You are cordially welcome to explore the Department of Food Science at SAPKM, Kichha. The department is dedicated to excellence in teaching, research, and innovation in food technology, ensuring students are equipped with both scientific knowledge and industry-ready skills.
About
Food Science is a multidisciplinary field integrating chemistry, microbiology, and engineering to study food composition, processing, preservation, and safety. It focuses on improving food quality, sustainability, and innovation in the global food industry.
Department
The department is committed to academic excellence and professional training, preparing students for careers in agro-industries, food safety, and research. The curriculum is regularly updated to match technological advancements and industry demands.
Our faculty members actively engage in teaching, research, consultancy, and collaborative projects with industries and institutions.
- B.Sc. Food Technology
- M.Sc. Food Technology
- Research & Consultancy Services
Infrastructure
Modern laboratories equipped with advanced instruments:
- UV-Visible Spectrometer
- Milk Analyzer
- Refractometer
- pH Meter
- Soxhlet Extractor
- Kjeldahl Apparatus
- Muffle Furnace
Objective
The objective is to provide in-depth knowledge of food composition, nutrition, microbiology, and processing technologies. The program focuses on developing skills in food safety, quality assurance, packaging, and regulatory compliance.
Career Options
Opportunities exist in FCI, food industries, research labs, hospitality sector, and government food parks. Growing investments in food processing are continuously generating new job opportunities.
Course
Eligibility: 10+2 (Science)
Focus: Food Processing, Quality, Nutrition
Eligibility: B.Sc. Relevant Field
Focus: Advanced Food Technology & Research
Syllabus
- B.Sc. Food Technology
- M.Sc. Food Technology
