Food technology, is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food.
Depending on area of specialisation, food scientists may develop ways to process, preserve, package or store food, according to industry and government specifications.
Students eligible for this course have to be from the science stream and should have minimum of 60% in Physics, chemistry, mathematics / biology (i.e. PCM/PCB). Preference is given to students who had both maths and biology in 10+2.
The curriculum is interdisciplinary. First year, the students study human communication, biology, physics, chemistry , mathematics and introduction to food technology. Technology of plant foods, foods and nutrition, principles of food science, biochemistry, biostatistics, computer programming are studied in second year.
Advance Food Science is read in third year wherein they study quality of foods, food contamination and adulteration, food laws and regulation.
Students can pursue careers in food technology as quality assurance executives, food technologists or microbiologists, food policy specialists, food packaging experts, food analysts and food auditors.
They can also go for further studies in related fields such as food technology, dairy technology, dairy chemistry, biotechnology. Management of food Technology and MBA in Agri-Business are also popular course choices.