Department of Food Science & Technology
History
The Department of Food Science and Technology was established to apply scientific knowledge and technological innovation to the processing, preservation, packaging, and distribution of food. The discipline developed from the need to improve food quality, reduce post-harvest losses, ensure food safety, and increase the availability of nutritious foods for a growing population.
Historically, food processing began with traditional methods such as drying, fermentation, smoking, and salting. However, with advances in science and technology, food science evolved into a modern discipline that integrates chemistry, microbiology, engineering, and biotechnology to improve food production systems and ensure safety and quality.
The department was created to strengthen the link between agriculture and industry by transforming raw agricultural produce into value-added food products. It supports food security, agro-industrial development, and sustainable economic growth through innovation and research.
Overview
The Department of Food Science and Technology is an academic unit dedicated to the study of the scientific principles and technological processes involved in the production, processing, preservation, packaging, storage, distribution, quality control, and utilization of food products. The department integrates science, technology, and innovation to ensure the availability of safe, nutritious, and high-quality foods for human consumption.
The department provides students with theoretical knowledge and practical skills in food chemistry, food microbiology, food engineering, food processing, food preservation, food safety, quality assurance, biotechnology, sensory evaluation, packaging technology, and product development. It also promotes research aimed at improving food security, reducing post-harvest losses, and developing sustainable food systems.
The Department of Food Science and Technology plays a vital role in adding value to agricultural products, promoting agro-industrial development, enhancing food safety, and supporting national efforts toward food security and sustainable development.
Mission
To provide quality education, innovative research, and community service in food science and technology by producing competent professionals equipped with scientific, technological, and entrepreneurial skills to improve food quality, food safety, and food security for sustainable development.
Vision
To become a centre of excellence in food science and technology through outstanding teaching, research, innovation, and the development of sustainable food systems that promote human health, agricultural transformation, and national development.
Members of the Department
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