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B.SC Food Science & Technology
About Food Science & Technology
The Department of Food Science and Technology was started in the year 2021 with solemn desire to meet the demands of the society and food industries. Food Science and Technology is a branch of science which involves the application of scientific knowledge in selection of raw materials, manufacturing a safe, wholesome, and nutritious food product. The program demands a critical focus on physical, chemical, and biological changes in a food system and the need of technologies for controlling the undesirable changes for offering a nutrition’s and healthy foods to the consumers. The students are encouraged to participate in academic interactions by attending scientific sessions and extra-curricular activities. The department was established with sophisticated equipment’s for food processing and analysis. In addition, classrooms were digitalised to offer technology enabled learning to all students. The curriculum is tailor made for the next generation food technologist with concepts including fundamental of food processing of all commodities, product development, food analysis, quality and safety, food business management etc.,
Vision:
The Department of Food Science and Technology of School of Agricultural Sciences has a vision to become a leading school at the global level delivering cutting edge knowledge, research, innovation in the field of food technology
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Mission:
The missions of the department are to
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Develop knowledgeable food technology graduates who can contribute their proficiency to the food community and food industrial sector across the world.
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Perform relevant and significant basic and applied research that can resolve the problems in the scientific and industrial community.
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To hold superior quality undergraduate, master, and doctoral programs in the field of food science and technology to generate capable and globally competitive food technologies.
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Quality Policy:
Department of Food Science and Technology, at Malla Reddy University, shall strive hard continuously to achieve academic excellence in the field of Food Technology, and to produce the most competent Scientists, Technologist, Entrepreneurs, and Researchers (SEEMR) through objective and innovative teaching methods, dedicated and duty conscious and consistent updating of facilities, welfare and quality improvement of the faculty and a system of continuous process improvement.