Program Code

SAS-17

Program Code
Program Level

Post Graduation

Level
Program Duration

2 Years

Duration

Programme Overview

The Master of Science (M.Sc.) in Food Technology is a two-year postgraduate program designed to provide students with in-depth knowledge of food science, processing, preservation, safety, and quality control. The course integrates theoretical concepts with practical training in food chemistry, microbiology, biotechnology, nutrition, and packaging.

With advancements in food processing and safety regulations, the program aims to equip students with the necessary skills to contribute to the food industry, research organizations, and government regulatory bodies. The curriculum focuses on sustainable food production, functional foods, nutraceuticals, and innovations in food processing technologies.

Programme Objectives

  • Provide comprehensive knowledge of food composition, processing, and preservation techniques.
  • Develop skills in food quality assurance, safety regulations, and risk assessment.
  • Enhance research abilities in food biotechnology, functional foods, and sustainable production.
  • Train students in modern food packaging and storage technologies.
  • Equip students with hands-on experience in food analysis and microbiological testing.
  • Promote innovation in food product development and fortification techniques.
  • Foster ethical responsibility and adherence to global food safety standards.
  • Prepare students for diverse career opportunities in food industries, regulatory agencies, and academia.

Programme Outcomes

  • Understand the biochemical, microbiological, and technological aspects of food production.
  • Develop and implement food safety management systems, including HACCP and FSSAI guidelines.
  • Apply innovative techniques in food processing, packaging, and quality control.
  • Conduct research in food fortification, nutraceuticals, and sustainable food production.
  • Work in food industries, regulatory agencies, and research laboratories.
  • Contribute to food security and public health by improving food safety and nutrition.
  • Develop eco-friendly food technologies and waste management strategies.
  • Stay updated with emerging trends in food processing, biotechnology, and global food policies.

Career Path

  • Food & Beverage Industry: Quality assurance, product development, food safety management.
  • Research & Development: Food biotechnology, nutrition science, and functional food research.
  • Regulatory & Government Agencies: FSSAI, FDA, WHO, and food safety departments.
  • Academia & Teaching: Universities, research institutions, and training centers.
  • Food Packaging & Processing Units: Sustainable packaging, food preservation, and safety compliance.
  • Entrepreneurship: Start-ups in organic foods, food innovation, and health supplements.

Eligibility Criteria

The eligibility criteria will vary depending on various factors. Provided below are the criteria that need to met for the given course.

For National Students

  • A Bachelor’s degree in Food Technology, Food Science, Microbiology, Biotechnology, or related fields.

For International Students

  • The eligibility criteria for all programs for international applicants are a minimum 55% in the qualifying examination and having studied the pre-requisite subjects for admission in to the desired program.

Programme Syllabus

Semester I

S.No. Subject
01. Food chemistry
02. Food Industrial Microbiology
03. Food Preservation
04. Instrumentation and Analytical Techniques
05. Research Methodology
06. Communication Skills and personality development
07. Fundamentals of Food Preservation and Processing
08. Fundamentals of Food Preservation and Processing practical
09. Normal and clinical Nutrition practical

Semester II

S.No. Subject
01. Food Engineering
02. Nutraceuticals and Health Foods
03. Food Microbiology
04. Food Packaging Technology
05. Food Packaging Technology (Practical)
06. Principal of Food Engineering
07. Quality control and food Laws
08. Processing of Milk Products
09. Processing of Milk Products Practical

Semester III

S.No. Subject
01. Cereal, Legume, and Oilseed Processing Technology
02. Lab in  Cereal, Legume, and Oilseed Processing Technology
03. Post Harvest Technology of Horticulture Crops
04. Processing of Meat, Fish and Poultry Products
05. Food Product Development and International Trade
06. Lab in Food Product Development and International Trade

Semester IV

S.No. Subject
01. Food Fermentation and Microbial Technology
02. Food Product Development
03. Beverage Technology
04. Lab in Beverage Technology
05. Specialty Foods
06. Dairy Technology

How to Apply

You can fill-up the Admission Enquiry Form given below if you have any queries regarding the admission procedure of M. Sc. in Home Science. Now, if you are unable to decide on which programme to choose, feel free to reach out to us via the FREE tele-counseling option. If you have decided that you must pursue M.Sc. in Home Science and start a highly rewarding career, then go ahead and fill-up the Online Application now.

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