Food Science involves studying the physical, biological, and chemical composition of food along with learning the fundamental concepts of food processing. Whereas, Food Technology involves practical application of ‘Food Science’ for preservation, processing, packaging, distribution, and safety to provide nutritious and wholesome food to the consumers (www.ift.org).

       Scientists involved in Food Science and Technology work either in academia or in industry with a main goal of improving the ‘quality and safety’ of foods in conjunction with developing novel food products to benefit consumers. Food researchers apply the latest advancement made in basic research, process engineering, packaging technology, and management techniques along the food production chain. Food researchers have varied expertise which involves basic research up to applied research. Their knowledge is wide and covers multi-disciplinary fields such as: microbiology, biotechnology, biochemistry, physics and food engineering. The basic research conducted by a Food scientist includes analyzing the composition of the raw food material (plant or animal based) such as: proximate composition, vitamins, nutrients, antinutrients, and investigating the interactions of these food components in food systems. The applied research aspect involves improving the quality and shelf life-of of the raw material which covers aspects of processing, preservation, packaging (canning, baking, drying, evaporation, pasteurization) as per the requirements of local government regulations and to fulfil the demands of dependent food industry to meet international standard.

       Our course at the Food Technology Division are specifically designed to provide adequate knowledge for the graduates with the intention of providing the major technological support to the food processing industry through application of their training and experience to convert raw food materials into quality food products efficiently with a minimal waste.

Courses Offered

Core Courses

Elective Courses

SPM+STPM+MUET or its equiv.

Food scientists use the laws of science and engineering to produce, process, evaluate, package, and distribute foods. Food scientists may concentrate on basic research, product development, quality control, processing, packaging, labeling, technical sales, or market research. Food technologists are also involved in monitoring and developing new food products, as well as working together with production engineers to produce products with a consistent flavor, color and texture in large quantities. Food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. They may work in production or technical management. They check on food standards, laws, and safety. They look into sanitation, water supply, and waste management.

The Table below shows some examples career prospect for Food Technology graduates.