Department of Food Science and Technology

The Department programs cover both the basic core areas and specific commodities. Rather than cover a wide breadth of commodities and disciplines, our emphasis is on areas of critical need to our country and where department expertise can make the greatest positive impact; specifically, these are food microbiology and safety, food processing and packaging, food chemistry, sensory analysis, food quality and food technology (Sugar, Dairy, Oil, Canning, Cereal and Preservative).

Our department expertise meets the needs of food factories of our country and province scientifically and practically.