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INTEGRATED-M-SC in Food Technology at Birla Institute of Technology, Mesra
Ranchi, Jharkhand
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About the Specialization
What is Food Technology at Birla Institute of Technology, Mesra Ranchi?
This Integrated M.Sc. Food Technology program at Birla Institute of Technology, Mesra focuses on developing skilled professionals for India''''s burgeoning food industry. It comprehensively covers food science, engineering, processing, and management from farm to fork, addressing the critical demand for innovation and quality. The program integrates theoretical knowledge with extensive practical exposure, preparing students for diverse roles in a sector vital to the nation''''s economy and nutritional security.
Who Should Apply?
This program is ideal for ambitious Class 12 graduates with a strong science background (Physics, Chemistry, Maths/Biology) seeking an immersive five-year journey into the food sector. It''''s also suitable for those passionate about food innovation, safety, and sustainable practices. Students aspiring to contribute to India''''s agricultural and processed food value chains, ensuring nutritional sufficiency and driving economic growth, will find this curriculum highly rewarding.
Why Choose This Course?
Graduates of this program can expect to secure roles as Food Scientists, Quality Assurance Managers, Production Supervisors, Research & Development Specialists, or Food Entrepreneurs within India''''s vast food processing industry. Entry-level salaries typically range from INR 3.5 to 6 LPA, with experienced professionals earning upwards of INR 10-15 LPA. Career growth trajectories often lead to leadership positions in food manufacturing, retail, and regulatory bodies, aligning with FSSAI and other national standards.
Student Success Practices
Foundation Stage
Build Strong Scientific & Engineering Fundamentals- (Semester 1-2)
Focus rigorously on core science (Chemistry, Physics) and engineering mathematics principles. Actively participate in all laboratory sessions for Food Technology, Chemistry, and Physics to solidify theoretical concepts with practical skills, which are crucial for later specialization.
Tools & Resources
NPTEL courses for foundational subjects, Reference books and textbooks, Peer study groups, Departmental workshops on lab safety and techniques
Career Connection
A solid foundation in basic sciences and math is indispensable for understanding complex food science and engineering processes, enabling effective problem-solving in industrial R&D and quality control.
Develop Basic Programming & Communication Skills- (Semester 1-2)
Master the basics of programming (e.g., C language) taught in the initial semesters, as computational tools are increasingly used in food process modeling and data analysis. Simultaneously, actively work on improving English communication skills through presentations, technical writing, and public speaking clubs.
Tools & Resources
Online coding platforms (HackerRank, GeeksforGeeks for beginners), Toastmasters International (if available), University language labs, Academic writing guides
Career Connection
Proficiency in basic coding aids in data interpretation and process automation, while strong communication is vital for technical reporting, client interaction, and career progression in any food-related role.
Engage in Interdisciplinary Exploration- (Semester 1-2)
Beyond core subjects, explore how other engineering disciplines (Electrical, Mechanical) apply to food technology. Attend guest lectures, seminars, and club activities related to broader scientific and technological advancements to foster a holistic understanding of engineering applications in the food sector.
Tools & Resources
Departmental seminar series, Institutional tech fests, Relevant online popular science magazines, Discussions with faculty from various departments
Career Connection
A broad interdisciplinary perspective helps in designing integrated food processing systems, understanding machinery, and identifying novel solutions, making you a versatile professional desired by the industry.
Intermediate Stage
Deep Dive into Food Specific Practical Skills & Concepts- (Semester 3-5)
Excel in specialized lab courses like Food Microbiology, Food Chemistry, and Food Preservation. Actively seek opportunities for mini-projects or faculty-guided research in these areas, applying theoretical knowledge to practical food processing and analysis scenarios.
Tools & Resources
Food industry journals and scientific publications, FSSAI guidelines and manuals, Advanced lab equipment training, University research labs for volunteer work, Software for statistical analysis (e.g., SPSS, R basics)
Career Connection
Hands-on expertise in core food science labs is critical for roles in quality control, R&D, and food safety, directly contributing to product development and regulatory compliance in Indian food companies.
Pursue Industry-Relevant Certifications & Workshops- (Semester 3-5)
Identify and complete relevant certifications in areas like HACCP (Hazard Analysis and Critical Control Points), GMP (Good Manufacturing Practices), or FSSAI regulations, which are highly valued in the Indian food industry. Attend workshops and training programs offered by professional bodies or industry experts.
