The Bachelor of Engineering (B.E.) in Food Technology is a specialized program designed to provide students with a comprehensive understanding of the scientific and engineering principles involved in the production, processing, preservation, and packaging of food. The curriculum integrates core engineering subjects with a specific focus on food science, microbiology, biochemistry, and food safety. Students gain knowledge in the application of engineering techniques to enhance the quality, safety, and sustainability of food products.
The program places a significant emphasis on practical application through hands-on experiences, laboratory work, and industry-relevant projects. Students learn about food processing technologies, food analysis methods, and quality control procedures. The curriculum also covers modern trends in food technology, including the development of functional foods, food biotechnology, and food product innovation.
Interdisciplinary knowledge is fostered through subjects such as food chemistry, food engineering, and nutritional sciences, ensuring graduates have a well-rounded understanding of the various aspects of food technology. The program also addresses the regulatory and ethical considerations associated with the food industry.
Internship opportunities and industry collaborations are integral components of the program, providing students with exposure to real-world food processing environments and challenges. Graduates of the B.E. in Food Technology program are well-equipped for careers in food manufacturing, quality assurance, research and development, and food safety management. The program aims to produce food technologists who can contribute to the development of safe, nutritious, and innovative food products that meet the demands of a growing global population.