Master of Science in Food Technology (MSc Food Technology)
Master of Science in Food Technology Syllabus
The M.Sc. in Food Technology is a 2-year postgraduate program that integrates the principles of food science, biotechnology, engineering, and chemistry to prepare students for roles in the food industry, research, quality control, and product development. The course focuses on the processing, preservation, packaging, and safety of food products, alongside innovations in the nutritional value of food.
With growing global demand for high-quality, safe, and nutritious food, graduates of the M.Sc. Food Technology program can work in various fields such as food processing, food safety management, nutritional consulting, and regulatory affairs.
M.Sc. Food Technology 1st Year Subjects
| Subject | Description |
|---|---|
| Food Chemistry | Study of chemical properties and composition of food, food additives, and preservatives. |
| Food Microbiology | The study of microorganisms in food, including foodborne pathogens and spoilage organisms. |
| Food Processing Technology | Techniques used in the transformation of raw food materials into consumable food products. |
| Food Engineering | Principles of thermodynamics, heat transfer, and engineering systems in food processing. |
| Nutritional Biochemistry | Understanding of the biochemical pathways related to food digestion, absorption, and metabolism. |
| Quality Control & Assurance | Study of techniques to maintain quality in food production and the role of regulatory standards. |
| Practical Labs | Hands-on experiments in food analysis, microbiology, and food processing technologies. |
M.Sc. Food Technology 2nd Year Subjects
| Subject | Description |
|---|---|
| Food Product Development | Processes involved in designing, developing, and testing new food products. |
| Food Packaging Technology | Study of packaging materials, techniques, and their impact on food shelf-life and safety. |
| Food Quality and Safety Management | Study of food safety regulations, foodborne diseases, and international standards. |
| Fermentation Technology | Exploration of fermentation processes in food production and product innovation. |
| Food Biotechnology | Application of biotechnological methods in the development of food products, such as probiotics. |
| Research Methodology | Techniques for scientific research, experimental design, and data analysis in food science. |
| Dissertation/Project Work | A research-based project focused on a particular area in food technology or innovation. |
Program Highlights
- Core Areas: Food chemistry, microbiology, food processing, packaging technology, quality control, food safety management.
- Career Opportunities: Food scientist, product development specialist, quality assurance manager, food safety consultant, research associate.
- Higher Studies: Ph.D. in Food Science, M.Phil. in Food Technology, or related fields.
For more insights on food safety and technology standards, refer to the National Institute of Food Technology Entrepreneurship and Management (NIFTEM).
