Food science and Technology teaching at the university of Sri Jayewardenepura formally known as the Vidyodaya University of Ceylon began as early as 1969, in the form of a Postgraduate Diploma programme originating in the department of Biological Sciences. This programme was a result of untiring efforts of many senior academics of the University. The programmes offered were more of an applied nature and were aimed at introducing teaching and research methods in order to cater to the immediate practical needs of the country. In 1973, the diploma programme was transferred to the Department of Chemistry. Thanks to efforts of those who contributed in many respects, during the period between 1969 and 1988 we were able to produce 38 diploma holders and to carry out many full-time research projects in the fields of Food Science, Technology and Nutrition leading to M.Sc., M.Phill. and Ph.D. degrees. In 1988, with Swedish assistance, the diploma programme was upgraded to a Masters degree status, which is since then being continued very successfully. 
The department of Food Science and Technology, University of Sri Jayewardenepura (USJP) is one of the leading and premier Institutes to offer undergraduate and postgraduate degrees in Food Science and Technology. Since 1968, with the FST related academic activities, the USJP prepared Human Resources for the local Food Industry and our graduates and post-grads are doing well in some countries in the Region and courtiers like Australia, USA and UK.
We are also pleased to bring to your kind notice that the feedbacks about the performances of students we receive from the Food Companies where our undergraduates carry out In-plant training and Research projects are very encouraging with regard to their knowledge, skills and attitudes. However, we still firmly believe that continuous improvements in to the Curriculum in keeping with the needs of the Food Industry, Challenges emerging along with the science and technological advancements in the field of Food Science and Technology and the development needs of the country at large are of paramount significance. We also accept that we need to prepare our graduates fitting to the local and International Food Industry, whose personal branding can easily be aligned with the corporate branding.
On the other hand, our country is presently moving towards the developed world as such we all have many roles to play. In this case, Universities are not exempted and we need to prepare graduate whom the Nation can trust in. Having understood the above responsibility, we planned to revise the Curriculum of Food Science and Technology making it compatible with the trends and needs of the Food Industry and associated Institutions. As the initial step of the curriculum revision, we conducted a Curriculum Revision Workshop with an active participation of stakeholders of different but related fields and professions with a view to improve the existing curriculum. Through a serious of workshops where the department thoroughly considered the comments obtained from the Food Sector Institutions we were able to formulate the Curriculum intended for Food Science and Food Technology related organizations that are engaged in activities like Food Processing, Postharvest handling, Food Analysis, Food Resources Management and the like.
The first Curriculum Revision Workshop referred to the above was conducted with the financial support of the UGC with active participation of stakeholders representing the Food Industry, related R & D institutes, Professional bodies, Academics, Alumni and undergrads. In other words, the said curriculum has been blessed by a wide range of stakeholders including the private sector, related organizations and Institutions etc. The said curriculum contains more FST course unit subjects covering a wider spectrum of disciplines, more practicals and more components are added to facilitate active learning through approaches like peer learning, collaborative learning and problem based learning.
The new Curriculum will certainly open up new avenues for the graduates in the foreign countries as well as in the local job market related to areas like Food Processing, Food Analysis, New Product Technology (NPT) etc.
However, now the department is compelled to be dependent on assistance from the external organizations as the UGC has no any provision to fund us for Curriculum revisions. Nevertheless, we need to present the revised curriculum to the above stakeholders and to finalise the same before offering to the next batch.
We are also pleased to inform you that the organizing workshop is a joint programme of the Academic Staff of the FST department and the Association of Food Science and Technology (AFST), University of Sri Jayewardenepura. Hence, fund raising component and organizing logistics for the workshop are the sole responsibility of the AFST. This again proves that the USJP FST students having the sense of team spirit are well fitting to the food sector institutions as prospective employees.
As we are pressed for finances and this very fact makes our task difficult, we will be very much grateful if you kindly consider this matter positively and help us to solve problem. We understand that helping a project like this will not give any direct benefit to a private sector organization. But let’s draw your kind attention to the facts that we believe that we directly cater to the needs of the local Food Industry and associated institutions by preparing human resources for the country, region and the other parts of the world. By and large we cater to the development needs of the country, which deserves the attention of corporate sector.
It you can seek possibilities of helping us as a component of the Corporate Social Responsibility identified within your organization. In the connection of the sponsorship, we have three categories of sponsorships; Platinum, Gold and Silver. We will acknowledge your contribution by displaying your logo in the respective page in the Brochure allocated for Platinum, Gold and Silver sponsorships as well as in the Websites we design for these activities. We will distribute the Brochure among Academic, R & D institutions, Mega Food Processing companies, Food Processing SMEs of Sri Lanka.
Objectives
- Teaching the Applied Science in the field of Food Science and Technology to in Certificate, Diploma, B.Sc., M.Sc. and Ph.D studies.
- Conducting research programmes in the field of Food Sciences, Technology and Nutrition with special emphasis on to solve the problems of the food industry.
- Working with local and international research institutions to conduct joint research projects related to Food and Nutrition.
Career Opportunities
What advantages you may have if you are a graduate in Food Science and Technology offered by the Department of Food Science and Technology at the USJP ?
Employment opportunities with an excellent pay scale are plentiful. The following is a partial list of opportunities in food-related positions.
- Production Managers or Supervisors: Manage food production and processing facilities.
- Product Development Technologists: Designing, researching and developing new food products.
