Master of Science in Food Science and Technology (M.Sc Food Science and Technology)
Master of Science in Food Science and Technology Syllabus
The MSc Food Science & Technology syllabus 2025 is designed to provide advanced scientific and technical knowledge related to food processing, preservation, quality assurance, nutrition, and safety standards. The program emphasizes both theoretical concepts and hands-on laboratory training to prepare students for industry, research, and regulatory roles.
Aligned with modern academic frameworks and industry expectations, the syllabus integrates emerging areas such as functional foods, food safety regulations, food analysis, and sustainable processing technologies. Students also gain exposure to research methodologies and real-world industrial practices through projects and internships.
Table of Contents
- Overview of MSc Food Science & Technology Syllabus 2025
- Semester-Wise MSc Food Science & Technology Subjects
- Important Subjects in MSc Food Science & Technology
- Core Subjects of MSc Food Science & Technology
- Elective Subjects and Specialisation Areas
- Practical Training & Laboratory Work
- Recommended Books for MSc Food Science & Technology
- MSc Food Science & Technology Course Structure 2025
- Research Project / Dissertation
- FAQs on MSc Food Science & Technology Syllabus
Semester-Wise MSc Food Science & Technology Syllabus 2025
The MSc Food Science & Technology program is a two-year postgraduate course divided into four semesters. Each semester builds progressively from fundamental concepts to advanced applications and research.
Year 1 – Foundation & Core Knowledge
| Semester | Subjects |
|---|---|
| Semester 1 | Food Chemistry, Food Microbiology, Food Processing Technology, Human Nutrition |
| Semester 2 | Food Analysis & Instrumentation, Food Preservation Techniques, Food Engineering Principles, Food Laws & Standards |
Year 2 – Advanced Applications & Research
| Semester | Subjects |
|---|---|
| Semester 3 | Food Quality Assurance, Packaging Technology, Functional Foods & Nutraceuticals, Research Methodology |
| Semester 4 | Industrial Training / Internship, Dissertation / Research Project, Seminar & Viva-Voce |
Each semester includes laboratory sessions, case studies, industrial exposure, and internal assessments to ensure practical learning alongside theory.
Important Subjects in MSc Food Science & Technology
The syllabus covers essential areas that are critical for professional competence in the food industry and research sector.
Key Subjects Include:
- Food Chemistry and Biochemistry
- Food Microbiology and Safety
- Food Processing and Preservation
- Food Quality Control and Assurance
- Nutrition and Dietetics
- Food Packaging Technology
- Food Laws and Regulatory Standards
- Research and Data Analysis
Core Subjects of MSc Food Science & Technology
The core subjects form the academic backbone of the program and are compulsory for all students.
| Core Area | Topics Covered |
|---|---|
| Food Chemistry | Carbohydrates, Proteins, Lipids, Enzymes, Additives |
| Food Microbiology | Microbial Growth, Food Spoilage, Pathogens, Hygiene |
| Food Processing | Thermal Processing, Freezing, Drying, Fermentation |
| Quality Assurance | HACCP, GMP, Quality Testing, Shelf-Life Studies |
| Food Laws | FSSAI Regulations, International Food Standards |
| Nutrition Science | Macronutrients, Micronutrients, Clinical Nutrition |
Elective Subjects & Specialisation Areas
Electives allow students to specialise based on career goals and industry trends.
| Elective Area | Sample Subjects |
|---|---|
| Food Safety & Quality | Advanced Food Safety Systems, Risk Assessment |
| Nutrition & Health | Clinical Nutrition, Functional Foods |
| Food Processing | Beverage Technology, Dairy & Meat Processing |
| Packaging & Supply Chain | Sustainable Packaging, Cold Chain Management |
| Research & Analytics | Food Product Development, Sensory Evaluation |
Students typically select electives during the second year of the program.
Practical Training & Laboratory Work
Practical exposure is a vital component of the MSc Food Science & Technology syllabus.
Practical Components Include:
- Food analysis and quality testing
- Microbiological examination of foods
- Sensory evaluation techniques
- Pilot plant operations
- Packaging and shelf-life studies
Laboratory work strengthens analytical thinking and prepares students for industrial and research environments.
Recommended Books for MSc Food Science & Technology
| Subject | Book & Author |
|---|---|
| Food Chemistry | Food Chemistry – Owen R. Fennema |
| Food Microbiology | Food Microbiology – William C. Frazier |
| Food Processing | Food Processing Technology – P.J. Fellows |
| Food Quality | Food Quality Assurance – K. Srilakshmi |
| Nutrition | Human Nutrition – B. Srilakshmi |
| Packaging | Food Packaging Technology – Robertson |
FAQ: Are these books sufficient for the MSc Food Science & Technology syllabus?
Yes, these books cover most theoretical and practical aspects of the syllabus. Students can further enhance understanding through research journals, industry reports, and online academic resources.
MSc Food Science & Technology Course Structure 2025
Key Highlights:
- Course Duration: 2 Years (4 Semesters)
- Credit System: CBCS / University-specific system
- Evaluation: Internal Assessments + End-Semester Exams
- Teaching Methods: Lectures, Labs, Seminars, Case Studies
- Final Component: Dissertation / Industrial Internship
Academic Components:
- Core Courses
- Elective Courses
- Laboratory Practicals
- Research Project
Research Project / Dissertation
In the final semester, students must complete a research-based dissertation or industry-linked project. Topics often focus on food innovation, quality improvement, safety systems, or nutritional analysis.
FAQ: Are MSc Food Science & Technology projects industry-oriented?
Yes, many universities encourage industry-based or applied research projects. These projects help students gain real-world exposure and improve employability.
FAQs on MSc Food Science & Technology Syllabus 2025
Q1. What is the duration of the MSc Food Science & Technology course?
The course duration is two years, divided into four semesters. Each semester combines theoretical learning, laboratory work, and internal assessments to ensure comprehensive skill development.
Q2. Does the MSc Food Science & Technology syllabus include practical training?
Yes, practical training is mandatory throughout the course. Students participate in laboratory experiments, pilot plant training, and quality testing to gain hands-on experience.
Q3. Is research compulsory in MSc Food Science & Technology?
Yes, most universities require students to complete a dissertation or research project in the final semester. This helps develop analytical, research, and problem-solving skills.
Q4. Does the syllabus change regularly?
Universities periodically update the syllabus to include new food technologies, safety standards, and industry practices. This ensures alignment with current global food industry requirements.
Q5. Can students choose electives in MSc Food Science & Technology?
Yes, elective subjects are usually offered in the second year. Students can specialise in areas such as food safety, nutrition, packaging, or processing technology based on career goals.=
