Food Science and Technology

The department of food science and technology was established in the year 1994 with the aim of generating trained man power to meet the demands of rapidly expanding food processing industry. The teaching program includes theory as well as practical training in handling, processing, preservation, adulteration, quality control and packaging aspects of various food products. Some courses on waste product utilization, sanitation and waste disposal are also included in the teaching program so as to produce eco friendly technocrats. Special emphasis is given on recent developments in the field of food technology. Students are also acquainted with recent Microbiological techniques and Quality Control tools e.g. ISO 9000, HACCP, Statistical Quality Control, Control Charts etc. They are also provided with good knowledge of computers and Internet, enabling them to enjoy the benefits of information technology revolution. These courses have been designed to enable the students to serve Quality Control, R & D as well as production departments of food processing industries. Students also undergo 3 month industrial training, which helps in honing and shaping up their theoretical skills. The food technology department has all the necessary equipments for complete microbiological and chemical analysis and adulteration testing for fruits and vegetables, spices, oils, cereal products, dairy products, egg and meat products etc.