The Food Technology program offers a comprehensive curriculum designed to equip students with the knowledge and skills essential for a successful career in the food industry. The program typically begins with foundational courses introducing students to the principles of food science and technology, covering topics such as food chemistry, microbiology, and engineering, dairy sciences and food packaging. As students’ progress, they delve into specialized areas such as food processing technology, quality assurance, and food safety regulations. Practical aspects of the field are emphasized through courses in food product development, sensory evaluation, and food packaging technology. The curriculum also addresses the role of biotechnology in the food industry, including genetic modification and its applications. Furthermore, students engage in hands-on experiences through internships, gaining exposure to real-world food processing environments. The program culminates with research methods, seminar presentations, and project work, providing students with the opportunity to apply their knowledge and contribute to advancements in the field of food technology.