International Admission: Bachelor (Degree), Master (Degree), Ph.D (Degree)
The Department of Food and Nutrition consists of two sections: Food Science and Nutrition and Biochemistry. It is housed in a modern multi-functional building equipped with a food processing pilot plant, teaching kitchen, restaurant, and multiple teaching and research laboratories.
The building also has an impressive array of apparatus including but not limited to the following: Ultraviolet-Visible Spectrophotometer (UV-VIS), Supercritical Fluid Extractor (SFE), Scanning Electron Microscope (SEM), and a Differential Scanning Calorimeter (DSC). In addition, equipment is available for: High Performance Liquid Chromatography (HPLC), Gas Chromatography (G-C), Reverse Transcription Polymerase Chain Reaction (RTPCR), Fast Protein Liquid Chromatography (FPLC),
Members of the department conduct joint research projects with government agencies, large food enterprises, restaurants and hospitals. Upon graduation, they are frequently employed as nutritionists, food technicians, food hygienists, nutrition or business administrators, teachers and researchers.
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