Department of Food Science and Engineering

Heading of the Picture

Food must be both safely produced and safely delivered to its end consumer fulfilling its nutritional destiny. This requires, (a) Processing Technologies for converting edible raw materials into foods with decreased inherent stability, and (b) preservation technologies for increasing the stability and shelf life of foods. Based on these considerations, the University Program in Food Technology focuses on two technological dimensions of prime and crucial importance in food processing and preservation:

the transformation (processing) of raw materials into products suited for human consumption, and
the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

These two concerns are directly translated in the focus points of the GUB Technology program. Objectives: The Professional Placement Program (PPP) is designed to:

Provide students with practical working experience to complement course activity;
Enable students to develop interpersonal skills, individual maturity and confidence, in addition to their technical competence.
Enable employers to identify students for formal employment in future;
Bridge the gap between the academic and industrial sectors, and to better equip students with the necessary skills for future workplace employment.