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.