This Food Technology Internship is an industry-centric program designed to equip undergraduate students with the scientific and engineering expertise required to manage the entire “farm-to-fork” lifecycle. Participants will gain specialized skills in food chemistry, nutrient analysis, and microbial safety, alongside hands-on training in core processing techniques such as thermal preservation, dehydration, and fermentation. The curriculum places a strong emphasis on Quality Assurance (QA) and Quality Control (QC), teaching interns to implement critical food safety standards like HACCP, ISO 22000, and FSSAI regulations. Through a combination of laboratory analysis and exposure to food plant operations—including packaging technology and shelf-life testing—students will develop the technical precision and regulatory knowledge necessary for successful careers in product development, food safety inspection, and large-scale manufacturing within the global FMCG sector.