Tools & Resources
Online platforms like Coursera/edX for food safety courses, Industry associations (e.g., AIFPA, IFCA), FSSAI training programs and certifications
Career Connection
These certifications demonstrate a commitment to industry standards and significantly enhance employability, particularly for roles in food safety, quality assurance, and compliance within Indian food manufacturing units.
Network and Seek Mentorship- (Semester 3-5)
Actively engage with faculty, alumni, and industry professionals through seminars, industry visits, and professional networking events. Seek out mentors who can guide career choices, internship applications, and provide insights into the Indian food market trends and challenges.
Tools & Resources
LinkedIn for professional networking, Alumni association events, University career counseling services, Professional body memberships
Career Connection
Building a strong professional network provides access to internship opportunities, job referrals, and invaluable industry insights, accelerating career progression and opening doors to leading food sector organizations in India.
Advanced Stage
Undertake Intensive Industrial Internships and Projects- (Semester 6 (Internship), Semesters 7-9 (Projects/Dissertation))
Secure and perform exceptionally in at least one industrial internship (Semester 6 is dedicated to this) at a reputable food company. Focus on real-world problem-solving, process optimization, or new product development, culminating in a comprehensive project report and presentation. Leverage the research project/dissertation (Semester 9) for in-depth specialization.
Tools & Resources
University career services portal, Industry contacts and corporate relations cell, Project management software, Advanced data analysis tools (e.g., statistical software), Scientific writing and presentation guides
Career Connection
Practical industry experience is paramount for placements. Strong internship performance often leads to pre-placement offers, showcasing readiness for roles in R&D, operations, or quality management at top Indian and global food firms.
Master Advanced Analytical & Regulatory Aspects- (Semester 7-8)
Gain deep proficiency in advanced analytical techniques for food analysis, quality control, and safety (e.g., chromatography, spectroscopy). Develop a thorough understanding of Indian and international food laws, regulations (FSSAI, Codex Alimentarius), and quality management systems (ISO 22000, HACCP).
Tools & Resources
Training on advanced analytical instrumentation, FSSAI regulatory documents and circulars, Food standards databases, Legal and compliance workshops and seminars
Career Connection
Expertise in food analytics and regulatory compliance is highly sought after for roles in quality assurance, regulatory affairs, food safety auditing, and research in India''''s food sector, ensuring marketability and product integrity.
Develop Entrepreneurial Mindset and Leadership Skills- (Semester 5 (Product Development), Semesters 9-10 (Leadership opportunities, final projects))
Actively participate in courses and initiatives related to food product development, marketing, and entrepreneurship. Engage in leadership roles within student organizations, technical competitions, or project teams to hone management, problem-solving, and decision-making skills crucial for senior roles or starting a venture.
Tools & Resources
Business plan competitions, Entrepreneurship cells and incubators, Leadership training workshops, Case study analysis of food industry innovations
Career Connection
These skills are vital for aspiring food entrepreneurs, product managers, or those aiming for leadership positions in food manufacturing. They enable graduates to innovate, manage teams, and drive business growth within the dynamic Indian food industry.
Program Structure and Curriculum
Eligibility:
- Candidates must have passed Class 12th / I.Sc. or equivalent qualifying examination with Physics, Chemistry, Mathematics / Biology / Biotechnology / Computer Science / Statistics / Agriculture as subjects and minimum 50% (45% for SC/ST/PwD) marks in Class 12th / I.Sc. or equivalent qualifying examination.
