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M-TECH in General at College of Food Technology, Naigaon
Palghar, Maharashtra
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About the Specialization
What is General at College of Food Technology, Naigaon Palghar?
This M.Tech Food Technology program at College of Food Technology, Thane focuses on advanced scientific and engineering principles applied to food processing, preservation, and product development. It addresses the growing need for skilled professionals in India''''s dynamic food industry, aiming to innovate and ensure food security and quality. The program integrates theoretical knowledge with practical skills essential for modern food challenges and sustainable food systems.
Who Should Apply?
This program is ideal for fresh engineering graduates with a B.Tech/B.E in Food Technology, Dairy Technology, or related fields, seeking entry into research, development, or production roles. It also suits working professionals in the food sector looking to enhance their expertise, advance their careers, or transition into specialized areas like food safety, quality assurance, or product innovation within the burgeoning Indian food market.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing units, R&D organizations, quality control laboratories, and food regulatory bodies across India. Entry-level salaries typically range from INR 3.5-6 LPA, growing significantly with experience. Roles include Food Technologist, Production Manager, Quality Assurance Manager, and Research Scientist, contributing to India''''s burgeoning food processing sector and aligning with FSSAI regulations and industry standards.
Student Success Practices
Foundation Stage
Strengthen Core Food Science & Engineering Concepts- (Semester 1-2)
Focus on mastering fundamental principles of food chemistry, microbiology, and engineering sciences. Actively participate in laboratory sessions and tutorials to build a strong theoretical and practical base. Form study groups to discuss complex topics and solve problems collaboratively.
Tools & Resources
Textbooks on food chemistry, food engineering, food microbiology, NPTEL courses on related subjects, Journal articles from ''''Journal of Food Science and Technology''''
Career Connection
A solid foundation is crucial for advanced subjects and for understanding industrial processes, essential for R&D and production roles in the food sector.
Develop Research Acumen through Early Exposure- (Semester 1-2)
Attend university seminars, workshops, and guest lectures related to food technology. Identify areas of interest for potential research projects early on. Engage with professors to understand ongoing research and explore opportunities for mini-projects or literature reviews.
Tools & Resources
University research forums, Department''''s faculty research profiles, Google Scholar, Scopus for literature search
Career Connection
Builds critical thinking, problem-solving skills, and prepares for the Master''''s research, which is a significant component of an M.Tech degree and for future R&D careers.
Network and Explore Industry Trends- (Semester 1-2)
Connect with senior students, alumni, and faculty to understand career paths and industry dynamics in India. Attend virtual or in-person industry webinars and food expos (e.g., Annapoorna - Anufood India) to stay updated on emerging technologies and market demands.
Tools & Resources
LinkedIn, Professional associations like AFSTI (Association of Food Scientists and Technologists India), Industry magazines
Career Connection
Helps in identifying specific career interests, understanding industry expectations, and building early professional contacts for internships and job opportunities.
Intermediate Stage
Intensify Master''''s Research and Publication Efforts- (Semester 3-4)
Dedicate significant time to the Master''''s research project, focusing on rigorous experimental design, data collection, and analysis. Aim to publish research findings in reputed national or international journals or present at conferences. Seek regular feedback from the research guide.
Tools & Resources
Statistical software (R, SPSS, Minitab), Scientific writing guides, University research ethics committee, Online journal submission platforms
Career Connection
A strong research output enhances job prospects in R&D, academia, and demonstrates advanced problem-solving capabilities to potential employers in the food industry.
Gain Practical Industry Experience and Certifications- (Semester 3-4)
Pursue internships in food processing companies, quality control labs, or R&D departments in India to apply theoretical knowledge to real-world scenarios. Consider certifications in food safety (e.g., HACCP, FSSAI regulations) to boost employability in the Indian food industry.
Tools & Resources
Company websites for internship applications, Online certification platforms (e.g., FSSAI, ISO 22000), FSSAI portal for regulatory updates
Career Connection
Practical exposure and relevant certifications are highly valued by Indian employers, leading to better placement opportunities and faster career progression in quality and production roles.
Develop Entrepreneurial and Leadership Skills- (Semester 3-4)
Engage in projects related to food product development and entrepreneurship, exploring potential business ideas. Participate in technical competitions or student chapters of professional bodies (e.g., AFSTI) to hone leadership, teamwork, and project management skills. Prepare a compelling resume and practice interview skills for placements.
Tools & Resources
Startup India initiatives, Incubation centers at affiliated universities, Business plan competition platforms, Career services cell of the college
Career Connection
Prepares students for leadership roles, enables them to pursue entrepreneurial ventures in the thriving Indian food sector, and enhances overall employability for management and innovation-driven positions.
Advanced Stage
Program Structure and Curriculum
Eligibility:
- B.Tech. (Food Technology) / B.E. (Food Technology) / B.Tech. (Food Science and Technology) / B.Tech. (Food Process Engineering) / B.Tech. (Dairy Technology) with minimum OGPA of 6.60/10.00 scale or equivalent percentage of marks (60%) for General Category and 5.60/10.00 scale or equivalent percentage of marks (50%) for SC/ST/NT candidates.
