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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 focuses on advanced principles of food processing, preservation, quality control, and safety. It addresses critical needs of the rapidly expanding Indian food industry, emphasizing innovation, sustainable practices, and adherence to national and international standards. The program integrates theoretical knowledge with practical applications relevant to the diverse Indian food sector.
Who Should Apply?
This program is ideal for science graduates, particularly those with a background in Food Science, Biotechnology, Chemistry, or Agriculture, seeking specialized knowledge. It also suits working professionals in the food industry looking to enhance their skills, or individuals aspiring to start their own food ventures in India. Strong analytical and scientific aptitude is beneficial.
Why Choose This Course?
Graduates of this program can expect promising career paths in India as Food Scientists, Quality Control Managers, Production Executives, and R&D specialists. Entry-level salaries typically range from INR 3-5 LPA, with experienced professionals earning INR 8-15 LPA. Opportunities exist in government food safety bodies (FSSAI), private food manufacturing, and research institutions.
Student Success Practices
Foundation Stage
Master Core Food Science Principles- (Semester 1-2)
Thoroughly grasp fundamental concepts in food chemistry, microbiology, and processing. Dedicate extra time to lab practicals to build strong hands-on skills in analytical techniques and food preservation methods. Form study groups to discuss complex topics and clarify doubts regularly.
Tools & Resources
Textbooks (e.g., Fennema''''s Food Chemistry, Frazier''''s Food Microbiology), Lab manuals, Online tutorials (Coursera for basic science)
Career Connection
A strong foundation is crucial for advanced courses and forms the bedrock for roles in R&D and quality assurance, making you a competent candidate for core industry positions.
Develop Data Analysis & Research Skills- (Semester 1-2)
Pay close attention to research methodology and biostatistics, as these are vital for scientific inquiry. Practice using statistical software for data analysis and focus on critical thinking during report writing. Engage in small research projects under faculty guidance.
Tools & Resources
SPSS, R or Python for statistics, Scientific journal databases (PubMed, ScienceDirect), GITAM library resources
Career Connection
These skills are indispensable for careers in food research, product development, and quality control, enabling you to interpret data effectively and contribute to evidence-based decisions.
Engage with Food Industry News & Trends- (Semester 1-2)
Stay updated with the latest developments in the Indian food industry, including new product launches, regulatory changes by FSSAI, and emerging technologies. Read industry magazines and attend relevant webinars to broaden your perspective.
Tools & Resources
Food & Beverage News India, FSSAI official website, LinkedIn industry groups, Food-tech blogs
Career Connection
Understanding industry dynamics helps you identify niche areas for specialization and demonstrates commercial awareness to potential employers, especially in a dynamic market like India.
Intermediate Stage
Pursue Internships and Industry Exposure- (Semester 3)
Actively seek and complete internships at food processing units, quality testing labs, or R&D departments during semester breaks. This provides invaluable practical experience and helps in understanding real-world challenges and processes. Network with industry professionals.
Tools & Resources
GITAM Placement Cell, Internshala, LinkedIn, Industry job portals
Career Connection
Internships are critical for bridging the gap between academia and industry, often leading to pre-placement offers or strong referrals for entry-level positions in top food companies.
Specialize through Electives and Mini-Projects- (Semester 3)
Choose program electives strategically based on your career interests, whether it''''s food nanotechnology, novel processing, or entrepreneurship. Undertake mini-projects or case studies aligned with your chosen specialization to deepen your expertise.
Tools & Resources
Elective course materials, Department faculty as mentors, Industry problem statements
Career Connection
Specialization makes you a valuable asset in specific domains, improving your chances of securing roles in specialized R&D, innovation, or quality control departments.
Participate in Food-Tech Competitions & Workshops- (Semester 3)
Engage in national or regional food technology competitions, hackathons, and workshops. These platforms allow you to apply your knowledge, develop innovative solutions, and build a portfolio of practical skills recognized by the industry.
Tools & Resources
IFT Food Expo, AFST(I) events, National Institutes of Food Technology workshops
Career Connection
Such participations enhance your resume, demonstrate problem-solving abilities, and offer networking opportunities with potential employers and mentors, boosting your career prospects.
Advanced Stage
Excel in Final Year Project Work- (Semester 4)
Identify a relevant and impactful research problem for your project. Conduct thorough literature reviews, design experiments meticulously, collect and analyze data diligently. Focus on generating publishable quality research and a well-written dissertation.
Tools & Resources
Academic supervisor guidance, GITAM research labs, Statistical software, Referencing tools (Zotero, Mendeley)
Career Connection
A strong project showcases your research capabilities, problem-solving skills, and deep understanding of a food science domain, significantly enhancing your profile for R&D roles and higher studies.
Build a Professional Network and Personal Brand- (Semester 4)
Actively connect with faculty, alumni, and industry professionals through conferences, seminars, and LinkedIn. Develop a professional online presence. Showcase your projects, skills, and learning journey to create a distinctive personal brand.
