School of Agriculture

Bachelor of Science (B.Sc.) in Food Technology is usually a 3-4 year undergraduate curriculum that focuses on the scientific and technological elements of food production, processing, preservation, and safety. This interdisciplinary degree combines chemistry, biology, nutrition, and engineering to provide students with the knowledge and abilities required to develop, improve, and maintain the quality of food products. Food chemistry, microbiology, nutrition, food engineering, quality control, and food packaging are common subjects covered in the curriculum. The course provides  practical skills through laboratory work and internships with food manufacturing companies. Graduates get the career opportunities in the food business, research and development, quality assurance, and regulatory agencies, or to seek higher education in specific areas of food science.

B.Sc. Hons. in Agriculture is normally a 4-year undergraduate program that equips students with in-depth knowledge and practical skills in agricultural sciences. The curriculum includes crop science, soil science, animal husbandry, agricultural economics, plant pathology, and agricultural engineering. Students learn about sustainable farming practices, agricultural biotechnology, and farm management. The program frequently incorporates laboratory work, field trips, and internships to give students hands-on experience. Graduates prepare to face global concerns in food security, sustainable agriculture, and environmental conservation.

M.Sc. Hons. in Agriculture is a 2-year postgraduate degree program developed for students having a good background in agricultural sciences. This intense course combines advanced theoretical knowledge with hands-on research experience, with themes including crop science, soil management, agricultural biotechnology, sustainable farming techniques, and agribusiness. Students undertake specialized coursework, laboratory sessions, field investigations, and a research thesis to prepare them for leadership positions in agricultural research, extension services, or agri-business management. Internships or industry collaborations are common components of the program, offering significant real-world experience. Graduates have enhanced analytical skills, research capacities, and a thorough awareness of contemporary agricultural challenges and developments, preparing them for productive careers in academia, government agencies, or the commercial sector.

A two-year postgraduate program called the M.Sc. in Food Processing and Technology focuses on the science and technology of food production, preservation, and packaging. Food chemistry, microbiology, food engineering, quality assurance, and food safety are among the topics it covers. The goal of the course is to give students superior knowledge and abilities so they can work in research and development as well as the food industry. An essential component of the program is hands-on training, which includes lab work and internships. Graduates can work in government organizations, product development, quality assurance, and food processing enterprises, all of which enhance food safety and technology.