Department Profile

Food science and Technology

The Department of Food science and Technology had its inception in 2017. The department makes a pleasant atmosphere for students to undergo course work academically and to meet the demands of an upcoming branch in the field of food sciences. The department provides adequate facilities for graduate students for accomplishing their course and project work. The department is having bakery production unit which provides healthy and enriched snacks to student canteen. It aims at producing low cost nutritious food for healthy student. The department also promotes value addition with available resources in farm and effectively utilizes it for students hostel mess.

Department has vision to emerge as a center of excellence in training, research, activities in Food science and technology with emphasis on processing and value addition of agricultural and horticultural produce, advanced preservation methods, nutritional goodness and food security. To produce eminent food technologists, researchers and entrepreneurs through quality education.

S.No                 Staffs         Position
1          Ms. A. Sruthi      Asst. Professor
2.          Mrs. K. Selvi       Lab Assistant


S.No. Course Code Title
1.       FSN 111 Principles of food science and nutrition (1+1)
2.       HOR 311 Post Harvest management and value addition of fruits and vegetable crops (1+1)
3.       APW401 Project work (0+1)


S.No.  Particulars
1.       Refrigerator
2.       Muffle Furnace
3.       Weighing balance
4.       Water bath
5.       Hot air oven
6.       Fruit penetrometer
7.       Pulper
8.       Juice extractor
9.       Crown corking machine
10.    Spectrophotometer
11.    Microwave oven
12.    Baking oven
13.    Sieve shaker
14.    Poly pouch sealer
15.    Crusher
16.    Masala grinder
17.    Dehydrator
18.    Cold room
19.    Vacuum pump


  • Processing and value addition done in Coconut, Jackfruit, Moringa leaves and Dragon fruit.
  • Training programmes have been conducted to farmers encouraging the ir sustainable livelihood by earning additional income through processing
  • Healthy snacks such as Spinach cutlet, flavoured milk of five types (rose, badam, pista, strawberry, chocolate flavours) were given to students by means of Student canteen to prevent anaemia and other deficiency disorders.
  • Bakery unit where bread, cookies and cup cake have been prepared and given to canteen.
  • During COVID, appropriate measures were taken to combat through healthy immune rich diet. Students were given immunity boosters such as Kabasara kudineer, ginger lemon tea as a part of their menu.


S.No Date Title Place No. of
  25/06/2019 Value added products in coconut  PAC 25
  12/03/ 2021 Demonstration of Value added products of
Guava and Jackfruit 
  14/07/22 Jackfruit    PAC 25
  16/10/23 Millet food fest   PAC 70