Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe foods. It is a scientific field that allows for the production of safer and more nutritious foods, and involves transforming raw materials into edible and nutritious foods. Food scientists analyze food for the presence of fats, proteins, carbohydrates and water, as well as learn how to process and preserve food. They also help food producers develop the nutritional profiles of their products.
Food Technology graduates or postgraduates can choose jobs in a variety of fields, such as restaurants, hospitals, food processing companies, soft drink manufacturing companies, cereal and spice and rice mills, catering establishments, quality control organizations, packaging industries and food research laboratories. In addition, there are professional perspectives specializing in bioinformatics and biotechnology companies, the pharmaceutical industry and water conservation. There are numerous universities and colleges around the world that aim to provide academic qualifications and extensive training to students who want to work in the food sector. A bachelor's degree is the most common level of education among those pursuing careers related to food science technology.
Over the next decade, the overall employment of food scientists is expected to increase by about seven percent. Food Science and Technology students take classes in biology, chemistry, human physiology, and nutrition to understand agricultural product processing, food additives, food preparation and packaging, food storage and shipping. Food science technology is one of 16 different types of agricultural operations programs to choose from. You will have extensive knowledge about the chemical composition of foods and their relationship with human nutrition. Let Leverage Edu guide you to choose the right course that will help you achieve great things in the field of food technology.
Product developers do pretty much the same work as food engineers but they focus on additional factors such as the economics of food production, consumer preferences and marketing. This opens up the possibility of working for both the public and private sectors testing, creating and processing various types of food.
