The vision of the food science department is to elucidate the chemical, physical and microbiological properties of foods, and to apply this knowledge to the efficient utilization of raw ingredients for economical development and improvement of processes and packaging, leading to products of high quality and nutritional value.
Conducting research and establishing new concepts which will provide consumers with safe, nutritious, economical and acceptable food products, consistent with minimal environmental impact.
The mission of the Department of Food Science is to be a leader in contributing to food quality, safety, marketability, and availability through excellence in teaching, research and extension. The principal supporting disciplines are biochemistry, food engineering, microbiology, and nutrition.
Providing quality education and training in food science and technology at the undergraduate and graduate levels in order to supply professionals to meet the needs of educational and research institutions, industrial firms, and government agencies.
Food science and technology is the application of science and engineering to the processing, preservation, packaging, distribution, and utilization of foods. Food science and technology is the key to the conversion of raw materials into a wide variety of safe, wholesome, nutritious and economical food products, thus contributing in an important manner to the well being, standard of living, and progress of humanity. Department of Food Science is a newly established academic and research component in Government College University, Faisalabad-Pakistan. Currently department is producing Graduates, Masters and Ph.D. scholars in the field of Food Science & Technology and also Food Science & Nutrition. Focal research areas of department include: Nutraceutical and Functional Foods, Waste Utilization for Value Added Food Products, Dairy and Cereal Science, Fruits & Vegetables processing, Food Safety, Food Biotechnology, Community Nutrition and importantly, insertion of modern technologies in food processing.
- Food industries (e.g. Nestlé, Coc a Cola, K&N, Dawn, Mitchell’s, Unilever, Pepsi, Engro Foods.. etc), Multinational Hotel Chains, Hospitals
- Research Institutes (Pakistan Council of Scientific and Industrial Research (PCSIR), National Institute of Biotechnology and Genetic Engineering (NIBGE), National Institute of Agriculture and Biology (NIAB), Ayub Agriculture Research Institute (AARI), National Institute of Health (NIH))
- Food Safety Officer (BPS-17)
- Nutritionists in Govt. and Private Hospitals