B.Tech. in Food Processing and Dairy Engineering is a 4-year undergraduate program designed to equip students with the knowledge and skills needed to work in the food and dairy industries. This course combines principles of engineering, biology, and food science to optimize processes for producing, preserving, and packaging food and dairy products. Students learn about food chemistry, microbiology, quality control, production management, and equipment design. The curriculum includes practical training in food processing technologies, dairy engineering, and the study of raw material handling. Graduates are prepared for careers in food and dairy production, research and development, quality assurance, packaging, and food safety. This program offers opportunities in both public and private sectors globally, with a focus on innovation and sustainability in food and dairy production.
