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M-SC in Food Science And Post Harvest Technology at Navsari Agricultural University
Navsari, Gujarat
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About the Specialization
What is Food Science and Post-Harvest Technology at Navsari Agricultural University Navsari?
This M.Sc. Food Science and Post-Harvest Technology program at Navsari Agricultural University focuses on the scientific principles underlying food processing, preservation, and value addition, with a strong emphasis on reducing post-harvest losses. It addresses the critical need for skilled professionals in India''''s rapidly expanding food industry, bridging the gap between agricultural production and consumer markets. The program integrates modern techniques to enhance food safety, quality, and shelf life.
Who Should Apply?
This program is ideal for agricultural, food technology, or allied science graduates seeking advanced knowledge in food processing. It caters to fresh graduates aiming for R&D, quality assurance, or production roles in the food sector. Working professionals in food manufacturing or agricultural value chains can also upskill. Career changers with a science background aspiring to contribute to India''''s burgeoning food industry will find this specialization highly relevant.
Why Choose This Course?
Graduates of this program can expect diverse India-specific career paths, including food scientist, quality manager, product development specialist, and post-harvest technology expert. Entry-level salaries range from INR 3-5 LPA, growing significantly with experience. They can work in food processing companies, research institutions, government food regulatory bodies like FSSAI, or start their own ventures, contributing to India''''s food security and economy.
Student Success Practices
Foundation Stage
Build Strong Core Scientific and Technical Foundations- (Semester 1-2)
Focus on mastering the fundamental concepts in food science, processing, post-harvest physiology, and engineering through rigorous study of textbooks and course materials. Actively participate in laboratory sessions to understand practical applications of theoretical knowledge. Form study groups to discuss complex topics and clarify doubts, reinforcing learning early on.
Tools & Resources
University library resources, NPTEL videos on food technology, Relevant scientific journals, Department-specific lab manuals
Career Connection
A solid foundation ensures a strong understanding of core principles, which is crucial for advanced research and problem-solving in industrial roles like R&D and Quality Control.
Engage in Departmental Workshops and Seminars- (Semester 1-2)
Attend all departmental seminars, guest lectures, and workshops focusing on emerging trends in food technology, processing innovations, and food safety regulations. Actively ask questions and network with speakers, who are often industry experts or senior researchers. This broadens your perspective beyond the curriculum.
Tools & Resources
Department notice boards, University event calendars, LinkedIn for connecting with speakers
Career Connection
Exposure to current industry practices and networking opportunities can open doors for internships and provide insights into potential career paths.
Develop Basic Laboratory and Analytical Skills- (Semester 1-2)
Pay meticulous attention during practical classes in food analysis, processing, and preservation. Document experimental procedures and results accurately. Seek opportunities to assist professors or senior researchers in their lab work, gaining hands-on experience with equipment and methodologies used in food research and industry.
Tools & Resources
Lab instruments (spectrophotometers, chromatographs), Standard operating procedures (SOPs), Safety guidelines, University research facilities
Career Connection
Proficiency in lab techniques is a fundamental requirement for roles in quality assurance, product development, and research laboratories.
Intermediate Stage
Undertake Industry-Relevant Mini-Projects- (Semester 3)
Collaborate with peers or professors to work on mini-projects addressing specific challenges in food processing, shelf-life extension, or value addition of agricultural produce. Focus on a practical problem faced by local farmers or food businesses. This develops problem-solving skills and provides experience with real-world applications.
Tools & Resources
University research grants (if available), Local food processing units, Startup incubators for mentorship
Career Connection
Project experience enhances your resume, demonstrates practical skills, and can lead to industry recognition or even startup opportunities in the agri-food sector.
Participate in National Food Tech Competitions and Conferences- (Semester 3)
Actively participate in national-level food technology competitions (e.g., those organized by professional bodies like AFSTI) or present research papers at student conferences. This hones presentation skills, allows for peer learning, and builds a professional network beyond the university.
Tools & Resources
AFSTI (Association of Food Scientists and Technologists India) events, University''''s research publication cell, Faculty mentors
Career Connection
Showcasing your skills in competitive environments attracts potential employers and builds a reputation, while conference participation expands your professional network.
Seek Internships in Food Processing Industries- (Semester 3-4 (during breaks))
Proactively seek and complete an internship (ideally 1-2 months) at a reputable food processing unit, dairy plant, or post-harvest management facility. Focus on learning industrial operations, quality control protocols, and supply chain management. This bridges academic knowledge with industrial practice.
Tools & Resources
University placement cell, Industry contacts, Online internship platforms (e.g., Internshala)
Career Connection
Internships provide invaluable practical experience, enhance employability, and often lead to pre-placement offers or strong professional references for future jobs.
Advanced Stage
Conduct In-depth Research for Thesis/Dissertation- (Semester 3-4)
Select a research topic that aligns with current industry needs or addresses a significant gap in food science/PHT. Work closely with your advisor, conducting experiments, analyzing data meticulously, and writing a high-quality thesis. Aim for publishable results.
