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Food Technology Engineering involves the application of science and engineering principles to food production, preservation, and packaging. The course covers areas like food microbiology, food safety, and innovative product development.
Candidates must have completed 10+2 with Physics, Chemistry, and Mathematics or Biology. An interest in food science and a passion for innovation in the food industry are valuable.
Graduates can work as Food Technologists, Quality Control Managers, or Product Development Scientists in food processing companies, regulatory bodies, and research labs.
