School of Life Science

Department of Food Science and Technology

The department of food science and technology started in the year 2019 with the earnest desire to meet the demands of an upcoming branch in the field of food sciences. Food Science is the discipline in which biology, physical science, and engineering sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, wholesome and nutritious food. The food technologists study the chemical, physical and microbiological makeup of the food. The department is open to continuous ideas in research and establishing an environment to make the best use of the knowledge of foods and food products and minimizing wastage. The students are actively involved in academic interactions by attending scientific sessions and are encouraged to participate in extra-curricular activities. The department association ‘Food miles’ through its activities enables the students of the department and students of inter-disciplinary branches to gain insight and knowledge in the area of food science.


•To be a center of excellence in training, research, outreach and consultancy services in Food science and technology with emphasis on value addition of agricultural produce, processing, technology driven conservation of food, nutritional goodness and food security.

• To produce competent food technologists, scientists, researchers and entrepreneurs in the food domain through quality education.


• The Department of Food Science and Technology shares knowledge and creates awareness for a safe and healthy food supply.

• To upgrade the scientific knowledge in the area of food science, food processing and safety for the development of food products through quality research.

Mr. Abel Kooran Varghese

Assistant Professor,