Department of Food Science and Technology
The overall goal of the Department of Food Science and Technology is to generate new science and technologies and educates the professionals of the future. The DFST serves as an advanced technology development and marketing unit for multidisciplinary one-stop shopping delivery of new technology to the food and related industries. The DFST is also focus on technology development and marketing related to the health promotion properties of nutraceuticals compounds.
Research areas in Department of Food Science and Technology
Our research is focused primarily on applying fundamental principles from chemistry, biology, microbiology, engineering, and the social sciences to the conversion of raw agricultural products into foods and beverages for human consumption. We also focus on the safety, quality, nutritional, and environmental consequences of these conversions with the aim of providing the society with an affordable, safe, and sustainable food supply of high nutritional quality.
Research in the Food Science and Technology department is clustered into several main excellence areas.
Food Safety and Health.
Functional foods and nutraceuticals
Food Processing, Preservation, Packaging and storage.
Food Chemistry, Sensory Analysis and Food Quality.
Muscle Foods (Fish and Shellfish) (seefood processing).
We are also focusing on consumer science, microbiology, and fruit and vegetable technology.
Dr. L. D. Kaale, BScEng (Dar), MScEng (Dar), PhD (Trondheim)
The Dr. Kaale holds a Ph.D. degree in Food Engineering. During her 10 years as Lecturer/senior lecturer with the Food Science and Technology University, Dr. Ka Read