Food Technology Career Scope in Pakistan Opportunities Jobs Salary requirements guideline for admissions courses and complete future further information to start Food Technology. Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation.

Food technology is the application of a diversity of scientific and practical disciplines, including Chemistry, Biology, Physics and Engineering, to the production, processing, preservation, packaging and to their worldwide distribution. It deals with all types of foods like Meat, Fruits, Vegetables, Cereals, Fish, Egg, Milk, Spices etc.

Nature of Work

Primary job of a food scientist is to check the raw materials, maintain clean and hygienic conditions and quality of the food.

Food scientists and food technologists

• Study the physical, microbiological and chemical composition of food.
• Analyze the food to ensure its nutritional value.
• Develop new techniques for processing and preservation of food articles.
• Responsible for all aspects of production of the finished food product. This ranges from the sourcing and correct storage of raw materials to actual processing and packaging of the product ready for distribution.
• Analyze current consumer trends and latest techniques to develop new product ideas.
• Liaising with manufacturing companies to identify the critical properties of a food product and suggesting appropriate packaging and filling techniques.
• Food technologists working in the area of product development are responsible for developing products and continual improvement of foods.
• Research and development work in laboratories or on production lines
• Quality control and quality assurance of food.

Food Technology Career Scope in Pakistan Opportunities Jobs Salary

Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event.