Associate Degree Program
Associate Degree in Food Science & Technology
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Introduction
The Associate Degree in Food Science and Technology is an interdisciplinary program designed to connect the principles of food production with modern scientific and technological innovations. It provides students with a strong foundation in food chemistry, microbiology, processing, preservation, quality control, and product development.
This program is ideal for students aiming to enter the food industry after two years or planning to pursue a bachelor’s degree in Food Science, Nutrition, Biotechnology, or related disciplines.
About Program
Program Objectives
By the end of this program, students will be able to:
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Understand the fundamental principles of food chemistry, microbiology, and nutrition.
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Apply modern technologies and analytical techniques in food processing and preservation.
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Ensure food safety and quality through standard testing and regulatory compliance.
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Develop, evaluate, and improve food products using innovative methods.
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Promote sustainable and ethical practices in food production and supply chains.
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Communicate effectively with professionals across the food industry and regulatory sectors.
Internship and Career Prospects
Graduates of the Associate Degree in Food Science and Technology are equipped with the skills and knowledge to pursue a variety of careers in the food and beverage industry, research, and quality assurance sectors.
Career Opportunities:
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Food Quality Assurance Technician
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Food Processing and Production Supervisor
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Product Development Assistant
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Food Safety and Hygiene Officer
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Laboratory Technician (Food Testing & Analysis)
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Packaging and Shelf-Life Evaluation Assistant
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Research Assistant in Food Innovation Labs
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Regulatory Compliance and Inspection Assistant
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Entrepreneur in Food Manufacturing or Catering Services
Further Studies:
You can also transfer your credits to a 4-year bachelor’s degree program in Food Science, Nutrition, Biotechnology, Public Health, or Industrial Chemistry to advance your academic and professional career.
Eligibility Criteria
- 45% in Intermediate (Pre-Medical / Pre-Engineering) /A-levels or equivalent qualification
- Qualify the Aptitude Test and Interview
Scheme of Study (Semester Wise)
1st Year
Semester I
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Introduction to Food Science and Technology
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General Chemistry
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Principles of Human Nutrition
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Basic Microbiology
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Communication and Report Writing Skills
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Computer Applications in Food Science
Semester II
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Food Chemistry
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Food Microbiology
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Biochemistry
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Food Processing and Preservation Techniques
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Mathematics and Statistics for Food Scientists
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Food Safety and Sanitation
2nd Year
Semester III
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Dairy and Meat Technology
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Cereal, Fruit, and Vegetable Processing
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Food Analysis and Quality Control
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Food Engineering and Unit Operations
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Sensory Evaluation of Foods
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Entrepreneurship and Food Business Management
Semester IV
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Food Packaging and Storage Technology
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Functional Foods and Nutraceuticals
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Food Laws, Regulations, and Standards
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Research Methods and Data Interpretation
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Internship / Industrial Training
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Final Year Project (Product Development / Quality Improvement Study)
