The Food Science and Technology curriculum integrates theory and practical experiences to help students acquire specific techniques and relevant tools for the workplace.

In the photos above, our full time Diploma students are participating in a laboratory practical for their course in Biology for Food Science and Agriculture conducted in the state of the art labs at the UTT ECIAF Campus. This laboratory exercise was designed to help students understand the effects of temperature on the pH and texture of food products such as green beans, red beans and string beans during food processing and manufacturing.