The Department of Food Science and Technology serves to bring together expertise and valuable researchers and by-research students to work in different areas of food science and technology such as food biotechnology, food engineering and processing, food hygiene and quality control.
The main research activities of the department are including:

• Extraction and isolation of high biological value compounds from food industries wastes (e.g., USP α-lactose monohydrate crystals from whey, and α-tocopherol from fat and oil industries) 

• Modern technologies in drying and storing of fruits and vegetables

• Separation and concentration of proteins by membrane processing (e.g., ultrafiltration)

• Application of enzyme technology in food processing.

• Enzyme immobilization by new methods

• Production of food additives

• Isolation and purification of high-value compounds (essential oils and antioxidants) from plant sources by new technologies (supercritical extraction, superheated water extraction, molecular distillation)

• Preparation of food supplements from plant sources (e.g., date juice and soy protein isolates)

• Production of antimicrobial compounds from plant extracts for food preservation

• Biodegradable packaging technology in vegetable proteins

• Preparation of starter cultures for dairy industries

• Preparation of Food-based carbohydrates and vegetable proteins

• Extraction and characterization of gums, food hydrocolloids, and bioemulsifiers from plant and microbial sources