Mission & Scope of the Department
Food Process Engineering is a scientific multidisciplinary field dealing with the development and refinement of food products for human and animal consumption.
As a scientific discipline, Food Process Engineering encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods.
Education in Food Process Engineering includes comprehensive training in materials science (rheology, mass transfer properties, and thermal and electrical food properties), applied mathematics, quality control, engineering design of food process plants, and microbiological applications in food processing.
Experts in Food Process Engineering work in academia, the public sector, and industry with the primary role of assessing the problems concerning food production, food quality, process and plant design, and food regulation.
Degree Programmes Offered
The Department offers four-year Bachelor of Science (B.Sc.), Master of Science (M.Sc.), Master of Philosophy (M.Phil.), and Doctor of Philosophy (Ph.D.) degrees.
Core Engineering Disciplines
Food Chemistry & Quality
Nutrient preservation, post-harvest biochemistry, food safety forensics, and sensory analytical standards.
Unit Operations & Design
Thermal processing, mass transfer, drying, refrigeration, fluid mechanics, and equipment engineering.
Bioprocess & Fermentation
Industrial microbiology, enzymatic engineering, bio-waste valorization, and value-added commodity synthesis.
Agro-Processing & Pilot Plant
Commercial-scale trials, extrusion modeling, canning lines, solar dehydrators, and packaging automation.
State-of-the-Art Training
Advanced Process Laboratories
Students acquire practical competence in analytical testing, continuous pasteurization, and pilot packaging in specialized facilities.
Department Head
Dr. Vitus A. Apalangya
Senior Lecturer & HOD
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