M.Sc. in Food Science and Technology

093
Fl5

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

19FST501A Theory Practicals

4 Core Courses CC
Food Additives and Preservatives

19FST502A Theory Practicals

4 Core Courses CC
Biochemistry

19FST551A Theory Practicals

3 Compulsory courses CC
Food Microbiology

19FST503A Theory Practicals

4 Core Courses CC
Food Chemistry

19FST504A Theory Practicals

4 Core Courses CC
Enzymes in Food Processing

19FST555A Theory

3 Compulsory courses CC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Nutraceuticals and Functional Foods

19FST505A Theory Practicals

4 Core Courses CC
Food Quality & Sensory Analysis

19FST506A Theory Practicals

4 Core Courses CC
Food Production and Operations Management

19FST553A Theory

3 Core Courses CC
Baking and Confectionery Technology

19FST507A Theory Practicals

4 Compulsory courses CC
Advances In Fermentation Technology

19FST508A Theory Practicals

4 Core Courses CC
Research Methodology

19FST554A Theory

3 Compulsory courses CC

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Elective-1

19FST5XXA Theory Practicals

4 Elective Courses EC
Elective-2

19FST5XXA Theory Practicals

4 Elective Courses EC
Innovation and Entrepreneurship

19FST598A Theory

3 Compulsory courses CC
Group Project

19FST599A Practicals

10 Group Projects GP

Key

  • Theory
  • Tutorials
  • Practicals

Course Credits Study Domain
Dissertation & Publication

19FST600A Practicals

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:

  • Rs 1,28,550 per annum (Tuition fees + Other Fees)

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

Start your journey with RUAS

Contact
Director - Admissions
Mr. S L Narasimhan
Email
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Phone
+91 80 4536 6616