The University of Jammu and Kashmir was founded in the year 1948. In the year 1969 it was bifurcated into two full-fledged Universities: University of Kashmir at Srinagar and University of Jammu at Jammu. The University of Kashmir is situated at Hazratbal in Srinagar. It is flanked by the world-famous Dal Lake on its eastern side and Nigeen Lake on the western side. The Main Campus of the University spread over 247 acres of land.
Over the Years University of Kashmir has expanded substantially. The university successfully operates many satellite campuses across Jammu & Kashmir. The University is committed to provide an intellectually stimulating environment for productive learning to enhance the educational, economic, scientific, business and cultural environment of the region. The University offers programs in all the major faculties; Arts, Business & Management Studies, Education, Law, Applied Sciences & Technology, Biological Sciences, Physical & Material Sciences, Social Sciences, Medicine, Dentistry, Engineering, Oriental Learning and Music & Fine Arts. It has been constantly introducing innovative/ new programs to cater to the needs and demands of the students and the society.
Over the years, the University has marked towards excellence in its programs and activities. It has been re-accredited as Grade-A+ University by the National Assessment & Accreditation Council (NAAC) of India. The University of Kashmir has secured 48th position in National Institutional Ranking Framework (NIRF)-2021 among the top 100 universities in India.
The Department of Food Science & Technology was established in the year 2008. Annually 25 students are admitted for Master's program. The department started PhD program in the year 2012 and at present there are 15 scholars pursuing their PhD. The department is also hosting more than 10 postdoctoral scholars working under different extramurally funded projects and fellowships. The department has completed 15 extramurally funded research projects and 4 projects are ongoing. The problems pertaining to the local food industry are being investigated through these projects. The department has been successful in attracting large amounts of funds through extramural projects from different funding agencies across the globe, to the tune of about 16,33,108 USD, since its establishment. The department is also involved in active collaboration with leading food processing units in the region.
Nutraceutical enhancement of foods, bio preservation, stability of phytochemicals, health promoting polysaccharides of cereals are some of the thrust areas in research. The department has a well-established Pilot Plant for processing of foods to test the technology developed in the labs and to train students, scholars and entrepreneurs. The Department is planning to have series of interactions with the industrialists and especially the budding entrepreneurs in order to extend any assistance required by such persons/industries.