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M-SC in Food Science And Technology at GITAM, Gandhi Institute of Technology and Management
Visakhapatnam, Andhra Pradesh
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About the Specialization
What is Food Science and Technology at GITAM, Gandhi Institute of Technology and Management Visakhapatnam?
This Food Science and Technology program at GITAM University focuses on the scientific and technological aspects of food processing, preservation, quality, and nutrition. It addresses the growing demands of the Indian food industry for skilled professionals who can innovate and ensure food safety from farm to fork, preparing students for dynamic roles in a rapidly evolving sector.
Who Should Apply?
This program is ideal for science graduates with a background in Food Science, Biotechnology, Chemistry, or Life Sciences seeking entry into the food processing and research sectors. It also caters to working professionals aiming to upskill for advanced roles in food quality, product development, or regulatory affairs within the Indian food industry.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing units, quality control labs, research and development, and regulatory bodies across India. Entry-level salaries typically range from INR 3-6 LPA, with experienced professionals earning significantly more. Growth trajectories lead to roles like Quality Manager, Food Technologist, Product Development Scientist, and Food Safety Auditor in top Indian companies.
Student Success Practices
Foundation Stage
Master Core Food Science Concepts- (Semester 1-2)
Dedicate time to thoroughly understand fundamental principles in Food Chemistry, Microbiology, and Nutrition. Utilize online resources like NPTEL courses, consult reference books, and form study groups with peers for collaborative learning and problem-solving.
Tools & Resources
NPTEL, Standard textbooks (e.g., Fennema''''s Food Chemistry, Frazier''''s Food Microbiology), Study groups
Career Connection
A strong theoretical foundation is crucial for excelling in entrance exams for higher studies or interviews for R&D and Quality Control roles in the food industry.
Excel in Laboratory Skills- (Semester 1-2)
Actively participate in all lab sessions, meticulously follow protocols, and understand the scientific basis of each experiment. Maintain a detailed lab notebook and seek opportunities to assist professors or senior students with research projects to gain hands-on experience.
Tools & Resources
Lab manuals, Online video tutorials for techniques, Faculty mentorship
Career Connection
Proficiency in analytical and microbiological techniques is highly valued in quality control, food safety, and research positions.
Develop Academic Writing and Presentation Skills- (Semester 1-2)
Focus on improving scientific writing for lab reports and assignments, and hone presentation skills through classroom presentations. Practice structured arguments, data interpretation, and clear communication. Attend workshops on scientific communication.
Tools & Resources
Grammarly, Microsoft PowerPoint/Google Slides, Public speaking clubs
Career Connection
Effective communication is essential for presenting research findings, project proposals, and professional reports in any food industry role.
Intermediate Stage
Seek Industry Exposure through Internships- (Semester 3-4 (between 2nd and 3rd semester, or during 3rd semester break))
Actively search for summer internships or short-term projects in food processing units, quality assurance labs, or food research organizations. This provides practical application of theoretical knowledge and helps in building a professional network.
Tools & Resources
College placement cell, LinkedIn, Industry contacts, Internshala
Career Connection
Internships are often a direct pathway to placements, offering real-world experience and making you job-ready for the Indian food sector.
Participate in Food-related Workshops and Seminars- (Semester 3-4)
Attend national and international conferences, workshops, and webinars on emerging trends in food science and technology. Engage with industry experts and researchers to stay updated and broaden your perspective beyond the curriculum.
Tools & Resources
Professional bodies (AFSTI), University event calendars, Industry association websites
Career Connection
Networking and continuous learning are vital for career advancement, opening doors to new opportunities and specialized roles in the dynamic food industry.
Undertake Mini-Projects or Research Work- (Semester 3-4)
Collaborate with faculty on small-scale research projects or initiate independent mini-projects to explore areas of interest like product development, novel preservation techniques, or food waste utilization. This enhances research aptitude and problem-solving skills.
Tools & Resources
Faculty guidance, Departmental labs, Scientific journals
Career Connection
These projects demonstrate initiative and research capabilities, making your profile attractive for R&D roles or Ph.D. admissions.
Advanced Stage
Focus on Specialization and Dissertation- (Semester 4)
Choose a dissertation topic aligned with your career aspirations and the current needs of the Indian food industry. Work diligently with your supervisor, focusing on robust experimental design, data analysis, and impactful findings. Aim for publishable quality research.
Tools & Resources
Supervisor mentorship, Statistical software (R, SPSS), Scientific databases (PubMed, Scopus)
Career Connection
A strong dissertation forms a significant part of your academic and professional portfolio, critical for specialized roles in R&D and academia.
Prepare for Placements and Professional Exams- (Semester 4)
Actively engage with the placement cell for career guidance, resume building, and mock interviews. Practice aptitude tests and technical questions relevant to food science and technology roles. Consider preparing for national-level exams like NET/GATE for research or teaching careers.
Tools & Resources
Placement cell resources, Online aptitude platforms, Interview preparation guides, GATE/NET study materials
Career Connection
Strategic preparation ensures successful placements in leading food companies or eligibility for competitive exams for government and academic positions in India.
Develop Entrepreneurial Mindset and Skills- (Semester 4 (concurrent with project work))
Explore the possibility of starting your own venture in the food sector, focusing on innovative products or services. Attend entrepreneurship workshops, learn about funding, and understand market dynamics relevant to food startups in India. Develop business plan writing skills.
Tools & Resources
Startup incubators (e.g., Atal Incubation Centres), Government schemes for food startups, Business plan templates
Career Connection
An entrepreneurial drive can lead to creating jobs, developing niche markets, and contributing to the ''''Make in India'''' initiative within the food industry.
