- Faculty
Faculty of Life and Allied Health Sciences
- Department
Department of Food Technology
- Campus
Gnanagangothri Campus
- Engagement Mode
Full Time
Overview
The Indian food processing sector is one of the largest in the world. According to a McKinsey & Company report, it contributes around 6% of total industrial investment, 13% of India's exports, and 14% of manufacturing Gross Domestic Product (GDP). With an Average Annual Growth Rate (AAGR) of 11.18% in the last 5 years, the Indian Food Processing sector is expected to reach $535 Bn by 2025-26.
The B.Sc. (Hons. Research) in Food Processing and Technology is an advanced and specialised undergraduate programme that places a strong emphasis on research-driven exploration in the field of food science and technology. This programme extends beyond the traditional BSc Hons Food Processing and Technology, offering students an opportunity to delve deeper into research methodologies, experimental design, and data analysis.
With a curriculum designed per the NEP Model, this course equips students with advanced knowledge in food microbiology, quality control, processing technologies, and nutritional aspects, all within the context of conducting impactful research. After completing the course, graduates are well-prepared for roles in research institutions, food laboratories, and industries where a strong research background is valued.
Program Objectives
- A renowned establishment with a 62-year history
- Accredited with NAAC A+ and Ranked by NIRF
- PhD faculty comprising experts from renowned institutions
- Well-equipped labs and advanced facilities for immersive, application-based learning
- Two hospitals on campus to promote in-depth learning and research
- Expert guest lectures, group projects, workshops, and industry visits
Curriculum Details
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | 18FTC101A | Principles of Food Science | 3 | 3 | 100 | ||
| 2 | 18FTC102A | Biochemistry | 3 | 3 | 100 | ||
| 3 | 18FTC103A | Introduction to Food Technology-I | 4 | 4 | 100 | ||
| 4 | 18FTC104A | Food Nutrition and Dietetics | 3 | 3 | 100 | ||
| 5 | 18FTL105A | Biochemistry Laboratory | 2 | 1 | 50 | ||
| 6 | 18FTL106A | Food Technology Laboratory-I | 2 | 1 | 50 | ||
| 7 | 18FTL107A | Food Nutrition and Dietetics Laboratory | 2 | 1 | 50 | ||
| 8 | 18FTC108A | Food Hygiene and Sanitation | 3 | 3 | 100 | ||
| 9 | 19HST103A | Communication Skills-I | 3 | 3 | 100 | ||
| 10 | 18HST201A | Constitution, Human Rights and Law | 2 | 2 | 50 | ||
| Total | 21 | 6 | 24 | 800 | |||
| Total number of contact hours per week | 27 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | 18FTC109A | Food Chemistry-I | 3 | 3 | 100 | ||
| 2 | 18FTC110A | Fundamentals of Food Engineering | 4 | 4 | 100 | ||
| 3 | 18FTC111A | Technology of Fruits, Vegetables and Plantation Crops | 4 | 4 | 100 | ||
| 4 | Research Methodology | 3 | 2 | 4 | 50 | ||
| 5 | 18FTL113A | Food Chemistry Laboratory-I | 2 | 1 | 50 | ||
| 6 | 18FTL114A | Fundamentals Food Engineering Laboratory | 2 |
1 | 50 | ||
| 7 | 18BTN201A | Environmental Studies | 2 | 2 | 50 | ||
| 8 | 19HST104A | Communication Skills -II | 3 | 3 | 100 | ||
| 9 | 18HST101A | Elements of Social Science and Ethics | 2 | 2 | 50 | ||
| Total | 21 | 6 | 24 | 650 | |||
| Total number of contact hours per week | 27 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial s (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | 18FTC201A | Food Processing | 3 | 3 | 100 | ||
| 2 | 18FTC202A | Food Chemistry-II | 3 | 3 | 100 | ||
| 3 | 18FTC203A | Food Microbiology | 3 | 3 | 100 | ||
| 4 | 18FTC204A | Food Process Engineering-I | 4 | 4 | 100 | ||
| 5 | 18FTL205A | Food Process Engineering Laboratory-I | 2 | 1 | 50 | ||
| 6 | 18FTL206A | Food Processing Laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL207A | Food Chemistry Laboratory-II | 2 | 1 | 50 | ||
| 8 | 18FTL208A | Food Microbiology Laboratory | 2 | 1 | 50 | ||
| 9 | 18FTC214A | Millets and Bakery Technology | 3 | 2 | 4 | 100 | |
| 10 | 18FTC210A | Food Laws and Standards | 3 | 3 | 100 | ||
| Total | 19 | 10 | 24 | 800 | |||
| Total Number of Contact Hours per week | 29 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 * | 18FTDSE301A Or 18FTDE302ADSE | Industrial Microbiology Or Beverage Technology | 3 | 3 | 100 | ||
| 2 | 18FTC211A | Food Quality Testing and Evaluation | 3 | 3 | 100 | ||
| 3 | 18FTC212A | Food Process Engineering-II | 4 | 4 | 100 | ||
| 4 | 18FTC213A | Technology of Cereals Pulses and Oil Seeds | 4 | 4 | 100 | ||
| 5 | 18FTL215A | Food Process Engineering Laboratory-II | 2 | 1 | 50 | ||
| 6 | 18FTDEL305A Or 18FTDEL306A | Food Preservation & Industrial Microbiology OR Beverage Technology Laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL217A | Food Quality Testing Laboratory | 2 | 1 | 50 | ||
