Food Technology

Food Science is still a very new discipline, and it is growing due to rapid urbanization and lifestyle changes worldwide. Being a branch of applied sciences, food science is very multi-disciplinary in nature, just like biomedical science, pharmacy or translational science.
Food science involves chemistry (organic, inorganic and physical), biochemistry, microbiology, nutrition, chemical and process engineering. The holy grail of food Science lies within the understanding of the chemistry and biochemistry of food components like proteins, carbohydrate, fats, minerals, vitamins and water.
So, the field needs highly qualified and trained Food Scientists. Due to advancements in technology and our hectic daily life, there is an increasing demand for easy to prepare (e.g. Maggi, frozen pizza) and easy to consume food items (e.g. Ready-to-eat meals). Apart from quality, factors like safety and nutrition value also need to be kept in mind. Therefore, there is a growing market demand for more advancements and sophistication in the field of food science and technology globally.
Why Pursue a Career in Food Science & Technology?
The food industry is one of the largest in the world. People will never stop to eat (essential for survival). Hence, it will be in demand always, and recession-proof.
You can choose any role within the food industry behind the desk or in the lab. You can choose any function R&D, manufacturing, quality control, sales & marketing, teaching and consulting within the government, industry or academia.
Regards.