Introduction and Overview
Food Science is a multidisciplinary approach that deals with various aspects of food. The basic structure of Food Science and Technology comprises of Food Sciences, Food Technology, Food Processing, Analysis, Nutrition, Research & Development, Product Development, Food Laws & Regulations, Food Safety, Food Quality, etc.

Be recognized nationally and globally as a high seminary of learning pertinent to Food and Nutrition, Food quality and Safety, Food Analysis, Food Microbiology, other novel and emerging trends of 21st century. The professionals (teachers / researchers) aimed to excel imparting education and trainings contribute to local and national development of the country in an efficient manner.


  • To provide an outstanding educational experience and unique research and training opportunities in food safety and nutritional science, develop multidisciplinary and quality-oriented leaders to solve important national and global health problems
  • To provide cost-effective processing and storage technologies to curtail post-harvest losses
  • To provide value addition to agricultural products, Food bioprocessing and technology, Food nutrition and dietetics, Food safety and quality and natural resource sciences in order to realize sustainable and secured livelihoods

Key Features / Facilities
Food Science and Technology Department has laboratories equipped with latest facilities and equipment. Following mentioned laboratories are operational catering the needs of different degree programs at under graduate and post graduate level:

  • Food Analysis Laboratory
  • Dairy & Meat Laboratory
  • Food Microbiology Laboratory
  • Food Processing Hall