The Institute of Food Science and Nutriotion(IFS&N) was established as Food Technology Section in the University College Of Agricultural in 2010 which was given the status of Department in 2013. The Department of Food Sciecne & Technology became an administrating part of the Faculty of Agricultural Sciences and Technology and later on get the status of an Intitute on 29-04-2015 as Institute of Food Sciecne & Nutrition (IFS&N). The Institute of Food Science & Nutrition (IFS&N) focuses on critical issues emerging along the entire food value chain, from the primary raw materials and processing, to metabolic, nutritional, pathogenic and toxicity aspects, to personalized food, and consumer preference and acceptance. Secure access to safe, tasty food and a balanced diet are essential for maintaining health and improving quality of life. Worldwide, food and nutrition-​related diseases, together with microbial or chemical contamination, generate enormous health care costs. The mission of the IFNH is to promote sustainable solutions founded on a detailed knowledge of the structure of foods and their components, elucidation of mechanisms (systemic and molecular) that dictate the physiological impact of diet, food, and components thereof, as well as development of innovative technologies and processes that meet the acceptance of an increasingly critical consumer. This framework addresses societal need for healthy and high quality food, maintaining the highest standards with regard to sustainability, quality, safety and efficiency in food production. The Institute of Food Science & Nutrition (IFS&N) is composed by about 1200 members including PhD students, M.Phill Scholars, 4 year BS Program Students and scientific and technical/ administrative staff. It is led by fourteen Faculty Members (one full, six associate, 6 assistant and one Lecturer) in fivr laboratories covering key aspects of the entire food value chain, and involved in the teaching of two curricula: Food Science and Technology and Human Nutrition and Dietetics.