Master of Technology in Food Technology (M.Tech Food Technology)
Master of Technology in Food Technology Syllabus
The Master of Technology (M.Tech) in Food Technology is a specialized two-year postgraduate program focused on the scientific and technological aspects of food production, preservation, safety, and innovation. The course is designed to provide students with advanced knowledge and practical skills to address the challenges in the food industry, such as food security and sustainability.
The curriculum is structured to combine both theoretical knowledge and practical experience, offering a comprehensive study of food technology while allowing students to specialize in areas of their interest. The program ensures that students are well-equipped to meet the growing demand for professionals in food safety, nutritional enhancement, and sustainable food production.
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M.Tech in Food Technology 1st Year Subjects
| Subject | Description |
|---|---|
| Food Chemistry | Study of the chemical properties and reactions of food components. |
| Food Microbiology | Examination of microorganisms and their role in food preservation and safety. |
| Food Processing | Techniques for processing raw food into consumable products. |
| Food Engineering | Application of engineering principles in the design of food processes. |
| Food Safety and Quality Assurance | Methods to ensure the safety and quality of food products. |
| Nutritional Science | Study of the nutritional components of food and their effects on health. |
| Food Packaging | Design and methods for packaging food to maintain quality and shelf life. |
| Biotechnology in Food | Application of biotechnological methods in food production. |
| Food Law and Regulations | Study of the legal aspects governing food safety and trade. |
M.Tech in Food Technology 2nd Year Subjects: Core Subjects
| Subject | Description |
|---|---|
| Food Product Development | Process of developing new food products from ideation to commercialization. |
| Advanced Food Processing Technologies | Exploration of state-of-the-art food processing technologies and equipment. |
| Food Waste Management | Techniques for reducing and recycling food waste in food production. |
| Sensory Evaluation of Food | Methods for assessing the sensory properties of food products. |
| Advanced Food Biotechnology | In-depth study of biotechnological applications in food, including genetic modification. |
M.Tech in Food Technology 2nd Year Subjects: Electives (Based on Specialization)
| Specialization | Subject | Description |
|---|---|---|
| Food Quality Management | Food Quality Control | Methods and techniques for maintaining high standards of food quality. |
| Food Packaging and Shelf Life | Food Packaging Techniques | Packaging methods to increase food shelf life while maintaining quality. |
| Food Engineering and Design | Process Design in Food Production | Engineering principles in the design and optimization of food processing systems. |
| Nutrition and Health | Functional Foods | Study of foods that provide health benefits beyond basic nutrition. |
| Food Safety and Hygiene | Food Safety Management Systems | Systems to monitor and control food safety in production and processing. |
The program also incorporates hands-on training, research projects, and internships to ensure students acquire the skills necessary to work in a wide range of careers in the food industry, including food safety management, product development, quality control, and more. This comprehensive curriculum empowers graduates to contribute to the ongoing innovations and challenges in the food sector.
