Welcome to the Department of Food Science and Technology
"Shaping the future of food through science, innovation, and sustainability"
Department of Food Science and Technology
"Shaping the future of food through science, innovation, and sustainability"
We aim at inspiring our students to dream more, learn more, do more, and become more in their respective journeys of life.
RUB
The Royal University of Bhutan (RUB), established in 2003, is Bhutan’s national university dedicated to academic excellence, research, innovation, and the development of competent graduates who contribute meaningfully to the nation and beyond.
CNR
The College of Natural Resources (CNR) offers 11 academic programmes, comprising 7 undergraduate programmes and 4 postgraduate programmes, including three Master’s programmes and one PhD programme, providing diverse opportunities for advanced learning, research, and professional development in natural resources, agriculture, food, environment, and sustainable development.
Food Science & Technology
The Department of Food Science and Technology (FST) at the College of Natural Resources (CNR), Royal University of Bhutan (RUB) was established in 2017 with the introduction of the Bachelor of Science in Food Science and Technology programme. The Department is committed to providing quality education, practical training, research, and innovation in food science and technology.
It prepares graduates with knowledge and skills in food processing, food safety and quality, food analysis, nutrition, food packaging, food engineering, biotechnology, and value addition, enabling them to contribute to the food industry, research, entrepreneurship, and sustainable food and nutrition security in Bhutan and beyond.
Program
The Department of Food Science and Technology (FST) currently offers the BSc in Food Science and Technology and is expanding its academic portfolio with the upcoming BSc in Biotechnology and Bioinformatics, strengthening education, research, innovation, and entrepreneurship in food and biotechnology.
B.Sc. Biotechnology & Bioinformatics
Duration: 4 years (Full Time)
Credit Points: 480 credit points</spanAcademic Journey
A four-year path from fundamentals to research.
The BSc in Food Science and Technology consists of 32 modules, practical learning, field attachment and a final research project.
Year 1: Foundation
Build core scientific and food science knowledge.
Year 2: Application
Strengthen laboratory skills and applied food technology.
Year 3: Innovation
Explore advanced food science, processing and product development.
Year 4: Research
Complete advanced study, field experience and research.
Learn by Doing
Facilities that turn theory into practice.
Three core laboratories support teaching, analysis, food processing, research and innovation.
Food Processing Laboratory
Supports processing, preservation, drying, packaging, storage, quality testing, value addition and postharvest-loss reduction.
Nutrition Laboratory
Supports proximate analysis, vitamin profiling and micro-nutrient testing using standardized scientific methods.
Molecular Biology Laboratory
Supports teaching, research and innovation through DNA, RNA and protein-level studies.
Career: Food Science and Technology
1
Food processing & product development
2
Food safety & regulatory sector
3
Quality assurance & control
4
Research, academia & innovation
plhamo.cnr@rub.edu.bt
17815470
daa.cnr@rub.edu.bt
17303929
Contact Us
We deliver knowledge, practical skills, and innovative solutions through quality education, hands-on learning, and research.
Faculty Consultation Hours
Upcoming Event - 16th October, 2026
