The Bachelor of Science in Food Technology (BSFT) is a four-year degree program that focuses on the scientific preparation, processing, and distribution of food. The field also involves techniques and processes that are used to transform raw materials into food. It also deals with the improvement of food product flavor, appearance, storage qualities, and the control of quality changes during processing, marketing, and distribution. Extensive research goes behind making food items edible as well as nutritious. The program provides students with knowledge in the foundation of food technology associated with raw food materials, production management, and food science. There are a plethora of opportunities for students who wish to pursue a course in food technology. Graduates or postgraduates in the course can seek jobs in different domains such as restaurants, catering establishments, hospitals, food processing companies, etc.
a.) Modify the different functionality of ingredients in food products
b.) Differentiate the functionality of different ingredients of food during processing and demonstrate proficiency in the analysis of food components.
c.) Assess and differentiate the role of microorganisms in postharvest handling, preparation, processing and preservation, packaging and storage with respect to pathogenic, spoilage, and fermentative microorganisms, and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food to assure food safety
d.) Apply the principles of engineering in food processing.
e.) Establish plant operating procedures according to international and local regulations
f.) Apply principles of food processing
g.) Apply the science of sensory evaluation
h.) Demonstrate skills in food product innovation
i.) Employ the principles of packaging science
j.) Engage in entrepreneurial activities
k.) Demonstrate good communication skills (i.e. oral and written) that lead to success in a food technology career