Established in 2018, the Department of Food Processing Technology and Management responds to the shifting landscape of the food industry, transitioning from traditional "Make and Sell" to more customer-centric "Sense and Produce" approaches. This evolution underscores the department's commitment to producing professionals well-versed in food development and quality assessment.

Our three-year program provides students with a comprehensive understanding of food processing fundamentals, covering areas such as food science, chemistry, unit operations, analysis, modern processing techniques, preservation methods, and principles of management and marketing. Through internships and project work, students gain practical experience and insights, preparing them for meaningful contributions to the dynamic food processing sector.

Vision

Creating a highly equipped successful independent skilled personnel and entrepreneurs in the field of Food processing Technology and Management on par with the international standards in the development of innovative highly nutritious and quality food products to nourish and flourish as individuals and the society as a whole.

Mission

Upgrading our laboratories to national and international standards, establishing PG and research courses and innovative short-term courses for national and international students in particular, creating a niche in the research and development of innovative healthy food products that benefits the students, institution and the society, establishing tie-ups with government and private national and international organization/institution for knowledge sharing; research upgradation in food processing management and nutrition sector.