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

Food Biochemistry

Food Biotechnology

Nutrition and Sensory Analysis

Year Semester Course Code Course TitleCredit Load
IIIFSN 111 Principles of Food Science and Nutrition (1+1)
IIIVIHOR 311Post Harvest Management and Value Addition of Fruits and Vegetables (1+1)
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