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M.Sc. Food Science and Technology

M.Sc. Food Science and Technology

School of Basic Sciences & Research (SBSR)

  • Program Code

    00502

  • Level

    Post Graduate

  • Duration

    2 Years

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Average Rating : 3.1
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
Fee Per Semester Fee Per Year
For National Students 52 000 1 00 000
For International Students 2550 5000
Syllabus

S.No.

Course Code

Course Title

L

T

P

Credits

  1.  

  MFS 101

Nutrition Biochemistry

4

0

0

4

  1.  

  MFS 102

Advanced Food Processing

4

0

0

4

  1.  

  MFS 103

Advanced Food Chemistry

4

0

0

4

  1.  

  MFS 104

      Technology of Fruits Vegetables and Plantation Crops

4

0

0

4

  1.  

  MST 111

Biostatistics

2

0

0

2

  1.  

MFP 104

Advanced Food Processing Lab

0

0

4

2

  1.  

  MFP 105

Advanced Food Biochemistry Lab

0

0

4

2

  1.  

MFP 106

Food Preservation Lab

0

0

4

2

 

Credits in Term 1

 

 

 

24

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.

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 science.

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