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M-SC in Food Science Technology at Guru Nanak Dev University
Amritsar, Punjab
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About the Specialization
What is Food Science & Technology at Guru Nanak Dev University Amritsar?
This M.Sc. Food Science & Technology program at Guru Nanak Dev University focuses on the scientific and technological aspects of food processing, preservation, and quality. It addresses the growing demand for qualified professionals in India''''s dynamic food industry, which is a major contributor to the economy. The program emphasizes practical skills, research, and regulatory compliance, preparing students for diverse roles in food manufacturing, research, and development.
Who Should Apply?
This program is ideal for science graduates, particularly those with a background in Food Science, Dairy Science, Biotechnology, or Chemistry, seeking entry into the food processing sector. It also benefits working professionals aiming to upgrade their knowledge in advanced food technologies, quality assurance, or food safety management. Individuals passionate about innovation in food products and sustainable food systems will find this course highly rewarding.
Why Choose This Course?
Graduates of this program can expect to pursue rewarding careers in India''''s expanding food industry as Quality Assurance Managers, Production Executives, Research Scientists, Food Safety Officers, or Product Development Specialists. Entry-level salaries typically range from INR 3-6 lakhs per annum, with experienced professionals earning significantly more. The strong emphasis on industry standards and practical training provides a robust foundation for rapid career growth in both domestic and multinational food companies.
Student Success Practices
Foundation Stage
Master Core Food Science Concepts- (Semester 1-2)
Dedicate time to thoroughly understand fundamental principles of food chemistry, microbiology, and processing. Utilize textbooks, online courses, and academic journals to deepen knowledge. Form study groups to discuss complex topics and solve problems collaboratively, reinforcing learning from lectures.
Tools & Resources
Standard Food Science Textbooks (e.g., Fennema''''s Food Chemistry, Potter & Hotchkiss Food Science), NPTEL online courses, Peer study groups
Career Connection
A strong theoretical foundation is crucial for understanding advanced topics and for excelling in technical interviews for R&D, Quality Control, and Production roles.
Excel in Laboratory Skills- (Semester 1-2)
Pay meticulous attention during practical sessions to develop hands-on proficiency in food analysis, microbiological techniques, and processing operations. Document experiments thoroughly in lab notebooks and seek feedback from instructors to refine techniques. Actively participate in all lab exercises.
Tools & Resources
Lab Manuals, Laboratory equipment in the department, Instructor guidance
Career Connection
Practical skills are highly valued in the food industry for roles in quality control, product development, and research, ensuring graduates are job-ready.
Engage with Departmental Activities and Seminars- (Semester 1-2)
Actively participate in departmental seminars, workshops, and guest lectures by industry experts. This helps in understanding current industry trends, emerging technologies, and networking with professionals. Take notes and ask questions to maximize learning from these interactions.
Tools & Resources
Departmental seminar schedules, Guest speaker sessions, University notice boards
Career Connection
Exposure to industry insights and networking early on can lead to internship opportunities and provide a clearer career path direction.
Intermediate Stage
Seek Industrial Training or Summer Internships- (Semester 2-3 break, Semester 3)
Apply for summer internships or industrial training programs after Semester 2 or during semester breaks. Focus on gaining experience in food processing units, quality assurance labs, or R&D departments. This provides practical exposure to real-world challenges and industry operations.
Tools & Resources
University placement cell, LinkedIn, Industry contacts, Company websites (e.g., Amul, Britannia, Nestle India)
Career Connection
Internships are critical for building a professional network, gaining hands-on experience, and often lead to pre-placement offers, enhancing employability.
Develop Data Analysis and Research Skills- (Semester 3)
Start building skills in data analysis, statistical interpretation, and research methodology, which are crucial for project work and future R&D roles. Familiarize yourself with statistical software and research paper writing. Read scientific articles in your areas of interest.
Tools & Resources
SPSS/R/Excel for statistical analysis, Research methodology books, Access to scientific databases (e.g., ScienceDirect, PubMed)
Career Connection
Strong analytical and research skills are essential for roles in product development, quality improvement, and academia.
