School of Agriculture

Food science, engineering, and technology are the main subjects of a 3 to 4 year undergraduate degree called a B.Sc. Hons. in Food Processing and Technology. Students gain understanding in topics like food safety, packaging, food chemistry, food microbiology, and food quality control. The program prepares graduates for jobs in food manufacturing, research, quality control, and product creation by fusing academic knowledge with real-world application. Topics like sustainability, food preservation, and nutrition are also covered in the course. Graduates can pursue further education in food science or find employment in sectors such as government agencies, research organizations, and food processing.

Specialist postgraduate program that focuses on the scientific and technological elements of food production, preservation, and packaging is the M.Sc. Hons. in Food Processing and Technology. Food chemistry, microbiology, food engineering, food safety, and product development are among the subjects it covers. Additionally, students study quality assurance, contemporary processing technology, and sustainable food practices. The program normally lasts 2 years and includes both theoretical and practical training through laboratory work and internships. Graduates are ready for jobs in quality control, research, food technology management, or the food industry. Additionally, project work and thesis submission may be part of some programs.

A two-year postgraduate program called the M.Sc. in Food Processing and Technology focuses on the science and technology of food production, preservation, and packaging. Food chemistry, microbiology, food engineering, quality assurance, and food safety are among the topics it covers. The goal of the course is to give students superior knowledge and abilities so they can work in research and development as well as the food industry. An essential component of the program is hands-on training, which includes lab work and internships. Graduates can work in government organizations, product development, quality assurance, and food processing enterprises, all of which enhance food safety and technology.

 

Specialist curriculum called a Certificate Course in Food Packaging aims to teach students the fundamentals of packaging materials, methods, and their significance for food safety and preservation. The course covers subjects like material science, packaging sustainability, food safety laws, and packaging design. Students gain knowledge of a variety of packaging techniques, such as the use of eco-friendly materials, modified environment packaging, and vacuum sealing. The course, which usually lasts 3 to 6 months, is perfect for people who want to work in the food industry, packaging businesses, or government organizations that make sure food products are packaged safely and effectively.

Teaching students about food adulteration's detection, prevention, and legal ramifications is the main goal of a certificate course in food and adulteration. Common food adulterants, adulterant detection techniques, food safety regulations, and consumer protection legislation are only a few of the subjects covered in the course. Additionally, the effects of adulteration on the food sector and public health are taught to students. The course, which usually lasts three to six months, is appropriate for people who want to work in consumer advocacy, quality control, food safety, or law enforcement. It gives participants the tools they need to recognize and successfully stop food adulteration.

The Certificate Course in Food Law and Standards is a specialized program to provide an in-depth understanding of national and international food laws, regulations, and standards. Typically spanning 3 - 6 months, this course covers critical topics such as food safety regulations, labeling requirements, quality assurance, import-export compliance, and consumer protection laws. It equips participants with the knowledge to navigate legal frameworks governing the food industry, ensuring compliance with global standards like those of the FDA, FSSAI, or Codex Alimentarius. Ideal for professionals in food manufacturing, quality control, or regulatory roles, the course offers practical insights and prepares individuals for careers in regulatory affairs, food policy development, or compliance management.

The Certificate Course in Fruits and Vegetables Preservation is a short-term program that teaches practical and theoretical information about preserving fruits and vegetables properly. This course, which typically lasts 3 - 6 months, is perfect for people interested in food processing, entrepreneurship, or improving their skills for employment in the agricultural industry. To assure quality and safety, the curriculum covers topics such as canning, drying, pickling, freezing, and preservative use, as well as hygiene and packaging practices. Students receive hands-on instruction and demonstrations that teach them how to extend the shelf life of produce while maintaining its nutritious content. Open to students, homemakers, and professionals, this training is a springboard to career options in food processing units, small-scale companies, or self-employment initiatives.

The Certificate Course in Food Industry Waste Management is a specialized program designed to provide comprehensive knowledge and practical skills for managing waste generated in the food industry. This course, typically 3 - 6 months, focuses on sustainable waste disposal practices, recycling, and resource recovery. Participants learn about food waste categorization, legal regulations, environmental impacts, and innovative waste management technologies. The curriculum includes modules on composting, anaerobic digestion, and waste-to-energy conversion, with practical training and case studies from the industry. Ideal for professionals and students in food science, environmental science, or related fields, the course equips learners to contribute to eco-friendly practices and enhance sustainability in the food processing and hospitality sectors.