Programmes
- Programme CodeMSC-006
- Duration2 Years
- ProgrammePost Graduate Programme
- Department Department of Agriculture
A 21st-century neo-subject, Food Technology is the amalgamation of food science and technology for the purpose of selection, preservation, processing, packaging, distribution and use of safe food on a large scale.
The related fields of food technology that influence and impact food technology procedures and processes are analytical chemistry, biotechnology, engineering, nutrition, quality control, and computer technology. Food technology is playing an important role in ensuring that human populations receive food that helps them maintain optimum health and meets the world's food safety standards.
The two-year Master of Science in Food Technology programme offered by the Department of Agriculture, which is one of the best MSc food technology colleges in India, helps the students gain skills and knowledge related to both the theoretical and practical aspects of Food Science and how technology can be used to achieve research, academic and industry purposes. The curriculum includes subjects such as Food Chemistry and Nutrition, Food Microbiology, Packaging Technology, Principles of Food Processing, Dietetics, Cereal, Legume, Fruit and Vegetable Technology, Fermentation Technology, Plantation Crops, Food Toxicology, Technology of Dairy, Poultry, Meat and Fisheries, and Post Harvest and Food Additives Technology. Postgraduation in Food Technology, thus, becomes an advantageous option upon completion of an undergraduate degree from the BSc Food Technology Colleges in UP.
In MSc Food Technology, the learning from the classroom is transferred to lab settings where detailed experimentations are carried out in all the areas covered in the theoretical lectures. Being a practice-based profession, the students of food technology at one of the top food technology colleges in UP are thus able to raise their expertise in making useful applications in the lab and become job-ready upon graduation. Visits to food technology companies and research labs, as well as government and private enterprises, form part of the learning. Projects, research papers and dissertations are essential aspects of curriculum completion.
55,000 1stYr.
55,000 2ndYr.
B.Sc./B. Tech/B.Voc. PCM/PCB/PCMB/Agriculture/Home Science/Biotechnology/Food Technology.
On the basis of Merit/ CUET/IUCET.
1st Year Syllabus After completion of the M.Sc. Food Technology program, the students will know the following attributes:
PO 1
(PO-1)
Understand and demonstrate comprehensive knowledge of the food science and technology branch.
PO 2
(PO-2)
Conduct scientific experiments and document scientific investigations in the area of food science and technology.
PO 3
(PO-3)
Design solutions for food quality and safety issues.
PO 4
(PO-4)
Apply various food processing, preservation and packaging technologies.
PO 5
(PO-5)
Analyze and explain with illustrations chemical, biochemical and microbiological phenomenon as applied to food processing and preservation.
PO 6
(PO-6)
Evaluate food quality and safety using advanced instrumentation.
PO 7
(PO-7)
Create leadership qualities for realization of various goals and manifest the innovative business plans.
PO 8
(PO-8)
Contextual knowledge to assess societal and cultural issues in food technology and suggest viable solutions.
PO 9
(PO-9)
Ability to use appropriate research methodology in Food Technology.
PO 10
(PO-10)
Awareness about ethical conduct in professional and personal context.
PO 11
(PO-11)
Manage information, develop scientific reports and make presentations.
PO 12
(PO-12)
Engage independent and life-long learning about the changes and developments taking place in agricultural scenario in the country.
PEO1
PEO-1
Imparting knowledge and understanding of the multidisciplinary nature of the food science and technology courses, their scope and utilization.
PEO2
PEO-2
To enable the students in developing novel foods, food processing techniques and procedures using advanced technologies of food engineering, food microbiology, food processing, food preservation and food nutrition.
PEO3
PEO-3
To improve their conceptual and practical skills through hands-on training that can meet the requirements of industry and academia.
PEO4
PEO-4
To identify and interpret the emerging issues related to the food industry/ research and try to find their solutions using various techniques learnt in the programme.
PEO5
PEO-5
To prepare and motivate the students to become entrepreneurs or pursue higher education from institutions of national/international importance.
PSO 1
(PSO-1)
Learning the basic concepts of food chemistry, food microbiology, food engineering, food quality and safety, food processing and preservation.
PSO 2
(PSO-2)
Analyzing the biotic and abiotic relationships among food, feed, environment, nutrition and health.
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PO 3
(PSO-3)
Learning and performing standard laboratory procedures, and techniques, in the area of food microbiology, food engineering, food analysis, food processing, and food technology.
PO 4
(PSO-4)
Having workable inter and intra disciplinary linkages between industry and academia to keep pace with ever changing social, ethical and commercial environment.
- Government Sector: FCI, Banking sector as AFO, APEDA, FSSAI, Food safety officers under state governments, Technical position in DRDO & BARC, Food processing development officers under ministry of food processing industries.
- Private Sector: COCA COLA, Pepsico, Mondelez International, Britannia, ITC, General Mills, Dabur, Farrero Rocher etc.
