BSc. in Food Science and Technology

On completion of the programme, graduates will be able to:

• Describe the principles of food chemistry, microbiology, and human nutrition in relation to food systems and nutrition security, and food analysis and engineering.
• Recall the importance of applying creativity and innovation and the standard laboratory procedures for developing food products.
• Understand the significance of effective packaging solutions within the food industry standards.
• Recognize the necessity for conducting independent and collaborative research in food science.
• Explain the applications and implications of biotechnology in food production and processing.
• Demonstrate specialised knowledge in areas such as dairy technology, oilseeds, spices, cereals and pulses processing, extrusion technology, meat science, bakery and confectionery, and beverage science.
• Develop entrepreneurial skills to start and manage food-related businesses.
• Apply national and international food laws policy, and regulations.
• Analyse data from food processing audits to improve quality control and safety.
• Analyse ingredient functionality, nutritional requirements, and regulatory standards in food product formulations.
• Evaluate the effectiveness of strategies for minimizing postharvest loss and valorising food waste.
• Create new food formulations considering sensory attributes and regulatory standards.
• Evaluate and adapt to changing industrial trends, technological advancements, and regulatory requirements.