Specialization in Food Technology is achieved through course work and thesis research in such areas as food chemistry, nutrition, microbiology, technology and engineering. The main thrust of the Department is the application of Food Science & Technology for handling, processing, preservation and allied chemical, biochemical microbiological, technological and biotechnological aspects of food in order to cope with the challenges of the rapidly growing food industry in the new millennium.
There has been a significant expansion in food industry during the last two decades and consequently the demand of food technology graduate has increased tremendously. The Department is educating the students by providing information about new and modern techniques in food handling, processing, preservation and packaging

    The Department of Food Technology was established in 1959-60 in the then Punjab Agricultural College and Research Institute, Lyallpur (Now Faisalabad). B.Sc. and M.Sc. courses started in September 1960. The Department of Food Technology became an administrating part of the Faculty of Agricultural Engineering and Technology at the inception of West Pakistan Agricultural University, Lyallpur.
Prof. Clyde W. Eddy was the first Head of Department. Mr. Muhammad Bakhsh Bhatti, Dr. Sultan Ahmed Tremazi, Mr. Raiz-ur-Rehman, Dr. Muhammad Shafiq Chaudhry, Dr. Haji Muhammad Chaudhry, Dr. Ali Asghar, Syed Aulad Hussain Shah, Dr. Amjad Ali and Dr. Javed Awan have been Heads/Chairmen of the Department of Food Technology during different periods. Presently Prof. Dr. Faqir Muhammad Anjum is the Chairman of the Department

• To provide graduate and post graduate level education for students interested in applying Food science and technology to the theoretical and practical aspects of the entire food chain from production of the raw material to the utilization of the product by the consumer
• To provide a focus for graduate study and research in food science & technology
• To aid in promoting interactions with other disciplines which relate to the study of food science and technology