DEPARTMENT OF FOOD TECHNOLOGY

Welcome to the Department of Food Technology at WMO Imam Gazzali Arts and Science College. Our department is dedicated to advancing the science of food through cutting-edge research, innovative technology, and comprehensive education. We offer a dynamic curriculum that equips students with the knowledge and skills needed to excel in the food industry. Our state-of-the-art laboratories and experienced faculty provide a supportive environment for both academic and practical learning. Join us to explore the fascinating world of food technology and contribute to the development of safer, healthier, and more sustainable food solutions.

A food technology lab is a research and development facility where students use science and technology to improve food production, processing, and safety. Some activities in our food technology lab include Food formulation and product development, Sensory evaluation and consumer testing, Food safety and microbiology testing, Food processing and packaging development, Nutritional analysis and labeling, Shelf-life studies and food preservation research, Food texture and flavor analysis, Development of new food ingredients and additives, Research on food allergies and intolerances, Development of sustainable and eco-friendly food technologies.
WMO IG Arts and Science college provide above all facilities for overall development of students. Our lab equipped with various instruments and equipments as Microbiological incubators and analyzers, Chromatography and spectroscopy instruments, Food processing and packaging equipment, Laminar Air Flow, Autoclave, Soxlet apparatus, kjeldhal apparatus, Dean and Stark apparatus etc.

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OFFERED PROGRAMMES:

  1. BSc FOOD TECHNOLOGY

The Food Technology Course (with Physics and Chemistry) is an interdisciplinary undergraduate program designed to equip students with the knowledge and skills necessary to understand and innovate in the field of food science and technology. This course combines principles from food science, physics, and chemistry to address various aspects of food production, processing, preservation, and quality control.

OUR FACULTY

SAFEERA K (MSc)

Asst.Professor & HOD

AKSHARA C JOSE (MSC)

Asst.Professor

ANNATH JASMINE A (MSC PHYSICS)

Asst.Professor

Aysha Afeeda P

Lab Assistant