Food Science and Technology

The Food Science and Technology course provides comprehensive knowledge of scientific principles involved in food production, processing, preservation, and quality management. This program integrates concepts from chemistry, microbiology, engineering, and nutrition to ensure the development of safe, nutritious, and high-quality food products.

Students will learn about food composition, food safety standards, contamination control, packaging systems, and modern processing technologies. The course also emphasizes regulatory compliance, quality assurance practices, and product innovation in the food industry.

Through practical case studies, lab-oriented learning, and industry-relevant projects, learners will gain hands-on exposure to food analysis, quality testing, and product development processes. By the end of the course, students will be well-prepared for roles such as Food Technologist, Quality Assurance Officer, Food Safety Auditor, Product Development Executive, and R&D Associate in food industries, research institutions, and regulatory organizations.