Food Science and Processing Management is an electrifying multidisciplinary field that prepares students with a wide-ranging knowledge of the biological, physical and engineering sciences to develop new food products, blueprint innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. The course focuses on developing trained professionals in Food Processing Sector.
The curriculum for the course has been well designed with technical inputs from industrial experts, focusing more on practical and skill. The course provides technical knowledge, skills, industrial exposure and training in various food processing sectors like cereal, pulse and oil seed processing, fruit and vegetable processing, dairy processing, poultry, meat and seafood processing.
Food Science majors apply the principles learned in the basic sciences such as Food Chemistry, Biochemistry, Genetics, Microbiology, Food Engineering and Nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.
Ms. DEEPALAKSHMI.P – ASSISTANT PROFESSOR
Id : 1231
Dr. A. Gowrimeenal – ASSISTANT PROFESSOR
Id : 1233
Ms. DIVYA.D – ASSISTANT PROFESSOR
Id : 1234
Ms. SWETHA.D – ASSISTANT PROFESSOR
Id : 2296