Total Credits: 90
Minimum Credits essential for the Programme: 90
Syllabus for the Courses:
MFS101: Nutrition Biochemistry
Nutritional biochemistry is one of the academic foundations that make up nutritional sciences a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology health and behavior. Nutritional biochemistry is a discipline that is made up of the core knowledge concepts and methodology related to the chemical properties of nutrients and other dietary constituents and to their biochemical metabolic physiological and epigenetic functions.
MFS 102: Advanced Food Processing
Food processing  technologies are an essential link in the  food  chain. Conventional and  Advanced Food Processing  Technologies is a comprehensive treatment of the current state of knowledge on  food processing  technology.
MFS 103: Advanced Food Chemistry
This course demonstrates the dietary chemistry and significance of functional properties of food nutrients. The principles of food chemistry will be presented including fundamental and relevant chemistry and functionality of major and minor food constituents including water antioxidants carbohydrates proteins lipids pigments and preservatives.
MFS104: Technology of Fruits Vegetables and Plantation crops
Food preservation is an important part of food industry. Principles of food preservation describe various principles to be followed for food preservation. This course covers various methods like high temperature treatment low temperature treatment drying/dehydration chemical preservation and novel techniques.
MST 111: Biostatistics
Biostatistics  is the application of  statistics  to a wide range of topics in  biology. It encompasses the design of biological  experiments especially in  medicine   pharmacy   agriculture and  fishery the collection summarization and analysis of data from those experiments and the interpretation of and inference from the results.
MFP 104: Advanced Food Processing Lab
The objectives of the course are to introduce in a systematic way the most common food processing operations required to design food processes and the equipment needed to carry them out as well as the economic sanitation and safety design aspects in food plant operations to successfully produce food products with maximum quality.
MFP 105: Advanced Food Biochemistry Lab
This course demonstrates practical understanding of Advances in Food Biochemistry.
MFP 106: Food Preservation Lab
To introduce the principles of the manufacturing processes and technologies used in the production of food products and the preservation issues associated with food quality and safety in food production.