Food Technology Specialisations at UG Level
Those pursuing B Tech in Food Technology can gain specialisation in areas like:
Food Innovation and Management
If you have ever wished to start your own restaurant or food chain, then this is the course for you. Aspiring students who wish to specialise in this field of food technology courses will get to study design and development of new food products and learn about enhancing or combining existing food products by researching into food trends and food management. Professionals may also get to work on product development in small or medium enterprises.
Specialisation in Ingredient Functionality is all about learning how the components, ingredients and structures of various food items determine their quality and functionality. Students are exposed to sensory, nutritive and textural aspects of food items in relation to their components. This area of specialisation offered under food technology courses is apt for students who are keen on knowing and understanding food composition. This specialisation combines the chemical and physical aspects of different food items.
Dairy Science and Technology
A significant branch of the food industry, the dairy industry actively contributes to the economies of a number of communities, regions and countries. Specialisation in the Dairy Science & Technology puts emphasis on the dairy production chain from primary production to technology and the consumer. Students who opt for this area of specialisation offered under food technology courses will get to learn about the composition, quality and the nutritional value of milk and dairy products. A candidate who wishes to do the course should be equipped with basic knowledge of dairy science and dairy processing.
This is a scientific method to measure, analyse and interpret responses to products through sight, smell, touch, taste and hearing. Sensory food research or evaluation aims to better understand how the senses respond to food and eating. It also focuses on how one’s senses can be used in quality control and product design. Students who wish to get admission into this area of specialisation offered under food technology courses should have a strong interest in the interaction between food and consumer perception. The course provides lessons on food ingredient functionality, product properties and consumer wishes. As professionals, students will be required to offer unique analytical methods to help perfect a food product.
Defined as the art or activity of cooking and eating fine food, gastronomy is a subdiscipline of food science that focuses on the molecular science behind products and dishes used in small-scale settings, such as restaurants, retail and catering industries. The course will teach students about the cultural aspects of different food items, food chemistry, food physics and rural sociology. After completing the course, students will develop improved food preparation techniques.
Sustainable Food Process Engineering
In the world where resources are exploited, it has become quite significant to efficiently use biological resources for food and other types of products. The course will cover Food Process Engineering, and Food Quality and Design. This area of specialisation offered under food technology courses focuses on the development of processes that are more efficient in their use of raw materials, energy, water and other utilities. Moreover, students will also be taught about the identification of processes that lead to food products combined with taste and nutritional value.
Other areas of specialisation include Beverage Processing and Cane Sugar Technology, Boiler and Steam Engineering, Bio-Statistics for Food Process Engineering, Food Plant Layout and Design, Enzyme Technology, Quality Management in Food Industry, Non-thermal Methods of Food Preservation, Fish Processing Technology, Meat and Poultry Processing Technology, Operations Research, and Food Biotechnology.
Food Technology Specialisations at PG Level
Many colleges offering MSc in Food Technology allow their students to gain specialisation in the areas, including Pulses and Oilseeds Technology, Packaging Technology, Beverage Technology, Food Additives, Food Standards and Quality Assurance, Nutrition and Health, Food Biotechnology, and Bioprocess Technology.
The specialisation in this field enables the students to conceptualise the design of packaging of a product. All the other aspects of marketing, logistics, manufacturing, etc., which decide the packaging of a product are considered by a specialist of this field.
A specialisation in this field helps the students to solve problems arising in the field of the beverage industry. The specialists bear the main responsibility for the planning of production plants and investments.
The specialists of this field apply biotechnology in enhancing the food quality and in producing new products with desired traits.
It is a sub-discipline of Biotechnology. The specialists of this field use living organisms, in their usable forms, to derive desired products.