Duration: 10 semesters / 5 years
Credits: 200 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT101 | Fundamentals of Food Technology | Core | 3 | Food composition and nutrients, Principles of food preservation, Types of food spoilage, Food additives and their functions, Introduction to food laws and standards |
| FT102 | Fundamentals of Food Technology Lab | Lab | 1 | Basic analysis of food components, Demonstration of preservation methods, Sensory evaluation principles, Hygienic practices in food handling, Laboratory safety protocols |
| MA101 | Engineering Mathematics – I | Core | 4 | Differential calculus applications, Integral calculus methods, Sequences and series convergence, Vector calculus basics, Partial differentiation |
| CY101 | Engineering Chemistry | Core | 4 | Water technology and treatment, Electrochemistry principles, Polymer science and applications, Corrosion and its control, Chemical kinetics and reaction mechanisms |
| CY102 | Engineering Chemistry Lab | Lab | 1 | Volumetric analysis techniques, pH determination and buffer solutions, Conductometry measurements, Viscosity and surface tension experiments, Chemical synthesis and characterization |
| HS101 | English Communication | Core | 2 | Grammar and vocabulary building, Reading comprehension strategies, Effective writing skills, Public speaking and presentation techniques, Interpersonal communication |
| UC101 | Engineering Graphics | Core | 2 | Orthographic projections, Isometric projections, Sectional views, Machine drawing conventions, Computer-aided drafting basics |
| UC102 | Workshop Practice | Lab | 1 | Carpentry and joint making, Welding processes, Fitting operations, Sheet metal work, Foundry practices and safety |
| UC103 | Physical Education/NSS/NCC | Core | 1 | Physical fitness and wellness, Team sports participation, Community service initiatives, Drill and parade basics, Leadership and discipline |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT201 | Food Chemistry | Core | 3 | Chemistry of carbohydrates in food, Lipids and their role in food, Proteins and amino acids in food systems, Vitamins and minerals in diet, Enzymes in food processing |
| FT202 | Food Chemistry Lab | Lab | 1 | Qualitative analysis of food components, Quantitative analysis of food constituents, Enzyme activity measurement, Spectrophotometric methods in food analysis, Chromatographic techniques for food compounds |
| MA201 | Engineering Mathematics – II | Core | 4 | Matrices and determinants, Ordinary differential equations, Partial differential equations introduction, Laplace transforms applications, Fourier series analysis |
| PH101 | Engineering Physics | Core | 4 | Wave optics and interference, Quantum mechanics fundamentals, Solid state physics basics, Lasers and their applications, Optical fiber communication principles |
| PH102 | Engineering Physics Lab | Lab | 1 | Diffraction grating experiments, Interference phenomena observation, Semiconductor device characteristics, Magnetic properties measurement, Laser beam propagation studies |
| CS101 | Introduction to Computing | Core | 3 | Programming concepts and logic, Introduction to C language, Data types and operators, Control structures and loops, Functions and modular programming |
| CS102 | Computing Lab | Lab | 1 | C programming exercises, Debugging techniques, Basic algorithm implementation, Data input/output operations, Problem-solving using programming |
| EE101 | Basic Electrical Engineering | Core | 3 | DC circuit analysis, AC circuit fundamentals, Transformers working principle, Electric motors types and operation, Introduction to power systems |
| EE102 | Basic Electrical Engineering Lab | Lab | 1 | Verification of Ohm''''s law, Kirchhoff''''s laws application, AC circuit measurements, Motor characteristics determination, Electrical safety practices |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT301 | Food Microbiology | Core | 3 | Microorganisms relevant to food, Foodborne diseases and intoxications, Principles of microbial growth in food, Fermentation in food production, Food spoilage and control measures |
| FT302 | Food Microbiology Lab | Lab | 1 | Microbial culture techniques, Staining and microscopy, Plate counting methods, Identification of foodborne pathogens, Antibiotic sensitivity testing |
| BT301 | Basic Biochemistry | Core | 3 | Structure and function of biomolecules, Metabolic pathways overview, Enzyme kinetics and regulation, Cell structure and organelles, Energy production in biological systems |
| FT303 | Food Process Engineering – I | Core | 3 | Fluid mechanics in food processing, Heat transfer principles, Mass transfer operations, Material balance calculations, Energy balance in food systems |
| MA301 | Probability & Statistics | Core | 3 | Probability distributions, Hypothesis testing methods, Regression analysis, Correlation and covariance, Statistical inference and experimental design |
| EN301 | Environmental Science & Engineering | Core | 2 | Ecosystems and biodiversity, Environmental pollution control, Solid waste management, Renewable energy sources, Environmental laws and policies |
| ME201 | Basic Mechanical Engineering | Core | 3 | Thermodynamics principles, Power cycles and their efficiency, Internal combustion engines, Refrigeration and air conditioning, Fluid machinery and pumps |
