Department of Food Science and Technology is dedicated to improving food quality, safety, and sustainability. It provides training in food chemistry, microbiology, processing, and preservation techniques. Students learn how to develop safe and nutritious food products while ensuring compliance with quality standards. The department emphasizes practical learning through laboratory work and industry exposure. Graduates are prepared for careers in food manufacturing, quality assurance, and research institutions. The program also addresses challenges such as food security and post-harvest losses. Through innovation and research, the department contributes to enhancing nutrition and supporting the growth of the food industry.