School of Agriculture

B.Tech. in Food Technology is a 4-year undergraduate degree that provides students with the information and abilities essential to innovate in the food sector. Typically, the curriculum includes food chemistry, microbiology, processing techniques, quality control, and food engineering. Students investigate about food preservation, packaging, and safety laws while also investigating emerging trends such as functional foods and sustainable production methods. The program frequently incorporates laboratory work, industrial training, and research projects to give students hands-on experience. Graduates are equipped for positions in food manufacturing, product development, quality assurance, and R&D. This degree provides opportunities in the food business, government organizations, and research institutions, addressing the expanding global demand for safe, nutritious, and sustainable food products.

The M.Tech. in Food Technology is a 2-year postgraduate degree that teaches advanced food processing, preservation, and quality control methods. The curriculum includes topics including food engineering, microbiology, packaging, and food safety legislation. Students acquire practical experience through laboratory sessions, pilot plant operations, and industrial internships. Graduates of this program have the skills to serve as food technologists, product development managers, quality assurance specialists, and research scientists in the growing food processing industry, as well as research institutes and government bodies responsible for food safety and standards.

A Diploma in Food Technology is a comprehensive program typically lasting 2-3 years, designed to equip students with practical skills and knowledge in food processing, preservation, and quality control. The curriculum covers subjects such as food chemistry, microbiology, nutrition, packaging, and food safety regulations. Students learn about various food production techniques, product development, and the use of modern technology in the food industry. The program often includes laboratory work and industry internships, providing practical experience. Graduates are prepared for careers in food manufacturing, quality assurance, research and development, or food safety inspection. This diploma serves as a foundation for further studies in food science or entry into the rapidly growing food technology sector.