Course Overview

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.

Registration Requirements

Minimum qualification required for this training program is matriculation (Science / Arts) form any recognized board.

Course Contents

1.Introduction to Food Science and Technology

2.Basic Agriculture

3.Horticulture

4.General Microbiology

5.Entomology

6.Plant Pathology

7.Food Processing & Preservation

8.Food Chemistry

9.Unit Operation in Food Processing

10.Food Plant Layout

11.Food Analysis

12.Food Process Engineering

13.Food Toxicology and Safety

14.Fruit and Vegetable Processing

15.Cereal Technology

16.Sugar Technology

17.Technology of Fats and Oils

18.Instrumental Techniques in Food Analysis

19.Beverage Technology

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

Study Modes

• Regular Campus Based Training
• Distance Learning Training Program
• Online Training Program
• Experience and Competency Based Certification

For Registration & Information

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