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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)
HOD and Asst Professor
Bridget Scaria

(MSc Food & Nutrition )

Asst Professor
Elizabeth Francis

(MSc Food Technolohy )

Asst Professor
Abisha P
(MVoc Food Processing Technology )
Asst Professor
Anjaly Shaji
Asst Professor
Tesna Daison
Asst Professor
Akhila Mohan

( MSc Food Technology)

Asst Professor
Maneesha R

( MSc Food Technology)

Asst Professor

Three Day Training Program

Greetings to all of you…

In honor of “World Food Day” on October 16, 2023, the Food Technology Department , IGCAS is excited to present “YUM FEST.” We extend a warm invitation to all, inviting you to partake in this delectable event and relish the scrumptious dishes crafted by our Food Technology students.

Food Festival