Food Technology is a multidisciplinary field that combines science, engineering, and technology to study and improve various aspects of food production, processing, preservation, and safety. A course in Food Technology equips students with knowledge and skills related to food science, food engineering, food processing techniques, quality control, and food safety. Here are some key areas you can expect to learn in a Food Technology course:

1. Food Chemistry and Biochemistry: You will study the chemical composition and properties of food components, including carbohydrates, proteins, lipids, vitamins, minerals, and enzymes. This includes an understanding of food reactions, nutritional aspects, and the role of additives in food products.
2. Food Microbiology: This subject covers the study of microorganisms relevant to food, including bacteria, yeasts, molds, and viruses. You will learn about foodborne pathogens, spoilage microorganisms, microbial growth, food fermentation, and food preservation techniques.
3. Food Processing and Preservation: This area focuses on various techniques and technologies used in food processing, preservation, and packaging. You will learn about unit operations such as heat processing, freezing, drying, fermentation, extrusion, and the application of advanced technologies like high-pressure processing, pulsed electric fields, and irradiation.
4. Food Engineering: Food Engineering involves the application of engineering principles to food processing and manufacturing. You will study topics such as heat and mass transfer, fluid mechanics, process control, food plant design, and equipment used in food processing operations.
5. Food Quality Assurance and Control: This subject focuses on ensuring the quality, safety, and sensory attributes of food products. You will learn about quality control measures, sensory evaluation techniques, food analysis, food packaging, and the implementation of food safety and quality management systems.
6. Food Product Development: This area involves the development of new food products or the improvement of existing ones. You will learn about product formulation, sensory evaluation, consumer behavior, food marketing, and innovation in the food industry.
7. Food Safety and Regulations: This subject covers the principles of food safety, foodborne diseases, food hygiene, and food regulations. You will learn about national and international food safety standards, HACCP (Hazard Analysis and Critical Control Points), food labeling, and food traceability systems.
8. Food Nutrition and Health: This area focuses on the relationship between food and human health. You will study nutritional requirements, dietary guidelines, functional foods, food fortification, and the role of food in preventing nutritional deficiencies and chronic diseases.
9. Food Waste Management: This subject addresses the challenges of food waste generation, reduction, and management. You will learn about strategies for minimizing food waste, recycling food by-products, and sustainable approaches in the food industry.