Founded in 2003, Food Science and Technology Department is the oldest in the University. The aim of the Department of Food Science and Technology is to train professionals who can maintain industrial facilities in food manufacturing with their scientific knowledge, and to support the development of these industries in agricultural-industrial regions in addition to participating in academic and research activities of this program. The educational mission of the Food Science in the undergraduate program is to provide students with scientific information on the nature, properties, and characteristics of foods based on Biochemistry, Chemistry, Microbiology, Physics, Statistics, Mathematics and other sciences. The curriculum is designed to offer a broad undergraduate program in the basic sciences on which to build technical competence in Food Science and Technology. Graduates will be able to apply science and engineering principles to better anticipate and describe the changes occurring during food processing and storage, as well as preserve and ensure the safety and microbial stability of food products. They will also be able to adapt and develop methods to analyze and conduct experiments on foodstuffs through competency in the following core knowledge areas:
The Master’s program in Food Science and Technology provides graduate students with multidisciplinary and specialized professional education and considerable research opportunities, ranging from Food Fermentation to Chemical Analysis, from Food Safety to Dairy Sciences, and from Food Technology to Food Engineering. Additionally, the program enables students to be engaged in discovery and application of their knowledge in order to face the challenges in food processing and innovation-from raw material production to product utilization by the consumer. We also help promote interactions with other related areas of expertise, as well as encourage development of written and oral communication skills through course work, seminars and group meeting presentations. Graduates get prepared for scientific activities and are able to make a valuable contribution to industrial, healthcare, governmental agencies, and educational institutions.
The Ph.D. program in Food Science intends to devise a comprehensive scheme for instructing professionals in various fields of research related to food science and technology. This training qualifies the PhD students to carry out projects in order to advance food processes and products. We also try to empower academics by both applied and theoretical methods in teaching and research. This strategy helps graduates be equipped with suitable skills for research and production. Graduates are capable of providing effective human resources for food industry, government institutions, other universities, research and development organizations and other teaching and technical agencies. Educational areas of specialization in the Ph.D. program are:
The department has ten faculty members consisting of 2 associate professors, and 8 assistant professors. Three full time staffs also work in the dept.
Over 60 B.Sc., 30 M.Sc. and 15 Ph.D. students are enrolled in each year. Currently about 800 B.Sc., 300 M.Sc. and 11 Ph.D. students are studying in this department.