The Bachelor of Science (B.Sc.) in Food Technology is a comprehensive three-year undergraduate program that focuses on the science and technology behind food production, preservation, and quality control. The course prepares students to work in food production, food processing, quality assurance, food safety, and related industries, which are expanding rapidly. As part of the curriculum, students gain both theoretical knowledge and practical skills. To explore career paths in food science, you can visit Food Science Careers. This program ensures that students are well-equipped to meet the increasing demand for food technologists and scientists. For the latest trends in food technology, be sure to check out Food Technology Innovations.
1st Year Subjects
Subject
Description
Introduction to Food Science
Overview of food science, principles, and its application in the food industry.
Food Chemistry
Study of the chemical composition of food and the effects of processing.
Microbiology of Foods
The role of microorganisms in food safety, spoilage, and fermentation.
Food Physics
Understanding the physical properties of food and their role in food processing.
Food Processing Technology
Techniques used in processing and preserving food products.
Nutritional Biochemistry
Study of the biochemical processes involved in human nutrition.
Mathematics for Food Technologists
Basic mathematical methods and calculations used in food technology.
Food Quality Control
Introduction to the principles and methods used to maintain food quality.
Food Laws and Regulations
Overview of food safety, laws, and regulations governing the food industry.
Environmental Sciences
Understanding the environmental impacts of food production and processing.
2nd Year Subjects
Subject
Description
Food Engineering
Application of engineering principles in food production and processing.
Food Microbiology
Advanced study of microorganisms in food, focusing on safety and spoilage.
Food Biotechnology
Biotechnology applications in food processing, including fermentation and enzyme technology.
Food Packaging Technology
Study of packaging materials, their properties, and their role in food preservation.
Sensory Evaluation of Foods
Methods for evaluating food quality based on sensory attributes (taste, smell, texture, etc.).
Food Additives and Preservatives
Study of chemicals used to preserve, enhance, or modify food products.
Food Toxicology
Study of harmful substances in food and their impact on human health.
Food Analysis
Techniques for analyzing the composition and quality of food products.
Principles of Food Engineering
Basic principles and applications of engineering in the food industry.
Food Processing Equipment
Study of machinery and equipment used in food processing and manufacturing.
3rd Year Subjects: Core Subjects
Subject
Description
Food Product Development
Process of designing and developing new food products.
Food Safety and Hygiene
Ensuring the safety of food products from farm to table, including hygiene practices.
Advanced Food Processing
In-depth study of various advanced food processing techniques and their applications.
Fermentation Technology
Study of fermentation processes in food production, including dairy, alcoholic, and non-alcoholic products.
Cereal and Bakery Technology
The science behind cereal and bakery products and their production processes.
Food Engineering Unit Operations
Study of unit operations such as heat transfer, mass transfer, and fluid dynamics in food systems.
3rd Year Subjects: Electives (Based on Specialization)
Food Quality and Safety
Subject
Description
Food Safety Management Systems
Study of quality assurance and management systems in food production.
Hazard Analysis and Critical Control Points (HACCP)
Detailed study of HACCP systems in preventing food safety hazards.
Food Fraud and Authenticity
Techniques for detecting food fraud and ensuring product authenticity.
Specialization: Food Processing and Engineering
Subject
Description
Food Processing and Preservation Techniques
Study of modern preservation and processing methods such as freeze-drying, refrigeration, and canning.
Heat and Mass Transfer in Food Processing
Principles of heat and mass transfer in various food processing operations.
Food Process Design and Simulation
Design and simulation of food production processes for efficiency and quality.
Product Development and Innovation
Subject
Description
Food Product Development Techniques
Methods used in creating new food products, from concept to commercialization.
Market Trends and Consumer Behavior in Food Industry
Understanding market demands, consumer preferences, and trends in the food industry.
Food Innovation and Sustainability
Incorporating sustainable practices and innovative technologies in food development.
Nutritional Science and Health
Subject
Description
Nutrition in Food Technology
Study of how food components contribute to human health and nutrition.
Functional Foods
Understanding functional foods and their benefits to human health.
Food and Health Regulations
Study of regulations related to health, nutrition, and food safety.
This structure for a B.Sc. in Food Technology provides students with a well-rounded education in food science, technology, and management, equipping them for careers in various sectors like food manufacturing, quality control, research, and development.
