Master of Science in Food Science and Technology (M.Sc Food Science and Technology)
Master of Science in Food Science and Technology Syllabus
The Master of Science (M.Sc.) in Food Science and Technology is a specialized two-year postgraduate program that provides in-depth knowledge and practical skills in the areas of food production, safety, quality control, and innovation. It prepares students for careers in the food industry, research, and academia, and equips them with the tools to address emerging challenges in food systems, sustainability, and food security.
The curriculum combines scientific principles with hands-on training to foster expertise in food technology and processing. The program covers critical subjects like food chemistry, microbiology, food engineering, and product development, helping students gain a comprehensive understanding of how food products are developed, processed, and preserved. To learn more about the scope of food technology and its impact on the industry, visit Food Science Careers. Additionally, explore how food innovation is shaping sustainable solutions in food production at Sustainable Food Technologies.
M.Sc. in Food Science and Technology 1st Year Subjects
| Subject | Description |
|---|---|
| Food Chemistry | Study of the chemical composition and properties of food. |
| Food Microbiology | Exploration of microorganisms in food, their role, and control. |
| Food Processing | Techniques and technologies used in food processing and preservation. |
| Nutrition Science | Study of the nutrients in food and their impact on human health. |
| Food Engineering | Application of engineering principles in food production. |
| Food Quality Control | Ensuring the consistency and safety of food products. |
| Food Packaging | Study of materials and methods used to package food products. |
| Sensory Evaluation | Techniques for assessing the sensory attributes of food. |
| Food Safety and Hygiene | Ensuring safe food production and compliance with food safety standards. |
| Research Methodology | Techniques used in conducting scientific research in food science. |
M.Sc. in Food Science and Technology 2nd Year Subjects: Core Subjects
| Subject | Description |
|---|---|
| Advanced Food Processing | Study of modern technologies and innovations in food processing. |
| Food Biotechnology | Application of biotechnology in food production and safety. |
| Food Engineering Design | Focus on the design of equipment and processes in food engineering. |
| Food Safety Regulations | Overview of national and international food safety standards and regulations. |
| Food Product Development | Techniques for designing new food products and market introduction. |
M.Sc. in Food Science and Technology 2nd Year Subjects: Electives (Based on Specialization)
| Specialization | Subject | Description |
|---|---|---|
| Food Chemistry & Biotech | Functional Foods | Study of foods with health benefits beyond basic nutrition. |
| Food Enzyme Technology | Application of enzymes in food processing. | |
| Food Quality & Safety | Food Law & Regulation | Study of laws and policies governing food safety and quality. |
| Food Quality Control Techniques | Techniques used to maintain food product consistency and safety. | |
| Food Engineering | Food Packaging Technologies | Advanced materials and techniques in food packaging. |
| Process Automation in Food Production | Use of automation in food production systems. | |
| Food Sustainability | Sustainable Food Systems | Study of eco-friendly practices in food production and processing. |
| Waste Management in Food Processing | Addressing food waste reduction and management. |
This curriculum ensures that M.Sc. in Food Science and Technology graduates are well-equipped to contribute to advancements in food safety, sustainability, and product innovation, addressing critical challenges in the modern food industry.
