About the Department
The Department of Agriculture came into existence in 2018 with the vision of contributing to quality education and sustainable development in agriculture and allied sectors. The department has highly experienced and dedicated faculty and staff with educational backgrounds from renowned institutions across the country. The department is committed to developing competent human resources through a combination of scientific knowledge, practical training and experiential learning. In 2024, the department introduced two new undergraduate programmes, B.Voc. Agriculture and B.Sc. Food and Nutrition, with sanctioned intakes of 60 and 30 seats, respectively.
The department focuses on experiential and skill-oriented learning through classroom teaching, practical training and field-based activities. The B.Voc. Agriculture programme emphasizes agricultural production, farm management, agri-business, entrepreneurship and sustainable agricultural practices, while B.Sc. Food and Nutrition focuses on food, nutrition, health and well-being. The department aims to promote sustainable agriculture, food security, nutritional well-being and entrepreneurship through education, skill development and innovation, while developing linkages with farmers, industries, government organizations, research institutions and other stakeholders.
Head of the Department
The department is presently headed by Dr. Balpreet Kaur, Associate Professor, who holds a Doctorate in Chemical Engineering from Thapar Institute of Engineering & Technology, Patiala. She has more than 27 years of teaching and administrative experience and has significant experience in academic administration, curriculum development, research and institutional activities. She is actively involved in research in environmental science, CO2 capture, adsorption and wastewater treatment, and has also contributed to academic and professional activities related to sustainability and climate-smart agriculture. She received the Best Research Paper Award from Thapar University for maximum citations in 2023.
Vision of the Department
To be recognized as a centre of excellence in agricultural, food and nutrition education, research and skill development, responsive to the needs of industry, farming communities and society, and committed to sustainable development.
Mission of the Department
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To provide quality, multidisciplinary and skill-oriented education in agriculture, food and nutrition through modern teaching, practical training and experiential learning.
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To provide students with strong theoretical knowledge and hands-on practical skills in crop production, agricultural operations, food science, nutrition and related areas.
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To promote innovation, entrepreneurship and application of technology for sustainable agricultural production, food processing and improved nutritional well-being.
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To encourage the adoption of environmentally sustainable and resource-efficient practices for strengthening food, nutritional and ecological security.
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To establish meaningful linkages with farmers, industries, research institutions, government agencies and communities for knowledge exchange, practical exposure and societal development.
Programme Educational Objectives (PEO's)
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To provide students with a strong foundation in agriculture, food and nutrition along with the scientific knowledge required to understand and address problems related to agriculture and allied sectors.
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To develop practical and analytical skills among students for applying scientific concepts, technologies and appropriate methods to solve real-world problems in agriculture, food and nutrition.
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To prepare students for employment and entrepreneurship by developing professional, vocational and technical skills relevant to agriculture, agri-business, food and nutrition industries and allied organizations.
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To foster innovation and sustainable practices that enable students to contribute to agricultural productivity, food security, nutritional well-being and efficient utilization of natural resources.
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To develop communication, teamwork and leadership abilities among students so that they can work effectively with farmers, communities, industries and multidisciplinary teams.
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To encourage lifelong learning and professional development while nurturing ethical values, social responsibility and a commitment to the sustainable development of agriculture, food and nutrition sectors.
Programme Objectives (PO's)
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The graduates will be able to integrate scientific knowledge with practical skills to address challenges in agriculture, food and nutrition.
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The graduates will be able to evaluate agricultural and food-related practices and select appropriate approaches based on productivity, quality, safety and sustainability.
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The graduates will be able to translate classroom and laboratory learning into field and community-based applications through practical training and experiential learning.
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The graduates will be able to recognize opportunities for entrepreneurship and self-employment in agriculture, agri-business, food processing and nutrition-related activities.
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The graduates will be able to promote efficient use of natural resources, sustainable production practices and responsible food systems.
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The graduates will be able to communicate technical information effectively with farmers, consumers, professionals, industries and other stakeholders.
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The graduates will be able to contribute to food security, nutritional well-being and sustainable rural development through their professional knowledge and practices.