Programs

Irrigation and drainage is a specialized subfield within water science and engineering. It is dedicated to the preservation and optimization of a country's limited water resources, recognizing the essential role of water in agriculture. This field aims to develop efficient strategies for water management, ensuring sustainable agricultural practices and responsible use of water resources.

This encompasses a diverse range of arts and techniques in various fields such as botany, plant biology, plant nutrition, plant genetics, agriculture, disease management, fruit production, medicinal plants, and landscape design.

Fisheries Science and Engineering is an academic discipline dedicated to the understanding and management of fisheries. It focuses on the provision of protein-rich food for humans, emphasizing the high nutritional value of aquatic protein products. The field also explores suitable aquatic environments for aquaculture development. It underscores the importance of properly utilizing the vast reserves and diverse species of aquatic organisms to ensure their preservation. Essentially, Fisheries Science and Engineering is a field committed to the sustainable use and conservation of aquatic resources.

The primary goal of the field of Food Science and Engineering is to identify and apply the most effective methods for utilizing raw animal and plant resources to enhance productivity and quality. Professionals in this field, known as food industry science and engineering engineers, are involved in a variety of areas. These include food conversion processes, storage of agricultural products, quality control, and assistance in designing and optimizing production lines in factories. They also oversee and manage the technical operations of production units for a range of food products. Their work is integral to ensuring the efficiency and quality of our food supply.

The primary goal of the field of Food Science and Engineering is to identify and apply the most effective methods for utilizing raw animal and plant resources to enhance productivity and quality. Professionals in this field, known as food industry science and engineering engineers, are involved in a variety of areas. These include food conversion processes, storage of agricultural products, quality control, and assistance in designing and optimizing production lines in factories. They also oversee and manage the technical operations of production units for a range of food products. Their work is integral to ensuring the efficiency and quality of our food supply.