ICAR approved B.

Tech Food Technology Colleges in India

1. Tamil Nadu Veterinary and Animal Sciences University is recognized by UGC and approved by ICAR.
The University has been ranked 65 in the Institutional ranking in India by National Institutional Ranking
Framework (MHRD) in 2018.
Bachelor of Technology [B.Tech] (Food Technology)
2. AKS UNIVERSITY SATNA MP (PRIVATE)
3. LPU JALANDHAR (PRIVATE)
4. Maharana Pratap University of Agriculture and Technology Udaipur (MPUAT)
5. Tamil Nadu Agricultural University - [TNAU]
6. Acharya NG Ranga Agricultural University (ANGRAU) Guntur
7. Punjab Agricultural University logo Punjab Agricultural University
8. NDRI, Karnal
9. Sam Higginbottom University of Agriculture, Technology and Sciences - [SHUATS], Allahabad
10. Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
11. Anand Agricultural University
12. Anand Agricultural University, Anand
13. Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya was earlier known as Himachal
Pradesh Krishi Vishvavidyalaya, Palampur (CKS HPKV)
14. Bihar Agricultural University (BAU)
15. Chandra Shekhar University, Kanpur (CSU)
16. Acharya Narendra Deva University Of Agriculture And Technology, Kumarganj, Ayodhya (NDUAT)
17. Professor JayaShankar Telangana State Agriculture University or PJTSAU is situated in Rajendra Nagar,
Hyderabad, Telangana.
 VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH, PARBHANI
Objectives
To emphasize the need of innovation and mechanisms to ensure the quality & excellence in the mandatory
activity i.e. teaching, research and extension
 To impart the in-depth and comprehensive knowledge of Food Science and Technology and also arming the
students with managerial skill and professional attitude.
 To intensify the research & development of various technology well suited to agro-based industries.
 To disseminate viable technology for agro-based industries among the general public through consultancy,
entrepreneurship development and by creating nutritional, food security and safety awareness
 To assess and help the Government of Maharashtra in planning, monitoring and also formulating food and
human nutrition policies.
 To help farmers/ entrepreneurs by improving post harvest technologies not only to save what is produced but
also to produce value added products using the concept of whole plan and animal biomass utilization.

MISSION
 Achieving Excellence in Food Science and Technology for Self Sufficiency
 Organization and Governance

About the Food Science and Technology

Food Science and Technology lies in the fact that it has the capability and creditability to provide more food
through apt scientific conservations, eliminating avoidable losses making available more nutritious food and
high value products from low grade raw materials by processing, packaging, transport, marketing and also
by-products and waste utilization using an integral approach. It enables creation of agro-based industries to
produce value added products assuring greater financial returns and generating employment opportunities,
and in turn will provide a greater potential revival in rural economy. However, it should be born in mind that
technology varies with the commodity and also is location specific. Thus, modernization of post harvest
operations and agro processing industries through appropriate technology has a vital role to play in national
economy in general and rural economy in particular.

IPB UNIVERSITY BOGOR INDONESIA

Vision
The Department of Food Science and Technology – IPB has the vision to become an excellent institution of
food science and technology at the global level in the field of tropical bioscience
Missions
The missions of the Department are as follows:
1. Hold high-quality undergraduate, master and doctoral programs in the field of food science and
technology to produce competent and globally competitive graduates
2. Hold researches contributing to the development of food science and technology with excellence in the
field of tropical biosciences, which can be applied in the community and the food industry.
3. Hold community service activities to provide solutions to problems and challenges in the community
Objectives
To achieve its vision and carry out the missions, the Department has the following objectives:
1. Produce competent and globally competitive graduates at all program levels.
2. Produce basic and applied research to support national food policy, development of the food industry, and
advances in the field of food science and technology with excellence in the field of tropical biosciences.
3. Apply food science and technology through community service activities in providing solutions to
problems and challenges in society.

