Philosophy: Food Science and Technology is a field of integrated study of basic sciences, microbiology, biochemistry, nutrition, biotechnology, engineering technology for the development and management of food resources. The discipline exposes the nature, composition and properties of food materials and their behavior during processing, handling, storage, distribution and utilization.

The postgraduate programmes are, in addition, designed to prepare an individual to become a specialist in one of the cognate areas of food science and technology with special emphasis on food commodities. The course of study and research are flexible and designed to meet the needs and interests of the individual student. Emphasis is placed on cultivating strong scientific foundation as a basis for developing research and/or professional competence in a specific programme area.