Food Sciences is a multidisciplinary approach which deals with various aspects of food. It offers an accessible exposure of this dynamic field with the help of the principles of processing, handling and storage of foods. Moreover, this course provides knowledge about food safety, security, quality and relationship among science and technology. Graduate students gain experience by working in a highly collaborative mentored environment with all food science graduate faculty. Special focus ismade on innovation and research; in production of new products, food safety, nutritional and health related foods, as well as all types of analysis of food.
Our vision is to make students global leaders in training, research, outreach and consultancy services in post-harvest handling and value addition of agricultural produce, food bioprocessing and technology, food nutrition and dietetics, food safety and quality and natural resource sciences in order to realize sustainable and secure livelihoods.
Our mission is to pursue, excel and maintain a world-class women leadership role in the quest for knowledge by way of quality research, capacity building, consultancy and innovative outreach in order to contribute to food productivity and safety through sustainable value addition and natural resources management.