The four-year BSc in Food Science and Technology provides students with comprehensive knowledge and practical skills in food science, food processing, food safety, quality assurance, nutrition, food analysis, packaging, and product development. The programme consists of 32 modules, combining theoretical learning with laboratory and practical experiences. It also includes field attachment, where students gain real-world experience in food industries, laboratories, regulatory agencies, and related organizations. In the final stage, students undertake a research project, allowing them to apply their knowledge to identify and address real-world food-related problems.