Food Technology is an application of food sciences that involves the selection, processing, preservation and packaging of food products based upon food chemistry, biology, and engineering principles. Development of food safety and food quality systems are at the heart of food technology programs.
The program assists students with a strong comprehension of all aspects of food processing including product development that is aligned with the latest processing and industrial techniques.
The food technology program is designed to provide the latest knowledge about sensory evaluation techniques, novel functional foods and current food laws and regulations.
The aim of the program is to train the students as Food Scientists who have a keen knowledge of engineering methodology and is armed with biochemical fundamentals, biotechnological applications, and more.
This allows the students to excel professionally in the field of food science and technology by meeting the current market requirements. Additionally, the program allows the students to develop an area of interest to fit their career goals and demonstrate their expertise in multiple fields.
Minimum qualification required for this training program is matriculation (Science / Arts) form any recognized board.
1.Introduction to Food Science and Technology
7.Food Processing & Preservation
9.Unit Operation in Food Processing
10.Food Plant Layout
12.Food Process Engineering
13.Food Toxicology and Safety
14.Fruit and Vegetable Processing
17.Technology of Fats and Oils
18.Instrumental Techniques in Food Analysis
20.Instrumental Techniques in Food Analysis
21.Community Nutrition and Dietetics
22.FST Beverage Technology
23.FST Confectionery and Snack Foods
24.FST Bakery Products Technology FST Postharvest Technology
25.FST Food Microbiology
26.FST Food Product Development
27.FST Meat Technology
28.FST Dairy Technology
29.FST Food Laws and Regulations
30.FST Food Biotechnology
31.FST Food Packaging
32.FST Poultry and Egg Processing
33.FST Research Projects and Scientific Writing
34.FST Sensory Evaluation of Foods
35.FST Sea Food Processing Technology
36.FST Extrusion Technology FST Milk and Meat Hygiene and Public Health
37.FST Food Quality Management
- Regular Campus Based Training
- Distance Learning Training Program
- Online Training Program
- Experience and Competency Based Certification
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