The discipline is designed to train and develop the next generation of technically proficient and skilled Food Scientists and Technologists who understand the nature, composition, properties and nutritional characteristics of food and are capable of working in existing food industries and become employers of labour through the application of cutting edge technology integrated in multidisciplinary areas of Food Science and Engineering in solving the problems of production, processing and utilization of foods. Part of the philosophy is also to develop nutritious and wholesome food acceptable to the consumers in order to solve the problem of malnutrition and food insecurity in our dear nation.

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