University of California, Davis

Food Science is a convenient name used to describe the application of scientific principles to create and
maintain a wholesome food supply.
 UC Davis Department of Food Science and Technology Mission Statement
The mission of the department is to generate knowledge about foods through research, and to apply and
disseminate knowledge through teaching and outreach, with the goal of ensuring the availability of safe,
nutritious, appealing food, with minimum environmental impact, for the benefit of all people.
“Just as society has evolved over time, our food system as also evolved over centuries into a global system
of immense size and complexity. The commitment of food science and technology professionals to
advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier
people everywhere is integral to that evolution. Food scientists and technologists are versatile,
interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and
technological developments. As the food system has drastically changed, from one centered around family
food production on individual farms and food preservation to the modern system of today, most people are
not connected to their food nor are they familiar with agricultural production and food manufacturing
designed for better food safety and quality.”
“Feeding the World Today and Tomorrow: The Importance of Food Science and Technology”; John D.
Foloros, Rosetta Newsome, William Fisher; from Comprehensive Reviews in Food Science and Food
Safety; 2010
Food Science has given us

 frozen foods
 canned foods
 microwave meals
 milk which keeps
 snacks
 nutritious new foods
 more easily prepared traditional foods
 above all, VARIETY in our diets.
The Food Scientist helps supply this bounty by learning to apply a wide range of scientific knowledge to
maintain a high quality, abundant food supply. Food Science allows us to make the best use of our food
resources and minimize waste.
Most food materials are of biological origin. How they behave in harvesting, processing, distribution,
storage and preparation is a complex problem. Full awareness of all important aspects of the problem
requires broad-based training.
To be a Food Scientist and help handle the world's food supply to maximum advantage, you need some
familiarity with

 Chemistry
 Microbiology
 Biochemistry
 Engineering
 Some specialized Statistics.
With this special training in the applied Food Science, many exciting and productive careers with a wide
range of employment opportunities exist for the trained professional, such as

 Product Development Specialist

 Sensory Scientist
 Quality Control Specialist
 Technical Sales Representative

OREGONSTATE UNIVERSITY
Vision
OSU Food Science & Technology is a primary resource for food science knowledge, research, innovation,
and talent in the Pacific Northwest and beyond.
Mission
Our mission is to provide relevant, cutting-edge training in food science and technology, and perform world-
class research, within a supportive framework that values diversity. Specifically we aim to:
 Develop knowledgeable critical thinkers who contribute to the food community through leadership, service,
and life-long learning.
 Conduct relevant and impactful basic and applied research that proactively addresses challenges important to
Oregon and the world.
 Lead and advocate for programs that promote growth for our industry partners and provide positive
community impact.
 Evolve strategically as the world, science, and industry evolve in order to contribute to the sustainability of
our food systems.

Academy of Maritime Education and Training, Chennai

Vision
To become a Centre of excellence in Food Technology Education and Research, through the development of
highly competent and Dynamic Food Technologist, for serving the society.

Mission

1. To inculcate in-depth knowledge of Food Engineering and Technology with an ability to analyze, evaluate,
design, discriminate, interpret, create and integrate existing and new knowledge.
2. To analyze technological problems and judge independently to create information for conducting research
and think to conceptualize in the area of Food Engineering and Technology.
3. To develop strong research aptitude through research work to enable the students to opt for higher levels of
learning in the field of Food Engineering and Technology.
4. To inculcate capabilities of students to analyze a problem, identify, formulate and solve technical problems
using basic fundamental principles of food process engineering approach.
5. To acquaint and equip students with professional and intellectual integrity, ethics of research and scholarship
and responsibilities to contribute positively in the sustainable development of society.
6. To enable the students to get engaged in lifelong learning independently with the vigor and zeal and become
capable to start-up their own businesses.

