About the program

Master of Science or M.Sc Food Technology is a full-time postgraduate programme of 2 years. To be eligible to apply for this program, candidates should hold a Bachelor’s degree in relevant discipline from a recognized university with an aggregate of at least 55% marks.  

• The Food Technology stream is about... 
  Lowering the gap between gathered sustenance and food availability by modifying the method of getting the final product i.e. processing, packaging and storing conditions, etc. 
• Healthy food, diet, calories, nutrition status, etc.
• Planning and Management of the production activities taking food safety and quality of the product into account. 

On completion of this programme, candidates can easily get a job as a food technologist, production manager, food packaging manager, dietician etc. 

Vision

To excel in innovation and collaborative research, promoting technical and entrepreneurial skills.

Mission

• To impart high-quality education to build the student’s ability and enhance their skills to make them globally competitive Food technologists.
• To develop state-of-the-art research facilities to provide a collaborative environment that stimulates the opportunities to create, analyze, apply and disseminate knowledge.

PROGRAM EDUCATIONAL OBJECTIVES (PEO)

• 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. 
• PEO 3: 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  

PROGRAM’S OUTCOMES (PO’S)

• PO 1: To acquire the theoretical knowledge and practical skills to meet the specific needs and challenges of the food industry, consumers, environment and society. 
• PO 2: Apply the knowledge of technology and its fundamentals, to the solution of complex scientific problems in food science, nutrition and dietetics.
• PO 3: Competently work with professionals in related fields of post-harvest handling and processing of foods.
• PO 4: Identity, formulate and analyze complex scientific problems reaching substantialconclusi ons using principles of food and nutritional sciences.
• PO 5: 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’S SPECIFIC OUTCOMES (PSO’S) 

A Postgraduate of the Food Technology program will demonstrate: 

• PSO 1: The ability to process, preserve, package, or store food, according to food safety regulations and industrial requirements. 
• PSO 2: The skill to apply standard practices and regulations in developing food and allied products. 
• PSO 3: Anticipate and examine regulations in food quality and cutting-edge technologies in the realm of food analytics.

SEMESTER – I 

SEMESTER – II 

SEMESTER – III

SEMESTER – IV