Food Engineering research specialisation under MSc and PhD in Food Technology at the School of Industrial Technology encompasses a broad spectrum of food processing techniques, including food preservation, canning, chilling, freezing, drying, extraction, phase separation, and mixing. The primary research focus lies in comprehending the intricacies of food processing and its impact on the quality of food products. Additionally, other intriguing research areas encompass predictive mathematical modelling, kinetic analysis, and process simulations, which are employed to elucidate the transformations of food components, the transfer of mass and heat during processing. Furthermore, emerging research topics such as sustainable food production, the application of nanotechnology in food, and the enhancement of food quality through processing are also available under this specialisation.