B.Sc. Food Science & Technology
Food technology is a branch of food science related to the processing of food materials into safe, wholesome, nutritious, tasty and attractive food products. Food technology draws upon and integrates several areas of study, such as materials science, engineering, instrumentation, agriculture, packaging for preservation and biotechnology. Food science forms the basis of the scientific understanding of the composition of food under various conditions. This involves the assimilation of many disciplines, including nutrition, enzymology, microbiology, pharmacology, toxicology and a firm grasp of the effects of manufacturing, processing and storage.
A career in the food industry places the Perrotis College graduate who has majored in Food Science and Technology at the center of one of the largest and most dynamic industries in the world.
The health and welfare of individuals across the globe depends on good agricultural yields and on the reliable storage, successful processing and safe handling of all types of food. All these activities and many others create a demand for well-qualified and experienced specialists who can play their part in the complex and increasingly sophisticated food supply system.
Independent food experts have stated that the long-term prosperity of our food industry depends upon a continuing supply of trained food scientists and technologists. The food industry today is in desperate need of technically proficient staff and the Food Science & Technology major prepares graduates to fill this gap.
This major aims to provide a broad understanding of modern food industries. It combines theoretical studies and practical work, which may be applied in the modern industrial food environment. The modular structure of the major is designed to allow students to develop their individual career path according to the selections chosen.