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M-TECH in Food Processing Technology at GITAM, Gandhi Institute of Technology and Management
Visakhapatnam, Andhra Pradesh
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About the Specialization
What is Food Processing Technology at GITAM, Gandhi Institute of Technology and Management Visakhapatnam?
This Food Processing Technology program at Gandhi Institute of Technology and Management focuses on advanced scientific and engineering principles applied to food production, preservation, and quality. It addresses critical needs in the Indian food industry, emphasizing sustainable processing, product development, and food safety. The program differentiates itself by integrating cutting-edge research with practical applications, preparing graduates for the dynamic and rapidly expanding food sector.
Who Should Apply?
This program is ideal for engineering graduates with a background in Food Technology, Biotechnology, Chemical Engineering, or Agricultural Engineering, as well as B.Sc. graduates in Food Science. It targets fresh graduates seeking specialized entry into the food processing industry, working professionals looking to upskill in advanced food manufacturing techniques, and career changers transitioning into the vibrant Indian food and beverage sector. Candidates should possess a strong interest in food science, engineering, and innovation.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles in R&D, quality assurance, production management, and food product development within leading food companies. Entry-level salaries typically range from INR 4-6 lakhs per annum, with experienced professionals earning upwards of INR 10-15 lakhs. Growth trajectories include leadership positions in food manufacturing, regulatory affairs, and entrepreneurship. The curriculum aligns with industry standards, preparing students for roles in both traditional and emerging food segments.
Student Success Practices
Foundation Stage
Build Strong Scientific and Engineering Fundamentals- (Semester 1-2)
Focus on thoroughly understanding core subjects like Advanced Food Chemistry, Food Process Engineering, and Advanced Food Processing Technology. Engage actively in theory classes and utilize laboratory sessions to gain hands-on experience with analytical techniques and processing equipment. Form study groups to discuss complex concepts and prepare for competitive exams that test foundational knowledge.
Tools & Resources
NPTEL courses on Food Science and Engineering, Standard textbooks by B. Sivasankar and B. Sri Ramulu, Departmental labs
Career Connection
A solid foundation is crucial for excelling in R&D, quality control, and process optimization roles in the food industry. Strong understanding helps in cracking interviews and understanding industry challenges.
Develop Research Acumen and IPR Understanding- (Semester 1-2)
Pay close attention to the Research Methodology & IPR course. Actively participate in discussions, identify potential research gaps in the food processing sector, and practice literature review. Start exploring patent databases to understand intellectual property protection for food innovations. This early exposure helps in selecting a relevant and impactful project topic later.
Tools & Resources
Google Scholar, PubMed, WIPO databases, GITAM library resources
Career Connection
Essential for innovation-driven roles, R&D positions, and for those aspiring to pursue PhDs or start their own food ventures in India.
Master Food Safety and Quality Standards- (Semester 2)
Focus on deeply understanding Food Safety and Quality Management, including HACCP, FSSAI regulations, and ISO standards. Participate in related lab work to practice microbiological testing and quality analysis. Seek opportunities for short-term certifications in food safety management systems, if available locally.
Tools & Resources
FSSAI website, ISO standards documents, Dedicated food safety training workshops
Career Connection
Directly prepares students for critical roles in Quality Assurance and Quality Control departments, which are high-demand areas in the Indian food industry.
Intermediate Stage
Specialize through Electives and Mini-Projects- (Semester 3)
Strategically choose electives that align with your career interests, such as Dairy Technology, Functional Foods, or Food Plant Design. Beyond coursework, initiate small mini-projects or review papers related to your chosen specialization, applying theoretical knowledge to practical scenarios. This helps in building a specialized profile.
Tools & Resources
Department faculty guidance, Industry reports, Specialized journals like Journal of Food Science and Technology
Career Connection
Specialization helps in targeting specific industry segments and demonstrating deep expertise, making you a more attractive candidate for specialized roles.
Engage in Industry Internships/Training- (Semester 3 (summer break after S2 or during S3 if short term))
Actively seek and complete at least one short-term industrial internship during semester breaks or a longer one if permitted by the curriculum. This hands-on experience in a real food processing plant or R&D center provides invaluable exposure to industry practices, challenges, and corporate culture in India.
