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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.
