M. Sc. Food Science and Technology

Mar Athanasios College for Advanced Studies
In Kottayam

Price on request
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Important information

Typology Master
Location Kottayam
Duration 2 Years
  • Master
  • Kottayam
  • Duration:
    2 Years


Where and when

Starts Location
On request
Mar Athanasios College for Advanced Studies (MACFAST) Tiruvalla, 689101, Kerala, India
See map
Starts On request
Mar Athanasios College for Advanced Studies (MACFAST) Tiruvalla, 689101, Kerala, India
See map

Frequent Asked Questions

· Requirements

A candidate seeking admission to M.Sc. Food Science and Technology must have a degree in Science or Engineering having Food Science, Food Technology, Chemistry, Biochemistry, Physics, Botany, Zoology, Microbiology, Home science or nutrition as one of the subjects in their curriculum with a minimum of 55% aggregate marks of any University recognized by M. G. University.

Course programme

India is the world's second largest producer of food next only to China, and has the potential of becoming the biggest producer with the food and agricultural sector contributing around 26% of India's GDP. The total food production in India is likely to double in the next ten years and there are opportunities for large investments in food and food processing technologies, skills and equipment, especially in the area of canning, dairy and food processing, packaging frozen food/ refrigeration and thermo processing. Fruits and vegetables, marine products, milk and milk products, meat and poultry, packaged/ convenience foods, alcoholic beverages, soft drinks and grains are important sub sectors of the food processing industry. Health food and health food supplements are another rapidly rising segment of this industry which is gaining vast popularity amongst the health conscious.

Course Structure
Semester 1
General Biochemistry
General Microbiology
Food Chemistry
Introduction to Food Science And Technology
Practical I
Practical II

Semester 2
Food Additives and Food Packaging
Advanced Food Chemistry
Food Engineering and Process Control
Food Preservation Technology
Practical III
Practical IV

Semester 3
Food spoilage and Sanitation
Sensory and Objective Evaluation of Foods
Technology of Fruits and Vegetables
Cereal Chemistry and Technology
Practical V
Practical VI

Semester 4
Technology of Beverages
Meat, Fish and Dairy Technology
Food Processing and Technology
Quality Management and Product Development
Practical VII
Practical VIII
Project Work and Viva-Voce

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