Tools & Resources
GITAM placement cell, LinkedIn, Industry contacts, Campus recruitment drives for internships
Career Connection
Bridges the gap between academia and industry, enhances practical skills, builds professional networks, and often leads to pre-placement offers.
Develop Advanced Data Analysis and Communication Skills- (Semester 3)
For Project Work I, focus on robust experimental design, precise data collection, and advanced statistical analysis. Utilize software tools for data interpretation. Also, hone technical writing for interim reports and presentation skills for seminars, as clear communication of scientific findings is critical in professional settings.
Tools & Resources
Statistical software (e.g., R, SPSS), MS Excel, Scientific writing guides, Presentation software
Career Connection
Essential for R&D scientists, project managers, and anyone involved in reporting and presenting technical data in the food industry.
Advanced Stage
Execute and Defend a High-Impact Thesis Project- (Semester 4)
Dedicate significant effort to Project Work II, aiming for a research project with potential for industry application or publication. Collaborate closely with your supervisor, conduct thorough experimentation, analyze results critically, and prepare a comprehensive thesis. Practice your project defense rigorously, anticipating questions from the viva-voce panel.
Tools & Resources
Research labs, Advanced equipment, Thesis writing guidelines, Mentor feedback
Career Connection
A strong thesis demonstrates research capability, problem-solving skills, and deep subject knowledge, significantly boosting your profile for R&D roles and further academic pursuits.
Network and Prepare for Placements- (Semester 4)
Actively participate in campus placement drives, attend industry seminars, and network with professionals from the food sector. Prepare a strong resume highlighting your specialization, project work, and skills. Practice mock interviews, including technical and HR rounds, focusing on common questions asked by Indian food companies.
Tools & Resources
Placement cell workshops, Online job portals (Naukri, LinkedIn), Alumni network
Career Connection
Directly impacts securing desired placements in top food processing companies, consultancies, or government research organizations in India.
Explore Entrepreneurial Opportunities or Advanced Studies- (Semester 4 and beyond)
Beyond traditional placements, research the landscape for food tech startups and identify potential business ideas, possibly leveraging your project work. Alternatively, investigate opportunities for higher studies (PhD) in specialized areas of food science and technology, both in India and abroad, if academic research is a long-term goal.
Tools & Resources
Startup incubators, Government schemes for food processing (e.g., PMKSY), GRE/TOEFL/IELTS for international studies
Career Connection
Opens doors to becoming a food entrepreneur, product innovator, or a leading academic/researcher in the food domain.
Program Structure and Curriculum
Eligibility:
- B.Tech in Food Technology/Food Engineering or B.E. / B.Tech. in Biotechnology / Chemical Engineering / Agricultural Engineering or B.Sc. (Food Science and Technology) / B.Sc. (Food Science) / B.Sc. (Food Technology) / B.Sc. (Agriculture) / B.Sc. (Horticulture) with valid GATE score or qualifying at GITAM Admission Test (GAT) PG (Subject to other eligibility criteria)
Duration: 4 semesters / 2 years
Credits: 56 Credits
Assessment: Internal: 40% (Theory), 50% (Practical/Project), External: 60% (Theory), 50% (Practical/Project)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 20EFPT701 | Advanced Food Chemistry | Core | 3 | Water Activity and Food Stability, Proteins and Amino Acids Chemistry, Lipids and Fatty Acids, Carbohydrates and Dietary Fiber, Vitamins, Minerals and Pigments, Enzyme Kinetics and Applications |
| 20EFPT702 | Advanced Food Processing Technology | Core | 3 | Thermal Processing Methods, Non-Thermal Processing Techniques, Drying and Dehydration, Evaporation and Concentration, Emerging Food Processing Technologies, Food Preservation Principles |
