Engineering Chemistry and Thermal Science. I was particularly interested in
Thermal Science as it was a subject which was at the core of resolving various industrial crisis in
India, Africa and most of the developing world. During my second year, we were taught basic
Microbiology, Mechanical Operations and Fluid Flow and Heat Transfers. The latter two
subjects were closely related to my interest in Food Engineering. Other subjects, namely Fruits
and Vegetables and Cereal Technology also fascinated me. During my third year, among the
different subjects that we studied was the subject, Mass Transfer and Biochemical Engineering. In
this subject we were taught about various processes that are used commercially in food industries.
I also learnt in detail about Hazard Analysis Critical Control Point and about various food
laws and regulations. During my last three years I have actively participated in lab experiments
like studying drying characteristics and kinetics of peas using different mechanical dryers,
test for contamination of oils, milk and spices. I have also done practical work as the heating
and cooling characteristics of starch were also a part. As part of an assignment for a course Food
Process Engineering, we prepared rice puffs using an extruder and added various spices and
condiments to present whiffs of different flavors. In my final year, as part of compulsory six
months Industrial Training, I have worked as a trainee in Frito-Lay, Channo, Patiala, Punjab. In
those six months, I have seen various engineering equipment such as Plate Heat exchanger,
Optyx etc. in action. I have also been familiarized with American Bureau Law, ISO
(International Standardization Organization) and other quality assurance regulations. What
fascinated me most was the holistic environment of GNDU, the vibrant community of students
and faculty members helped me to realize my fervent potential. During my graduation, I gained
proficiency in various areas of engineering subjects like Biochemical Engineering, Mass
Transfer, Food Process Engineering, Dairy Technology, Confectionery Technology and so
on.

I decided to put my shrewd knowledge into practice. Working on bomb calorimeter helped to know
how the energy content of foods differs from each other. Extending this knowledge into my daily
life helped to keep fit and prevents me from eating those foods bundled with calories that are
gradually detrimental to our life.

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