This program integrates knowledge from diverse fields such as engineering, microbiology, nutrition, biotechnology, and materials science to prepare students for careers in one of the largest and most dynamic industries globally. The field of food technology plays a vital role in ensuring that food production, preservation, and processing meet the highest standards of safety, quality, and sustainability.

The program emphasizes the importance of research and practical experience, equipping students with the skills needed to thrive in the ever-evolving food sector. Graduates from this program are highly sought after due to their technical proficiency in food science and technology, making them central to meeting global food production and safety demands.

Students pursuing the B.Sc. in Food Science & Technology will:

– Demonstrate a solid understanding of the chemical, physical, and nutritional aspects of food.

– Gain expertise in the principles and practices of food preservation and packaging, including their application to different food commodities.

– Acquire knowledge of microbiological principles to ensure safe food production and handling.

– Understand the relationship between food composition and dietary needs, including relevant biochemical and physiological principles.

– Develop proficiency in using information communication technology (ICT), along with mathematical and statistical skills to analyze and communicate data.

– Identify the role of food safety legislation in protecting consumers, and apply these regulations in the industry.

– Critically assess and evaluate modern trends, technologies, and approaches in food science.

– Conduct independent research, from design to execution, in areas relevant to food science and technology.