M.Sc. in Food Processing Program Syllabus & Subjects

The M.Sc. Food Processing curriculum encompasses a broad range of subjects, including food microbiology, food chemistry, food engineering, quality control, and food safety. Students engage in hands-on lab work, research projects, and internships, gaining expertise in food processing techniques

Syllabus for M.Sc. in Food Processing Course

The Master of Science (M.Sc.) in Food Processing program offers an extensive curriculum that focuses on the science and technology behind the processing, preservation, and safety of food products. The syllabus encompasses a wide range of subjects, including food chemistry, microbiology, food engineering, quality control, and food packaging. Students delve into advanced topics such as food product development, food safety regulations, food biotechnology, and sensory analysis. Practical laboratory work, food processing experiments, and research projects are integral components, allowing students to gain hands-on experience and apply their knowledge to real-world food production challenges. Graduates of the M.Sc. in Food Processing program are well-prepared for careers in food manufacturing, quality assurance, research and development, food regulatory agencies, and the broader food industry, as they acquire expertise in ensuring the safety, quality, and innovation of food products.

Syllabus of Msc. in Food Processing

Year 1

S.No	Subjects
1	Food and Food products
2	Food Microbiology
3	Food Chemistry
4	Basic Concepts of Nutrition
5	Food ingredients, Additives and Neutraceuticals
6	Techniques in Food Analysis
7	Food Safety and Quality Control
8	Food Processing and Preservation
9	Practical

Year 2

S.No	Subjects
1	Food Packaging and Postharvest Technology
2	Statistical Methods in Food Science
3	Food Biotechnology& By-product Utilization
4	Project & Practical Work
5	Seminar