Food Science

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Department of Food Science and Technology

Department of Food Science and Technology (DFST) works with the mission of contributing to the society through the pursuit of education in Food Science and Technology in learning, disseminating knowledge and meeting international standards in research and teaching at the highest level of excellence.

Having realized the qualities and skills required from a food technologist by the food industry today, DFST has designed its syllabus to provide students with a sound theoretical knowledge in food science & technology as well as hands-on experience through practical training in food processing, product development and quality control. Department has already produced 66 graduates in its continuous process of producing skilled graduates to cater the demand in the food industry. Practical component of the degree program includes routine laboratory exercises conducted in the departmental laboratories, and field visits to reputed food processing plants.

DFST is the major contributor to the four year degree, during the first two years, students are taught some basic courses in food science & technology and several courses in related disciplines such as human nutrition, animal science and aquaculture & fisheries and general courses ie. Mathematics & statistics, Information technology, English offered by the other departments of the faculty. During the third year, students follow specialization courses on highly subject specific topics. In the first semester of the final year students are guided to carry out mini research project and in the second semester, the students are assigned to a food processing factory to undergo intensive in-plant training. Or else student can carry out research projects where they can integrate knowledge in the identification, description, analysis and solution of problem with in their specialization.

Vision of the Department:

vision of FST

Mission of the Department:

 Mission of FST

Head’s Message

Dr. (Mrs) S Jayathilake

Department of Food Science and Technology, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka

heads message

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