- Faculty
Faculty of Life and Allied Health Sciences
- Department
Department of Food Technology
- Campus
Gnanagangothri Campus
- Engagement Mode
Full Time
- Study
2 years
Overview
Food technology is a branch of food science that focuses on the research, development, production, preservation, and quality control of food products. According to a report from Global Market Insights, the food technology market size is projected to reach $405 Bn by 2032 from $181.3 Bn in 2022, at a CAGR of over 8%. The increasing consumer demand for convenient and healthy food, advancements in food industry technology, and the demand for safer, cheaper, and healthier food products are some significant factors driving the growth of the food technology market.
M.Sc. Food Science and Technology is a postgraduate programme that delves into the intricate realms of food processing, preservation, and quality assurance. This advanced degree equips students with a comprehensive understanding of the Msc Food Science and Technology syllabus, encompassing subjects such as food chemistry, microbiology, and sensory evaluation. The Msc Food Science and Technology subjects also include advanced studies in food engineering, biotechnology applications, and quality control measures.
The curriculum combines theoretical knowledge with hands-on experiences, fostering a holistic approach to addressing challenges in the food industry. Graduates of the M.Sc. Food Science and Technology programme emerges with a profound understanding of the science behind food production, ensuring they are well-prepared for diverse career opportunities in research, development, and management within the food sector.
Program Objectives
- A renowned establishment with a 62-year history
- NIRF Ranked and NAAC A+ Accredited institution
- PhD faculty comprising experts from prominent institutions
- Two hospitals on campus for in-depth learning and research
- Advanced facilities and well-equipped labs for immersive, application-based learning
- Group projects, workshops, industry visits, and expert guest lectures
Curriculum Details
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC501A | Food Processing and Packaging | 3 | 2 | 4 | 100 | |
| 2 | FTC502A | Food Additives and Preservatives | 3 | 2 | 4 | 100 | |
| 3 | FTC503A | Biochemistry | 3 | 2 | 4 | 100 | |
| 4 | FTC504A | Food Microbiology | 3 | 2 | 4 | 100 | |
| 5 | FTC505A | Food Chemistry | 3 | 2 | 4 | 100 | |
| 6 | FTC506A | Enzymes in Food Processing | 3 | 3 | 100 | ||
| Total | 18 | 10 | 23 | 600 | |||
| Total number of contact hours per week | 28 hours | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC507A | Nutraceuticals and Functional Foods | 3 | 2 | 4 | 100 | |
| 2 | FTC508A | Food Quality & Sensory Analysis | 3 | 2 | 4 | 100 | |
| 3 | FTC509A | Food Production & Operations Management | 3 | 3 | 100 | ||
| 4 | FTC510A | Advances In Fermentation Technology | 3 | 2 | 4 | 100 | |
| 5 | FTC511A | Research Methodology | 3 | 3 | 100 | ||
| 6 | FTE501A FTE502A FTE503A FTE504A |
Elective-I (Ref Elective Table) | 3 | 2 | 4 | 100 | |
| Total | 18 | 8 | 22 | 600 | |||
| Total number of contact hours per week | 26 hours | ||||||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorial s (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTC601A | Innovation and Entrepreneurship | 3 | - | 3 | 100 | |
| 2 | FTE601A FTE602A FTE603A FTE604A | Elective-II (Ref Elective Table) | 3 | 2 | 4 | 100 | |
| 3 | FTP601A | Group Project | 20 | 10 | 100 | ||
| Total | 6 | 22 | 17 | 300 | |||
| Total number of contact hours per week | 33 hours | ||||||
| Number of credits can be registered | Minimum | 6 | Maximum | 17 | |||
| Sl. No. | Code | Course Title | Theory (h/W/S) | Tutorials (h/W/S) | Practical (h/W/S) | Total Credits | Max. Marks |
|---|---|---|---|---|---|---|---|
| 1 | FTI601A | Research Project | 10 | 24 | 300 | ||
| Total | 24 | 300 | |||||
| Total number of contact hours per week | 30 h | ||||||
| Total Number of Credits in M.Sc. Programme | 86 | Total Marks | 1800 | ||||
Eligibility Criteria
Candidates should have passed with a B.Sc. or B.Sc. (Hons.) in any subject within the Home Science / Food and Nutrition / Food Technology / Food Science and Quality Control / Clinical Nutrition and Dietetics / General Home Science / Biochemistry / Biotechnology / Chemistry / Microbiology / Agriculture Dairy/ Fisheries or any other allied science subjects under nutrition and life sciences, M.B.B.S., B. Pharma graduates as a general subject at the undergraduate level. Candidates must have at least 50% marks in aggregate or equivalent CGPA from a recognised University.
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 are encouraged to participate in national and international events such as technical presentations, conferences, and publications in journals and competitions.
Group Project
The objective of a group project is to enable students to build, manage and lead a team to efficiently communicate across teams to achieve professional objectives. Students are also trained to work under various constraints to meet project targets.
Clinical Internship Or Project
Students can opt for an internship in an industry, a business, or a research institute or organisation during the module. Alternatively, students can undertake a mini-project requiring a self-directed study that can be perused within the affiliated Faculty. It is also necessary for the student to submit a report and make a presentation to the members of the panel constituted by the HoD for assessment.
Dissertation And Publication
A dedicated semester for dissertation provides ample opportunity to carry out research, to address industry-relevant challenges and publish in reputed research journals. Thus, equipping them to be industry-ready and also pursue doctoral research
- Industrial application-based learning programme.
- Offers research opportunities.
- 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.
- Includes Group Project and Dissertation.
- 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 164000/- Per Anum
For NRI/Foreign Students
USD 2500 + Other Fee
Intake
30 total seats
Career Path
Contact
Start your journey with MSRUAS
Department of Food Technology
Faculty of Life and Allied Health Sciences
Ramaiah University of Applied Sciences
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