| 8 | 18OEE31XA | Open Elective (STEM)* Science technology Engineering and Mathematics | 3 | 3 | 100 | ||
| 9 | 18FTL306A | Educational Tour | 8 | 4 | 50 | ||
| Total | 17 | 14 | 24 | 700 | |||
| Total Number of Contact Hours per week | 31 | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
| 1 | 18FTC209A | Introduction to Food Technology-II | 4 | 4 | 100 | ||
| 2 | 18FTC302A | Food Packaging Technology | 3 | 3 | 100 | ||
| 3 | 18MCC301A | Introduction to Finance, Accounting and Audit | 3 | 3 | 100 | ||
| 4 | 18MCC303A | Introduction to Management and Entrepreneurship | 3 | 3 | 100 | ||
| 5 | 18FTL303A | Entrepreneurship Development ( Group Project) | 6 | 3 | 50 | ||
| 6 | 18FTL304A | Food Packaging Technology laboratory | 2 | 1 | 50 | ||
| 7 | 18FTL216A | Food Technology Laboratory -II | 2 | 1 | 50 | ||
| 8 | 18MCL302A | Accounting and Auditing Laboratory | 2 | 1 | 50 | ||
| 9 | 18FTDSE308A or 18FTDSE309A (DSE) | Emerging Technologies in Food Processing or Introduction to Food Biotechnology | 3 | 3 | 100 | ||
| Total | 16 | 12 | 22 | 700 | |||
| Total Number of Contact Hours per week | 28 ( Excluding Group Project) | ||||||
Note:
Discipline Specific Electives (18FTDSEXXX): Students should choose one course out of the choices given.
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1. | Food Additives and Preservatives | 3 | 2 | 4 | 100 | ||
| 2. | Advanced Food Microbiology | 3 | 3 | 100 | |||
| 3. | Advanced Food Chemistry | 3 | 3 | 100 | |||
| 4. | 18FTC309A | Dairy Technology | 3 | 2 | 4 | 100 | |
| 5. | 18FTP310A | Project Work / In plant Training | 16 | 8 | 100 | ||
| Total | 12 | 20 | 22 | 500 | |||
| Total Number of Contact Hours per week | 12 (Excluding Project Work) | ||||||
Note:
Student must select an open elective and a professional core elective course during the 5th & 6th Semester.
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | Research Project-I | 15 | 250 | ||||
| 2 | Seminar | 5 | 100 | ||||
| Total | 20 | 350 | |||||
| Sl. N o. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credit s | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | Research Project-II | 20 | 300 | ||||
| Total | 20 | 300 | |||||
| Total Credits(All Semesters) | 180 | ||||||
| Total Marks ( All Semesters) | 4800 | ||||||
Eligibility Criteria
Candidates must have passed a 10+2 examination conducted by the respective state or central government authorities, with English as one of the courses, and Physics, Chemistry, Mathematics and Biology as optional courses individually.
Candidates should have the equivalent qualification approved by Association of Indian Universities.
Should have proof of proficiency in English with a minimum TOEFL score of 8
Highlights
National & International Events
Students can also earn 3 to 4 credits through participating in national & international events such as technical presentations, conferences, publications and competitions.
Group Project
The objective of a group project is to enable students to experience group dynamics and participate in a team to build a novel product with commercial perspective. Students are also encouraged to file patents and nurture their entrepreneurial aspirations.
- Industrial application-based learning programme.
- Internship, training and placement support with various worldwide universities and food industries.
- Includes expert guest lectures from various institutions and food industries.
- Includes workshops, industry visits and discussions and debates.
- Ensures small batches to encourage in-depth learning.
- Group Project
- We offer accommodation in student hostels on our campus, and even offer third-party off-campus hotels where necessary to ensure students can focus on what matters the most.
- Our on-campus facilities include WiFi any time of the day, 24/7.
- From a host of eateries and laundry facilities, we ensure that students have access to all facilities.
- We encourage students to participate in co-curricular activities on campus which include sports and cultural events, both at a university level and a faculty level.
- We help students focus on independent and sponsored research with projects and a dissertation.
Structure
Fee Structure
For Indian Students:
INR 175,000/- per year
For NRI/ Foreign Students:
USD 2500 + Other Fee Rs.38,550 per annum
Intake
60 total seats
Career Path
FAQs
RUAS AT is conducted for admissions pertaining to respective subjects.
RUAS AT will be conducted once a year which will be updated in MSRUAS website.
Please reach out to us as the scheme may be timely modified based on rules and regulations.
RUAS AT is conducted offline in 2023.
ADDRESS