The Department of Food Science and Technology was established in June 2007 in the university as self supporting department. Its primary objective was to produce competent food scientists and technologists who can take leading roles in improving the socio-economic status of regional people. The department is also intended to provide technical support to farmers and entrepreneurs to establish small scale industries. Food Science and Technology is a multidisciplinary course which has subjects on processing, preservation, chemistry, quality, safety & marketing aspects of food and food products. The department has framed the curriculum in such a manner that by the time the student completes this degree program, the entrepreneur skill is already developed and they are fit to work in research, teaching and industry.
Research Areas :
Research is one of the significant activities of department and followings are the thrust areas:
Processing and Preservation of fruits, vegetables, cereals & legumes.
Applications of enzymes.
Fermented food and beverages.
Biotransformation of food toxicants.
Pharmacological study of food nutrients.
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