Food Technology is a multidisciplinary branch of science developed with a vision to prepare graduates with expertise in various areas related to Food Technology. The course is designed to impart in-depth knowledge of the scientific and technical approach to understand the nature of raw food materials and their transformation into products so as to meet the demand of the industry.
This is the three year (6 Semester) program whose curriculum includes courses such as chemistry, biology, nutrition, biochemistry, microbiology and chemical engineering so as to study about different aspects of food and the changes which they undergo during its processing and at the time of its storage.
Subjects usually studied under this degree are Food Nutrition, Food Chemistry, Food Microbiology, Sanitation & Hygiene, Food Preservation, Food Packaging, Food Analysis, Adulteration & Testing, Food Toxicology etc. On the other hand, basic fundamental subjects like biochemistry, microbiology, chemistry, statistics, communication and environmental science have also been given due significance.