Food Science and Technology is a course that focuses on the study of food composition, processing, preservation, safety, and quality control. It combines principles from biology, chemistry, and engineering to develop and improve food products and ensure their safety and nutritional value. Topics include food microbiology, food chemistry, food processing techniques, packaging, and food regulations. Graduates are prepared for careers in the food industry as food scientists, quality control officers, product developers, food safety inspectors, or researchers.