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BRIEF
INTRODUCTION
Department
of Food Technology and Quality Control (DFTQC) is one of the four departments
under the ministry of Agriculture and cooperatives (MOAC) of Government of
Nepal (GON). It was established in 1961 A.D. as Department of Food and placed
in Singa Darwar, which later in 1965 was sifted to the present location of
Barbarmahal, Kathmandu.In 1966, the Department of Food then was renamed as Food
Research Laboratory. The laboratory later in 1980 was again converted to
Central Food Research Laboratory and known by this name until it became the
present department as Department of Food Technology and Quality Control in 2000
under MOAC, as mentioned earlier.
Department
of Food Technology and Quality Control has the following Divisions/ Sections.
- Food
Quality Control Division
- Food
Technology Development and Training Division
- Central
Food Laboratory
- National
Nutrition Program
- SPS
Enquiry Point
VISION,
MISSION, GOAL AND OBJECTIVE
DFTQC
vision, mission and goal were put in place at the time of initiation of third
second five years national plan.
THE
VISION
Ensure
the availability of wholesome, safe, quality and nutritious food for all
Nepalese.
THE
MISSION
Execution
of laws and regulations and education/awareness to producers, traders and
consumers in partnership with government agencies, industries, farmers and
consumer associations
THE
GOAL
DFTQC
has the following four major goals:
- Ensure
the safety and quality of food supply in the market
- Promote
food processing industries by developing and disseminating appropriate
technologies
- Improve
the nutritional status of Nepalese people
- Provide
analytical services through best laboratory practices
OBJECTIVES
- To
reduce the incidence of hazards ( adulteration) related to food/feed
- To
facilitate the national/international trade related to food and
agriculture
- To
reduce the post-harvest loss through the development and dissemination of
appropriate processing/preservation technologies
- To
increase the establishment of small scale food industries
- To
improve the knowledge, attitude and practice of consumers on food safety,
quality and nutrition
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