The Department is engaged in research in Nutritional assessment of under-utilised food of local origin, studies on added value to cassava and its products, studies on food processing and preservation to improve food quality, development of new food processing technologies, utilization and nutraceutical properties of quail and its products.

The Department intends to provide assistance to public and private sector organizations as well as to interested individuals in their professional development by offering short term training courses. The staff members serve as consultants to the industry, and members of committees of several scientific organizations.

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