Integrated M.Sc in Food Technology

About the program

M.Sc Integrated Food Technology programme is a four-year programme after which students can either opt for a job or directly pursue PhD programme.

The programme offers a curriculum with emphasis on various food processing technologies, and food product development, combining food science, food engineering and food business. It prepares students with the fundamentals of food science and applied food technology skills required for a career in the food industry. Students will learn not only in the classroom but through laboratories, internships and projects that focus on industry problems and solutions. Students will obtain hands-on experience in industrial-standard food processing plants. The lecturers are highly experienced researchers with valuable work experience in international food industries. Students will do two projects and two internships in the food industry, with the unique opportunity to work on industry projects and solve problems.

Career Options

Graduates can look forward to working in, but are not limited to, the following occupational fields:
1. Quality Control and Assurance
2. Food Manufacturing
3. Food Microbiology and Safety
4. Sensory, Nutrition and Regulatory
5. Product Development
6. Research work

VISION 

To provide incredible, food processing professionals to the industry by equipping students to develop innovative, quality food products and conduct cutting-edge research in food technology.  

MISSION 

• To provide high-quality education in order to foster students' abilities and skills in addition to making them globally, competitive Food Technologists. 
• To construct cutting-edge research facilities in ways that create an atmosphere that provides chances to produce, evaluate, apply, and share knowledge. 

PROGRAMME EDUCATIONAL OBJECTIVES (PEO)

• PEO-1: Graduates of the program will contribute to the sustainable growth of the food processing sectors for the betterment of society. 
• PEO-2: Graduates of the program will create innovations in providing a solution for sustainable technological development. 
• PEO-3: Graduates of the program will meet challenges in terms of quality assurance and standardization to withstand global competitiveness. 
• PEO-4: Exhibit professionalism, ethical attitude, team spirit and pursue lifelong learning for the betterment of society. 

PROGRAMME’S OUTCOMES (PO’S)

• Work proficiently with professionals in related fields of food processing, food preservation, food product development and food safety. 
• Scrutinize the global and national regulations laid by regulatory agencies in food quality and safety in  area they work 
• Gain analytical skill sets in designing new food products considering the environmental concerns and sustainability goals of the future. 
• Acquire expertise and self-assurance in the distribution of project/research outputs in the food sector. 
• As an individual, as a member of a team, and as a leader, work responsibly and creatively at all times. 
• Critically access, analyze and disseminate information on food science and nutrition n an innovative and ethical way.  
• Create individuals with an appreciation for independent and lifelong learning to meet challenges in technological advances. 

PROGRAMME’S SPECIFIC OUTCOMES (PSO’S) 

• PSO-1: Understand and expand the principles of food processing in food production from raw material to finished product.  
• PSO-2: Empower students to operate food processing instruments and be familiar with emerging techniques. 
• PSO-3: Enable students to develop the potential to formulate new products. 
• PSO-4: Develop integrated problem-solving competency to establish them as food scientists, research associates, food quality control/assurance officers and independent entrepreneur and to have women empowerment with a successful career.  
• PSO-5: Graduates will be able to progress technically and economically by leveraging their industry knowledge.

SEMESTER – I 

SEMESTER – II 

SEMESTER – III

SEMESTER – IV

SEMESTER – V

SEMESTER – VI 

SEMESTER – VII

SEMESTER – VIII