Overview

Established in 2005 as the Department of Food Science and Technology, the Institute of Food Science and Nutrition (IFSN) was elevated to institute status in 2010. Since its establishment, the Institute has been committed to excellence in education, research, professional training, and community engagement in the fields of food science, human nutrition, and dietetics. The Institute currently offers three undergraduate and six postgraduate degree programs, along with short courses designed to meet the training and professional development needs of local communities and industry. Its academic team comprises 16 regular faculty members, including 14 PhD qualified, bringing a wealth of academic expertise and research experience to teaching and learning. IFSN is equipped with well-established laboratories and food-processing facilities that support practical learning, scientific investigation, product development, and applied research. The Institute actively promotes collaboration with national and international universities, industries, and professional organizations to strengthen academic exchange, research partnerships, and career opportunities for students and faculty. Committed to providing high quality education and professional training, IFSN emphasizes experiential learning through laboratory work, practical demonstrations, and internship opportunities. Its curriculum is designed to develop technical competence, critical thinking, research skills, and an entrepreneurial mindset, preparing graduates to contribute effectively to academia, industry, healthcare, and community development.