Food Technology is an interdisciplinary science covering all stages of food production, from the preparation and processing of the raw materials to the final product ready for human consumption, with a particular focus on all aspects of preservation and the relevant agents and processes with their respective chemical, physicochemical and biological properties.
Food engineering graduates from the MCI are qualified to act as the link between management, engineers and other skilled workers. They are trained to plan, design, optimize, innovate, monitor and manage production processes and plant in food engineering industries and the whole value chain, from sourcing to the packaging and marketing of the final products and services.
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