Innovation • Excellence • Future
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Established in 2020 with an initial intake of 30 students, the Department of Food Technology is dedicated to providing cutting-edge education in food science, processing, and safety. Guided by the principles of the National Education Policy, the department emphasizes a multidisciplinary, flexible, and skill-based curriculum, equipping students for careers in both industry and research.
With a strong focus on Outcome-Based Education (OBE), the curriculum ensures graduates develop industry-relevant competencies, critical thinking abilities, and problem-solving skills. As an autonomous institution, the department continuously updates its programs to align with global food industry trends and regulatory standards.
A student-centric approach is at the heart of the department’s pedagogy, integrating experiential learning, industry collaborations, and research-driven projects. Faculty members, specializing in areas such as food safety, processing, biotechnology, and sustainable packaging, actively engage in research and consultancy, providing students with real-world exposure.
With a commitment to innovation and societal impact, the department nurtures professionals who contribute to food security, safety, and sustainability, shaping graduates into leaders in the food technology sector.