BSC FOOD TECHNOLOGY & FOOD PROCESSING

BSc Food Technology & Food Processing is an undergraduate science degree that focuses on how food is produced, processed, preserved, packaged, and made safe for consumption.

What it means

• Food Technology (Food Technology) is the science of understanding food—its composition, safety, nutrition, and how it behaves during processing.

• Food Processing (Food Processing) deals with the practical techniques used to turn raw agricultural materials (like milk, grains, fruits, meat) into finished food products (like bread, juice, cheese, snacks).

What you study in BSc Food Technology & Food Processing

You typically learn:

• Food chemistry and microbiology

• Food preservation techniques (drying, freezing, canning, etc.)

• Food safety and quality control

• Packaging technology

• Dairy, bakery, and beverage technology

• Industrial food production methods

Career options

After completing this degree, you can work in:

• Food manufacturing companies

• Quality control laboratories

• Research and development (R&D)

• Food safety inspection agencies

• Packaging and processing industries

B.Sc. Food Technology & Food Processing is generally open to students who have completed 12th (Higher Secondary) in the Science stream.

 Eligibility

• Passed 10+2 (Class 12) from a recognized board.
• Usually requires Physics and Chemistry along with either:
  • Biology (PCB), or
  • Mathematics (PCM).
• Most colleges ask for 45%–60% aggregate marks in Class 12, depending on the institution and category.