| 20EFPT703 | Food Process Engineering | Core | 3 | Heat Transfer in Food Processing, Mass Transfer Operations, Fluid Flow and Rheology, Thermodynamics in Food Systems, Size Reduction and Separation, Material Handling Systems |
| 20EAM701 | Research Methodology & IPR | Core | 2 | Research Design and Methods, Data Collection and Analysis, Scientific Writing and Ethics, Intellectual Property Rights Overview, Patents, Trademarks, Copyrights, Research Proposal Development |
| 20EFPT721 | Food Chemistry Lab | Lab | 1.5 | Proximate Analysis of Foods, Carbohydrate Estimation Methods, Protein Content Determination, Lipid Extraction and Analysis, Enzyme Activity Assays |
| 20EFPT722 | Food Processing Technology Lab | Lab | 1.5 | Thermal Processing Operations, Drying and Dehydration Techniques, Freezing and Refrigeration, Extrusion Processing, Non-thermal Food Preservation |
| 20EAC7XX | Audit Course 1 | Audit | 0 | Generic topics like English for Research Paper Writing or Disaster Management |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 20EFPT704 | Food Safety and Quality Management | Core | 3 | Food Hazards and Contaminants, HACCP Principles and Implementation, ISO Standards for Food Industry, Food Laws and Regulations (FSSAI), Quality Control and Assurance, Risk Assessment and Management |
| 20EFPT705 | Advanced Food Packaging Technology | Core | 3 | Food Packaging Materials, Active and Intelligent Packaging, Modified Atmosphere Packaging, Barrier Properties of Packaging, Packaging Design and Selection, Environmental Aspects of Packaging |
| 20EFPT711 | Food Additives and Ingredients (Elective I - Example) | Elective | 3 | Food Colors and Flavors, Preservatives and Antioxidants, Sweeteners and Fat Replacers, Emulsifiers and Stabilizers, Gelling Agents and Thickeners, Regulation of Food Additives |
| 20EFPT712 | Cereal and Legume Technology (Elective II - Example) | Elective | 3 | Cereal Grain Structure and Composition, Milling and Processing of Cereals, Baking and Extrusion Technology, Legume Processing and Products, Nutritional Aspects of Cereals and Legumes, Storage and Quality of Grains |
| 20EFPT723 | Food Safety & Quality Management Lab | Lab | 1.5 | Microbiological Analysis of Food, Chemical Contaminant Detection, Sensory Evaluation Techniques, HACCP Plan Development, Sanitation and Hygiene Practices |
| 20EFPT724 | Food Packaging Technology Lab | Lab | 1.5 | Packaging Material Characterization, Barrier Property Testing, Shelf Life Studies, Packaging Design Software, Food-Package Interaction Analysis |
| 20EAC7XX | Audit Course 2 | Audit | 0 | Generic topics like Stress Management or Sanskrit for Technical Knowledge |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 20EFPT801 | Project Work I | Project | 6 | Research Problem Identification, Extensive Literature Review, Experimental Design and Methodology, Data Collection and Preliminary Analysis, Interim Report Writing, Project Presentation and Review |
| 20EFPT813 | Functional Foods and Nutraceuticals (Elective III - Example) | Elective | 3 | Introduction to Functional Foods, Prebiotics and Probiotics, Dietary Fiber and Health Benefits, Antioxidants and Phytochemicals, Development of Nutraceutical Products, Regulatory Aspects of Functional Foods |
| 20EFPT811 | Food Plant Design and Layout (Elective IV - Example) | Elective | 3 | Principles of Food Plant Design, Site Selection and Layout Planning, Equipment Selection and Sizing, Utility Systems in Food Plants, Sanitation and Waste Management, Economic Aspects and Feasibility |
| 20EFPT891 | Comprehensive Viva Voce | Viva | 2 | Overall Program Knowledge, Integration of Subject Concepts, Communication and Presentation Skills, Critical Thinking and Problem Solving, Current Trends in Food Processing |
| 20EFPT821 | Technical Seminar | Seminar | 1 | Topic Selection and Literature Search, Technical Report Preparation, Effective Presentation Skills, Peer Review and Feedback, Current Innovations in Food Technology |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| 20EFPT802 | Project Work II | Project | 12 | Advanced Experimentation and Analysis, Interpretation of Results, Scientific Writing for Thesis, Thesis Submission and Defense, Potential for Publication, Innovation and Commercialization Aspects |
