Food technology is associated with the manufacture, preservation, canning and packaging of food products. It is concerned with all types of food -fruit, vegetables, meat, fish, eggs, milk , cereals, spice , tea, coffee etc.

Food scientists and technologists use chemistry, microbiology, engineering and other services to study the principles underlying the processing and deterioration of foods, they analyze food content to determine level of vitamins, fat , sugar and protein, discover new food sources, research ways to make processed foods, safe , palatable and healthful and apply food science knowledge to determine best ways to process , package , preserve , store and distribute food. The nature of work is essentially technical and scientific. They work in a variety of settings- hotels, hospitals, other institutions which have catering establishments and in the food industry. They are involved in quality control and testing. These specialists carry out adulteration tests on fresh as well as preserved food items and advise on matters such as personal hygiene and the right temperature for food refrigeration and thawing. In poultry/dairy farms , food technologists check on the quality of the products. In slaughter houses they ensure that diseased and dead animals are not used for meat.; in rice mills , they oversee polishing of rice, in sugarcane mills they keep a check on processing, fermentation, hygiene and storage of sugar. in the consumer service role , food technologists are involved in jobs such as developing new varieties of nutritional natural foods and cheap protein supplements, preventing food poisoning and introducing new flavors.

Above average intelligence, scientific bent of mind, long concentration span, interest in scientific and technological developments, interest in health and nutrition, excellentobservation skills, strong sense of responsibility , ability to work alone as well as part of team are some of the work values for aspiring food technologists.