Food Science and Technology is an interdisciplinary field that combines principles of biology, chemistry, physics, and engineering to study food composition, processing, preservation, safety, and quality. It focuses on understanding the physical, chemical, and microbiological properties of food to enhance its safety, nutritional value, and sensory appeal. This course equips students with knowledge about food production, preservation techniques, food chemistry, microbiology, and innovative food processing methods.  

Students learn about food safety regulations, quality control, and the role of biotechnology in food production. They explore different methods of food preservation, such as drying, freezing, and fermentation, to extend shelf life and maintain food quality. Additionally, they study food packaging, labeling, and the impact of food additives on health.  

The course also covers the development of new food products, ensuring they meet consumer demands and regulatory standards. Emerging trends like sustainable food production, alternative protein sources, and the use of artificial intelligence in food quality assessment are also examined. Graduates can work in food manufacturing, quality assurance, research and development, regulatory agencies, or the hospitality industry, contributing to food innovation, safety, and sustainability.