Tools & Resources
Research laboratories, Statistical software (e.g., SPSS, R), Academic databases (e.g., Scopus, Web of Science), Thesis writing guidelines
Career Connection
A strong thesis demonstrates research capability, critical thinking, and independent work ethic, which are highly valued in R&D roles, academia, and further doctoral studies.
Master Data Analysis and Technical Report Writing- (Semester 3-4)
Develop advanced skills in statistical analysis for experimental data interpretation. Practice writing clear, concise, and scientifically accurate technical reports and research papers. Seek feedback from professors and peers on your writing style and clarity.
Tools & Resources
Excel, Statistical software, Academic writing workshops, Grammar checking tools like Grammarly, Peer review
Career Connection
Excellent data analysis and communication skills are essential for documenting research, presenting findings, and preparing technical reports in any scientific or industrial setting.
Network for Placements and Professional Growth- (Semester 4)
Actively engage with university alumni, industry professionals, and recruiters. Attend career fairs, LinkedIn connections, and informational interviews to explore job opportunities and gain insights into career trajectories. Prepare a compelling resume and practice interview skills tailored for the food industry.
Tools & Resources
University placement cell, LinkedIn, Career services workshops, Mock interview sessions
Career Connection
Effective networking can lead to direct job opportunities, mentorship, and a clear understanding of industry expectations, significantly boosting placement prospects.
Program Structure and Curriculum
Eligibility:
- Bachelor''''s Degree in concerned/related fields (e.g., B.Sc. (Hons.) Food Nutrition & Dietetics / Food Technology / Dairy Technology / Agril. Biotechnology / Horticulture / Agril. (Food Processing) / Fishery Science / Home Science (Food & Nutrition) / B.Tech. (Food Technology) / B.Tech. (Dairy Technology) / B.Tech. (Agril. Engg.)) with at least 6.00/10.00 Overall Grade Point Average (OGPA) or 60 percent marks in annual system for general candidates and 5.50/10.00 OGPA or 55 percent marks for SC/ST/SEBC/PH candidates.
Duration: 4 semesters (2 years)
Credits: Minimum 55 (45 credits from core subjects, seminar, and research are specified in detail for this specialization, remaining 10 credits from Minor/Supporting courses are to be chosen from a broader pool) Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST 601 | Principles of Food Science | Core | 3 | Composition of Foods, Water Activity and Colloidal Systems, Food Colors, Flavors and Texture, Enzymes and Browning Reactions, Food Additives and Contaminants |
| FST 602 | Food Processing and Preservation Technology | Core | 3 | Food Spoilage and Preservation Principles, Thermal Processing and Pasteurization, Freezing, Refrigeration and Drying, Fermentation and Chemical Preservatives, Irradiation and Novel Processing Technologies |
| FST 603 | Post-Harvest Physiology and Technology of Fruits and Vegetables | Core | 3 | Structure and Composition of Fruits and Vegetables, Maturity Indices and Ripening, Respiration and Ethylene Management, Post-Harvest Deterioration and Losses, Storage Systems and Minimal Processing |
| FST 604 | Advanced Food Engineering | Core | 3 | Mass Transfer and Heat Transfer Operations, Fluid Flow in Food Processing, Food Process Equipment Design, Thermal Processing Calculations, Refrigeration, Evaporation and Extrusion |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST 605 | Food Quality and Safety Management | Core | 3 | Food Standards and Quality Control, HACCP and GMP Systems, Food Laws and Regulations (FSSAI), Microbiological Safety and Contaminants, Traceability and Food Auditing |
| FST 606 | Food Packaging Technology | Core | 3 | Packaging Materials and Properties, Shelf Life and Barrier Properties, Modified Atmosphere Packaging, Active and Intelligent Packaging, Aseptic Packaging and Regulations |
| FST 607 | Instrumental Methods of Food Analysis | Core | 3 | Spectrophotometry and Chromatography, Electrophoresis and Rheology, Sensory Evaluation Techniques, Microscopic Techniques for Food Structure, Moisture, Ash, Protein and Lipid Analysis |
| FST 608 | Technology of Dairy and Meat Products | Core | 3 | Milk Composition and Dairy Processing, Fermented Milk Products and Cheese Technology, Meat Structure and Post-Mortem Changes, Meat Preservation and Processing, Poultry, Fish and Seafood Processing |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST 691 | Seminar | Seminar | 1 | Literature Review and Topic Selection, Scientific Writing and Presentation Skills, Critical Analysis of Research Papers, Public Speaking and Q&A Sessions, Ethical Considerations in Research |
| FST 699 (Part I) | Master''''s Research | Research | 10 | Research Problem Identification, Experimental Design and Methodology, Data Collection and Preliminary Analysis, Literature Review and Hypothesis Formulation, Initial Thesis Chapter Drafting |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST 699 (Part II) | Master''''s Research | Research | 10 | Advanced Data Analysis and Interpretation, Scientific Paper Writing, Thesis Drafting and Editing, Defense Preparation and Presentation, Ethical Research Practices |
