Goals and Objectives

• To provide training on the processed, packaged, shelf stable food products and intermediate raw materials.
• To promote the establishment and maintenance, assurance of food quality.
• To train students as researchers and high level teachers in Food Science and technology.
• To improve students understanding in different aspects of handling, processing and quality control.
• To inculcate the skills and capacity to participate actively in the process of transformation of the food industries in the new millennium.
• To train the students about the importance of nutrition in our life.
• To prepare students as a nutritionists, dietitians and food safety officers.
• Acquire the elementary knowledge about microorganisms.
• To learn about the natural ecology of
•  microorganisms and living organisms in global environment.
• Students will be able to describe fundamental principles of biology e.g., central dogma, diversity of life, inheritance and how these principles relate to microorganisms
• Students will gain familiarity with the role of microbes in human disease, the role of microbes in issues of international health, and the human immune response to microbial infection
• The student will be able to explain general and specific mechanisms by which an infectious agent causes disease.