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M-SC in Food Processing Technology at CHRIST (Deemed to be University)
Bengaluru, Karnataka
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About the Specialization
What is Food Processing Technology at CHRIST (Deemed to be University) Bengaluru?
This M.Sc Food Processing Technology program at CHRIST, Bengaluru, focuses on transforming raw agricultural produce into safe, nutritious, and marketable food products. It addresses the growing demand for skilled professionals in India''''s rapidly expanding food industry, covering everything from post-harvest management to advanced preservation techniques and quality assurance. The program integrates scientific principles with practical applications, preparing graduates for diverse roles.
Who Should Apply?
This program is ideal for science graduates, particularly those with backgrounds in Chemistry, Biochemistry, Food Science, Biotechnology, or Microbiology, seeking to specialize in the dynamic food sector. It''''s also suitable for working professionals in related fields looking to upskill and enhance their technical expertise in food processing and product development. Individuals passionate about food innovation, safety, and sustainable practices will thrive here.
Why Choose This Course?
Graduates of this program can expect to pursue rewarding careers in India''''s food industry, including roles as Food Scientists, Quality Assurance Managers, Production Supervisors, R&D Executives, and Food Safety Auditors. Entry-level salaries typically range from INR 3.5-6 LPA, growing significantly with experience. The program aligns with FSSAI standards and prepares students for leadership roles in processing, manufacturing, and regulatory compliance within Indian and multinational food companies.
Student Success Practices
Foundation Stage
Build a Strong Scientific Foundation- (Semester 1-2)
Focus rigorously on understanding the core principles of Food Chemistry, Microbiology, and Processing. Attend all lectures, actively participate in lab sessions, and clarify doubts immediately. Utilize library resources and online platforms like NPTEL for supplementary learning in basic sciences relevant to food technology.
Tools & Resources
NPTEL courses on Food Science, Food Chemistry by Belitz et al., Modern Food Microbiology by James Jay, Laboratory manuals, Academic mentors
Career Connection
A solid foundation is crucial for excelling in advanced subjects, internships, and subsequent roles in R&D or quality control. It enables analytical problem-solving in food product development.
Develop Practical Lab Skills- (Semester 1-2)
Maximize learning from all practical laboratory sessions. Understand the theoretical basis of each experiment, meticulously follow protocols, record observations accurately, and interpret results critically. Seek opportunities to assist professors with minor research activities or lab maintenance to gain additional hands-on experience.
Tools & Resources
Departmental labs, Lab instructors, Food Analysis by S. Suzanne Nielsen, Online lab technique videos
Career Connection
Strong lab skills are indispensable for roles in quality assurance, food analysis, and research and development in the food industry, directly impacting product safety and quality.
Network with Peers and Faculty- (Semester 1-2)
Engage actively with classmates in study groups and discussions. Form connections with faculty members, seeking their guidance on academic challenges and career paths. Participate in departmental seminars and workshops to broaden your understanding and identify potential research interests.
Tools & Resources
Departmental events, Peer study groups, Faculty office hours, Professional networking platforms like LinkedIn
Career Connection
A strong professional network can lead to collaborative projects, internship recommendations, and future job opportunities, providing valuable insights into industry trends.
Intermediate Stage
Engage in Elective Specialization and Case Studies- (Semester 3)
Choose program electives wisely based on career interests (e.g., Food Additives, Product Development). Deep dive into these chosen areas, seeking out industry case studies, current research papers, and relevant industry reports. Apply theoretical knowledge to solve real-world food industry problems and participate in debate clubs.
Tools & Resources
Research journals (Food Science and Technology), Industry reports (FICCI, CII food sector reports), NASSCOM food tech reports, Online case study platforms
Career Connection
Specialization through electives makes you highly marketable for niche roles in R&D, product management, or sensory science. Case study analysis builds critical thinking for industry challenges.
Seek Industrial Internship Opportunities- (Semester 3)
Actively look for internship opportunities in food processing companies, quality control labs, or R&D divisions during Semester 3. Leverage university career services, faculty contacts, and personal networking. Focus on gaining hands-on experience in specific processing techniques or product lines.
Tools & Resources
University placement cell, LinkedIn, Company career pages (e.g., ITC, Britannia, Nestle India), Faculty recommendations
Career Connection
Internships provide invaluable industry exposure, practical skills, and often lead to pre-placement offers, significantly boosting employability and understanding of corporate culture.
