The department of Food Science and Technology was established in 1972 with the aim of providing sustainable and innovative technologies for food processing and value addition to the agricultural produce. The department is committed to focus on bringing excellence in research-development and teaching-learning activities through judicious utilization of developed infrastructural facilities. A pioneer among the State Agricultural Universities, the department has developed sophisticated laboratories with high-end instrumentation and pilot plants for undertaking the emerging issues and challenges in food processing and food safety. The research activities of the department are emphasized on processing of cereals and horticultural produce at fundamental as well as applied level. This department has developed many technologies for processing and preservation of variety of foods and food products. The department has commercialized and popularized these technologies to be available for the stakeholders. The Department offers Bachelors (B.Tech.), Masters and Doctorate programmes in Food Technology. The postgraduate programmes of department lead to the specialization in cereal technology and fruit & vegetable technology. The department is committed in producing professionally competent and socially ethical human resources ready to cater to the need of food processing sector. Besides research and teaching, the department is also dedicated to undertaking extension activities and providing consultancy to its stakeholders. The extension wing of the department conducts various training programmes for the benefits of the farmers, women and entrepreneurs. The department boasts Food Industry and Business Incubation Centre (FIBIC) with food processing facilities at small and medium enterprise (SME) level wherein budding entrepreneurs are being developed and provided with the required technical support. The Food Industry and Business Incubation Centre of this department also make its facilities available for processing the produce along with imparting training to the farmers, self-help groups, food business operators, etc. at nominal charges. The department prepares quality food products round the year in bulk quantity and make them available to common people at reasonable price. The Department has established strong linkages with private and public sectors, food industries, other agencies and institutes for the mutual benefit of stakeholders. The department has inked MoUs with many institutes of national and international repute to work on common programmes. The department is destined to serve better to the society in future seeking continuous improvement in outcomes.