Dear Students and Visitors,

A warm and heartfelt welcome to the Department of Biochemistry at the Faculty of Science. Since its establishment in 2002, the department has remained committed to academic excellence, fostering innovation, and nurturing the intellectual growth of students. Over the decades, the department have proudly shaped the careers of numerous individuals who have gone on to make meaningful contributions in academia, industry, and research.

The department offers laboratory facilities, hands-on experimental training, and a well-structured academic curriculum to ensure the students are well-prepared for the diverse pathways. Personalized mentorship, regular classroom sessions, and skill-oriented workshops are integral parts of our M.Sc. programs, designed to enhance both theoretical understanding and practical competencies. We take pride in providing an academic environment that fosters curiosity, creativity, and critical thinking. Our goal is to empower students with knowledge, practical skills, and guidance, enabling them to succeed and make impactful contributions in their chosen fields.

Biochemistry stands at the intersection of biology and chemistry, serving as a foundational science that supports advancements in healthcare, pharmaceuticals, biotechnology, agriculture, and environmental sciences. Pursuing an M.Sc. in Biochemistry unlocks a wide array of career opportunities in research laboratories, clinical diagnostics, the pharmaceutical industry, and academic institutions. It also provides a strong platform for those aspiring to pursue doctoral research or postdoctoral studies.

In keeping with our vision to expand interdisciplinary learning and need of the nation, the department is delighted to share that a new programme M.Sc. in Food Science and Technology, is going to be commenced from the academic session 2025-26. This programme is tailored for students who are passionate about in food processing, Dairy Technology, Spices and post-harvesting of food, food nutraceutical, food safety, quality control, nutrition, and innovation in the food industry. With increasing global demand for safe and sustainable food systems. The career prospects for an M.Sc. in Food Science and Technology are diverse and promising.

Upon completion of M.Sc. in Food Science and Technology programme, students can pursue their careers in food manufacturing industries, food technologist, food safety officer, quality assurance, regulatory bodies, product development, and also venture into advanced research in food science and nutrition.

Once again, welcome to the Department of Biochemistry. We look forward to being a part of your academic and professional growth.

Introduction

The Department of Biochemistry was established in 2002 under the umbrella of Faculty of Science, and was one of the few Departments in the Uttar Pradesh to start a Master’s course in Biochemistry. In view of the growing importance of Biochemistry, both as a basic science as well as a broad based discipline. The Department presently offers 2-years (4 Semesters) Master of Science programme in Biochemistry and commencing new programme M.Sc. Food Science and Technology from academic session 2025-26. These are highly sought after, and only the best students gain admission. Weekly student seminars and frequent invited lectures by prominent scientists are organized, with a view to develop quality personnel in the field of Biochemistry and shall be executed same for M.Sc. Food Science and Technology.

The Department of Biochemistry at Veer Bahadur Singh Purvanchal University (VBSPU), Jaunpur, is dedicated to excellence in teaching and research in the field of biochemistry and shall do the same for new programme M.Sc. Food Science and Technology. Established with a vision to advance knowledge in life sciences, the department provides a strong foundation in molecular biology, enzymology, metabolism, and genetic engineering, basic of forensic science, food processing and preservation, food packaging, dairy technology, Bakery and Confectionery Technology, technology of egg, meat and poultry etc. preparing students for careers in academia, research, healthcare, food industry, biotechnology, Entrepreneurship in Food Processing and pharmaceutical industries.

Vision

Biochemistry department is committed to focusing on education, innovation, training and entrepreneurship to create a world class talent pool of competent and curious biochemistry enabling them to take national and global challenges. To be a globally recognized leader in providing cutting-edge education and research in food science and technology, empowering professionals to innovate, address global food security challenges, and advance sustainable food production systems.

Mission

• To provide Biochemistry educational to generate quality workforce which fulfill the professional and societal need nationally and globally
• To create awareness about potentials of Biochemistry with health issue and socio-ethical implications.
• To impart quality education to the students and enhance their skills by instilling spirit of innovation and creativity, which make them nationally and globally competitive.
• To provide an environment for the students and faculty for personal and professional growth
• To promote collaboration with academic, research institutions and industries at national and international level to enhance education and research.
• To offer comprehensive academic programme that combine advanced knowledge in food science, technology, and engineering with practical applications in the food industry.
• To foster research and innovation in food processing, safety, quality control, and sustainability, aimed at improving public health and ensuring a sustainable food supply.
• To develop graduates with the technical, entrepreneurial, and leadership skills necessary to excel in diverse careers within the food industry, academia, and government organizations.
• To collaborate with academia, research institutions, industries and stakeholders at national and international level to drive technological advancements and promote best practices in food production and processing.