Tools & Resources
LinkedIn, Professional conferences (AFST(I)), GITAM Alumni Network
Career Connection
Networking opens doors to hidden job opportunities, mentorship, and career advice, which is invaluable for navigating the Indian job market and accelerating your career growth.
Prepare Rigorously for Placements and Interviews- (Semester 4)
Start preparing for interviews early by practicing technical questions related to food science and common HR questions. Work on your communication and presentation skills. Attend mock interviews and career counseling sessions offered by the university.
Tools & Resources
Placement preparation guides, Mock interview platforms, GITAM Career Services, Resume and cover letter templates
Career Connection
Effective preparation maximizes your chances of converting interviews into placement offers from desired companies, ensuring a smooth transition from academics to a successful professional career.
Program Structure and Curriculum
Eligibility:
- B.Sc. in Food Science and Technology / Home Science / Dairy Science / Fisheries / Agriculture / Horticulture / Biochemistry / Microbiology / Biotechnology / Chemistry / B.Voc. Food Processing and Technology / B. Tech. Food Processing Technology with 50% marks or equivalent grade. Admission based on GAT score or qualifying examination marks.
Duration: 4 semesters / 2 years
Credits: 68 Credits
Assessment: Internal: 40% (for theory), 50% (for practicals), External: 60% (for theory), 50% (for practicals)
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GFT701 | Food Chemistry | Core | 4 | Carbohydrates, Lipids, Proteins, Enzymes, Vitamins, Food Additives |
| GFT703 | Food Microbiology | Core | 4 | Foodborne Microorganisms, Food Spoilage, Food Preservation, Food Fermentation, Microbiological Analysis |
| GFT705 | Principles of Food Processing and Preservation | Core | 4 | Thermal Processing, Non-Thermal Preservation, Food Packaging, Drying Technology, Filtration Methods |
| GFT707 | Analytical Techniques in Food Science | Core | 4 | Spectroscopic Techniques, Chromatographic Methods, Sensory Evaluation, Rheological Properties, Proximate Analysis |
| GFT709 | Research Methodology & Biostatistics | Core | 3 | Research Design, Data Collection, Hypothesis Testing, Statistical Software, Scientific Report Writing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GFT702 | Food Engineering | Core | 4 | Heat Transfer, Mass Transfer, Fluid Flow, Refrigeration Principles, Drying Equipment, Food Plant Layout |
| GFT704 | Food Quality Control and Assurance | Core | 4 | HACCP System, ISO Standards, FSSAI Regulations, Quality Control Methods, Food Adulteration Detection |
| GFT706 | Technology of Fruits, Vegetables and Plantation Products | Core | 4 | Post-Harvest Management, Fruit and Vegetable Processing, Juices and Pulp Technology, Drying and Dehydration, Spices Processing |
| GFT708 | Technology of Cereals, Pulses and Oilseeds | Core | 4 | Cereal Grain Processing, Milling Technologies, Baking Science, Pulse Processing, Oil Extraction, Extrusion Technology |
| GEL7XX | Generic Elective - I | Elective | 3 | Interdisciplinary Subjects, Skill Enhancement, Humanities, Social Sciences |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GFT801 | Technology of Dairy and Meat Products | Core | 4 | Milk Processing, Fermented Dairy Products, Cheese Technology, Meat Processing, Fish Technology, By-product Utilization |
| GFT803 | Food Packaging and Storage | Core | 4 | Packaging Materials, Active Packaging, Modified Atmosphere Packaging, Storage Principles, Shelf-Life Extension |
| GEL8XX | Generic Elective - II | Elective | 3 | Cross-disciplinary Studies, Advanced Skills, Entrepreneurship, Project Management |
| GFT805 | Food Nanotechnology (Program Elective - I Option) | Elective | 3 | Nanoparticles in Food, Nanoencapsulation, Food Biosensors, Nano-packaging, Safety Aspects of Nanotechnology |
| GFT807 | Novel Food Processing Technologies (Program Elective - I Option) | Elective | 3 | High Pressure Processing, Pulsed Electric Field, Ultrasound Technology, Food Irradiation, Microwave Heating |
| GFT809 | Fermentation Technology (Program Elective - I Option) | Elective | 3 | Microbial Kinetics, Bioreactor Design, Downstream Processing, Fermented Food Products, Enzyme Technology |
| GFT811 | Bakery and Confectionery Technology (Program Elective - I Option) | Elective | 3 | Ingredient Functionality, Dough Rheology, Bread Production, Confectionery Science, Product Development |
| GFT813 | Food Plant Sanitation and Waste Management (Program Elective - I Option) | Elective | 3 | Food Plant Hygiene, Cleaning and Sanitization Systems, Effluent Treatment, Solid Waste Management, By-product Recovery |
| GFT815 | Entrepreneurship in Food Sector (Program Elective - I Option) | Elective | 3 | Business Plan Development, Market Research, Food Regulations, Funding Strategies, Marketing and Branding |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| GFT891 | Project Work | Core | 16 | Literature Review, Experimental Design, Data Interpretation, Dissertation Writing, Scientific Presentation |
