Master of Science (M.Sc) Food Technology

Vision:
To establish excellence in the field of Food Processing Technology incorporating a value-based holistic education, lucrative innovation, collaborative research, promoting technical and entrepreneurial skills with strong sense of integrity and professionalism

Mission:
To impart high-quality education to build the students’ ability and enhance their skills to make them globally competitive Food Technologist.

To develop the state-of-the-art research facilities to provide a collaborative environment that stimulates the opportunities to create, analyze, apply, and disseminate knowledge.

To analyze technical problems, identify and solve using the basic principles of food processing technology and get engaged in lifelong learning and practice independency.

To provide a holistic environment, equip students with ethics and intellectual integrity, contributing to the development of sustainable community.

To inculcate entrepreneurial skills to conceptualize innovation in food science and technology to start up their own businesses.

 

The Master of Science (M.Sc.) in Food Technology is a two-year postgraduate program that offers advanced academic and practical training in the field of food science, technology, and innovation. The program is designed to deepen students’ understanding of food processing, preservation, safety, quality management, and product development, with a focus on research and industry applications.

The curriculum combines core subjects such as food chemistry, food microbiology, food engineering, nutrition, food laws and regulations, and cutting-edge advancements in functional foods, food biotechnology, and sustainable processing technologies. The program also emphasizes research methodology, data analysis, and scientific communication


 

PROGRAM EDUCATIONAL OBJECTIVES (PEO’S): 
PEO 1: To Provide professional training and skill development to students in food sciences, and related disciplines and nurture them to become responsible persons in society.
PEO 2: To upgrade from time to time based on scientific advancements, and societal relevance, so as to cater to the shifting global demands.
PEO3: Possess professional and ethical responsibilities with effective communication and managerial skills to prove as responsible leaders.
PEO 4: To become entrepreneurs, tackle business challenges, and continue their professional advancement through lifelong learning.
PEO 5: To produce competent graduates who shall pursue careers in the field of food technology, food processing and food regulations 


PROGRAMME’S OUTCOMES (PO’S):
PO1: To acquire the theoretical knowledge and practical skills to meet the specific needs and challenges of the food industry, consumers, environment and society.
PO2: Apply the knowledge of technology and its fundamentals, to the solution of complex scientific problems in food science, nutrition and dietetics.
PO3: Competently work with professionals in related fields of post-harvest handling and processing of foods.
PO4: Identity, formulate and analyze complex scientific problems reaching substantial conclusions using principles of food and nutritional sciences
PO5: To integrate and apply the different principles of food chemistry and food Processing and its related sciences in sustainable food production and manufacturing practices.

PROGRAM SPECIFIC OUTCOMES (PSO’S):
A Postgraduate of the Food Technology program will demonstrate: 
PSO1: The ability to process, preserve, package, or store food, according to food safety regulations and industrial requirements.
PSO2: The skill to apply standard practices and regulations in developing food and allied products.
PSO3: Anticipate and examine regulations in food quality and cutting-edge technologies in the realm of food analytics.