Department of Food Technology (FDT)
Our main objective is to Provide essential skills to youth to enhancE employability and support in the development of active entrepreneurs in Food Technology
The Department of Food Technology (FDT) endows its students with knowledge ranging from basics in bakery to advanced training in food safety management and hygiene in food processing plants. The department offers three programmes, covering the fields of Baker, Laboratory Assistant in NVQ Level 4 and Food Technology in NVQ Levels 5 and 6.
The lecturers and instructors are teaching fundamental aspects of bakery products like the production of bread and buns, pastries, and cakes – as well as the routine functions of a bakery. In Food Technology, insights into the handling of raw materials and ingredients, and t monitoring and controlling food process parameters will be shared with students.
In the Laboratory Assistant course, students will conduct tests on new products or products on experimental processes. Designing and conducting lab tests according to standard procedures, using, cleaning and maintaining various types of equipment as well as handling and storing chemicals and other materials are also taught here.
Other aspects students will learn include ensuring cleanliness and sanitation of food processing plants and machinery, implementing and maintaining the established food quality and food safety management systems, and establishing packaging needs for manual packaging operations.
Head of department:
Mr. Yoknanth Bavaneethan
BSc in Agri (Hons) and MSc in Food Science Technology (Reading)
NVQ Level 4: Baker
Course Duration: 1½ years. One year at the SLGTI plus 6 months on the job training (OJT) at renowned food manufacturers like Milco, Ma’s and Uswatte.
Minimum Entry Requirements:
G.C.E Ordinary level 6 Passes includes with Maths, English and Mother Language.
- Preparation of bread and buns, pastries and cakes
- Routine functions of a bakery
NVQ Level 4: Laboratory Assistant (Food and Technology)
Course Duration:
1½ years. One year at the SLGTI plus 6 months on the job training (OJT) at renowned food manufacturers like Milco, Ma’s and Uswatte.
Minimum Entry Requirements:
G.C.E Ordinary level 6 Passes includes with Maths, English and Mother Language.
- Lab tests according to standard procedures using cleaning and maintaining various types of equipment.
- Handling and storing chemicals and other materials.
NVQ Level 5: National Diploma in Food Technology
Course Duration:
One year at the SLGTI plus 6 months OJT at Hayleys Biyagama and Palmyrah Research Institute in Kaithady.
Minimum Entry Requirements:
A/L three passes and stream from Science, Maths and Technology.
- Characteristics
- Storage
- Preparation of raw materials, ingredients and finished food product
- Food Processing technology and Process control
- Established food quality and food safety management system
- Establishing packaging needs for manual packaging operations
Key Features
- Food analysis practical
- Food Standards
Trainees will learn
- The methods and modern techniques involved in food production, processing, preservation, packaging, labeling, quality management, and distribution. The concept involves transforming raw materials into edible and nutritious quality food items and fulfil the consumer expectation.
Facilities Available
- Yes
Technologies / Machinery Available
- Yes
Commercial / OJT Partners
- Food Industries
- Palmyrah Research Institute
Essential skills for building a career in Food Technology:
- Interest in Food Technology
- Problem Solving Ability
- Communication skills Excellent
- Organizational Skills
- Interest in Health and Nutrition Time Management
- Awareness of Consumer Market and consumer expectations.
Academic Staff
Karthika Sivalingam
Acting Deputy Principal / Lecturer
Kandasamy Kanchana
Lecturer
