Food Science and Technology is a course that focuses on the processing, preservation, packaging, and safety of food products. It combines biology, chemistry, and engineering to study how food is produced, stored, and distributed. Students learn about food nutrition, quality control, food microbiology, and product development. The goal is to ensure food safety and improve the quality and shelf life of food items. Graduates can work as food technologists, quality assurance officers, product developers, or researchers in food industries, regulatory bodies, and research institutions.