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School of Agricultural & Bio-Engineering

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School of Agricultural & Bio-Engineering

Earning a bachelor’s degree in Agricultural Engineering opens the scope for students to work in various areas including Farm Machinery, Soil and Water Conservation, Food Processing, Dairy Technology, Smart Agriculture, and so on. Students learn the design and operation of different farm machineries and implements like plough, seed drill, harvester, thresher, etc. The application of engineering in solving water management issues using advanced tools like ArcGIS, SWAT, and HEC-RAS, is taught. Students gain insight into the engineering aspects of food equipment design and processing, while getting hands-on experience in different food processing/preservation methods like freeze-drying, extraction, and value-added product development. It is mandatory for students to undergo training in smart agriculture and other specialized domains. They also get to do internships in various training institutes such as CFMTTI, CIPHET, IISWC, etc. School of Agricultural and Bio-engineering is committed to Sustainable Development Goals focusing on No Poverty, Zero Hunger, Quality Education, Climate Action, Responsible consumption and production, Life on Land and Partnership for Goals. Recognizing that we urgently need to reduce our ecological footprint by changing the way we produce and consume goods, the School is not only involved in a number of initiatives such as smart farm machinery, soil and water conservation, vertical cultivation of vegetables in a controlled environment, soil-less culture of various produce, mulching and protected cultivation of flowers and vegetables, food processing, plant tissue culture within the campus but also taking these initiatives to farmers. Efficient management of resources is the focus of the School, which includes re-engineering of appropriate technology for small farmers, application of sensors and actuators in farm machinery and the use of drones in agriculture. Equipped with various analytical equipment including HPLC for food product characterization, students are enabled to make edible film from potato starch and are working to utilize other agro wastes for biodegradable packaging to address environmental issues. The campus has a bakery unit, dairy unit and a super critical CO2 extraction unit where students get the opportunity to intern and develop the confidence to work in large production units.


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