Future food innovation will be driven by the need to find solutions to some of the real time issues facing by the industry.
Food as medicine
Food producers will have to meet the dual challenge of feeding the growing and aging population, while also responding escalating rates of non-communicable diseases, such as obesity and type-2 diabetes. With consumer and regulatory pressure mounting, the food sector is likely to respond by concentrating its innovation might on delivering products that keep people healthier for longer.
Supporting improved population health and spurred by mounting regulatory pressure, the food sector is likely to continue expanding its reformulation efforts. While, sugar reduction currently sits firmly in the spotlight, the cyclical nature of public opinion would suggest efforts to cut other baddies- sodium, trans fats for examples, will remain important moving forward.
Improving access to information on nutrition and functionality of foods is also prompting forward-thinking companies to look at what can be added to support health. High protein products supporting healthy aging, for example, are will continue to be an important growth area.
Food Processing Technology, FOT, USJP:
Food processing industry is of enormous significance for the world economy. Also, fast growth in the food processing sector and simultaneous improvement in the development of value chain are also of great importance to achieve favorable terms of trade for world agriculture. According to our vision, the major role of a food processing technologist is to apply knowledge and hands on experience on food technology to solve the problems in the industry from farm to fork and to contribute to the growth of national economy. In view of this, the degree course “Food Processing Technology” in the Faculty of Technology, USJP provides students with a thorough grounding in all aspects of the subject areas. Moreover, extracurricular activities, industrial visits, workshops, academic presentations, research activities and practical sessions embedded with the degree programme also imperative to embark the carrier as a professional in Food Processing Technology.
We are academically and technically intuitive scholars, innovators and leaders in Food Processing Technology from Faculty of Technology, University of Sri Jayewardenepura.
Our ultimate target:
To address local and global issues/gaps in Food Technology by grabbing new knowledge and analyzing them through research activities in an ethical and legal context.
Key domain areas:
- Food preservation and post-harvest technology
- Food manufacturing technology and food product/plant designing technology
- Dairy/fish/meat technologies
- Food quality, safety, ethics, laws and regulations
- Food business management, marketing and financial management
- Food packaging and sensory technologies
- Emerging food technologies based on IT, electronics
- Oil and legume technologies
- Grain processing technologies
- Spices and condiments processing technologies
- Research and development in food processing technology
Food day Agenda
1. Welcome and registration 8.30-8.55
2. Welcome speech (FPT Staff member) 9.00-9.10
3. Introduction video 9.15-9.25
4. Speech 01 (Vice chancellor) 9.30-9.45
5. Speech 02 (Guest 01) 9.50-10.05
6. Speech 02 (Dean) 10.10-10.25
7. Speech 04 (Chief Guest 02) 10.30-10.50
8. Speech 05(Gust 03) 10.55-11.10
++++++++ Food Fiesta and Lunch ++++++++ 11.15-1.25
9. Speech 06 (FPT Staff member) 1.30-1.45
10. Speech 07 (Gust 04) 1.50-2.05
11. Competition 2.05-3.20
12. Presentation 02 3.25-3.40
13. Awarding ceremony 3.45-4.10
14. Group photo 4.10-4.15
15. Vote of thanks (FPT Staff member) 4.20-4.30
GRADUATE PROFILE OF THE BACHELOR OF BIOSYSTEMS TECHNOLOGY-FOOD PROCESSING TECHNOLOGY (FPT UNDER BBST) DEGREE HOLDER
Every Bachelor of Biosystems Technology-Food Processing Technology graduate will be academically excellent scholars (technically sound graduates), innovators and leaders in Sri Lanka and around the world. The graduated are deeply educated in the practical and theoretical aspects on different scope of food processing technologies. And mainly microbiology, safety and quality assurance, sensory evaluation, food packaging, consumer-focused product innovation and marketing, cleaner production, physics, product and plant designing and several other subjects covering technological based applications in the field of food
processing technology are covering. Instead of the subject curriculum the graduates are exposed to the food processing industry for internships and research activities to make them absorb more knowledge on technological implementations as well as to improve their subject oriented problem solving and bold decision-making skills. And due to their strong scientific writing and
effective communication abilities the graduates are capable to employ in both national and international level government and private sector institutions. The technical and intellectual skills of the graduates facilitate to analyze local and global issues successfully in food processing by searching new knowledge through research activities in an ethical and legal context.