The Diploma in Food Science and Processing is a qualification spanning seven semesters. This program equips students with the knowledge and practical skills required to analyze, process, and ensure the quality of food products. It prepares students to contribute to the growing food industry by applying scientific principles and modern processing techniques to enhance food safety, quality, and innovation.
The curriculum combines theoretical learning with hands-on experience in food analysis, food preservation, packaging, microbiology, and quality assurance. Students will gain expertise in modern food processing technologies and sustainable practices, preparing them to meet industry standards. The program also includes a three-month industrial attachment where students gain practical exposure to food production and processing in real-world settings.
The department promotes professional development and collaboration through a Food Science Club, which provides mentorship, networking opportunities, and participation in innovative projects within the food industry.