Admission started for the academic year 2022-2023

Admission Helpline
+91 9544 40 9544

Food Science

Food Technology is the basic science and applied science of food its scope starts at overlaps with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology. The Institute of Food Technologists defines food science as “the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods deteriorating and consuming”. The textbook defines that “the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing”.


Hamad Shaikh
(MSc Food Science and Technology,  FoSTaC Trainer(FSSAI) – Catering & Manufacturing Sector,  Sensory Evaluator, Lead Internal Auditor- HACCP)

5 Years Experience

HOD and Asst Professor
Bridget Scaria

5 Years Experience

Asst Professor
Elizabeth Francis

1 Year  Experience

Asst Professor