The College of Agriculture
- The Department of Animal Science
- The Department of Food Science
- The Department of Hospitality Management
The college of Agriculture was founded in 1982. It brought together the Animal Science, Food Science and Hospitality Management Departments, all originally part of the College of Science. During the 2005 academic year, there were 940 undergraduate, 75 masters' and 5 doctoral students enrolled in the College of Agriculture. The College's faculty is composed of scholars trained both locally and abroad. All professors and associate professors have doctoral degrees. We currently have 41 full-time faculty and 34 part-time faculty members. Each department has its research specialty and history.
In the 2006 academic year, there were 1203 undergraduates, 131 master’s and 6 doctoral students enrolled in the College of Agriculture. The College’s faculty is composed of scholars trained both locally and abroad.
The Animal Science and Biotechnology Department’s principle research areas are animal husbandry (nutrition, care and breeding of livestock), animal product processing (milk production, livestock processing, dairy and feedlot management) and molecular biology. The department was founded in 1976, began offering masters programs in Animal Husbandry and Animal Product Processing in 1989, and opened its doctoral program in 1998.
The Food Science Department focuses on food technologies while preparing food industry administrators. It provides expertise in food processing, biochemistry, food chemistry, analysis, microbiology, biotechnology, development of new products, industrial economy, and food circulation. The department was established in 1980 and added its master’s program in 1990. In 1992 the master’s program was divided into two tracks, Food Technology and Food Industry Management. The solid training provided here enables the graduate students to hold important positions in this market.
To meet society’s rising demands for well-trained hospitality professionals, the Hospitality Management Department was opened in 2000. It was designed to provide expertise in hotel management, food health and sanitation standards, resort planning, and leisure and travel management with strong background knowledge. The department is cooperating with leading international universities to provide the most up-to-date training and skills needed to raise our nation’s hospitality industry standards.
In 2000, a Biotechnology training program was established.
In 2005, an Agricultural Extension Center was established.