M.Sc Food Technology Syllabus and Subjects 2023

M.Sc Food Technology consists of four semesters. Topics include technologies used to Produce, Preserve, Process, Package, and Distribute Food. Study of processes and techniques involved in obtaining raw materials, processing them, and reaching the final product to the consumer are included. The candidate also has management and analytics experience. Along with the core subjects, some specializations are available for further skill development.

Semester wise M.Sc Food Technology Syllabus

The M.Sc Food Technology course consists of core and elective subjects. Depending on the university/college, they may differ slightly. It has 2 parts -a compulsory set of courses covering all foundation areas in mathematics and a set of elective courses that aim to build job-specific skills and knowledge. The M.Sc Food Technology course aims to ensure that the students have access to all the important skills they need. The semester wise courses are as follows:

M.Sc Food Technology First Year Syllabus
Semester I	Semester II
Food Chemistry	Unit Operations in Food Processing
Principles of Food Engineering	Dairy Technology
Food Microbiology	The technology of Fruits and Vegetables
Principles of Food Processing and Preservation	Lab-III (Dairy Technology)
Lab-I (Food Microbiology)	Lab-IV (Fruits and Vegetables Analysis)
Lab-II (Food Preservation)	Program Elective I
Open Elective I	-

M.Sc Food Technology Second Year Syllabus
Semester III	Semester IV
Technology of Cereals	Program Elective III
The technology of Meat, Fish, and Poultry	Research Project
Lab-V (Chemistry and Technology of Cereals)	Seminar
Program Elective I	Food Additives
In-Plant Training	Nutrition and Health
Program Elective II	Program Elective I
Food Standards and Quality Assurance	Packaging Technology
Technology of Beverages	Pulses and Oilseeds Technology

M.Sc Food Technology Subjects

The M.Sc Food Technology subjects taught in the course are mostly similar for all the colleges, but it varies depending on the institution's course module. But, the overall subjects are quite similar but put in a different order, depending on the teaching method. Overall, the course makes them have a peculiar way of learning and giving an Experience in training in management, analytics, and commerce.

Core Subjects:

Food Microbiology
Packaging Technology
Dairy Technology
Food Chemistry
Physical, Microbiological & Chemical structure of the food
Designing and production of foods with their health benefits
Food Chemistry
Food Processing
Surface and Colloidal Chemistry
Microbiology, Nutrition, and Analysis of Food

Elective Subjects:

Nutraceuticals
Food Packaging and Related Technology
Food Sensory Science
Food Technology and Safety
Chemistry of Food Proteins
Quality Management
Biochemical Engineering
Dairy Products and Technology

M.Sc Food Technology Course Structure

The M.Sc Food Technology course syllabus mainly includes various systems of food science, production, and analysis, including knowledge and skills to deal with the technicalities and diverse issues with food processing technologies and many more. This field sharpens a student's mind to tackle the daily obstacles faced in their workplace, studies & other similar aspects. The course involves subjects which include aspects like

Practical/Record
Core Subjects
Elective Subjects
Seminar/Research
Internship

M.Sc Food Technology Teaching Methodology and Techniques

M.Sc Food Technology is a course focusing on different aspects of food science and management. The course is designed based on requirements and helps get the most exposure regarding the field, and the M.Sc course subjects deal with the same. Learning strategies have varying implications for courses.

Assignments/Viva-Voce
Research Work
Internships

M.Sc Food Technology Projects

M.Sc Food Technology project, known as a mini-thesis, is a compulsory project for the students to complete at the end of their semester. Students should regard their projects as an ideal opportunity to integrate what they have learned during the M.Sc program and apply it to their future working profession. Some of the project topics are:

Study on the supply chain of input materials for Burger in the RTE industry to reduce supply cost & losses.
Market survey for acceptance towards sterilized flavored milk
Concept development & testing of fortified baked products, including product development & test marketing.
Standardization of flavored green coriander salt (Dhaniya Namak) as a value-added product.
Comparison between solvent extraction and supercritical fluid extraction
Byproduct utilization of Pineapple waste

M.Sc Food Technology Reference Books

M.Sc Food Technology course is the one meant for the specialization in the field of Food Technology. The topics taught in the course module are very much enough. But, to get a deep or in-depth knowledge, there are certain books published by the -authors, who have opened up about their thought process, and thus helps in being more skilled and knowledgeable about the course which is a major part of M.Sc Food Technology Subjects.

M.Sc Food Technology Books
Name	Author
Objective Food Science and Technology	D Mudgil
Objective Food Science	S K Sharma
Objective Food Science & Technology, (Food Science)	Deepak
Question Bank on food Science and Technology	U D Chawan
Objective Food Science and Safety standards	Prabodh Halde and Sanjeev Sharma