Food Engineering is a convenient name used to describe the application of principles of modern science and engineering to manufacture, maintain and distribute a wholesome food supply. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing.

The Food Engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. They have to learn the applicability of a wide range of scientific knowledge to maintain a high quality, abundant food supply, to make the best use of our food resources and to minimize waste.

The major objective of the Food Engineering program is to train the personnel to produce wholesome, safe, nutrition and palatable food in sufficient quantities at competitive prices, while utilizing resources with maximum efficiency. The focus of both research and academic programs is mainly on the related fields of the two divisions, named Food Science and Food Technology.  The department has postgraduate programmes leading to MSc and PhD degrees.

With the special training the graduates find challenging and a wide range of employment opportunities in meat, dairy, fruit and vegetable, fat-oil and ready to eat product fields of public and private sectors as Engineers, Researchers Product Development Specialists, Sensory Scientists, Quality Control Specialists, and Technical Sales Representatives.