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Department of Food Science and Quality Control


Vision & Mission

Food Science-Constituent subjects


  • BSc Degree of 3 years with Food science & Quality Control as an optional subject is being offered in our college. M.Sc Food Science (Proposed) having a duration of 2 years has been proposed.
  • Offering a course relevant to the Industry.
  • Career orientation program.
  • Extra emphasis on practical Training.
  • Gaining Firsthand knowledge by Industry visits.
  • Development of analytical skills

Expert Lectures

  • Dr. K. Aparna, Senior Scientist, Agricultural University conducted Orientation class for BSc Nutrition students.
  • Dr. A. Poshadri, Scientist, Vignan Kendra, conducted Orientation class for BSc Food Science students.
  • Dr. K. Aparna, Senior Scientist, Agricultural University gave an expert lecture on Amino acids and Proteins-classification, functions and properties.
  • Dr. A. Poshadri Scientist, Vignan Kendra gave an expert lecture on Food hazards and food spoilage by microorganisms To UG and PG Life Science students

Future opportunities

  • Food technologist
  • Product Development
  • Quality Manager
  • Technical brewer
  • Research scientist
  • Toxicologist

Highlights of the Program

  • Arranging Expert lectures
  • Attending conferences, Seminars, Workshops.
  • Special focus on Internships.
  • Being Readily employable.
  • To help them in gaining confidence to become Quality control analysts.

Scope of Food Science

  • Conversion of raw materials into processed food
  • Improvement in flavor, texture, storage and quality
  • Improvement in yield, nutritive value, market survey for general acceptance of the food

Teaching Aids

  • Over Head Projector
  • LCD Projector
  • Desk Top Computer
  • Camera
  • Tripod Stand
  • Lap Top

All Round Development being coordinated in the Department

  • Technical Activities
  • Presentations, Subject Quizzes, Exhibits, Innovative ideas, VaagVismai (State Level), National Science Day (Intercollegiate, Internal
  • Literary & Cultural Activities
  • Ganesh Navaratri (internal)
  • VaagVismai (State level)
  • Sports Competitons
  • Internal competitions
  • Expert Lectures
  • Organized to enhance the knowledge of the students
  • Field Trips
  • tours, Testing of physico-chemical parameters in different water bodies are conducted
  • Aavishkar

A science club to coordinate all the activities of the Life science groups

List of Faculty Members
M.Tech ( processing food engineering)

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