Duration: 2 years (4 semesters)
Credits: 68 Credits
Assessment: Internal: 60% (Mid Term Examination 30 marks + Practical Exam 30 marks), External: 40% (End Term Examination 40 marks)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FTEC-501 | Advanced Food Chemistry | Core | 4 | Food components and interactions, Water activity and sorption isotherms, Carbohydrates, lipids, proteins in food, Enzymes and their role in food systems, Food additives, pigments, and flavor compounds, Biochemical changes during processing and storage |
| FTEC-502 | Principles of Food Engineering | Core | 4 | Fluid flow and heat transfer applications, Mass transfer operations in food processing, Psychrometry and air conditioning, Refrigeration, freezing, and thawing principles, Evaporation and drying kinetics, Food plant design and material handling systems |
| FTEC-503 | Food Microbiology & Biotechnology | Core | 2 | Microorganisms relevant to food (bacteria, fungi, viruses), Food spoilage and foodborne pathogens, Fermented foods and probiotics, Principles of food preservation (physical, chemical), Genetic engineering and biotechnology in food, Microbial detection methods and control |
| FTEC-504 | Research Methodology and Biostatistics | Core | 2 | Fundamentals of research design, Sampling techniques and data collection, Measures of central tendency and dispersion, Probability theory and distributions, Hypothesis testing and ANOVA, Correlation, regression, and experimental design |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FTEC-505 | Advanced Food Processing and Preservation | Core | 4 | Thermal processing (canning, pasteurization, sterilization), Non-thermal processing technologies (HPP, pulsed electric field), Ohmic, microwave, and infrared heating, Food irradiation and its applications, Membrane separation techniques (RO, UF, NF), Hurdle technology and advanced packaging methods |
| FTEC-506 | Food Quality and Safety Management | Core | 3 | Quality attributes and their measurement, Sensory evaluation techniques, Statistical quality control (SQC), Good Manufacturing Practices (GMP) and Hygiene (GHP), Hazard Analysis and Critical Control Points (HACCP), ISO series, food safety management systems, traceability |
| FTEC-507 | Food Packaging Technology | Core | 3 | Packaging materials and their properties, Functions of food packaging, Permeability of packaging materials to gases and vapors, Shelf life prediction and accelerated shelf life testing, Active and intelligent packaging systems, Aseptic and modified atmosphere packaging |
| FTEC-508A | Cereal, Pulse, Oilseed & Legume Technology | Elective | 3 | Structure and composition of cereals, pulses, oilseeds, Milling and processing of rice, wheat, maize, Baking technology and pasta production, Extraction and refining of vegetable oils, Processing of pulses and legumes into various products, Quality assessment of cereal and oilseed products |
| FTEC-509A | Practical on Cereal, Pulse, Oilseed & Legume Technology | Elective | 2 | Proximate analysis of cereal grains, Milling characteristics of wheat and rice, Oil extraction and quality analysis, Preparation of pulse-based products, Sensory evaluation of processed cereal products, Viscosity and rheological studies of food products |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FTEC-601 | Instrumentation & Process Control in Food Industry | Core | 3 | Measurement of process variables (temperature, pressure, flow), Transducers, sensors, and their applications, Control theory and control loops (feedback, feedforward), Programmable Logic Controllers (PLC) and SCADA systems, Process modeling and simulation, Automation in food processing plants |
| FTEC-602 | Food Product Development & Entrepreneurship | Core | 3 | Stages of food product development, Market research and consumer insights, Idea generation, screening, and concept development, Prototype development and sensory evaluation, Scale-up, commercialization, and intellectual property, Business plan formulation and funding for food startups |
| FTEC-603 | Food Plant Design & Layout | Core | 3 | Principles of food plant layout and design, Site selection and factory building considerations, Material flow and utility requirements, Equipment selection and installation, Hygienic design principles and sanitation, Waste management, energy conservation, and cost estimation |
| FTEC-604A | Food Laws and Regulations | Elective | 3 | Overview of Food Safety and Standards Act (FSSA), India, Role of FSSAI and other regulatory bodies, Mandatory standards (BIS, Agmark) and labeling regulations, International food laws (Codex Alimentarius, FDA, EU regulations), Export and import regulations for food products, Ethical considerations in food industry |
| FTEC-605A | Practical on Food Laws and Regulations | Elective | 2 | Interpretation of food labels and nutritional information, Analysis of various food standards and specifications, Case studies on regulatory compliance and non-compliance, Documentation practices for food safety management systems, Visit to a food regulatory authority or testing lab, Understanding food recalls and crisis management |
| FTEC-606 | Seminar | Core | 1 | Literature review and topic selection, Scientific presentation skills, Abstract and report writing, Critical analysis of research papers, Effective use of visual aids, Responding to questions and discussions |
| FTEC-607 | Master''''s Research (Part-I) | Core | 1 | Identification of research problem, Comprehensive literature survey, Formulation of research objectives and hypothesis, Designing experimental protocols, Planning for data collection and analysis, Preparation of research proposal |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FTEC-699 | Master''''s Research (Part-II) | Core | 20 | Execution of experimental work, Data collection and organization, Statistical analysis and interpretation of results, Scientific report and thesis writing, Presentation of research findings, Viva-Voce examination |
