Bachelor of Science (B.Sc.) in Food Technology is usually a 3-4 year undergraduate curriculum that focuses on the scientific and technological elements of food production, processing, preservation, and safety. This interdisciplinary degree combines chemistry, biology, nutrition, and engineering to provide students with the knowledge and abilities required to develop, improve, and maintain the quality of food products. Food chemistry, microbiology, nutrition, food engineering, quality control, and food packaging are common subjects covered in the curriculum. The course provides practical skills through laboratory work and internships with food manufacturing companies. Graduates get the career opportunities in the food business, research and development, quality assurance, and regulatory agencies, or to seek higher education in specific areas of food science.
