7.jpg
  • Engineering Course

FOOD ENGINEERING AND TECHNOLOGY

  • 14 Colleges

Food engineering and technology is a scientific, academic, and professional area that uses engineering, science, and mathematics principles to food manufacturing and operations.

About Food Engineering and Technology

Food engineering and technology is a scientific, academic, and professional area that uses engineering, science, and mathematics principles to food manufacturing and operations, such as food processing, production, handling, storage, conservation, control, packaging, and distribution. Food engineering is considered a multifaceted field. Thanks to its reliance on food science and broader engineering disciplines like agricultural, civil, chemical, electrical, industrial, and mechanical engineering. Food engineers apply this knowledge to the development of food systems, technology, and instrumentation and the cost-effective design, manufacture, and marketing of sustainable, safe, nutritious, healthful, appealing, affordable, and high-quality ingredients and foods.

What is Food Engineering and Technology?

Food technology studies the methods used in production, processing, preservation, packaging, labelling, quality control, and distribution. This subject also includes techniques and strategies for turning raw resources into food. Food items that are both edible and healthful are the result of extensive research. As we dig further into the complexities of food technology, we will need industry experience. Food technology courses have risen in popularity as a consequence. There are many choices for students interested in taking a course in food technology. Graduates and postgraduates from the program can add a spread of settings, including restaurants, catering organizations, hospitals, food processing companies, and so on. The Food Engineering & Technology department's objective is to produce trained and qualified employees for the food industry and ensure safe food production. Recent advancements in food engineering and technology have significantly impacted food production, processing, and packaging methods, resulting in safer, tastier, and higher-quality foods.

Eligibility and Career in Food Engineering and Technology

Students can pursue a degree, diploma, or doctoral program in food technology at both the undergraduate and postgraduate levels. To pursue the program at the undergraduate level, candidates must have completed Class 12th in the Science stream with courses such as Physics, Chemistry, Biology, Mathematics, and Home Science, as well as meet the university/minimal college's qualifying marks (usually 50 per cent - 60 per cent). Candidates should have a BSc (in Physics, Mathematics, Biology, and Chemistry) or BTech/ BE (in food technology) degree with the minimum qualifying marks required by a university/college to pursue a food technology study at the postgraduate level. Students can work in the field of food technology as undergraduates or postgraduates. While a bachelor's degree is sufficient for employment as a food technologist, a master's degree provides candidates with the necessary competitive advantage. A master's or doctoral degree is also required for people who desire to pursue a research job. Hospitals, restaurants, food processing companies, catering establishments, soft drink manufacturing companies, spice, cereal, and rice mills, quality control organizations, food research laboratories, and the packaging industry are all places where Students with a postgraduate degree can work in biotechnology and bioinformatics firms, water conservation and research organizations, and the pharmaceutical business, among other locations.

Advertisement