Participate in Food-related Competitions and Workshops- (Semester 3)
Engage in inter-university food product development competitions, food safety workshops, or seminars organized by professional bodies like AFSTI (Association of Food Scientists & Technologists, India). This fosters creativity, problem-solving, and teamwork skills.
Tools & Resources
AFSTI events, Industry-led workshops, College fests with food innovation challenges
Career Connection
Winning or participating in such events enhances your resume, showcases practical skills, and broadens your professional network.
Advanced Stage
Undertake a Comprehensive Project Work- (Semester 4)
Choose a project topic aligned with your career aspirations or current industry trends. Work diligently on your research, experimental design, data collection, and analysis. Seek regular guidance from your supervisor and aim for publishable quality research to build a strong profile.
Tools & Resources
Departmental labs, Supervisor guidance, University library resources, Statistical software
Career Connection
A strong project work demonstrates research capability and problem-solving skills, making you a strong candidate for R&D roles and further academic pursuits.
Intensive Placement Preparation and Networking- (Semester 4)
Actively participate in campus placement drives. Prepare for technical interviews focusing on core food science concepts, food safety regulations, and industry-specific knowledge. Polish your resume and practice mock interviews. Network with alumni and industry professionals through LinkedIn.
Tools & Resources
Placement cell resources, GNDU alumni network, LinkedIn, Interview preparation guides
Career Connection
Effective preparation and networking significantly increase your chances of securing placements in top-tier food companies or research organizations.
Explore Entrepreneurship and Specialization- (Semester 4 and beyond)
For those inclined towards entrepreneurship, explore opportunities for developing innovative food products or services. Alternatively, dive deeper into a specific area like nutraceuticals, food packaging, or sustainable food systems by taking additional online certifications or attending specialized workshops.
Tools & Resources
GNDU Incubation Centre (if available), Online certification platforms (e.g., Coursera, edX), Industry reports
Career Connection
This path can lead to becoming a food entrepreneur, a specialized consultant, or a highly sought-after expert in niche areas within the food industry.
Program Structure and Curriculum
Eligibility:
- B.Sc. in Food Science & Technology/Dairy Science/Home Science/Agriculture/Horticulture/Food & Nutrition/Biology/Medical/Non-Medical with Chemistry as one of the subjects having 50% marks (45% for SC/ST) from Guru Nanak Dev University or any other examination recognized equivalent thereto.
Duration: 4 semesters / 2 years
Credits: 92 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST501 | Basic Food Chemistry | Core | 4 | Water and Solutions, Carbohydrates, Lipids, Proteins and Amino Acids, Enzymes, Vitamins, Minerals, Food Additives and Contaminants |
| FST502 | Basic Food Microbiology | Core | 4 | Microorganisms in Foods, Factors Affecting Microbial Growth, Food Spoilage and Preservation, Foodborne Diseases, Fermented Foods |
| FST503 | Principles of Food Processing and Preservation | Core | 4 | Food Deterioration, Heat Processing, Refrigeration and Freezing, Drying and Dehydration, Chemical and Radiation Preservation, Water Activity and Concentrates |
| FST504 | Food Engineering Fundamentals | Core | 4 | Unit Operations in Food Processing, Mass and Energy Balance, Heat and Mass Transfer, Fluid Flow, Size Reduction and Separation |
| FST505 | Practical-I (Food Chemistry) | Lab | 2 | Moisture and Ash Analysis, Protein and Fat Estimation, Carbohydrate and Vitamin Analysis, pH and Acidity Determination, Enzyme Activity Measurement |
| FST506 | Practical-II (Food Microbiology) | Lab | 2 | Microscopic Techniques, Culture Media Preparation, Bacterial Enumeration, Isolation of Foodborne Pathogens, Fermentation Studies |
