Bachelor of Food Technology

(B. Sc in Food Technology)

Bachelor of Science or B. Sc in Food Technology is a full-time 3-year undergraduate course. This course involves an advanced study of techniques and activities which are involved in preserving, processing, and manufacturing of food. This program provides students with knowledge of the scientific and technical approaches to understand the nature of raw food materials.

This course basically involves a combination of food science, home science, engineering and hotel management.

Job Perspectives

● Students can opt for a wide range of professions after completing their B. Sc in Food technology. A graduate student can easily get a job in production management firms, quality assurance firms, hotels, restaurants, etc. There are a large number of career options and job opportunities like technical brewer, organic chemist, production manager, biochemist, research analyst, nutritional therapist, food technologist and product development science.

● After completing the bachelor’s degree, students can also go for further studies like M. Sc in Food Technology and M. Tech in Food Technology.

● Top recruiters are Nestle, Dabur, Pepsi CO, Agrotech Foods, Amul, Godrej, Cadbury, etc.

Eligibility

● For getting admission in a B. Sc in Food Technology, candidates must have passed class 12 or equivalent (等同物) from a recognized board with Physics, Chemistry and Biology/Home Science as required subjects with a total of at least 50% marks (45% for candidates belonging to SC/ST/OBC category). Admission is based on candidates’ performance in the entrance exam asked by the university.

My social media has been a hive of activities these last few weeks: the naturalist and TV presenter Chris Packham is organizing a People’s Walk For Wildlife in London, and has asked me to recite   ‘Anthropocene’. I call it a ‘poem’ but I’m not sure it is. I feel it would be good to say aloud, to a crowd. I’ve only written a few ‘poems’   in the past, none of which was memorable, but with this one the words spilled out and I kind of’ performed’ them, recorded and shared them on Twitter. Bare upon the earth, we were weightless... Will my generation see the rightful, rising? Lots of people liked it, including Chris. It’s always a surprise to me, that people appreciate what I say and how I share it.

These past weeks I’ve been helping raise awareness for the walk in London by doing videos and Tweeting lots. It’s an exciting prospect: hundreds, if not thousands of people marching on behalf of wildlife. I’m not worried about speaking. I actually find it easier if there are lots of people, because I don’t have to make eye contact and it’s much easier to blur them into a mass. Speaking to smaller groups, that’s a killer: you feel the heat of their gaze, every twitch, each sigh.

So I have an early flight to London with Mum in the morning. I feel bad for flying, we both do, knowing the damage emission do to our world. Ideally, we should be taking a boat and driving to London, or taking the train, but it’s beyond us financially right now, and I can’t get more time off school so soon without getting into trouble. The walk feels like important work, something we should do.

I’ve already got the poem locked in my head now. I know it off by heart. We want birdsong, abundant fluttering, humming, no more poison, destruction. I feel excited. Perhaps it is the right time for me. Tomorrow will be epic.

Thanksgiving is one of those times of year that inspires reflection. For some, it is a moment to think about the meaning of family. But for me, there is a simpler message to take away: We should all have more pie in our lives.

What’s refreshing about Thanksgiving is that, for all the travel delays and the potential for family arguments, the focus is on cooking for once. At Christmas, the feast easily gets overshadowed by the mountain of gifts. At thanksgiving, by contrast, everyone recognizes that the food is what matters. Will the mashed potatoes be smooth enough? And crucially, is there enough pie?

Too many of us spend our lives in a state of pie deprivation (缺少), judging from the hunger with which the pies are greeted on a Thanksgiving table. Few things ins till more of a sense of comfort than the sight of a golden topped fruit pie.

There have been times and places when eating pie was a daily occurrence for American families. Thanksgiving aside, I don’t know anyone who regularly eats pie. This is a bit sad. Think of all that joy we are abandoning.

Thanksgiving pies have a way of living on in memory long after the other dishes are forgotten. Years ago, I made an apple pie for my nieces for Thanksgiving. The following year, I planned to make a cardamom tart instead. But my sister said I had to make the pie exactly the same as the previous year, because the girls had been talking about it for months. I can’t pretend I wasn’t pleased by this.

A pie isn’t just any dessert. It is a sign that care has been taken. I suspect that the single biggest reason we don’t make pies more often is that we don’t have time. Yet there is something about the process of fitting pie into a dish that can actually make you less rushed. “Rest for at least an hour”, reads the instruction in most pie recipes. It’s referring to the pastry, but what if it also means you?

Shortly after ChatGPT was released, in early 2023,a freelance writer named Jason Colavito posted on social media that a computer was replacing him with AI, because it could write content for free. But he is also wanted - at a small amount of his normal rate – to ‘rewrite’ the AI-generated text. This is not the first time that technology has slashed salaries instead of jobs, and the real problem is not AI. The problem is a culture that devalues human labor (劳动).

With the release of new AI applications, discussions about the future of work are back in full force. A recent study looked at professions in the United States, from poets to financial managers, predicting the 19 percent will soon lose 50 percent of their tasks to AI. But our precious experience with automation suggests it’s much more complicated than technology simply replacing human work.

In 2019, independent research organization Data & Society studied how automation is being integrated in farm management and grocery stores. Counter to the popular belief that the technology was reducing the need for human labor, researchers Alexandra Mateescu   and Madeleine Clare Elish discovered that introducing new devices was mostly changing the nature of the work. For example, automated checkout machines kept employees busy, because now they were assisting confused customers, troubleshooting machines, and taking on other tasks to ensure their smooth operation in the store. Most importantly, Mateescu and Elish discovered that the new tasks, which helped accommodate and employ the ‘automated’ technology, were often undervalued or even invisible.

The important thing to understand is that the current deskilling and devaluing of labor isn’t because the robots are coming for us, it’s cultural. As jobs get disrupted and people’s livelihoods are threatened, it’s easy to point fingers at technology as the unavoidable reason, whether you’re an expert or an employer. But what is actually to blame is a society that is willing to let workers be mistreated. It’s a big thing to change, but it’s not set in stone. And that’s the real ‘robots and jobs’ conversation we need to be having.