The Department of Food Technology envisions to become an innovative centre of education, offering graduate and doctoral programmes in the field of Food Science and Technology.
The programmes offered by the department integrates multidisciplinary principles of physical, chemical, biological and mathematical sciences to develop innovative solutions to address the challenges in food processing.
The curriculum focuses on the fundamental principles of food processing, product development, quality & safety.
Classroom learning is complemented with state-of-the-art laboratories and experienced faculty. Further, it also promotes greater interaction and engagement between faculty and students, ensuring attentive guidance and mentorship to facilitate research.
The applied research carried out at the Department includes:
- Novel food product development
- Innovative processing technologies
- Functional foods
- Fermentation technology
- Food quality and safety
The Department envisages to become a resource centre for food processing, beneficial to stakeholders across the value chain encompassing farmers to entrepreneurs.
The Department’s emphasis on nurturing innovative ecosystem, quality and industry-relevant curriculum ensures a comprehensive learning experience. Thus, enabling students to be entrepreneurs and professionals, catering to the demand of food processing sector.