The objective of the programmes in the Department is to train the personnel to produce wholesome, safe, nutritious and palatable food in sufficient quantities at competitive prices, while utilising resources with maximum efficiency. In the Department research is mainly carried out in the related fields of the two divisions, namely, Food Sciences and Food Technology. Since 1988, the Food Integrated Pilot Plants of the Department which embraces Cereal Product Processing, Dairy Product Processing, and Food and Vegetable Product Processing Units carry out production. The plants are used both for research and educational purposes. Some of the courses which are offered concentrate in food biochemistry, food chemistry, general microbiology, food microbiology, enzymology, fruit and vegetable technology, meat technology, dairy technology, cereal technology, fat and oil technology, sugar and confectionery technology, quality control and legislation, plant organisation and management in food industry, food machinery and equipment.
Assessment is by coursework, practical work, examinations and a graduation project.
There are a variety of options for the graduates within the food production sector, research and quality control laboratories. The Department has post graduate programmes leading to M.Sc. and Ph.D. degrees.