Food Technology

FOOD TECHNOLOGY

Introduction

Food technology is the application of a diversity of scientific and practical disciplines, including chemistry, biology, physics and engineering, to the production, processing, preservation, packaging and to their worldwide distribution. It deals with all types of foods like meat, fruits, vegetables, cereals, fish, egg, milk, spices etc.

Nature of Work

Primary job of a food scientist is to check the raw materials, maintain clean and hygienic conditions and quality of the food.

Food scientists and food technologists

  • Study the physical, microbiological and chemical composition of food.
  • Analyze the food to ensure its nutritional value.
  • Develop new techniques for processing and preservation of food articles.
  • Responsible for all aspects of production of the finished food product. This ranges from the sourcing and correct storage of raw materials to actual processing and packaging of the product ready for distribution.
  • Analyze current consumer trends and latest techniques to develop new product ideas.
  • Liaising with manufacturing companies to identify the critical properties of a food product and suggesting appropriate packaging and filling techniques.
  • Food technologists working in the area of product development are responsible for developing products and continual improvement of foods.
  • Research and development work in laboratories or on production lines
  • Quality control and quality assurance of food.

 

Education

Admission Requirements

Degree

Duration

M.Sc.

Ph.D.

B.Sc.

4 Years

2 Years

3-5 Years
  • FSc. Pre-medical (Bio-Chem-Phy)
  • Equivalence if other than FSc (A’Level etc..)
  • 50% marks

Qualities Required

Job Opportunities
  • Be able to communicate clearly and concisely, both orally and in writing.
  • Interest towards nature and physical stamina are two most important qualities that one should have as one has to work in farms, fields and forests.
  • Most of agricultural scientists need an understanding of basic business principles, the ability to apply statistical techniques and the ability to use computers to analyze data and to control biological and chemical processing.
  • Agricultural provincial and federal government departments
  • Research organizations
  • Multinational and local Food industry
  • Public and private sector food testing laboratories
  • Food regulatory and certification organizations
  • Food authorities
  • Colleges and universities
  • Small business development agencies
  • Dairy development sector
  • Hotel industry
  • Food ingredient suppliers
  • Consultancy firms

 

 

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