Profile
The Department of Food and Dairy Technology was established in the year 2017. The department takes legitimate pride in honoring well established infrastructure. The course Food and Dairy Technology is the application of Food Science and Dairy Technology in the field of selection, preservation, processing, packing, distributing and usage of safe and nutritious food. This course provides depth knowledge and practical skills to students regarding food manufacturing, food preparation and dairy products preparation. Providing two major professional courses Food Technology and Dairy Technology is the uniqueness of this department. 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 TANSCHE guidelines. The new program of B.Sc. Food Science and Nutrition has been functioned since 2023-24 academic year onwards. This course enables the students to develop skills and techniques in foodpreparations, processing, therapeutic diet planning and counselling. The establishment of this program to nurture of quality human resources with relevant knowledge, skills and values to bring holistic health in the community, national as a whole.
Vision:
To develop technically qualified, skilled, and competent human resource through excellence teaching knowledge to cater the needs of Food processing industries, Community nutrition, Hospitals, and Food & Dairy industries.
Mission:
- To provide quality environment that facilitate to develop knowledge on industrial realities in Food and Dairy field.
- To inculcate in-depth knowledge of Food Technology with an ability to analyze, evaluate, design, discriminate, interpret, create and integrate existing and new knowledge.
- To provide high quality education and training for careers in Food industry, both private and government sectors.
- To acquaint and equip students with professional and intellectual integrity, ethics of research and scholarship and responsibilities to contribute positively in the sustainable development of society.
- To provide facilities for academic excellence, training in soft and professional skills and placement.
- To encourage students to become entrepreneurs.
- To extend internship trainings in Food industries and Hospitals.
Objectives:
- To equip graduates with a strong, well-rounded education with knowledge and skills for successful entry in Food processing, Community nutrition, Food and Dairy industries.
- To improve quality of students and provide learning opportunities in the broad spectrum of multidisciplinary fields such as Community Nutrition, Dietetics, Food Chemistry, Food Microbiology, Food Processing, Food Preservation, Food Product Development, 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 Science and Nutrition & Food and Dairy Technology.
- To produce Nutritionist, Food Technologist with a strong practical and theoretical knowledge in the field of Food Processing.
- To promote and maintain linkages with Food Processing and Dairy industries, Government Institution (FSSAI, NIPCCID) and hospitals through internship.
Career prospects
Researcher in Nutrition Sciences:
- Food safety and hygiene
- FMCGs and Pharmaceutical Companies
- Research and Development
- Teaching/Education field
Government Sector:
- Food safety officer in FSSAI, Food Corporation of India
- Scientist in Research Institutes
- Child Development Project Officer
- Integrated Child Development Scheme, Women and Child Health Department
- Nutrition Division, Health and Family Welfare Department
- National and State Health Systems Resource Centre
Non-government and development partner organizations:
- UNICEF, Nutrition International, UNDP, WFP, IFPRI etc
- Academia and institutions delivering technical support
- Startups in nutrition
Corporate Wellness Consultant:
- Nutritionist in Public Health Nutrition and Sports
- Health Consultant as Hospital and health care organizations
- Health Consultant as Sports, Fitness and Health Clubs
- Developmental NGOs
- Food service organizations
- Food Analyst in Food & Nutraceutical Industries
- Food production Manager in Food Product Industries
- Food Quality Control