UGC Sanctioned 12B Status No:F.9-8/2010(CPP-I/PU)
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Department of Food Science & Technology

Department of Food Science & Technology


Brief Introduction about Food Science & Technology course

Why this course?

A food technologist can work as a Quality Assurance Manager, Production Manager, Laboratory Supervisor, Food Packaging Manager or as a technician in food processing and packaging industries like Hindustan Lever, Heinz, Kellogs, Nestle and many others who recruit food technologists to improve their products. They can even join as a research associate in premier institutes, universities and research and development units. A post - graduate can also work as a lecturer or an advisor in Government Colleges, Inspection Boards or Quality Control Cells.

About the Course:

The Department of Food Science & Technology came into existence from the academic year 2011-2012 by introduction as M.Sc. Food Science & Technology course with the approval from Monitoring & Development Committee. The laboratories are equipped as per statutory norms. M. Sc. (Food Science & Technology) course has received a grant of Rupees seventy five lakhs for creation of infrastructural facilities and equipment from Ministry of Food Processing Industries (MFPI), Government of India in the year 2010 .The Department of Food Science & Technology is existing under University College of Science in main campus of Satavahana university, Karimnagar

The course is of 2 years duration spread over 4 semesters covering major disciplines viz., Food Technology, Food Chemistry, Food Processing & Engineering, Food Microbiology, Food Biotechnology, Food Toxicology, and Food Business Management. The course offers:

• In-depth knowledge in an area of specialization in the Food Science & Technology

• The ability to plan, execute and evaluate experiments in both the laboratory and on a large scale

• The ability to use theoretical models to describe physical, biological and chemical processes

• The ability to assess the applicability and limitations of these models in various contexts

• The ability to choose and design technologies for the industrial manufacture and preservation of biobased products, especially food products, with due regard to raw materials, nanotechnology, energy, economics and sustainability in the system of industrial food technology

• The ability to create and develop products

• The ability to benefit from specialized literature

• The ability to develop an enterprise of his own


The eligibility for admission will be B.Sc. with Chemistry as one of the subjects, B.Sc. (Food Science, Food Science & Nutrition, Food & Nutrition, Food Technology, Home Science, Agriculture, Horticulture, Sericulture, Forestry, CABM, Biotechnology), B.Tech. (Food Science, Food Technology, Food Science & Technology, Agriculture, Dairy Technology, Biotechnology), B.V.Sc., B.F.Sc., B.H.Sc.

Infrastructure and other facilities

Classrooms and well equipped laboratories are available for the course. The coursework will be handled by well qualified and experienced faculty. In addition, guest lectures by eminent academicians and researchers from reputed institutions will also be arranged. Where ever required the students will be provided industrial visits to have practical exposure.

Placement guidance

The Placement Cell of the University will provide guidance to the students in getting campus placements.