ABOUT US

Food science and Technology teaching at the university of Sri Jayewardenepura formally known as the Vidyodaya University of Ceylon began as early as 1969, in the form of a Postgraduate Diploma programme originating in the department of Biological Sciences. This programme was a result of untiring efforts of many senior academics of the University. The programmes offered were more of an applied nature and were aimed at introducing teaching and research methods in order to cater to the immediate practical needs of the country. In 1973, the diploma programme was transferred to the Department of Chemistry. Thanks to efforts of those who contributed in many respects, during the period between 1969 and 1988, we were able to produce 38 diploma holders and to carry out many full-time research projects in the fields of Food Science, Technology and Nutrition leading to M.Sc., M.Phil. and Ph.D. degrees. In 1988, with Swedish assistance, the diploma programme was upgraded to a Masters degree status, which is since then being continued very successfully.

The department of Food Science and Technology, University of Sri Jayewardenepura (USJP) is one of the leading and premier Institutes to offer undergraduate and postgraduate degrees in Food Science and Technology. Since 1968, with the FST related academic activities, the USJP prepared Human Resources for the local Food Industry and our graduates and post-grads are doing well in some countries in the Region and courtiers like Australia, USA and UK.

We are also pleased to bring to your kind notice that the feedbacks about the performances of students we receive from the Food Companies where our undergraduates carry out In-plant training and Research projects are very encouraging with regard to their knowledge, skills and attitudes. However, we still firmly believe that continuous improvements in to the Curriculum in keeping with the needs of the Food Industry, Challenges emerging along with the science and technological advancements in the field of Food Science and Technology and the development needs of the country at large are of paramount significance. We also accept that we need to prepare our graduates fitting to the local and International Food Industry, whose personal branding can easily be aligned with the corporate branding.

We were able to formulate the Curriculum intended for Food Science and Technology degree related with subjects like Food Processing, Postharvest handling, Food Analysis, Food Resources Management and the like…. and also, our department contain well talented lecture panel who guides us so lovingly and caringly.

Our department curriculum contains more FST course unit subjects covering a wider spectrum of disciplines, more practical and more components are added to facilitate active learning through approaches like peer learning, collaborative learning and problem-based learning.

The new Curriculum will certainly open up new avenues for the graduates in the foreign countries as well as in the local job market related to areas like Food Processing, Food Analysis, New Product Technology (NPT) etc.

We are pleased to inform you that the, Association of Food Science and Technology organize so many events. From those events ‘ATHWAL PAWURA’,’PRO-FOOD PRO PACK EXHIBITION’ are the most fascinating events which proves that the USJP FST students having the sense of team spirit are well fitting to the food sector institutions as prospective employees.

We are also pleased to inform you that those events are joint programme of the Academic Staff of the FST department and the Association of Food Science and Technology (AFST), University of Sri Jayewardenepura. 

Hence, fund raising component and
organizing logistics for the workshop are the sole responsibility of the AFST. 

By engaging our degree programme

·        
Production Managers or
Supervisors: Manage food production and processing facilities.

·        
Product Development
Technologists: Designing, researching and developing new food products.

·        
Food Engineers: Involve
in designing and manufacturing machinery necessary for production of processed
food that is safe and nutritious.

·        
Food Microbiologists:
Involve with microbiological safety of foods. Uses microorganisms to produce
new kinds of foods.

·        
Quality Control
Scientists: Inspect and determine the quality of food in one or more stages of
manufacturing.

·        
Research Associates and
Officers: Help private and private sector research Institutions in performing
food related research.

·        
Educationists: Involve in
teaching at secondary and tertiary education levels in Argo-food related
subjects in corporate sector education and training institutions.

·        
Technical
Representatives: Provide technical support to sales people in food
manufacturing or equipment manufacturing plants.

As we are pressed for finances and this very fact makes our task difficult, we will be very much grateful if you kindly consider this matter positively and help us to solve problem. We understand that helping a project like this will not give any direct benefit to a private sector organization. But let’s draw your kind attention to the facts that we believe that we directly cater to the needs of the local Food Industry and associated institutions by preparing human resources for the country, region and the other parts of the world. By and large we cater to the development needs of the country, which deserves the attention of corporate sector.