Food technology is a field of study that focuses on the production, processing, preservation, packaging, and distribution of food. It integrates principles from various sciences, including chemistry, microbiology, and engineering, to develop safe, nutritious, and high-quality food products. Students in this course learn about food composition, food safety regulations, quality control, and the latest innovations in food processing techniques.  

The course covers topics such as food microbiology, food chemistry, biotechnology, and sensory evaluation. It also includes the study of food additives, packaging materials, and methods to extend shelf life while maintaining nutritional value. With advancements in technology, food technologists explore sustainable practices, such as reducing food waste, developing plant-based alternatives, and improving food fortification.  

Graduates can pursue careers in the food industry, working in research and development, quality assurance, production management, and regulatory affairs. They may also work in government agencies, ensuring food safety standards are met, or in academia, contributing to research and education. The course provides a strong foundation for those interested in innovation, public health, and the global food supply chain.