Master of Technology in Food Technology (M.Tech Food Technology)
Master of Technology in Food Technology Syllabus
The MTech Food Technology syllabus for 2025 is designed to provide advanced knowledge of food processing, industrial microbiology, nutrition science, packaging, and quality assurance.
Aligned with NEP 2020, the curriculum emphasizes research-based learning, industry projects, food safety regulations, and technological innovation.
Students gain practical expertise in areas such as nutraceuticals, food biotechnology, sustainable production, and automation—preparing them for roles in R&D, quality control, production, and academia.
Table of Contents
- Overview of MTech Food Technology Syllabus
- Semester-Wise Syllabus & Subjects
- Key Subjects in MTech Food Technology
- Core Subject Areas
- Elective Subject Areas
- Entrance Exam Syllabus Overview
- Recommended Books for MTech Food Technology
- Course Structure & Evaluation System
- Research Projects & Dissertation Areas
- FAQs
Semester-Wise MTech Food Technology Syllabus 2025
The MTech Food Technology course is a two-year postgraduate program with four semesters, focusing on theoretical knowledge, laboratories, research, and internships.
Year 1: Foundation & Advanced Concepts
Semester 1
| Subjects |
|---|
| Advanced Food Chemistry |
| Food Microbiology & Industrial Fermentation |
| Food Engineering & Process Technology |
| Statistics & Research Methodology |
| Laboratory: Food Analysis & Instrumentation |
Semester 2
| Subjects |
|---|
| Food Processing & Preservation |
| Food Biotechnology |
| Nutraceuticals & Functional Foods |
| Quality Assurance & HACCP |
| Minor Research Project |
Year 2: Applied Learning & Research
Semester 3
| Subjects |
|---|
| Food Packaging & Shelf-Life Evaluation |
| Food Plant Design & Automation |
| Food Safety Laws & Regulatory Standards (FSSAI/ISO) |
| Elective Subject |
| Seminar & Industrial Training |
Semester 4
| Subjects |
|---|
| Advanced Elective Course |
| Dissertation / Major Research Project |
| Internship / Industrial Attachment |
Each semester includes hands-on training, pilot plant exposure, lab instrumentation, and seminars for skill development.
Key Subjects in MTech Food Technology 2025
- Advanced Food Processing
- Industrial Microbiology
- Food Biotechnology
- Functional Foods & Nutraceuticals
- Packaging & Labeling Technologies
- Food Quality and Safety Assurance
- Food Plant Design
- Sensory Evaluation
- Research & Statistical Analysis
Core MTech Food Technology Subjects 2025
| Subject Area | Topics Covered |
|---|---|
| Food Chemistry | Enzymes, lipids, proteins, carbohydrates |
| Processing Technology | Thermal & non-thermal methods |
| Quality Control | HACCP, ISO, FSSAI regulations |
| Biotechnology | Fermentation, bioprocess engineering |
| Packaging Technology | Active & intelligent packaging |
| Microbiology | Pathogens, food spoilage & safety |
| Plant Design | Layout, automation & equipment selection |
Elective Subjects for Specialization
Electives help students specialize in high-demand industry domains:
| Elective Category | Sample Subjects |
|---|---|
| Nutraceuticals & Functional Foods | Dietary supplements, probiotics |
| Dairy & Meat Technology | Dairy microbiology, meat processing |
| Food Engineering | Unit operations, process modeling |
| Packaging & Preservation | Biodegradable materials, shelf-life extension |
| Food Safety & Auditing | ISO 22000, FSSAI, risk assessment |
MTech Food Technology Entrance Exam Syllabus
Entrance exams like GATE, ICAR AIEEA PG, and CUET-PG assess:
Core Areas:
- Food Science Basics
- Engineering Mathematics
- Microbiology & Chemistry
- Bioprocessing & Biotechnology
- Logical Reasoning & General Aptitude
Recommended Books for MTech Food Technology
| Subject | Book & Author |
|---|---|
| Food Engineering | Food Engineering: Fundamentals & Applications – Singh & Heldman |
| Food Microbiology | Food Microbiology – Frazier & Westhoff |
| Food Chemistry | Food Chemistry – Belitz, Grosch & Schieberle |
| Quality Control | HACCP & ISO 22000 Implementation – Mortimore |
| Nutraceuticals | Functional Foods and Nutraceuticals – Shi & Mazza |
MTech Food Technology Course Structure 2025
Course Duration: 2 Years (4 Semesters)
Credit System: CBCS/NEP compatible
Assessment Pattern:
- Internal Assessment: 30–40%
- External Examination: 60–70%
Academic Components:
- Core Courses
- Electives
- Laboratory Work
- Seminars & Training
- Minor Project
- Major Dissertation
Teaching Methods:
- Lectures & Tutorials
- Lab Experiments
- Industrial Visits
- Research Workshops
Research Projects & Dissertation Themes
Sample research areas:
- Plant-based protein products
- Clean label & organic food formulation
- Smart packaging & biodegradable materials
- Food waste valorization
- Probiotic beverages
- Shelf-life enhancement using natural preservatives
- IoT-enabled process monitoring
Projects are typically industry-linked or research-oriented.
FAQs
1. What is the duration of the MTech Food Technology program and how is the syllabus structured across semesters?
The program spans two years and is divided into four semesters, covering theory, labs, electives, and research. The final semester typically focuses on a dissertation and industrial training for hands-on exposure.
2. Does the MTech Food Technology syllabus include practical laboratory sessions along with theoretical subjects?
Yes, every semester includes practical components such as food analysis, instrumentation, microbiology, and processing labs. These sessions help students apply theoretical concepts to real industry situations.
3. What are the core subjects covered in the MTech Food Technology syllabus in 2025?
Core subjects include Food Chemistry, Food Biotechnology, Packaging Technology, Quality Control, and Food Processing. These foundational areas ensure understanding of product safety, innovation, and plant operations.
4. Are elective subjects available in MTech Food Technology and when are they chosen?
Yes, electives such as Nutraceuticals, Food Safety Auditing, Dairy Technology, or Packaging may be chosen in later semesters. They allow students to specialize according to industry trends and career goals.
5. Does the syllabus emphasize food safety standards like FSSAI, ISO, and HACCP?
Yes, modern food safety frameworks are included as mandatory learning components. Students develop competence in regulatory compliance, risk assessment, and quality assurance.