| FST507 | Practical-III (Food Processing & Preservation) | Lab | 2 | Blanching and Pasteurization, Canning and Freezing, Drying of Fruits and Vegetables, Pickling and Fermentation, Preparation of Juices and Syrups |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST508 | Food Analysis and Quality Control | Core | 4 | Sampling Techniques, Proximate Analysis, Spectrophotometric Methods, Chromatographic Techniques, Food Quality Systems and Standards |
| FST509 | Technology of Fruits & Vegetables | Core | 4 | Post-harvest Physiology, Storage Technologies, Processing of Juices and Nectars, Jams, Jellies, and Preserves, Dehydration and Canning |
| FST510 | Technology of Cereals, Pulses & Oilseeds | Core | 4 | Cereal Grain Structure and Composition, Milling and Baking Technology, Processing of Pulses, Oil Extraction and Refining, Storage of Grains and Oilseeds |
| FST511 | Food Packaging Technology | Core | 4 | Packaging Materials, Functions of Packaging, Types of Packaging Systems, Modified Atmosphere Packaging, Active and Smart Packaging |
| FST512 | Practical-IV (Food Analysis & Quality Control) | Lab | 2 | Sensory Evaluation, Physical Quality Parameters, Shelf Life Determination, HACCP Principles, Food Product Development |
| FST513 | Practical-V (Technology of Fruits & Vegetables) | Lab | 2 | Preparation of Fruit Juices, Manufacturing of Jams and Jellies, Canning of Fruits and Vegetables, Dehydration of Horticultural Crops, Waste Utilization |
| FST514 | Practical-VI (Technology of Cereals, Pulses & Oilseeds) | Lab | 2 | Flour Quality Testing, Baking of Bread and Biscuits, Extrusion of Snack Foods, Oil Quality Analysis, Preparation of Legume-based Products |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST601 | Technology of Milk & Dairy Products | Core | 4 | Milk Composition and Properties, Milk Processing Operations, Fermented Dairy Products, Cheese Technology, Ice Cream and Frozen Desserts, Milk Powders and Concentrates |
| FST602 | Technology of Meat, Poultry & Fish Products | Core | 4 | Post-mortem Changes in Meat, Meat Processing and Preservation, Poultry Processing and Products, Fish Processing Technologies, Egg Technology |
| FST603 | Food Additives and Ingredients | Core | 4 | Classification of Food Additives, Colorants and Flavors, Sweeteners and Emulsifiers, Preservatives and Antioxidants, Thickeners and Stabilizers, Regulations for Food Additives |
| FST604 | Food Plant Sanitation and Waste Management | Core | 4 | Hygiene and Sanitation Practices, Cleaning and Disinfection, Pest Control in Food Plants, Waste Generation and Characterization, Waste Treatment Methods, Resource Recovery |
| FST605 | Practical-VII (Technology of Milk & Dairy Products) | Lab | 2 | Milk Quality Testing, Preparation of Paneer and Khoa, Manufacturing of Yogurt and Ghee, Ice Cream Production, Dairy Product Defects |
| FST606 | Practical-VIII (Technology of Meat, Poultry & Fish Products) | Lab | 2 | Meat Tenderization Techniques, Preparation of Cured Meats, Sausage Making, Fish Preservation Methods, Egg Quality Evaluation |
| FST607 | Training/Industrial Visit | Project/Internship | 4 | Industrial Exposure, Process Observation, Report Writing, Skill Application, Professional Networking |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST608 | Food Laws and Regulations | Core | 4 | FSSAI and Indian Food Regulations, BIS and AGMARK Standards, International Food Laws, Labeling Requirements, Food Adulteration Laws, Consumer Protection |
| FST609 | Novel Food Processing Technologies | Core | 4 | High Pressure Processing, Pulsed Electric Fields, Ohmic Heating and Microwave Processing, Membrane Separation Technologies, Extrusion Technology, Ultrasonics in Food Processing |
| FST610 | Food Safety and Management Systems | Core | 4 | HACCP Principles and Implementation, ISO 22000 Standard, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Traceability Systems, Risk Assessment and Management |
| FST611 | Project Work | Project | 12 | Research Problem Identification, Literature Review, Experimental Design and Methodology, Data Collection and Analysis, Report Writing and Presentation, Innovation and Commercialization |
