Food Technology develops, optimises, and manages processes that transform raw materials into products of the highest standards in terms of yield, nutritional value, and stability, with food safety as a constant priority throughout the system. It is grounded in a thorough understanding of the chemical and physical composition of food and engineering principles, employing modern and innovative processing methods. It includes advanced extraction technologies for isolating bioactive compounds and developing functional foods, plant-based alternatives, and personalised products, while balancing nutritional and sensory quality. It incorporates digitalisation, automation, and the smart factory concept to increase efficiency and flexibility, and to reduce the carbon footprint. Through a systematic approach, it establishes highly efficient and economically viable bioprocess systems, minimising energy and resource consumption. By applying advanced analytical methods, it ensures microbiological and chemical safety and develops food defence protocols. It is essential for developing an environmentally and socially sustainable food system through the valorisation of by-products and waste, the application of Life Cycle Assessment (LCA), and the integration of market aspects into product development.