About Department of Food Science and Technology

The Department of Food Science was established in the academic year 1963/1964 AD as one of the departments of the College of Graduate Technical Studies (currently the College of Engineering) under the name of Food Technology. The duration of study in it was five years to obtain a bachelor’s degree in engineering, and the department’s affiliation continued even after the College of Graduate Technical Studies was changed to College of Engineering.After the administrative and academic affiliation of the department was transferred to the College of Agriculture in the academic year 1971/1972 AD, its name was changed and it became known as the Department of Food Sciences, and its curricula were modified to be consistent with the systems of the College of Agriculture, where the first and second years were allocated to studying basic sciences and some agricultural sciences related to the specialization. In the last two years, he studies food science and technology courses that cover the following basic areas: food chemistry, food microbiology, and food and dairy technology.The Department of Food Science occupies a distinguished position among the college’s departments due to the strategic importance of preserving and manufacturing agricultural food products from a nutritional, health, and economic standpoint. The department's graduates play an important role in various institutions related to food and nutrition, keeping pace with the agricultural and industrial renaissance. It is also the first department in the college whose teaching staff are all Libyans since the academic year 1982/1983 AD.