History

The field of Food Sciences and Technology has its focus on the physical, chemical, and biological qualities of agricultural products (i.e., crops and livestock products)for processing and maintenance purposes. This field also studies the selection, preservation, processing, maintenance, and distribution of these products.

The purpose of our program is to train professionals who can maintainindustrial facilities of food manufacturing with their scientific knowledge, and to support the development of these industries in agricultural-industrial regions in addition to participating in academic and research affairs of this major.