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‘Food tech has a bright future'

Special Correspondent

Food scientists may develop ways to process, preserve or store food: lecturer


‘Nutritional value in food important'

Food industry vibrant sector, says expert




All ears: A section of the students listening to a lecture on `Future Prospects of food Technology' at Sir Durga Malleswara Siddhartha Mahila Kalasala in Vijayawada on Saturday.

VIJAYAWADA: Revolutionary changes in the field of food technology had resulted in enhancement of quality and nutritional value of the food, said M. Padmaja, lecturer in the Department of Applied Sciences in St. Theresa's Autonomous College for Women, Eluru, on Saturday.

Delivering a guest lecture on “Future Prospectus of Food Technology” organised by the Department of Applied Nutrition in Sri Durga Malleswara Siddhartha Mahila Kalasala, she said that food technology was all about the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations.

Stating that nutritional value in food was very important, she opined that there was no dearth of job opportunities for students opting for a course in food technology.

The food industry was a vibrant sector and offered posts in quality control wing, food scientists, flavour chemists and food safety inspectors besides production manager, laboratory supervisors, food packaging managers, technicians in food processing and packaging wings. Health sector being an allied wing, one could find jobs as a dietician, a nutritionist, weight loss counsellor or opt for self-employment. Principal T. Vijayalakshmi said development of food industry had paved the way for good employment opportunities. Head of the Department of Applied Nutrition K.N. Varalakshmi was present.

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