Degree/Diploma in Food Safety And Quality Assurance
B Voc.Food Technology & Quality Assurance ( Duration – 3 Years / 6 Semesters )
Food technology is a branch of science that deals with technologies in the production, processing, preservation, packaging, labeling, quality management, and distribution of food products. This area includes technologies and processes used to convert raw materials into food. Extensive research is being done to make food more edible and nutritious.
The emergence of food technology courses is due to the lack of professionals facing the food technology sector. There are therefore plenty of opportunities for students who want to take a course in Food Technology. Course graduates and postgraduates can look for jobs in a variety of domains, including restaurants, catering establishments, hospitals, and food processing companies.
Students can take up Food Technology jobs at the undergraduate or postgraduate level. While a bachelor’s degree is sufficient to work as a food technologist, a master’s degree gives candidates the required competitive edge. A master’s or doctoral degree is also important for those who want to build their career in research.
Graduates and postgraduates in food technology have the opportunity to work in a variety of fields, including hospitals. Jobs can be found in restaurants, food processing companies, catering establishments, soft drink manufacturing companies, spices, cereals, rice mills, quality control organizations, Food research laboratories, and even the packaging industry also. Postgraduate students can secure jobs in biotechnology, bioinformatics companies, water conservation research institutes, and the pharmaceutical industry.
In addition, you can find some popular career profiles that are best suited for food technology graduates and postgraduates –
Lab Technician: The main responsibility of the Lab Technician is to provide all the technical support needed to make the Lab work efficiently. A lab technician performs tasks such as sampling, testing, measuring, and analyzing results.
Research Scientist: The work of a research scientist involves experiments that improve the yield, taste, nutrition, and general acceptance of packaged food.
Organic chemist: An organic chemist is a professional who recommends methods of converting raw materials into processed foods.
Biochemist: The role of a biochemist is similar to that of an organic chemist. A biochemist suggests improvements in the quality, taste, texture, and storage of food.
Quality Controller / Food Inspector: The job of a Quality Controller / Food Inspector is to ensure the quality of the food produced. To that end, a food inspector conducts a variety of inspections on both packaging and food to ensure that the food that reaches people is safe.
Managers and Accountants: One of the main job responsibilities of a manager is to oversee the processing work. In addition, a manager manages the administration and finances of the meal.
Home Economist: A home economist is an expert in nutrition and diet. The main job of the professional is to check the food and recipes according to the instructions given on the containers.
Engineer: An engineer in the food technology industry is required to plan, design, and improve as well as maintain processing systems.
Director of Food Product Development: A Director of Food Product Development assists in developing new technologies that further enhance the preservation and packaging of food products.
Food technology jobs are commonplace anywhere in the world. Therefore, there is no shortage of opportunities. All students need to do is excel in their studies; Opportunities will be sought.
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