About the Department

The Bachelor of Food Science and Technology programme is designed to produce competent professionals with the knowledge, practical skills, and professional attitude required to support sustainable food systems and ensure food and nutrition security. The programme integrates the principles of food science, food processing, engineering, biotechnology, nutrition, quality assurance, food safety, and entrepreneurship to prepare graduates for the evolving food industry.

Students develop a strong foundation in food chemistry, microbiology, food engineering, food analysis, human nutrition, and product development while gaining hands-on experience in laboratory practices, food processing technologies, packaging, quality control, and research. The programme also emphasizes innovation, entrepreneurship, food laws and regulations, and sustainable approaches to minimizing postharvest losses and food waste.

Graduates will be equipped to contribute to national food security and food self-sufficiency by improving food production, processing, preservation, and distribution systems. They will be capable of working in government agencies, food industries, research institutions, non-governmental organizations, and the hospitality sector, or establishing their own food-related enterprises. The programme also provides a strong academic foundation for graduates who wish to pursue higher studies and research in food science and related disciplines.