Food Science and Technology - about-department

The courses offered by the department include B.Sc. Food Technology, B.Sc. (Hons.) Food Technology, B.Sc. Nutrition and Dietetics, B.Sc. (Hons.) Nutrition and Dietetics, M.Sc. Food Technology, M.Sc. Foods and Nutrition, and Ph.D. Food Technology. The Department has well-equipped laboratories, research facilities, and a library with a vast collection of books and journals.

The department has highly qualified faculty members who are experts in their fields and have extensive experience in teaching and research. The department also provides students with opportunities for internships, industrial visits, and research projects to gain practical experience in the field. The department has collaborations with various industries and research institutions, providing students with exposure to real-world problems and the latest developments in the field.

The Department of Food Science & Technology has evolved into a distinguished centre of academic excellence and research. The journey began with the introduction of the B.Sc. Food Technology program in 2017, initially under the Department of Life Sciences. Expanding its academic offerings, the M.Sc. Food Technology program was launched in 2019, followed by the B.Sc. Nutrition and Dietetics in 2021. Recognizing the growing need for specialized education, the Ph.D. in Food Technology commenced in 2021, further strengthening the research capabilities of the department.

In January 2023, the Department of Food Science & Technology was officially established as an independent entity, marking a significant milestone in its academic and research pursuits. Continuing its commitment to advancing nutrition sciences, the department introduced the M.Sc. Foods and Nutrition program in 2024, reinforcing its dedication to fostering innovation and expertise in food science, nutrition, and technology.