Food technology

  Food processing is the branch of Food Science, where a set of techniques and methods are used to change the raw ingredients into prepared food. It is a procedure in which food is prepared for consumption purposes by humans and animals. Food processing is a broad term, in itself, which includes processing, preservation, manufacturing, packaging, and canning of various food items. In India, Food Processing industry is gaining momentum as the consumer food industry. The modern food processing techniques have prompted the feasibility of the development of the present day stores. In the late nineteenth and twentieth centuries, the Modern food processing technology was developed in a large part to serve military needs.

Certificate Courses:

• Certificate Course in Food Processing and Preservation

Diploma Courses:

• Diploma in Food Processing
• Diploma in Food Preservation
• Diploma in Food Processing & Technology

Bachelor Courses (Three/Four Years):

• BSc in Home Science/ Food Technology/Food Science
• B Techin Food Processing & Technology

 Master Degree (Two years):

• MScin Home Science/ Food Technology/ Food and Nutrition/Biotechnology
• M Techin Home Science/ Food Technology/ Food and Nutrition/Biotechnology

Doctoral Courses:

• PD in Food Technology/Biotechnology/Food Preservation

• Indian Institute of Technology, Kharagpur
• Pant University of Agriculture and Technology, Pantnagar
• Rajasthan technical university, Kota, Rajasthan
• SRM University, Department of Food Process Engineering, Ghaziabad, UP
• Institute of Chemical Technology (ICT), Mumbai
• MS University, Vadodara
• University of Bombay, Mumbai

• Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods: Conducts basic research, and new product research and development of foods.
• Develops new and improved methods and systems for food processing, production, quality control, packaging, and distribution
• Studies methods to improve quality of foods, such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
• Develops food standards, safety and sanitary regulations, and waste management and water supply specifications.
• Tests new products in test kitchen and develops specific processing methods in laboratory pilot plant, and confers with process engineers, flavor experts, and packaging and marketing specialists to resolve problems.
• May specialize in one phase of food technology, such as product development, quality control, or production inspection, technical writing, teaching, or consulting.
• May specialize in particular branch of food technology, such as cereal grains, meat and poultry, fats and oils, seafood, animal foods, beverages, dairy products, flavors, sugars and starches, stabilizers, preservatives, colors, and nutritional additives, and be identified according to branch of food technology.