Why is the B.Sc. degree in Food Science and Technology important?
Food Science is the study of a coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subjected. Food Technology is the application of Food Science to the practical treatment of food materials in order to convert them into food products of the kind, quality and stability and to distribute them packaged and distributed for satisfying the needs of consumers for safe, wholesome, nutritious and attractive foods. In view of this, the degree course in Food Science and Technology provides students with a thorough grounding in all aspects of Food Science and Technology. It integrates teaching and research and presentation, offering a broad range of interdisciplinary interests and skills.
The Food Science and Technology curriculum covers the following major divisions;
1) Food Biology related subjects
2) Food Chemistry related subjects
3) Food Physics related subjects
4) Food preservation and post-harvest sciences
5) Food/Crop technologies
6) Food/ Animal technologies
7) Food/Dairy Technology
8) Nutrition, Dietetics, Food choices
9) Food quality and Food Safety
10) Food Business Management and Marketing
11) Food Packaging.
12) Maths/Computer applications and statistics