Courses



M.Sc. in Food Technology


M.Sc. in Food Technology program has been launched with financial support from Govt. of India, Ministry of Food Processing Industries under "Manpower Development Programme". The aim of the course is to create professionals with analytical abilities and ethical values to meet the increasing demand of food industry as consumer awareness and globalisation of trade have made quality the ultimate priority.


Scope of Employment

Students can opt for career M.Sc. in Food Technology a Management professionals in food, hospitality, retail industry and laboratories, Food Safety Officer/ R&D/ Quality Control Officer/ Food Auditor , Trainer/ Counselor in Food sector/ Production/ Quality Manager in food industries.


Course Content

Semester #1: Principals of Food Processing / Food Chemistry / Introductory Biochemistry and Nutrition / Research Methodology, Statistics and Computer Applications / Seminar Semester #2: Post Harvest Technology of Horticultural Crops, Food Microbiology / Instrumentation and Analytical Techniques / Principles of Food Engineering / Summer Training in Industry / Industrial Lab Semester #3: Processing of Cereals, Pulses and Oilseeds / Processing of Milk and Milk Products / Processing of Meat, Fish and Poultry products / Entrepreneurship in Food Processing Semester #4: Quality Control, Food Standards and Food Laws / Advanced Food Technology / Packaging of Food Materials / Project


M. Sc. Nutritional Sciences

M.Sc. in Nutritional Sciences has been started in September 2000 with an objective to develop specialists in Food and Nutrition as it plays a vital role in promoting the quality of life of individuals and communities and thereby contributes significantly to the economic and overall development of the nation. This is achieved through a blend of academics, research, training and extension as well as industrial applications. The post graduate program in this discipline has been designed to provide the students with intensive theoretical and experimental learning.


Scope of Employment

Students can opt for career as dieticians in hospitals / with government sector and NGOs in community nutrition/ counsellor in food industry / nutritionist/ planning, monitoring and evaluation of nutrition and health programmes/ entrepreneurial ventures / in academic and research labs.


Course Content

Semester #1: Nutritional Biochemistry / Normal Human Nutrition / Physiology / Research Methodology, Statistics and Computer Applications Semester #2: Dietetics and Therapeutic Nutrition / Community Health and Nutrition / Food Science / Summer Training Semester #3: Biochemistry of Health and Disease / Applied Nutrition / Microbiology of Food and Disease / Methods of Investigation in Nutritional Research including Advanced Statistics Semester #4: Biochemical Correlates of Nutrition Therapy/ Institutional Food Management / Seminar / Project with Dissertation


B. Voc in Food Processing & Technology

To fulfil this requirement the University Grants Commission (UGC) introduced an additional bachelor's degree - B.Voc. (Bachelor of Vocation) in 2013-14. In January 2015 UGC extended the scope to create skilled manpower for industry requirements at various levels. The scheme provides for vertical mobility from short term certificate courses to full-fledged post graduate degree programme, and further research in specialized areas. The courses will have provision of multiple entry and exit at various levels culminating up-to PG and research degree level:


Scope of Employment

Students can opt for a career of Management professionals in food, hospitality, retail industry and laboratories,Food Safety Officer/ in R&D/ Quality Control Officer/ FoodAuditor,Trainer/ Counselor in Food sector/ Production/ Quality Manager in food industries.