Programmes offered                                                                   

(b) M.Sc. ( Food Technology)

Course profile - Food processing industries are gaining momentum. The development and growth is so rapid that there is an urgent requirement of a technology which makes the growth and development sustainable. In the present marketing era, the nature of finished products, storage capacity, and quality under storage are of importance. Diets, calories , packaging and nutrition standards are being given a serious thought This not only keeps the body healthy , but also protects from various disease .Very recently the course is being highlighted for economic benefits too.

Placement opportunities : Candidate have a high probability of being absorbed by
various food processing industries like distilleries, dairies, soft drinks manufacturing units, fisheries ,finished agriculture products, bakeries , chocolate and ice cream industries ,research laboratories, hotels, air-lines, cruises, and railways across the country and globe.

Duration : Two years. Each year will consist of two semesters. Thus total course is of four semesters .

Available seats : - Open = 20, Payment = 08    Sponsor = 02   NRI = 03

Mode of selection : - Through joint entrance test and counseling to be conducted by the university.

Eligibility: - Open to those students who have passed Graduate with 50%  marks with Chemistry, Biochemistry, Botany, Zoology, Microbiology or Biotechnology as one of the major or minor subjects.
B.Sc.( Home Science ) B.Sc. ( Agriculture ) / Agriculture science will also be considered , securing not less than 50% marks are eligible to appear in Entrance Test for admission.

Contact person : Dr. Avinash Tiwari (Course Coordinator) e-mail : tiwariavinash2@rediffmail.com

Course structure:

Semester I Papers-

I - Principle of Food Processing
Food Chemistry.
Introductory Nutrition & Biochemistry
Research Methodology, Biostatistics & Computer Application.
Lab course I (Practical) and
Seminar Presentation
Semester II Papers-
I - Post Harvest Technology of Horticulture Crops .
II- Food Microbiology
III- Instrumentation & Analytical Techniques
IV- Principle of food Engineering
V- Lab course II and
Summer training
Semester III Papers-
I- Processing of Cereals, Pulses & Oil Seeds
II- Processing of Milk & Milk Products
III- Processing of Meat Fish & Poultry Products
IV- Entrepreneurships in Food Processing, Quality Control, Food Standard & Food Values
V- Lab course III and
Seminar presentation
Semester IV Papers-
I- Advanced food Technology, and Packaging of Food Materials
II- Project work & Valuation