B.Tech in Food Technology is designed to train students to convert raw agricultural and animal produce into safe, nutritious, high-quality, and marketable food products using engineering and scientific principles. The curriculum typically includes fundamentals of food chemistry and biochemistry, food microbiology, unit operations (heat transfer, mass transfer, evaporation, drying, refrigeration), food processing for cereals, dairy, meat, fruits and vegetables, and food packaging. Strong emphasis is placed on food safety systems such as GMP, HACCP, sanitation, and quality management, along with analytical techniques and instrumental methods used in industry labs. Students also study process design, plant layout, utilities, waste management, and regulatory aspects relevant to the Indian food sector. Most colleges include industrial training/internships and a final-year project that builds practical competence for roles in production, quality, R&D, and compliance within FMCG and food processing companies.