News and Event
Traditional Food Festival
The Traditional Food Festival is held annually in the first or second week of September in conjunction with the International Summer School. As part of the Traditional Bhutanese Food module, third-year Food Science and Technology students develop, prepare, and exhibit traditional Bhutanese food products for international students, promoting Bhutanese food culture and innovation.
Final Year- Research and Product Development
Every year, final-year Food Science and Technology students undertake research projects focused on innovative food product development. Students apply their knowledge and skills to develop new, unique, nutritious, and value-added food products, often using local and underutilized raw materials. This annual research activity promotes innovation, creativity, problem-solving, and entrepreneurship, while providing students with practical experience in addressing real-world challenges in the food industry.
Annual Student Research Meet
The Annual Student Research Meet at CNR showcases product-based research conducted by students. The Department of Food Science and Technology selects one research project for oral presentation and two for poster presentation to represent the Department. The selected projects compete with other departments, and one outstanding research project is recognized as the best at the college level.
Field Attachment
Every year, second-year Food Science and Technology students undertake field attachment from December to February during the winter vacation. They are placed in relevant food industries and organizations to gain hands-on experience and apply their theoretical knowledge to real-world food processing, quality, safety, and production practices. This experience helps students bridge the gap between classroom learning and practical application.
World Food Day
The Department of Food Science and Technology, College of Natural Resources, will celebrate World Food Day on 16 October 2026, by hosting the first-ever National World Food Policy Dialogue 2026 under the theme “Innovate Today, Nourish Tomorrow.” The event will be organized in collaboration with FAO, MoAL, and SAPLING, bringing together stakeholders to discuss food systems, innovation, food security, nutrition, and sustainable food development.
Department of Food Science and Technology