Provides knowledge in food science and the principles underlying food processing, industrial management practices, preservation techniques, packaging methods, etc.
Gives students a thorough basic understanding of the production processes.
Enables them to design novel processing approaches and to undertake product development.
Enables the student to gain a basic understanding of the physical and chemical properties of food and subsequent behaviour of food and food ingredients under different processing conditions.
Teaches the student to investigate the basic nature of food and its nutritional, physical and chemical properties, to develop new and safe food products, control and manage the quality of processed foods.
Develop human resource to serve the growing demands of food processing industry in India.
