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B.Sc. in Food Science and Technology is a 3-4 year undergraduate program designed to equip students with a comprehensive understanding of the principles of food science, technology, and production. The course covers a range of subjects such as food chemistry, microbiology, food engineering, nutrition, food safety, and quality control. Students learn about the processes involved in food production, preservation, packaging, and distribution, while also gaining knowledge of food laws and regulations. Practical sessions, internships, and research projects provide hands-on experience. Graduates of the program can pursue careers in food manufacturing, research and development, quality assurance, and food regulation, or further specialize through postgraduate studies in related fields.
