Food science and technology applies principles of science and engineering to the processing, preservation, packaging, distribution, and utilization of food. Its objectives are to understand the chemical, physical, and microbiological properties of food and apply this knowledge to efficiently transform raw ingredients into high-quality, nutritious products.

The Department of Food Science and Technology fulfills its mission through the following primary mechanisms:

• Providing quality education and training in Food Science and Technology at undergraduate and graduate levels.
• Preparing professional personnel to meet the needs of educational institutions, research organizations, industry, and government agencies.

The Department maintains active research programs and offers B.Sc., M.Sc., and Postdoctoral Researcher’s degrees in Food Science and Technology.

Laboratories

The Department of Food Science and Technology maintains specialized laboratories equipped for protein, lipid, and carbohydrate research. Analytical capabilities include UV spectrophotometers, refractometers, milk analyzers for compositional analysis, and texture analyzers for quantifying physical properties of samples.

Currently, two dedicated laboratories support research and instruction:

• Food Analysis & Technology Laboratory
• Food Microbiology and Technology Laboratory

Pilot Plants

Dairy Processing Pilot Plant and Analytical Support Laboratory

The Dairy Processing Pilot Plant supports the manufacture of milk, beverages, cheese, yogurt, cream, and butter. It features programmable pasteurization/incubation systems and cheese processing equipment (500-kg vats, shredders, tumbler) used for process training and fresh cheese research.

The Analytical Support Laboratory provides equipment for assessing:

• Microbial and chemical quality
• Protein and lipid content
• Other milk components

Educational Programs

The program offers comprehensive courses in Food science and Technology, including:

Undergraduate Program (B.Sc.) in Food Science and Technology

This program trains professionals equipped with up-to-date knowledge in Food science and Technology, emphasizing food preservation and processing to enhance the quality and quantity of food products. It covers the scientific and practical foundations of preservation, processing, and engineering of food productions. Students learn about food processing, food nutrition, food engineering and post-harvest technology and preservation, gaining the necessary skills for entering the job market or pursuing further studies.

Master's  program in Food Technology

The master's program in Food Technology provides advanced training and research methods in Food science and Technology, Food processing, and Novel technologies to processing and preservation of food products.