Food Science and Quality Control is the study of all the technical aspects of food. Primarily as an undergraduate-level program, it combines the fundamentals of food science and quality management courses in its curriculum. Food Science is basically an interdisciplinary program involving chemistry, microbiology and quality assurance.
Hence, basic knowledge of these three disciplines becomes mandatory if student wishes to pursue career in this discipline. In order to develop strong and need based program, core courses in above disciplines should be there for developing Food Science and Quality Control discipline for effective preservation, processing and utilization of perishable agricultural produce ensuring its quality.