Master of Science in Food Technology (MSc Food Technology)
Master of Science in Food Technology Syllabus
The MSc Food Technology Syllabus 2025 is designed to provide in-depth scientific, technical, and practical knowledge of food processing, preservation, safety, quality assurance, and product development. The program focuses on transforming raw agricultural materials into safe, nutritious, and market-ready food products.
Aligned with the NEP 2020, the syllabus promotes research-based learning, interdisciplinary exposure, and hands-on laboratory training. Students gain expertise in modern food technologies, regulatory standards, and industrial practices required by the global food industry.
Table of Contents
- Overview of MSc Food Technology Syllabus 2025
- Semester-Wise MSc Food Technology Syllabus
- Key Subjects in MSc Food Technology
- Core Subjects in MSc Food Technology
- Elective Subjects in MSc Food Technology
- Practical Training & Laboratory Work
- Recommended Books for MSc Food Technology
- MSc Food Technology Course Structure
- Research Project & Internship
- FAQs on MSc Food Technology Syllabus
Semester-Wise MSc Food Technology Syllabus
The MSc Food Technology program is a two-year postgraduate course divided into four semesters. Each semester builds progressively from foundational concepts to advanced applications and research.
Year 1: Fundamentals & Core Concepts
| Semester | Subjects |
|---|---|
| Semester 1 | Food Chemistry, Food Microbiology, Food Engineering, Biochemistry of Foods |
| Semester 2 | Food Processing Technology, Food Analysis, Food Packaging Technology, Instrumentation Techniques |
Year 2: Advanced Applications & Research
| Semester | Subjects |
|---|---|
| Semester 3 | Food Quality Assurance, Food Safety & Regulations, Product Development, Elective Subject |
| Semester 4 | Research Methodology, Dissertation / Industrial Internship, Seminar & Viva-Voce |
Each semester includes practical labs, internal assessments, and continuous evaluations to strengthen applied learning.
Important Subjects in MSc Food Technology
The syllabus covers a wide range of subjects essential for professional competence in food science and technology.
Key Subjects Include:
- Food Chemistry and Analysis
- Food Microbiology and Safety
- Food Processing and Preservation
- Food Engineering Operations
- Quality Control and Assurance
- Food Laws and Standards
- Packaging and Shelf-Life Studies
- Product Development and Sensory Evaluation
Core Subjects in MSc Food Technology
Core subjects form the foundation of the program and are mandatory for all students.
| Core Area | Topics Covered |
|---|---|
| Food Chemistry | Composition, additives, nutritional analysis |
| Food Microbiology | Spoilage, pathogens, food hygiene |
| Food Processing | Thermal processing, dehydration, freezing |
| Food Engineering | Heat transfer, mass transfer, unit operations |
| Quality Assurance | HACCP, GMP, ISO standards |
| Food Safety Laws | FSSAI, Codex Alimentarius |
Elective Subjects in MSc Food Technology
Electives allow students to specialize in specific areas based on career goals and industry demand.
| Elective Area | Sample Subjects |
|---|---|
| Dairy & Beverage Technology | Milk processing, fermentation |
| Food Biotechnology | Enzymes, probiotics, functional foods |
| Nutrition & Health Foods | Nutraceuticals, diet formulation |
| Packaging Technology | Smart packaging, shelf-life enhancement |
| Post-Harvest Technology | Storage, cold chain management |
Practical Training & Laboratory Work
Practical exposure is a major component of the MSc Food Technology syllabus.
Practical Components Include:
- Food analysis and quality testing labs
- Microbiology and hygiene laboratories
- Pilot plant and processing unit training
- Sensory evaluation experiments
- Industrial visits and case studies
These activities ensure students develop industry-ready technical skills.
Recommended Books for MSc Food Technology
| Subject | Recommended Book |
|---|---|
| Food Chemistry | Food Chemistry – Owen R. Fennema |
| Food Microbiology | Modern Food Microbiology – Jay, Loessner |
| Food Processing | Food Processing Technology – P. Fellows |
| Food Engineering | Unit Operations of Chemical Engineering – McCabe & Smith |
| Quality Assurance | Food Safety Management – Mortimore & Wallace |
FAQ: Are these books sufficient for MSc Food Technology?
Yes, these books cover both theoretical concepts and practical applications. Students may also refer to research journals and online databases for advanced studies.
MSc Food Technology Course Structure
The course structure balances academic learning, laboratory practice, and research exposure.
Key Highlights:
- Duration: 2 Years (4 Semesters)
- Credit System: CBCS / Semester System
- Assessment: Internal + External Exams
- Teaching Methods: Lectures, Labs, Seminars, Case Studies
- Final Component: Dissertation or Industry Internship
Research Project & Internship
In the final semester, students must complete a research dissertation or industrial internship.
Focus Areas Include:
- New food product development
- Shelf-life enhancement studies
- Food safety and quality assessment
- Process optimization and innovation
This component strengthens analytical, research, and problem-solving skills.
FAQs on MSc Food Technology Syllabus
Q1. What is the duration of the MSc Food Technology course?
The MSc Food Technology course is a two-year postgraduate program divided into four semesters. It includes theoretical subjects, laboratory training, and a final research project or internship.
Q2. Does the MSc Food Technology syllabus include practical training?
Yes, practical training is an integral part of the syllabus. Students participate in food analysis labs, microbiology experiments, pilot plant training, and industrial exposure.
Q3. Are electives available in MSc Food Technology?
Yes, students can choose electives in areas such as dairy technology, food biotechnology, nutrition, packaging, and post-harvest technology during advanced semesters.
Q4. Is a dissertation compulsory in MSc Food Technology?
Yes, most universities require a dissertation or industrial internship in the final semester. This helps students gain research experience and industry-oriented problem-solving skills.
Q5. Does the syllabus follow NEP 2020 guidelines?
Yes, the syllabus is aligned with NEP 2020, emphasizing flexibility, research orientation, interdisciplinary learning, and skill-based education.
