Food Technology compromises of several areas to cover the processing of foods by various technologies (thermal and non-thermal technologies), changes occurring before and after processing, careful monitoring and controlling parameters requires basic knowledge on engineering along with quality and safety concerns in addition to approval of governing bodies such as FSSAI, EU, US FDA, CODEX, FAO and WHO etc.
In order to understand the whole scenario, students must aware of fundamental knowledge on various subjects namely, Food Technology, Food Engineering, Food Chemistry, Food Microbiology, Food Packaging and Food Safety & Standards.
