Department of Food Science

Department of Food Science




Food science and Technology focuses on the importance of food science and food technology to humans  and can be denned as the application of the basic sciences and engineering to study the fundamental physical, chemical and biochemical nature of foods and the concepts underlying food processing. Food technology is the application of food science to the selection, harvesting, preservation, processing, packaging, distribution, and use of safe food.

Department of Food Science & Technology locates at the heart of St.George’s College Aruvithura. It consists of state of art teaching facilities, and labs.

The triumph of the department is truly down to many students, academics and industry experts that make up the department's extended family. The students are deeply involved within the department and are dynamically encouraged to make the department their home.

The Department is at the forefront of teaching food science and related subjects, with a reputation built over more than twenty years as a leader in this area of study.

We have a strong, cutting-edge, research culture based on the application of fundamental scientific principles to address issues of food quality and the use of safe food, something of ongoing concern to consumers, government and industry.

The department has close association with so many Food Business Operators (FBO). The students have opportunities to get familiarize the GMPs and PHTs of these industries through one month training programs at even semesters.