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Histroy Of Food Science


Despite its tremendous importance, the discipline of Food Science and Technology remained neglected in Pakistan for a considerable time. It was until 1999-2000 that this highly significant field of study was recognized as an emerging theme by academia, industry, legislative bodies, consumers' organizations and the students. Today, Food Science and Technology sector stands out to be much appreciated area of interest among the students as their career. The credit predominantly goes to Prof. Dr. Faqir Muhammad Anjum, Director General, National Institute of Food Science and Technology at University of Agriculture, Faisalabad whom I personally witnessed on a multitude of occasions, working tirelessly day and night over the years to elevate this subject in Pakistan. His contribution to get this areas of specialization completely recognized as a subject of choice in Pakistan is remarkable and will be long remembered. At the moment, the discipline of Food Science and Technology is completely established in many State Universities and has been gaining a high level of popularity among the students 'community to opt it as a profession, owing to the growing demands of the society with respect to nutrition, food safety and food security situation in the region.

The establishment of the Department of Food Science and Technology at Bahauddin Zakariya University, Multan, Pakistan is indeed a part of series of the endeavors being directed to meet the national challenges for skilled manpower in food industry, training of farmers for rural based food processing and preservation, curtailing post-harvest losses at the farmers' end, promoting small agri-business industry, modulating disease burden associated with nutritional deficiencies and alleviating poverty in the Southern Punjab and last but not least to address mango processing as a viable post-harvest technology for value addition to promote export. The booklet in hand is a brief depiction of the history, achievements and the future plans of the Department of Food Science and Technology. The information available in the manuscript is tremendously befitting to all the stakeholders since it reflects a great deal of prospects and opportunities relevant to this recently established fast paced Food Science Institution in Southern Punjab. I would greatly appreciate the suggestions and proposals if any, to improve the contents of this booklet.

Saeed Akhtar (Ph.D., UAF)


(Post Doc, USA)