 - Rithu KB.jpg)
The B.Sc. Food Technology program offers a comprehensive exploration of the science and technology underpinning food production, processing, and safety. Through an integration of core principles in biology, chemistry, engineering, and nutrition, students gain a holistic understanding of the entire food supply chain. This includes aspects such as raw material sourcing, food processing technologies, and the development of innovative food products. The curriculum covers key areas like Food Chemistry, Microbiology, Food Processing Technology, Quality Assurance, and Food Safety Management, ensuring a well-rounded education. As part of the program, students have the opportunity to specialize in areas such as Food Product Development, Food Engineering, or Quality Control. This customization allows them to align their education with their specific interests and career aspirations. Elective courses, covering topics like food nanotechnology, sustainable food production, and functional foods, provide a forward-looking perspective, keeping students abreast of emerging trends in the industry. The B.Sc. Food Technology program places a strong emphasis on practical application. Industry exposure and internships are integrated into the curriculum, offering students hands-on experiences in food laboratories and manufacturing facilities. These experiences bridge the gap between theoretical knowledge and real-world scenarios, preparing students for the challenges of the professional landscape. Upon completion of the program, graduates are equipped for diverse career paths within the food industry. Opportunities range from roles in food research and development to quality assurance, production management, and regulatory affairs. The program also serves as a stepping stone for those interested in advanced studies in food science, technology, or related fields at the postgraduate level. As the demand for skilled professionals in the global food industry continues to grow, graduates emerge ready to contribute to the advancement of safe, nutritious, and sustainable food systems.