Participate in Technical Competitions and Workshops- (Semester 2-3)
Join university or external technical fests, food product development competitions, and workshops on emerging food technologies (e.g., alternative proteins, sustainable packaging). This hones practical skills, fosters innovation, and provides networking opportunities with industry experts and peers.
Tools & Resources
IFSA (Indian Food Scientists & Technologists Association) events, IICPT workshops, Industry-sponsored competitions, University clubs
Career Connection
Participation demonstrates proactive learning and innovation, which are highly valued by employers. It builds a portfolio of practical achievements and expands your professional network.
Advanced Stage
Conduct High-Quality Research Project- (Semester 4)
Approach the final year research project with utmost dedication. Select a relevant and innovative topic, conduct thorough literature reviews, design robust experiments, meticulously analyze data, and present findings professionally. Seek regular feedback from your faculty mentor and incorporate suggestions.
Tools & Resources
Research guides, Statistical software (R, SPSS), Academic databases (Scopus, Web of Science), Plagiarism checkers, EndNote/Zotero for referencing
Career Connection
A strong research project showcases analytical abilities, problem-solving skills, and deep domain knowledge, making you an attractive candidate for R&D roles or further academic pursuits.
Master Interview and Placement Preparation- (Semester 4)
Begin rigorous preparation for campus placements early in Semester 4. Practice aptitude tests, technical interviews covering all core subjects, and soft skills like communication and teamwork. Prepare a well-crafted resume and LinkedIn profile highlighting internships, projects, and skills.
Tools & Resources
University placement cell workshops, Mock interview platforms, Verbal & Non-Verbal Reasoning books, Specific technical interview guides for food technology
Career Connection
Effective placement preparation is crucial for securing desirable job offers from top food companies, ensuring a smooth transition from academia to industry.
Continuous Learning and Industry Updates- (Throughout the program, intensified in Semester 4)
Stay updated with the latest trends, regulations (FSSAI updates), and technological advancements in the food processing industry by regularly reading industry magazines, news portals, and attending webinars. Subscribe to professional newsletters and follow key opinion leaders in food science on social media.
Tools & Resources
Food & Beverage News, FSSAI website, FAO reports, FoodNavigator-Asia, Professional LinkedIn groups, Industry trade shows (e.g., ANUTEC – ANUGA FoodTec India)
Career Connection
Demonstrating up-to-date knowledge makes you a more informed and adaptive professional, vital for long-term career growth and innovation in a rapidly evolving sector.
Program Structure and Curriculum
Eligibility:
- A candidate who has passed any Science Degree with Chemistry/Biochemistry/Botany/Zoology/Food Science/Food Technology/Biotechnology/Microbiology as one of the major subjects with 50% aggregate marks from any recognised university in India or abroad is eligible to apply. Students appearing for their final degree examinations are also eligible to apply.
Duration: 2 Years (4 Semesters)
Credits: 90 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT141 | Food Chemistry | Core | 4 | Water and its properties, Carbohydrates, Proteins, Lipids, Vitamins and Minerals, Food Enzymes and Pigments, Food Additives, Flavour compounds |
| FPT142 | Food Microbiology | Core | 4 | Introduction to Food Microbiology, Microbial Growth and Survival in Foods, Microorganisms in Food Production, Food-borne Diseases and Intoxications, Food Fermentation Technology, Control of Microorganisms in Foods |
| FPT143 | Principles of Food Processing | Core | 4 | Food Characteristics and Properties, Post-Harvest Handling and Storage, Thermal Processing Techniques, Refrigeration and Freezing, Drying and Dehydration, Novel Food Processing Technologies |
| FPT144 | Human Nutrition | Core | 4 | Macronutrients: Carbohydrates, Proteins, Fats, Micronutrients: Vitamins and Minerals, Energy Metabolism and Dietary Needs, Nutritional Assessment and Requirements, Diet in Health and Disease, Nutritional Labelling and Food Safety |
| FPT1L1 | Food Chemistry Lab | Lab | 2 | Proximate analysis of food components, Estimation of sugars, proteins, lipids, Analysis of vitamins and minerals, Determination of pH and acidity, Enzyme activity determination |
| FPT1L2 | Food Microbiology Lab | Lab | 2 | Aseptic techniques and sterilization, Isolation and identification of food microorganisms, Enumeration of microbial populations, Microscopic examination of food samples, Testing for microbial spoilage |