- Food Engineers: Involve in designing and manufacturing machinery necessary for production of processed food that is safe and nutritious.
- Food Microbiologists: Involve with microbiological safety of foods. Uses microorganisms to produce new kinds of foods.
- Quality Control Scientists: Inspect and determine the quality of food in one or more stages of manufacturing.
- Research Associates and Officers: Help private and private sector research Institutions in performing food related research.
- Educationists: Involve in teaching at secondary and tertiary education levels in Agro-food related subjects in corporate sector education and training institutions.
- Technical Representatives: Provide technical support to sales people in food manufacturing or equipment manufacturing plants.
1) FST USJP
Is the short term for- Department of Food Science And Technology - University of Sri Jayewardenepura.
2) AFST
Is the short term for- Association of Food Science and Technology (AFST) is the association of the department of food Science and Technology at university of Sri Jayewardenpura.
About ...... UNIVERSITY OF SRI JAYEWARDENEPURA
The present university of Sri Jayewardenepura is a result of the evolution of Vidyodaya Pirivena established in 1873 by the chief Buddhist monk Ven. Hikkaduwe Sri Sumangala Thera. The reconstitutions, Vidyodaya Pirivena as Vidyodaya University of Ceylon in 1958, as Vidyodaya Campus of the University of Ceylon in 1972 and as University of Sri Jayewardenepura in 1978, are main points of the evolution pathway. The University of Sri Jayewardenepura (USJP) is located in the main administrative capital of Sri Lanka, Sri Jayewardenepura. It occupies an attractive 55 acre land complex in Gangodawila, about 8 miles away from Colombo, the main commercial city center.
At present, the University functions in five faculties, the Faculty of Arts, the Faculty of Applied Sciences, the Faculty of Management Studies and Commerce, the Faculty of Medical Sciences, and the Faculty of Graduate Studies which is open for various study programmes in collaboration with the other four faculties. In 2009, all faculties together celebrated its 50th anniversary and determined to widen the service in line with the global changes in higher education.
The Faculty of Applied Sciences, being the pioneering provider of study programmes in Applied Sciences within the university system in Sri Lanka, offers B.Sc. three year and four year degree programmes in Botany, Chemistry, Food Science and Technology, Forestry, Environment Science, Physics, Statistics and Computer Science, Mathematics, and Zoology.
The University understands the need for strategic planning for optimal utilization and improvement of resources so as to provide an effective service for the advancement and dissemination of knowledge.
The Faculty of Applied Science was initiated by the Venerable Soratha Thero in 1961. Although, the Faculty was initially started with a degree programme that consists of three subjects, currently it has developed into eight departments that offer a large number of general and special degrees. The Faculty was the first Faculty of Science in the Sri Lankan university system to offer Applied Science courses. Although, these innovations were viewed with skepticism at that time, many Faculties of Science in Sri Lankan universities have followed the same path having observed the success of the Faculty.
The Faculty of Applied Sciences has developed into one of the highly recognized Faculties of Science in the island in terms of both research and teaching activities. This is reflected by the highly qualified academic staff that includes four senior professors, nine professors, four associate professors, forty eight PhD holders and fifteen postgraduate qualification holders totaling to eighty four.
While the Faculty and its staff mainly focus its teaching on three year, three subjects, B.Sc. general degree programme conducted by the Faculty to cater majority of its student community, each department offers at least single special degree programme.
Vision of the University
Prosper lives through learning
Mission of the University
To create and disseminate knowledge for the prosperity of the nation while preserving cultural heritage
Core values recognized by the University of Sri Jayewardenepura
• Universal loving kindness
We let our thoughts of boundless love pervade the whole world among all living beings without any obstruction, hatred and enmity and ensure fairness.
• Preserving national heritage
We protect and promote indigenous knowledge and practices, cultural identity and values while preserving and nurturing historical and national heritage.
• Freedom of intellectual thought and creativity
We value an environment with academic freedom that promotes creativity and innovations while encouraging critical inquiry and intellectual discourse towards prosperity.
• Performance excellence
We maintain a continual improvement in our academic standing, productivity and the public image through creation and dissemination of knowledge to the highest quality in order to be the best among the competitors.
• Social responsibility
We hold responsibility for maximum sustainable utilization of all resources while achieving performance excellence that would ensure the upliftment of the lives of the people.
Corporate Goals of the University
- Produce high quality human resources
Develop committed personnel with required knowledge, skills and attitudes, who make an outstanding contribution to the prosperity of the nation while preserving cultural, national and indigenous values through creating and maintaining innovative and interactive learning environment.
· Enhance contribution to knowledge through research and publication
Promote fundamental and applied research in multi-disciplinary and integrative nature that can make a significant contribution to the development of the nation.
- Contribute to community development
Be a shaper of the society while significantly contributing to the community development maintaining mutually beneficial relationships with the parties concerned.
- Develop and update resource management and administratives
Develop and implement rules, regulations, policies, procedures and practices for managing resources productively in order to facilitate
the production of high quality graduates, the enhancement of research and publications and the contribution to the community development.
Our core values will guide our day-to-day work and standards in all the activities as we strive to achieve goals. Accordingly, the curriculum in Food Science and Technology has been designed to reflect the core values and corporate goals of the University. At the core of all our endeavors, we seek to empower the lives of students to achieve their full potential and apply their knowledge, skills and talents to prosper all lives of society. The present curriculum in Food Science and Technology is intended to offer from the year 2011 onwards.
