M.Sc. (Food Science & Technology)

Food science & technology is the branch dealing with various physical, chemical & biological processes of food; the causes of food deterioration; and therefore the concepts underlying food processing. It has five major areas that contribute to complete understanding of this discipline i.e. Food Microbiology, Food Engineering & Processing, Food Chemistry & Biochemistry, Nutrition and Sensory Analysis.  It is a discipline to apply a wide range of scientific knowledge to maintain a high quality, abundant food supply and allows making the best use of our food resources and minimizing waste. The main objective of choosing this area to develop Food scientists and technologists that could apply scientific disciplines including chemistry, engineering, microbiology and nutrition to the study of food to improve the security , nutrition, wholesomeness and availability of food. Food scientists develops various ways to process, preserve, package and store food in accordance with specifications and regulations of industry and government based upon their area of specialization.