| HS401 | Professional Communication | Core | 2 | Business communication ethics, Technical report writing, Effective presentation skills, Group discussion techniques, Interview skills and resume building |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT401 | Food Preservation Techniques | Core | 3 | Thermal processing methods, Refrigeration and freezing technology, Drying and dehydration of foods, Non-thermal preservation techniques, Chemical and biological preservation |
| FT402 | Food Preservation Lab | Lab | 1 | Canning and bottling procedures, Blanching and pasteurization, Freezing curve determination, Drying kinetics measurement, Evaluation of preserved food quality |
| FT403 | Food Engineering Operations – II | Core | 3 | Evaporation and concentration, Distillation processes, Extraction techniques, Filtration and clarification, Membrane separation technologies |
| BT401 | Principles of Biotechnology | Core | 3 | Recombinant DNA technology, Gene cloning techniques, Fermentation technology principles, Enzyme technology and applications, Genetic engineering in food |
| FT404 | Dairy Technology | Core | 3 | Milk composition and properties, Processing of liquid milk, Manufacture of dairy products, Quality control in dairy industry, Hygiene and sanitation in dairy |
| FT405 | Cereal & Legume Technology | Core | 3 | Structure and composition of cereals, Processing of legume grains, Milling and flour production, Baking technology, Extrusion cooking and snacks |
| FT406 | Food Plant Sanitation & Hygiene | Core | 2 | HACCP principles and implementation, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Cleaning and sanitization agents, Pest control and waste management |
| UC401 | Universal Human Values | Core | 2 | Introduction to value education, Harmony in human beings, Harmony in family and society, Harmony in nature and existence, Professional ethics and human values |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT501 | Fruit & Vegetable Processing | Core | 3 | Post-harvest handling of F&V, Technology of fruit juices and pulps, Jams, jellies, and marmalades production, Pickles and chutneys manufacturing, Drying and dehydration of fruits and vegetables |
| FT502 | Meat, Fish & Poultry Technology | Core | 3 | Muscle structure and composition, Post-mortem changes in meat, Processing of meat products, Fish processing and preservation, Poultry processing and products |
| FT503 | Food Quality Control & Assurance | Core | 3 | Food quality standards and specifications, ISO series in food industry, Total Quality Management (TQM), Statistical Quality Control (SQC), Analytical methods for quality assessment |
| FT504 | Food Packaging Technology | Core | 3 | Functions of food packaging, Types of packaging materials, Design and selection of packaging, Shelf life extension through packaging, Packaging machinery and trends |
| FT505 | Bakery & Confectionery Technology | Core | 3 | Flour and dough rheology, Bread making processes, Biscuits and cookies production, Cakes, pastries, and desserts, Chocolate and confectionery technology |
| FT506 | Sensory Evaluation of Foods | Core | 2 | Sensory attributes of food, Principles of sensory evaluation, Sensory test methods, Panel selection and training, Statistical analysis of sensory data |
| FT507 | Food Product Development & Entrepreneurship | Core | 3 | Concept generation for new products, Prototyping and formulation, Market research and consumer analysis, Business plan development, Intellectual property in food |
| FT508 | Seminar | Project | 1 | Selection of a research topic, Literature review and data collection, Presentation skills development, Technical writing for scientific content, Question and answer handling |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT601 | Industrial Internship | Project | 6 | Practical industrial experience, Process flow and operations, Quality control implementation, Problem-solving in industry, Technical report writing and presentation |
| FT602 | Food Biotechnology | Core | 3 | Genetic engineering in food, Fermentation technology advancements, Probiotics and prebiotics production, Enzymatic modifications in food, Bioreactors and downstream processing |
| FT603 | Post Harvest Technology | Core | 3 | Post-harvest losses and causes, Storage technologies for perishables, Handling and transportation of produce, Packaging for post-harvest life, Value addition of agricultural commodities |
| FT604 | Food Law & Regulations | Core | 2 | FSSAI Act and regulations, BIS standards for food products, Agmark and other certification schemes, International food laws (Codex Alimentarius), Food labeling regulations |
| FT605 | Food Additives | Elective | 3 | Classification of food additives, Functions of various additives, Safety assessment of additives, Regulatory aspects of additives, Natural vs. artificial additives |
| FT606 | Food Flavours & Fragrances | Elective | 3 | Chemistry of flavor compounds, Extraction methods for flavors, Analysis of flavor profiles, Flavor applications in food products, Stability of flavors |
| FT607 | Food Waste Management | Core | 2 | Sources of food waste, Waste reduction strategies, Valorization of food by-products, Biogas production from waste, Composting and other disposal methods |
