Food Technology   Salient Features of the Course 1. Programme Title Diploma course in Food Technology 2. Entry Qualification Matriculation and as per norms laid down by the AICTE/State Board of Technical Education (10+) 3. Course Duration    Three years 4. Course structure Semester system           Food Technology is the branch of food science with deals with the actual production processes to make foods. Food science is applied in manufacturing and preservations of food products. The food is processed, preserved, packaged and stored according to the specifications by industry and government. The food processing industries manufacture a large variety of food products, which include the primary foods like rice and wheat products, oil, sugar and pulses. This field involves the study of freezing, canning, extrusion, preservation by fermentation, fermentative production of enzymes, chemicals and antibiotics, processing of cereals, legume and oil seeds. Another objective of this course is to develop food technologists, who will create the new ways to transform their agricultural commodities to the value-added products and eventually contribute to formation of new market, farmer’s income generation and successive improvement of agricultural productivity for social well-being   Functions It involves knowledge of DNA technology to understand current techniques based on polymerase chain reaction(PCR) and to learn how to detect suspicious food for food safety Knowledge of food analysis to understand the principle of some selected methods to detect heavy metals, pesticides and allergenic compounds in food, and to learn the recent techniques for quantification of these residue levels in food To understand food function and for acquiring its experimental methods. Food has certain functions such as not only nutrition, taste, flavour and colour, but also controlling high blood pressure, antioxidation, prevention of diabetes, improvement of I-type allergic symptoms, anti-cancer and so on. In preventing a lifestyle related diseases, it is important to utilize these food functions positively To develop Enzymology experts, who create the applied techniques for food and health care To understand the principles of some selected technologies for food processing and to learn the recent developed new technology with emphasis on heat treatment. Ohmic heating is one of the promising heat technology and generates the heat energy homogeneously in the foods by passing the alternating current To understand the basic principle of food engineering from the view point of water. To this end, description of water state in food and its effect on physical properties and enzyme functions and some other topics are learned It involves knowledge for practical application of  the principles of many disciplines of science in the manufacturing of production, preservation and packaging, processing and canning of various food products Preparation of food materials for processing which involves selection, or cleaning of the raw material, followed by the actual processing, which could be chopping, blanching, crushing, mixing or even cooking of the food item, the addition of preservatives and the final packaging along with keep in hygiene and maintaining quality of products Determining whether a particular process is being performed in a certain specified way or not Devising new ways and improving the older ones for preserving, conserving and processing food Checking for the contamination, adulteration and controlling the nutritional value of the food products which are to be processed Determining the quality of the raw materials used in the plants as well as the food which has to be dispatched to the market Looking after the storage conditions and hygiene   Main Subjects :Three Year Diploma Curricula   Further Education Degree through A.M.I.E. B.Tech through lateral entry   Employment Opportunities Jobs in food processing industries, research laboratories, hotels, restaurants,  catering establishments, soft drink factories, quality control, rice mills, manufacturing industries, retailers and distilleries Food batch makers/food cooking machine operators and tenders/food and tobacco roasting, baking and drying machine operators and tenders Food packaging technologist/food technologist/milk processing in charge/quality control manager/production manager Food corporation of India, which handles the purchase, storage transport and distribution of food grains and other food items also provide employment Modern Food Corporation which markets bread, fruit juices, edible oils, soft drink concentrates and North-Eastern Agricultural Marketing Corporation which markets and process fruits and vegetables also recruit people Teaching/research/management Self employment opportunities also exist in the form of dynamic delivery networks for those who want to work on their own