About Us

About us

Historical Background

The College of Food Science and Technology was established during the year 2003 transforming the erstwhile College of Home Science, Bapatla.

The College has been established as per the orders vide Proc. No. 838/Acad.I/A1/2003, dated 21.04.2003 (Enclosure – I, Page. No. 28-30). It is one of the constituent colleges of Acharya N.G. Ranga Agricultural University offering a four year B Tech. (Food Technology) degree and is the first college in Andhra Pradesh offering B. Tech. (Food Technology). The College was renamed as Dr. NTR College of Food Science & Technology, Bapatla in 2018 as its foundation stone was laid by former visionary Chief Minister of Andhra Pradesh, Late Dr. Nandamuri Taraka Rama Rao. The total area of the College is 12.4216 Acres (Enclosure – II, Page. No. 31-32).

Objectives and Accomplishments

  • Started with a vision of developing technically equipped personnel to the food industry and allied disciplines.
  • To inculcate the culture of entrepreneurship in the students so that they could turn into employment providers rather than seekers in the field of food processing by Experiential Learning Program (ELP).
  • To develop new technologies for value addition of the agricultural produce.
  • To adopt stringent international standards of food quality& food safety
  • To establish well equipped food quality control laboratories

Location of the Institute

Dr. NTR College of Food Science & Technology is located at Bapatla, Bapatla District, Andhra Pradesh on the East Coast of India at an elevation of 5 m above the mean sea level and 7 km away from the Coast of the Bay of Bengal at the intersection of 15.54o N latitude and 80.30oE longitude. The College is about 3 kilometers away from Bapatla Railway Station on the Vijayawada - Chennai route and near to Bapatla New Bus Stand in Guntur road.

Vision and Mandate

  • To make successful food technology graduates.
  • Aim to reduce surplus food waste in the country by developing new processing technologies.
  • To make food technology graduates as ‘food entrepreneurs ‘and ‘job providers’ rather than ’job seekers’.
  • To make food local industry as organized structure