The Department of Food Technology was established in the year 2020 with a mission to provide quality education experience in food technology through enhancing fundamental skill development and practical knowledge in food technology in order to prepare students for various positions in global industries, for advanced studies and to conduct basic and applied research in food science and technology for ultimate benefit of our nation. Program focuses on the application of science and engineering principles to improve the quality, safety, and nutritional value of food products. The comprehensive curriculum spans an array of disciplines, encompassing chemistry, physics, mathematics, microbiology, nutrition, food engineering, food analysis and the technology of dairy, animal foods, food safety, food laws, cereals, pulses, fruits, vegetables, cereals and plantation crops. The curriculum integrates theoretical knowledge with hands-on laboratory work, preparing graduates for careers in food manufacturing, research and development, quality assurance, and regulatory affairs. Apart from theoretical knowledge we provide experiential learning opportunities for students such as seminars, certificate courses and industrial visit. In plant training in a food industry is mandatory for the successful completion of graduation which makes our candidates a perfect fit to the various job opportunities. Graduates emerge with a deep understanding of food science and technology, equipped to contribute to the advancement and safety of the food industry