Food technology is a multidisciplinary field that focuses on the processing, preservation, packaging, and quality control of food products. It involves applying scientific and engineering principles to enhance food production, ensuring safety, nutrition, and sustainability. The scope of food technology extends across various sectors, including dairy, bakery, meat, beverages, and convenience foods. It plays a crucial role in developing innovative food products, improving shelf life, and reducing food waste through advanced techniques like freezing, dehydration, and fermentation. Food technology also integrates biotechnology, nanotechnology, and automation to enhance efficiency and safety. Compliance with food safety standards such as HACCP and ISO 22000 ensure consumer health and regulatory adherence. The field supports global food security by addressing challenges related to population growth and climate change. With continuous advancements, food technology is essential in meeting the growing demand for high-quality, safe, and sustainable food products.

In order to encourage innovations in the production and scaling up of traditional and specialty foods, the Department of Patronage of Traditional and Specialty Foods is committed to need-based research. Traditional and specialty foods represent the cultural heritage and unique culinary practices of different regions. Specialty foods, on the other hand, are high-quality, distinctive products made with unique ingredients or techniques. Development of functional food products based on nutraceuticals is limited to claims of health advantages, and commercialization is an ongoing activity. Nutraceuticals and health foods are transforming the way people approach nutrition and wellness. By incorporating these products into a balanced diet, individuals can achieve better health outcomes and enhance their quality of life. As the industry continues to grow, the focus will remain on sustainable, innovative, and personalized solutions for overall well-being. By incorporating these products into a balanced diet, individuals can achieve better health outcomes and enhance their quality of life. As the industry continues to grow, the focus will remain on sustainable, innovative, and personalized solutions for overall well-being. Sincere efforts jointly form students and faculty through visionary execution of teaching learning process, facilitating need base research projects for anticipated technologies will leave no stone unturned to record the excellence in education and research as a constituent department of MIT School of Food Technology.