Admission Open
REGISTRATION OPEN FOR MBBS & BDS PROGRAMMES
Apply Now
B.Tech | M.Tech | BCA | MCA
Apply Now
B.Com | M.Com | BBA | MBA
Apply Now
LLB | LLM | B.Arch | M.Arch
Apply Now
BJMC | MJMC | B.Design | M.Design
Apply Now
Nursing | Allied Health Science | Pharmacy
Apply Now
B.Ed. | Agriculture | Language
Apply Now

Master of Science in Food Science and Technology

Master of Science in Food Science and Technology

School of Basic Sciences & Research (SBSR)

  • Program Code

    00502

  • Level

    Post Graduate

  • Duration

    2 Years

About the Programme

M.Sc. in Food Science and Technology is a two-year postgraduate programme focused on advancing students fundamental knowledge of food processing food production and food safety. This programme introduces students to specific food nutritional content and encourages them to identify other alternative sources of it.
M.Sc. Food Science and Technology also enlightens students with the genetic engineering of plants and crops. The programme encompasses advanced techniques for exploring how agricultural harvest can be transformed into fuel sources.

In addition the programme also includes a significant level of industrial learning giving students the opportunity to boost their specialist professional skills facilitate independent learning and implement a reflective and practical approach to practice.
Under this programme students gain a close perspective of real-world problems to food science and technology. Students interested in more detailed learning of the subject can apply for higher education.

This course is for individuals who...

Intrigued by the fundamental knowledge of food science and technology and want to advance their learning. It is for students who possess critical research skills and a passion for developing new techniques to improve food processing and production. This programme is for candidates who wish to apply their intellectual abilities to assist in improving the dynamics of dietetics in the healthcare industry.
 

Students who are looking for...

A way to explore various techniques to constantly improve the quality of food with the help of technology.
 

Course Fee
For National Students
1st Year 100000 2nd Year 103000
For International Students
Fee Per Semester Fee Per Year
2550 5000*
Syllabus

S. No.

SUBJECT

Title of Paper

HRS

 

 

 

CREDITS

 

 

CODE

 

 

 

 

 

 

Remarks

 

THEORY

 

 

 

 

 

 

 

 

 

 

L

T

P

TOTAL

 

 

      1

  MFS 101

Nutrition Biochemistry

    4

0

0

4

4

 

2

  MFS 102

AdvancedFood Processing

4

0

0

4

4

 

3

  MFS 103

Advanced Food Chemistry

4

0

0

4

4

 

      4

  MFS 104

Technology of Fruits, Vegetables and Plantation Crops

4

0

0

4

4

 

5

  MST 111

Biostatistics

2

0

0

2

2

 

6

  MFP 104

Advanced Food Chemistry Lab

0

0

4

4

2

 

7

MFP 105

Advanced Food Processing Lab

0

0

4

4

2

 

8

MFP104

Food Preservation Lab

0

0

4

4

2

 

TOTAL

 

 

18

0

8

26

24

 

 

S.

No.

Paper ID

Subject Code

Subjects

Teaching Load

Credits

Remarks

 

L

T

P

THEORY SUBJECTS

1

 

  MSB 002

Fermentation Technology

4

0

0

4

 

2

 

  MFS105

Advanced Food Safety and Toxicology Biotechnology

4

0

0

4

 

3

 

  MFS 106

Advanced Food Biotechnology

4

0

0

4

 

4

 

  MMB 204

Food Microbiology

4

0

0

4

 

5

 

  MSB 120

Bioinformatics

2

0

0

2

 

6

 

CCU401

Community Connect

 

 

 

2

 

PRACTICALS

1

 

MFS153

Advanced Food Biotechnology Lab

0

0

3

2

 

2

 

MFS 154

Advanced Food Microbiology Lab

0

0

3

2

 

3

 

MFP107

Advanced Food Safety and Toxicology Lab

0

0

3

2

 

TOTAL

26

 

 

S.

No.

Paper ID

Subject Code

Subjects

Teaching Load

Credits

Remarks

 

L

T

P

THEORY SUBJECTS

1

 

MFS 201

Food quality and assurance

4

0

0

4

 

2

 

MFS 202

Technology of Meat,  Poultry and Fish products

4

0

0

4

 

3

 

MFS 203

Waste management  in food industries

4

0

0

4

 

4

 

MFS205

Techniques in Food Analysis

4

0

0

4

 

PRACTICALS

1

 

MFS 252

Food quality and assurance Lab

0

0

4

2

 

2

 

MFS254

Meat Technology   Lab

0

0

4

2

 

3

 

MFS 251

Dissertation –I

0

0

4

4

 

TOTAL

24

 

 

 

S.

No.

Paper ID

Subject Code

Subjects

Teaching Load

Credits

Remarks

 

L

T

P

THEORY SUBJECTS

1

 

MFS 204

Bakery, Confectionary and  Extruded Products

4

0

0

4

 

2

 

MFS 205

Technology of plant derived foods

4

0

0

4

 

3

 

MSB203

Intellectual Property Rights and Ethical Issues

4

0

0

4

 

4

 

MFS 253

Dissertation-II

0

0

16

6

 

TOTAL

18

 

Eligibility Criteria
For National Students
  • B.Sc. Biology B.Sc. Bio-Chemistry or B.Sc. Food Science Tech with minimum 50% marks
For International Students The eligibility criterion for all programs for international applicants is minimum 50% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.
Career path you can choose after the course
  • Retail Buyer
  • Industrial Buyer
  • Technical Brewer
  • Production Manager
  • Food Packaging Manager
  • Quality Assurance Manager
  • Food Technology Specialist
  • Food Product Develope

Students of this programme are placed in companies with an average annual package of 4.50 LPA to 6.00 LPA

Take the next step towards a career in basic sciences.

Apply Now