Master of Science in Nutritional Food Technology. (MSc Nutritional Food Technology)
Master of Science in Nutritional Food Technology Syllabus
The MSc in Nutritional Food Technology is a two-year postgraduate program that combines the study of nutrition, food science, and technology. This program focuses on the development, processing, preservation, and safety of foods, with an emphasis on maintaining and improving nutritional value. Graduates are prepared to work in food industries, research organizations, and public health institutions.
For more information on food safety and nutritional guidelines, visit the Food Safety and Standards Authority of India(FSSAI).
1st Year (Core Subjects)
The first year of the program provides foundational knowledge in food technology, nutrition, and food safety.
| Subject | Description |
|---|---|
| Food Chemistry | Study of the chemical composition of food and its impact on nutrition, flavor, and preservation. |
| Nutritional Biochemistry | Exploration of the biochemical processes involved in metabolism and nutrient absorption. |
| Food Processing Techniques | Study of various food processing methods, including thermal processing, freezing, drying, and fermentation. |
| Food Quality Control | Techniques for ensuring the quality and safety of food products during processing and distribution. |
| Advanced Human Nutrition | Study of human nutrition in relation to health, diseases, and the role of nutrition in the prevention and treatment of diseases. |
For further details on food safety standards, visit National Institute of Nutrition (NIN).
2nd Year (Specialized Subjects and Practical Training)
The second year of the program focuses on advanced topics, including the technological aspects of food production, and includes practical training.
| Subject | Description |
|---|---|
| Food Biotechnology | Study of the application of biotechnology in food production, including genetically modified foods and fermentation. |
| Nutritional Food Product Development | Techniques for developing food products with improved nutritional value and functionality. |
| Food Safety and Regulations | Overview of food safety standards, including national and international regulations, and food labeling laws. |
| Sensory Evaluation of Food | Methods for evaluating the sensory qualities of food, including taste, texture, aroma, and appearance. |
| Research Methodology in Food Science | Techniques for conducting research in food science and nutrition, including statistical methods and experimental design. |
For more information on food regulations and standards, refer to the Ministry of Health and Family Welfare.
Practical Training and Internship
The program includes practical training in food processing units, research labs, and food quality control settings. Students apply their theoretical knowledge in real-world food technology and nutrition scenarios.
