This program offers a deep exploration of various subjects through a combination of theory and practical training, equipping students with the knowledge and skills necessary to excel in the field of food science. In the theoretical component, students delve into key topics such as introduction to food science and technology, basic biochemistry, food microbiology, food chemistry, food engineering, food analysis and instrumentation, research methodology and statistics, sensory evaluation and product development, food sanitation and hygiene, and by-product utilization and waste management.

Practical training plays a vital role in this program, allowing students to apply their theoretical knowledge in practical settings. They engage in hands-on sessions that cover biochemistry and microbiology, food additives and food preservation, food analysis, and food processing and sensory evaluation.