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.
