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Village Adoption (12-02-2022)

Skill Development for Staff 12-02-2022

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The Department of Food and Dairy Technology was established in the year 2017. Thedepartment takes legitimate pride in honoring well established infrastructure. The course Foodand Dairy Technology is the application of Food Science and Dairy Technology in the field ofselection, preservation, processing, packing, distributing and usage of safe and nutritious food.This course provides depth knowledge and practical skills to students regarding foodmanufacturing, food preparation and dairy products preparation. Providing two majorprofessional courses Food Technology and Dairy Technology is the uniqueness of thisdepartment. The department has received FSSAI License and Registration for Food Production,Processing and Marketing. FSSAI Registration No: 22421578000477 (valid up to 08.12.2026).Later it was renamed as Department of Food Science and Nutrition in 2023 as per the TANSCHEguidelines. The new program of B.Sc. Food Science and Nutrition was introduced in 2023-24academic year.

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Vision:

To develop technically qualified, skilled and competent human resource through excellent teaching knowledge to cater the needs of food and dairy industries.

Mission:

To provide quality environment that facilitate to develop knowledge on industrial realities in food and dairy field.

Objectives:

  • To prepare graduates with a strong, well-rounded education with knowledge and skills for successful entry in food and dairy industries.
  • To improve quality of students and provide learning opportunities in the broad spectrum of multidisciplinary fields such as chemistry, microbiology of food, food processing, food preservation, food safety, quality packaging and marketing, environmental aspects of pollution control and food waste utilization.
  • Enhancement of the competitiveness of the department as a centre of excellence in food and dairy technology.
  • To produce food technologist with a strong practical and theoretical knowledge in the field of processing.
  • To promote and maintain linkages with food industries and institution through internship.

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