Food Technology – University College of Ratmalana

Higher National Diploma in Food Technology

Food Technology is the application of scientific knowledge and engineering principles to the processing, preservation, packaging, storage, distribution, and utilization of food. Therefore, Food Technology is crucial in ensuring a continuous food supply, maintaining food security, improving food safety and quality, and reducing food losses. It also supports the development of innovative food products and efficient production methods to meet the needs of consumers and the food industry.

University College of Ratmalana (UCR) offers NVQ Levels 5 & 6 National Diploma courses in Food Technology. The Higher National Deploms program has a duration of three years and includes four academic semesters: 5I, 5II, 6I, and 6II. In addition to the academic semesters, students must complete nine months of On-the-Job Training (OJT), consisting of six months after Level 5 and three months after Level 6.

The program includes theory classes, practical laboratory sessions, mini research projects, and field or industrial visits. It provides valuable opportunities for students to develop their knowledge, practical skills, professional attitudes, and competencies required to meet the growing demands of the food industry.

We offer sophisticated laboratory facilities where students gain hands-on experience in food analysis, food processing, microbiological testing, and product development. The program is also supported by well-trained and highly qualified staff who provide students with extensive knowledge and practical guidance in the field.

You can join our program through two application streams:

GCE Advanced Level (A/L) – Passes in Biological Science, Bio System Technology or Arts with Credit Pass for Soft Technology (Food Technology, Agro Technology)

NVQ Level 4 - Fruit and Vegetable Processor (DI5S00I), Baker (DI5S002),

Course Content;

5I Semester

Characteristics of food raw materials and ingredients
Storage of food raw materials, ingredients and finished food products
Preparation of food raw materials and ingredients for processing
Food processing technology – I
Fundamentals of food chemistry
Fundamentals of food microbiology
Work place information management
Work place communication management

5II Semester

Resource planning for food processing – I
Food manufacturing process control – I
Cleaning and sanitization in Food processing plant and machinery
Packaging materials
Basic technologies in food packaging
Food quality and food safety management system
Basic statistics for data handling
Planning and scheduling work at work place

6 I Semester

Resource planning for food processing – II
Food manufacturing process control – II
Food processing technology – II
Management and implementation of food quality and food safety systems
Advanced technologies in food packaging and packaging material testing
In-factory final product improvement
In-factory process and technology improvement
Problem solving and decision making

6 II Semester

Transport and distribution of food products
Product development and sensory evaluation
Entrepreneurship and marketing
Mini Research Project
Team work and leadership
Creation and maintenance of a learning culture