Bachelor of Technology in Food Process Technology

Program Overview

The Bachelor of Technology in Food Process Technology equips students with practical and theoretical knowledge to meet the evolving demands of the food industry. Graduates gain expertise in safety, quality, innovation, and sustainability of food products.

Study Mode

• Weekday programme for G.C.E. (A/L) students and NVQ students
• Weekend programme available for NVQ students

Entry Requirements

NVQ 5 Qualifications

• Agricultural Production Technology
• Food Technology
• Livestock Production Technology
• Post-Harvest Technology (Module exemptions granted)
• Sea Food Technology

NVQ 6 Qualifications

• Agricultural Production Technology (Module exemptions granted)
• Food Technology (One-year exemption granted)
• Livestock Production Technology
• Sea Food Technology (Module exemptions granted)
• Post-Harvest Technology (Module exemptions granted)

Equivalent NVQ 5 Qualifications

• Diploma in Food Quality Management in Food Technology - Sri Lanka Standard Institute (SLSI)
• Diploma in Total Quality Management in Food Technology - SLSI
• Diploma in Agriculture Production Technology - Aquinas College
• Diploma in Laboratory Technology in Chemistry in Food Technology - College of Chemical Sciences, Institute of Chemistry Ceylon
• National Diploma in Public Health in Food Technology - Department of Health, Ministry of Health, Nutrition and Indigenous Medicine
• Diploma in Animal Husbandry and Livestock in Food Technology - Department of Animal Production and Health

Equivalent NVQ 6 Qualifications

• Higher National Diploma in Food Technology - SLIATE (One-year exemption granted)
• Bio-Systems Technology or Biological Sciences

Core Modules

Semester 1:

• Mathematics for Food Technology
• General Science for Food Technology
• Introduction to Raw & Processed Foods (Assignment-based)
• ICT for Food Technology
• Fundamentals of Human Nutrition
• Practical-I (Chemistry I)
• English for Scientific Communication I
• Introduction to Management
• Basic Microbiology

Semester 2:

• Post-Harvest Science & Technology
• General Biochemistry
• Food Processing Technology Fundamentals
• Introduction to Statistical Methods
• Introduction to Food Physics
• Advanced Human Nutrition and Dietetics
• Purposive Communication in Food Research
• Accounting and Financial Management
• Raw Materials Used in Food Processing
• Practical-II (Chemistry II)

Semester 3:

• Principles of Food Engineering
• Food Chemistry
• Food Analysis
• Food Quality Assurance
• Food Safety and Regulations
• Food Microbiology
• Food Packaging and Labelling
• ICT Applications in Food Industry
• Food Preservation
• Practical-III (Food Microbiology | Food Hygiene and Food Safety)

Semester 4:

• Food Engineering
• Principles of Product Development
• Nutraceuticals and Functional Foods (Elective)
• Introduction to Internet of Things (Elective)
• Marketing Management in Food Industry
• Organic Food Production
• Introduction to Extrusion Technology
• Introduction to Entrepreneurship Development
• Food Biotechnology
• Practical-IV (Food Engineering | Product Technology and Food Analysis)

Semester 5:

• Grain, Nuts & Oil Seed Product Technology
• Fruits and Vegetable Product Technology
• Fish and Meat Product Technology
• Dairy Product Technology
• Spice and Herbal Product Technology
• Sensory Evaluation
• Practical-V (Product Technologies and Food Analysis)
• Food Ingredient Functionality
• Fermentation Technology
• Confectionery Technology (Elective)
• Bakery and Pastry Products Technology (Elective)
• Culinary Technologies (Elective)
• Kitchen Operations and Management (Elective)
• Food and Beverage Service Management (Elective)
• Alcoholic and Non-Alcoholic Beverages Technology (Elective)

Semester 6:

• Industry-Based Project
• Work-Based / Industrial Training
• Project Management in Food Industries
• Waste Management in Food Industries
• Product and Process Design
• Research Methods and Experimental Design I

Learning Outcomes

• Apply knowledge of food processing, safety, and quality assurance in industrial settings
• Develop, evaluate, and implement innovative and sustainable food products
• Analyse and solve problems in food production and processing using scientific methods
• Understand regulatory requirements and ensure compliance with food safety standards
• Utilise practical skills for laboratory analysis and product development

Awards and Accreditation

• Bachelor of Technology in Food Process Technology
• Accredited by the University of Vocational Technology

Send Inquiry

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