TEXAS A&M

Food Science & Technology Strategic Plan

Vision

The Food Science & Technology Department will be a global leader in shaping the direction of the food
science profession and providing the science to feed the world.
Mission

We are committed to knowledge discovery and delivery of high-quality education to position the science of
food within a sustainable framework, with emphasis on improving health and wellbeing.
Values

We are committed to our Aggie Core values: Loyalty, integrity, excellence, leadership, respect, and selfless
service.
 In addition, we are committed to:

 Diversity and Openness: We embrace a worldview that recognizes and values the importance of domestic
and global diversity.
 Innovation and Knowledge: We are committed to the pursuit of inquiry and discovery and to the creation
and dissemination of knowledge.
 Competence and Responsibility: We are committed to excellence in research, education, and service to bring
the practice benefits of our pursuits to state, nation, and global communities.

NUS Food Science & Technology, Singapore

Welcome to
NUS-FST
Department of Food Science and Technology,
National University of Singapore
NUS FST Department started offering the first degree course in Singapore with Major in Food Science and
Technology as early as 1999. The then Food Science and Technology Programme aimed to serve the special
need of providing high-quality manpower for the growing modern food industry of the 21st century in the
country and beyond. Today, with an annual turnover of more than S$10 billion, the food manufacturing
sector is one of the most fundamental and critical sectors in Singapore’s fast growing economy. NUS FST
has received strong support from both the government organisations and the industry. Over the years, our
graduates have proven to be popular, having one of the highest employment rates among the university
courses and making valuable contributions to the nation.
Faculty members in the FST Department strive to excel in teaching and research to make the Department a
centre of excellence in food science and technology by providing well trained graduates and conducting
high-quality research of international impact. The degree courses currently offered include 3-year B.Sc., 4-
year B.Sc. Honours, M.Sc. by coursework, M.Sc. by research and Ph.D. by research. Large-scale
collaborative research projects have been conducted with both multinational companies and SMEs such as
Nestle, Kikkoman, Givaudan, Firmenich, KH Roberts, just to name a few. These collaborative projects
encompass a variety of frontier research topics e.g. new functional ingredients, innovative new products
from plant-based proteins, sugar reduction and alternatives, food waste valorisation, nutrition for ageing
population, which help to meet health needs and evolving consumer preferences. The strong entrepreneurial
spirit of NUS FST family is well reflected by several start-ups established by our graduates, research
students, research fellows as well as some faculty members.
To potential students, both undergraduate and postgraduate, we would like to encourage you to explore the
various sections of this website to learn more about the prospectus of becoming food scientists and food
technologists, the NUS FST syllabus, facilities, and research activities and opportunities.
To colleagues from the food and related industries and organizations, we invite you to find out more about
the diverse research interests and expertise of our faculty members that cover almost all major fields of the
food science and technology discipline. You are invited to discuss with us any collaboration opportunities.

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.

ST JOSEPH BANGALORE
Department of Food Science and Technology

Vision
•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.

Mission
• 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.

For our alumni, this website continuously serves as a valuable information centre for you. Get an update on
alumni events and learn about the activities and latest development at “home”. We certainly look forward to
receiving news and suggestions from you.
From the wealth of information provided at this website, you are able to find out why the NUS FST courses
have been among the most popular ones in the Faculty of Science every year since its inception.

Binus University Private university in West Jakarta, Indonesia

Vision
Vision
A world-class Food Technology Program with IT-support for advanced food enterprise development.
Mission
Mission
The mission of Food Technology Department is to contribute to the global community through the provision
of world-class education by:
1. Providing a solid educational experience through the diffusion and integration of knowledge of Food
Technology, and services to food industries.
2. Educating students from a diverse background in the fundamental skills, knowledge and practice of Food
Technology in order to prepare them for a position in global industries and continue for advanced degrees in
Food Technology or related disciplines.
3. Providing research and professional services to streamline and optimize operations which contribute to the
enhancement of the quality of life.
4. Acknowledging all talents that positively contribute to the quality of life of Indonesians and the international
community