| FPT1A1 | Interdisciplinary Elective 1 (Open Elective) | Elective | 2 | Topics vary based on choice from university-wide pool |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT241 | Food Engineering and Packaging | Core | 4 | Fluid Flow and Heat Transfer principles, Mass Transfer operations in food, Material Handling and Equipment, Food Packaging Materials and Properties, Packaging Systems and Machinery, Sustainable Packaging and Innovations |
| FPT242 | Food Quality and Safety Management | Core | 4 | Concepts of Food Quality and Control, Total Quality Management (TQM), HACCP and ISO Standards, Indian Food Laws and Regulations (FSSAI), Food Adulteration and Detection, Risk Assessment and Management |
| FPT243 | Technology of Cereal, Pulses and Oilseeds | Core | 4 | Cereal Grains: Structure, Composition, Processing, Pulses: Nutritional value, processing techniques, Oilseeds: Extraction, refining, modification, Milling and Baking Technology, Breakfast Cereals and Snack Foods, Storage and Quality Control of Grains |
| FPT2E1 | Elective 1 (Program Elective) | Elective | 4 | Advanced Food Analysis (if chosen): Spectroscopic, chromatographic techniques, Food Fermentation Technology (if chosen): Microbial cultures, fermented food products |
| FPT2L3 | Food Engineering and Packaging Lab | Lab | 2 | Determination of physical properties of foods, Testing of packaging materials, Experiments on heat and mass transfer, Operation of selected food processing equipment |
| FPT2L4 | Food Quality and Safety Management Lab | Lab | 2 | Quality control tests for food products, Sensory evaluation techniques, Microbial indicators of food quality, Development of HACCP plans, Adulterant detection in foods |
| FPT2A2 | Interdisciplinary Elective 2 (Open Elective) | Elective | 2 | Topics vary based on choice from university-wide pool |
| FPT2C1 | Community Service Project | Project | 2 | Identification of community needs related to food, Project planning and execution, Data collection and analysis, Report writing and presentation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT341 | Technology of Fruits, Vegetables and Plantation Products | Core | 4 | Post-harvest physiology of fruits and vegetables, Processing of fruits: Juices, jams, jellies, Processing of vegetables: Canning, freezing, Spices and condiments processing, Tea, Coffee, Cocoa Processing, Value addition from horticultural crops |
| FPT342 | Technology of Milk and Meat Products | Core | 4 | Milk Composition and Properties, Dairy Processing: Pasteurization, Homogenization, Dairy Products: Cheese, Yogurt, Ice Cream, Meat, Poultry, Fish: Composition and Quality, Meat Processing: Curing, Smoking, Packaging, Seafood Processing and Preservation |
| FPT3E2 | Elective 2 (Program Elective) | Elective | 4 | Food Additives and Ingredients (if chosen): Types, functions, regulations, Product Development and Sensory Science (if chosen): Concept to commercialization, sensory analysis |
| FPT3L5 | Technology of Fruits, Vegetables and Plantation Products Lab | Lab | 2 | Preparation of fruit juices and concentrates, Manufacture of jams, jellies, marmalades, Canning and freezing of fruits and vegetables, Processing of spices and spice products |
| FPT3L6 | Technology of Milk and Meat Products Lab | Lab | 2 | Quality testing of milk and dairy products, Preparation of fermented milk products, Processing and preservation of meat products, Analysis of meat and fish quality |
| FPT3I1 | Internship | Project | 2 | Industrial exposure and practical training, Application of theoretical knowledge in industry, Report writing and presentation of internship experience |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT441 | Food Biotechnology | Core | 4 | Genetic Engineering in Food Processing, Enzyme Technology in Food Industry, Microbial Bioprocessing and Fermentation, Biosensors in Food Safety, Nutrigenomics and Foodomics, Ethical and Regulatory Aspects of Food Biotechnology |
| FPT4E3 | Elective 3 (Program Elective) | Elective | 4 | Functional Foods and Nutraceuticals (if chosen): Probiotics, prebiotics, bioactive compounds, Food Business Management (if chosen): Marketing, supply chain, financial management in food industry |
| FPT4PJ | Research Project | Project | 10 | Problem identification and literature review, Experimental design and methodology, Data collection, analysis, and interpretation, Scientific report writing and thesis submission, Oral presentation and defense |
| FPT4S1 | Seminar | Seminar | 2 | In-depth literature review on current topics, Preparation of technical presentation, Effective communication skills, Responding to questions and critical analysis |
