M.Sc

Food Technology

Department of Food Technology

  • Dean
  • Head of Department
  • Programs
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  • Course Structure
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Vision

"To advance food science and technology, empowering professionals to address global food challenges, promote wellness, and create a safer, more sustainable food future."

Mission

  • Offer rigorous training in Food Science and Technology.
  • Encourage research and innovation in Food Technology
  • Foster professional development, promoting ethical practices.
  • Enhance research skills through dissertation work and industry projects.

Programme Specific Outcomes (PSOs)

  • Technical and scientific proficiency: Understand and expand the principles of food processing from raw material to finished product

  • Product development and innovation: Formulate new food products, considering sensory properties, market trends, and nutritional value. Apply scientific and technological knowledge to develop healthy and safe processed foods.

  • Research and problem-solving: Evaluate, analyze, and synthesize knowledge to contribute to scientific and technological developments in the food sector. Perform scientific experiments, document data, and interpret results to solve complex problems.

  • Professional and industry preparedness: Gain theoretical and practical knowledge to work in food industries, research centers, and food-related organizations. Be competent in quality control and quality assurance, and understand food standards and regulations

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