Food technology is a branch of food science which deals with the actual production processes to make foods. Research in the field now known as food technology has been conducted for decades. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. In CytoGene, we offer several modules of training in Food Technology. The duration of the programs offered for training are 15 & 30 days.
(For Both 15 Days & 30 Days)