The department of Food Technology was established in the year 2018. The courses are designed to impart knowledge on various aspects of food processing, food preservation, food chemistry, food quality, food safety and marketing aspects of food and food products. This program offers under graduate level class work and research opportunities related to food process technology, food microbiology, edible oils, engineering design, post-mortem biochemistry of muscle foods, proteins and enzymes, food rheology, and beverage science.
Its primary objective is 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. The curriculum framed us in such a manner that by the time the student completes this degree they grow multi-dimensional fit to work in research, teaching and industry.