Program Structure and Curriculum
Eligibility:
- Bachelor''''s degree in Food Science, Food Technology, Food Engineering, Biotechnology, Biochemistry, Microbiology, Chemistry, Agriculture, or any branch of Life Sciences with at least 50% marks from a recognized university. Candidates must qualify in the GITAM Admission Test (GAT) for M.Sc.
Duration: 2 years (4 semesters)
Credits: 88 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSFS701 | Food Chemistry | Core | 4 | Carbohydrates, Proteins, Lipids in Food, Vitamins, Minerals, Enzymes, Water activity and Food properties, Pigments and Flavors, Reactions in Food Systems |
| GSFS702 | Principles of Food Processing and Preservation | Core | 4 | Unit Operations in Food Processing, Thermal Processing Techniques, Refrigeration and Freezing, Drying and Dehydration, Non-thermal Processing Methods |
| GSFS703 | Food Microbiology | Core | 4 | Microorganisms Important in Food, Food Spoilage Microorganisms, Foodborne Pathogens and Toxins, Microbial Fermentations, Detection of Microorganisms in Food |
| GSFS704 | Human Nutrition and Dietetics | Core | 4 | Macronutrients and Micronutrients, Dietary Requirements and Standards, Nutritional Assessment, Balanced Diets and Meal Planning, Nutritional Deficiencies and Disorders |
| GSFS721 | Food Chemistry Lab | Lab | 2 | Proximate Analysis of Food, Sugar and Protein Estimation, Fat and Fiber Determination, Vitamin C Analysis, Sensory Evaluation Basics |
| GSFS722 | Food Microbiology Lab | Lab | 2 | Aseptic Techniques, Microbial Staining and Microscopy, Enumeration of Microbes in Food, Isolation and Identification of Foodborne Pathogens, Antibiotic Sensitivity Testing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSFS705 | Food Engineering | Core | 4 | Fluid Flow and Heat Transfer, Mass Transfer Operations, Refrigeration and Air Conditioning Principles, Evaporation and Drying Technologies, Size Reduction and Mixing |
| GSFS706 | Food Quality and Safety Management | Core | 4 | Principles of Food Quality Management, HACCP and ISO Standards, Good Manufacturing Practices (GMP), Food Safety Audits, Risk Assessment in Food Industry |
| GSFS707 | Technology of Fruits, Vegetables & Plantation Crops | Core | 4 | Post-harvest Handling of Produce, Canning and Bottling Technologies, Juice and Concentrate Production, Spice and Tea Processing, Value Addition to Fruits and Vegetables |
| GSFS708 | Statistics and Research Methodology | Core | 4 | Basic Statistical Concepts, Experimental Design, Hypothesis Testing, Data Analysis Tools, Scientific Writing and Report Preparation |
| GSFS723 | Food Engineering Lab | Lab | 2 | Fluid Flow Measurements, Heat Exchanger Operation, Drying Rate Determination, Freezing Point Depression, Mass Transfer Experiments |
| GSFS724 | Food Quality & Safety Lab | Lab | 2 | Food Adulteration Detection, Sensory Evaluation Techniques, Microbial Limits Testing, pH and Acidity Measurement, Shelf-Life Studies |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSFS801 | Technology of Cereals, Pulses & Oilseeds | Core | 4 | Grain Structure and Composition, Milling of Cereals and Pulses, Processing of Oilseeds, Bakery and Pasta Products, Storage and Handling of Grains |
| GSFS802 | Technology of Milk & Milk Products | Core | 4 | Milk Composition and Properties, Pasteurization and Sterilization of Milk, Fermented Milk Products, Cheese and Butter Production, Ice Cream Technology |
| GSFS803 | Technology of Meat, Poultry & Fish Products | Core | 4 | Meat Composition and Quality, Slaughtering and Dressing Operations, Fish Processing and Preservation, Value-added Meat Products, Poultry Processing Technologies |
| GSFSE01 | Food Packaging | Elective | 4 | Functions of Food Packaging, Packaging Materials and Properties, Aseptic and Active Packaging, Edible Films and Coatings, Packaging Regulations |
| GSFS821 | Analytical Techniques in Food Science Lab | Lab | 2 | Spectrophotometric Methods, Chromatographic Techniques, Rheology of Food, Differential Scanning Calorimetry, Texture Analysis |
| GSFS822 | Food Product Development Lab | Lab | 2 | Concept Generation for New Products, Pilot Plant Operations, Scale-up Challenges, Formulation Optimization, Market Testing of Prototypes |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GSFS804 | Food Biotechnology | Core | 4 | Genetic Engineering in Food, Enzyme Technology in Food Processing, Microbial Cultures and Fermentations, Bioreactors and Downstream Processing, Biosensors for Food Quality |
| GSFS805 | Food Laws and Regulations | Core | 4 | FSSAI Act and Regulations, Indian Food Standards, International Food Laws (Codex Alimentarius), Labeling Requirements, Intellectual Property Rights in Food |
| GSFSE02 | Nutraceuticals & Functional Foods | Elective | 4 | Concept of Nutraceuticals, Prebiotics and Probiotics, Dietary Fibers and Bioactive Peptides, Antioxidants and Phytochemicals, Regulatory Aspects of Functional Foods |
| GSFS850 | Project Work / Dissertation | Project | 12 | Literature Review, Experimental Design and Methodology, Data Collection and Analysis, Thesis Writing, Presentation and Viva-Voce |
| GSFS851 | Industrial Training / Internship | Practical/Internship | 4 | Industry Operations Exposure, Problem Solving in Real-World Settings, Skill Application, Report Writing, Presentation of Findings |
