Food Science and Technology is a multidisciplinary course that focuses on the study of food production, processing, preservation, packaging, and distribution. It combines principles from various fields such as biology, chemistry, physics, and engineering to understand how food is made, how it maintains its quality, and how it can be improved for better health, safety, and convenience. The course covers topics related to food microbiology, food chemistry, sensory analysis, food engineering, nutrition, and the impact of food processing on the nutritional value and safety of food products. Students in this course gain knowledge in the development of new food products, food safety regulations, and sustainable practices in the food industry. They also learn about the technologies used in food preservation, such as refrigeration, drying, fermentation, and packaging techniques, and how these processes affect food quality and shelf life. Overall, the course prepares students for careers in food manufacturing, quality control, research, and development in the food industry.