| FT608 | Research Methodology | Core | 2 | Formulating research questions, Experimental design principles, Data collection methods, Statistical analysis techniques, Scientific report writing |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT701 | Advanced Food Processing | Core | 3 | High pressure processing (HPP), Pulsed electric field (PEF) technology, Ultrasound applications in food, Ohmic heating and microwave processing, Cold plasma technology |
| FT702 | Nanotechnology in Food | Core | 3 | Nanomaterials and their properties, Nanopackaging for food, Nanosensors for quality and safety, Encapsulation using nanotechnology, Safety and regulatory concerns of nanomaterials |
| FT703 | Nutraceuticals & Functional Foods | Core | 3 | Concept of nutraceuticals, Health benefits of functional foods, Bioactive compounds in food, Product development of functional foods, Regulatory aspects of nutraceuticals |
| FT704 | Food Engineering Design | Core | 3 | Food plant layout and design, Equipment selection and sizing, Process optimization techniques, Utility systems in food plants, Safety considerations in plant design |
| FT705 | Analytical Techniques in Food | Elective | 3 | Chromatography principles and applications, Spectroscopy methods (UV-Vis, FTIR), Rheological properties of food, Microscopy for food microstructure, Thermal analysis techniques |
| FT706 | Supply Chain Management in Food | Elective | 3 | Logistics and transportation, Inventory management in food, Cold chain management, Food traceability systems, Sustainability in food supply chains |
| FT707 | Project – I | Project | 4 | Problem identification and definition, Extensive literature survey, Development of research methodology, Experimental design planning, Initial data collection and analysis |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT801 | Food Safety Management Systems | Core | 3 | ISO 22000 standard, FSSC 22000 certification, BRC Global Standard for Food Safety, Global Food Safety Initiative (GFSI), Internal auditing for food safety |
| FT802 | Probiotics & Prebiotics | Core | 3 | Gut microbiota and health, Definition and types of probiotics, Prebiotics and their sources, Health benefits of probiotics/prebiotics, Product development with probiotics |
| FT803 | Advanced Food Packaging | Core | 3 | Active packaging technologies, Intelligent packaging systems, Biodegradable and edible packaging, Modified atmosphere packaging (MAP), Antimicrobial packaging |
| FT804 | Food Fortification | Elective | 3 | Micronutrient deficiencies in India, Strategies for food fortification, Impact of fortification programs, Fortificants and their stability, Regulatory aspects of fortification |
| FT805 | Food Rheology | Elective | 3 | Viscosity and flow behavior of food, Elasticity and plasticity concepts, Texture analysis methods, Rheological models for food, Factors affecting food texture |
| FT806 | Project – II | Project | 6 | Conducting experiments and data collection, Statistical analysis of results, Interpretation of findings, Thesis writing and report preparation, Presentation of research outcomes |
| FT807 | Comprehensive Viva Voce | Core | 2 | Overall subject knowledge assessment, Understanding of core concepts, Problem-solving abilities, Communication of scientific ideas, Readiness for industry roles |
Semester 9
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT901 | Research Project/Dissertation | Project | 12 | In-depth research on a chosen topic, Advanced data analysis and interpretation, Comprehensive thesis writing, Defense of research findings, Contribution to scientific knowledge |
| FT902 | Seminar & Scientific Writing | Core | 2 | Advanced research presentation skills, Structure of a scientific paper, Referencing and citation management, Publication ethics and plagiarism, Journal selection strategies |
| FT903 | Enzyme Technology in Food | Elective | 3 | Enzyme production and purification, Enzyme immobilization techniques, Applications of enzymes in food processing, Enzyme kinetics and reaction engineering, Novel enzyme discoveries |
| FT904 | Food Additives & Contaminants | Elective | 3 | Natural and artificial food additives, Sources of food contaminants, Mycotoxins and heavy metals in food, Pesticide residues and antibiotics, Detection and control of contaminants |
| OE9XX | Open Elective – I | Elective | 3 | Subject to student choice from other departments, Interdisciplinary learning, Skill diversification, Broadening academic perspective, General interest area |
Semester 10
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FT1001 | Industrial Training/Project | Project | 12 | Advanced industrial problem solving, Product development lifecycle, Process optimization and scaling, Pilot plant operations, Comprehensive project documentation |
| FT1002 | Viva Voce | Core | 4 | Defense of industrial project work, Assessment of overall program knowledge, Articulation of technical concepts, Evaluation of critical thinking, Readiness for professional career |
| OE10XX | Open Elective – II | Elective | 3 | Subject to student choice from other departments, Skill enhancement outside specialization, Career relevant diversification, Exploring new interests, Holistic academic development |
