Department of Food Science and Technology
The course focuses on the interface between food science and human nutrition as well as an integration of the two disciplines. It is designed to meet the increasing demand for scientists who in addition have through knowledge of food science and technology with respect to food processing, product development, preservation, storage, quality assurance, food safety, packaging, value addition nutritional implication and market research.
Food sciences have an interrelationship with
Food Microbiology (the study of how microorganism interacts with foods, its focuses on bacteria, yeast and molds.
Food Processing and Engineering
Nutrition and Sensory Analysis
|Year||Semester||Course Code||Course Title||Credit Load|
|I||II||FSN 111||Principles of Food Science and Nutrition||(1+1)|
|III||VI||HOR 311||Post Harvest Management and Value Addition of Fruits and Vegetables||(1+1)|