M.Sc. Food Science and Technology
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Overview
The Post graduate Programme in Food Science and Technology emphasizes on research in food science and its applications leading to technology development. It also focusses on the value chain of food products from farm to plate with enhanced nutritional quality and safety.
Our PG Programme builds on the solid fundamentals in food science to develop research insight in to applied aspects of food engineering, fermentation technology, novel product development, food safety and quality. It also enables students to explore entrepreneurship through incubation facilities and industry partnerships.
Objective
- Develop critical, analytical thinking and problem-solving abilities for a smooth transition from academia to industry.
- Provide adequate understanding and cognitive abilities to design and develop technologies for food processing, preservation and packaging as per legal and safety requirements.
- Develop multidisciplinary skillsets to execute academia/industry projects and also enable them to pursue doctoral research.
- Inculcate entrepreneurship aptitude.
Highlights
NATIONAL & INTERNATIONAL EVENTS
Students are encouraged to participate in national and international events such as technical presentations, conferences, and publications in journals and competitions.
Group Project
The objective of a group project is to enable students to build, manage and lead a team to efficiently communicate across teams to achieve professional objectives. Students are also trained to work under various constraints to meet project targets.
Clinical Internship or Project
Students can opt for an internship in an industry, a business, or a research institute or organisation during the module. Alternatively, students can undertake a mini-project requiring a self-directed study that can be perused within the affiliated Faculty. It is also necessary for the student to submit a report and make a presentation to the members of the panel constituted by the HoD for assessment.
Dissertation and Publication
A dedicated semester for dissertation provides ample opportunity to carry out research, to address industry-relevant challenges and publish in reputed research journals. Thus, equipping them to be industry-ready and also pursue doctoral research.
- Industrial application-based learning program.
- Offers research opportunities.
- Internship, training, and placement support with various worldwide universities and food industries.
- Includes expert guest lectures from various institutions and food industries.
- Includes workshops, industry visits, group projects, and discussions and debates.
- Ensures small batches to encourage in-depth learning.
- Includes Group Project and Dissertation.
- We offer accommodation in student hostels on our campus and even offer third-party off-campus hotels where necessary to ensure students can focus on what matters the most.
- Our on-campus facilities include WiFi at any time of the day, 24/7.
- From a host of eateries and laundry facilities, we ensure that students have access to all facilities.
- We encourage students to participate in co-curricular activities on campus which include sports and cultural events, both at a university level and a faculty level.
- We help students focus on independent and sponsored research with projects and a dissertation.
Structure
Study Domains
- CC
Core Courses
It comprises of Food Processing, Packaging, Enzyme technology, Fermentation Technology, Millet Processing Technology, Post-Harvest Technology of Cereals & Pulses, Fruits and Vegetable Processing Technology, Baking and Confectionery Technology, Food Chemistry, Nutraceuticals and Food Quality Analysis.
- EC
Elective courses
Provides an insight into the core domain of Post-harvest technology, Millet Processing, Dairy technology, Spices and flavour technology.
- CC
Compulsory course
Includes courses in Research Methodology, Innovation and Entrepreneurship, Biochemistry, Enzymes in food processing, Baking and confectionery.
- PR
Projects
Group Project
Students are encouraged to work in groups on multiple disciplinary project. The purpose of this course is to enable students to identify gaps in current research and address the same by developing solutions or new products. This activity also provides adequate exposure to group dynamics and project management skills.
Dissertation and publication
Students are provided an opportunity to carry out independent research for a dedicated semester. This involves identifying research problems in concurrence with farm and industrial challenges and find solutions. This experience equips students with investigation skills, critical analysis, documentation and publication of the research findings.
Course Progression
| Course | Credits | Study Domain |
|---|---|---|
Food Processing and Packaging | 4 | Core Courses CC |
Food Additives and Preservatives | 4 | Core Courses CC |
Biochemistry | 3 | Compulsory courses CC |
Food Microbiology | 4 | Core Courses CC |
Food Chemistry | 4 | Core Courses CC |
Enzymes in Food Processing | 3 | Compulsory courses CC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Nutraceuticals and Functional Foods | 4 | Core Courses CC |
Food Quality & Sensory Analysis | 4 | Core Courses CC |
Food Production and Operations Management | 3 | Core Courses CC |
Baking and Confectionery Technology | 4 | Compulsory courses CC |
Advances In Fermentation Technology | 4 | Core Courses CC |
Research Methodology | 3 | Compulsory courses CC |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Elective-1 | 4 | Elective Courses EC |
Elective-2 | 4 | Elective Courses EC |
Innovation and Entrepreneurship | 3 | Compulsory courses CC |
Group Project | 10 | Group Projects GP |
Key
- Theory
- Tutorials
- Practicals
| Course | Credits | Study Domain |
|---|---|---|
Dissertation & Publication | 25 | Projects Projects |
Key
- Theory
- Tutorials
- Practicals
Details
Teaching and Assessment
For each course, a students’ performance is assessed through Continuous Evaluation. There is Component‑1 with 50% weightage and a Semester End Examination as Component‑2 with 50% weightage. A student is required to score a minimum of 40% overall for the successful completion of a course and for earning the corresponding credit(s).
Key Skill Development
- Ability to design technologies for food processing and food preservation.
- Ability to design and develop food packaging and distribution.
- Ability to choose appropriate instrumentation systems for the testing and evaluation of food products.
- Ability to operate machines and systems that process and package food.
- Ability to develop new food products.
- Ability to apply various instrumentations for the evaluation of food quality and safety.
- Ability to conduct scientific experiments and document scientific investigations.
- Ability to build, manage, and lead a team to successfully complete a project and communicate across teams and organisations to achieve professional objectives.
Careers
Entrepreneur
Researcher
PhD
Industrialist
Food Quality Officer
Academician
Admissions
Eligibility
Candidates must have passed with a Bachelor’s degree in any of the following:
- Food and Nutrition
- Food Technology
- Food Science and Quality Control
- Clinical Nutrition and Dietetics of Composite
- General Home Science
- Biochemistry
- Biotechnology
- Chemistry
- Microbiology
- Agriculture Dairy
- Fisheries or any
- Other Allied Science subjects under life sciences
- M.B.B.S
- B.Pharm
Candidates need to have passed with at least 50% marks in their B.Sc. in aggregate and equivalent CGPA from a recognised University.
Fees & Scholarships
University Seats:
- Refer Fee Structure
Eligibility
Candidates must have passed with a Bachelor’s degree in any of the following:
- Food and Nutrition
- Food Technology
- Food Science and Quality Control
- Clinical Nutrition and Dietetics of Composite
- General Home Science
- Biochemistry
- Biotechnology
- Chemistry
- Microbiology
- Agriculture Dairy
- Fisheries or any
- Other Allied Science subjects under life sciences
- M.B.B.S
- B.Pharm
Candidates should obtain an equivalence certificate from AIU. Candidate should have proficiency in English.
Fees & Scholarships
NRI/ Foreign Students:
- USD 3000 + Other Fee Rs.38,550 per annum
Contact
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- Phone
- +91 80 4536 6616
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