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M-SC in Food Science And Technology at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food Science and Technology at SRM Institute of Science and Technology Chengalpattu?
This M.Sc. Food Science and Technology program at SRM Institute of Science and Technology focuses on the scientific and technological aspects of food processing, safety, and innovation. India''''s rapidly growing food processing sector demands skilled professionals in food preservation, quality control, and new product development. This program differentiates itself by integrating advanced research with practical applications relevant to the Indian food industry, addressing both traditional and modern food challenges.
Who Should Apply?
This program is ideal for science graduates, especially those with backgrounds in Food Science, Nutrition, Biotechnology, or Agriculture, seeking entry into the dynamic food industry. It also caters to working professionals aiming to upgrade their skills in food safety, quality management, or product development, and career changers transitioning into food manufacturing, research, or regulatory roles within India.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food processing companies, quality assurance labs, R&D departments, and regulatory bodies across India. Roles include Food Technologist, Quality Control Manager, Product Development Scientist, and Food Safety Auditor, with entry-level salaries typically ranging from INR 3-5 LPA, growing significantly with experience. The program aligns with FSSAI regulations and industry best practices for professional growth.
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 lectures (e.g., NPTEL courses on Food Technology), and class notes. Form study groups to discuss complex topics and prepare for internal assessments.
Tools & Resources
NPTEL, university library, peer study groups, lab manuals
Career Connection
A strong theoretical base is crucial for understanding advanced topics and for entry-level roles in R&D or Quality Control.
Develop Practical Lab Skills- (Semester 1-2)
Actively participate in all lab sessions (Food Chemistry & Microbiology Lab, Food Processing Lab). Focus on precision, data recording, and understanding the ''''why'''' behind each experiment. Seek opportunities for extra lab time or assist seniors in their projects to gain more hands-on experience.
Tools & Resources
University laboratories, lab instructors, senior students
Career Connection
Essential for roles in quality assurance, R&D, and production where practical analytical and processing skills are paramount.
Cultivate Effective Communication- (Semester 1-2)
Leverage technical seminars to practice presenting scientific information clearly and concisely. Actively participate in class discussions and seek feedback on presentation style and content. Focus on structuring arguments and using visual aids effectively.
Tools & Resources
PowerPoint, presentation software, peer feedback, faculty guidance
Career Connection
Strong communication skills are vital for scientific reporting, team collaboration, and presenting research findings in industry and academia.
Intermediate Stage
Engage with Industry-Specific Electives- (Semester 3)
Strategically choose professional electives that align with your career interests (e.g., Dairy Technology, Meat/Poultry, Bakery, etc.). Dive deep into the chosen area through additional readings, case studies, and by seeking insights from faculty with industry experience in those domains.
Tools & Resources
Elective course materials, industry journals, faculty mentorship, webinars
Career Connection
Specialization through electives helps build a niche expertise, making you a more attractive candidate for specific roles in the food industry.
Initiate Research Project Phase I Diligently- (Semester 3)
For Project Work – Phase I, focus on identifying a relevant research problem, conducting a thorough literature review, and meticulously designing your methodology. Seek regular guidance from your faculty mentor and actively read recent research papers in your area of interest.
Tools & Resources
Research databases (Scopus, Web of Science), library resources, faculty mentors, scientific journals
Career Connection
Strong research foundation is critical for R&D roles, higher studies (Ph.D.), and problem-solving in industrial settings.
Network with Industry Professionals- (Semester 3)
Attend relevant food industry workshops, seminars, and conferences (e.g., organized by AFSTI, FICCI). Connect with professionals on platforms like LinkedIn, seek informational interviews, and understand current industry trends and challenges.
Tools & Resources
LinkedIn, industry associations (AFSTI), college career services, industry events
Career Connection
Networking opens doors to internship opportunities, mentorship, and potential job placements in desired companies.
Advanced Stage
Execute and Analyze Project Work Effectively- (Semester 4)
In Project Work – Phase II, rigorously execute your experimental plan, ensure accurate data collection, and apply appropriate statistical analysis tools. Focus on interpreting results critically and drawing meaningful conclusions. Maintain detailed records and collaborate effectively if it''''s a team project.
Tools & Resources
Statistical software (e.g., SPSS, R), lab equipment, data analysis guides, research papers
Career Connection
Demonstrates independent research capability, problem-solving skills, and data-driven decision making, highly valued in R&D and scientific roles.
Master Professional Thesis Writing & Defense- (Semester 4)
Dedicate significant effort to writing a clear, concise, and scientifically sound thesis/dissertation. Pay attention to academic formatting, citation, and logical flow. Prepare thoroughly for the project defense, anticipating questions and practicing articulate responses.
Tools & Resources
Thesis writing guides, academic style manuals, faculty feedback, presentation practice
Career Connection
A well-written thesis and confident defense showcase research communication skills, critical for academic advancement or showcasing expertise in industry.
Strategize for Placements & Career Launch- (Semester 4)
Actively participate in campus placement drives. Prepare a strong resume highlighting project work, lab skills, and elective specializations. Practice mock interviews, focus on aptitude tests, and research potential employers in the food industry sector.
Tools & Resources
Career services, resume builders, online aptitude tests, company websites, LinkedIn
Career Connection
Directly leads to securing desirable positions in the food processing, quality control, R&D, or regulatory sectors upon graduation.
Program Structure and Curriculum
Eligibility:
- A pass in B.Sc. (Food Science/ Food Technology / Food Science and Quality Control / Food Service Management and Dietetics / Clinical Nutrition and Dietetics / Nutrition and Dietetics / Home Science / Agriculture / Horticulture / Fisheries / Biochemistry / Biotechnology / Industrial Biotechnology / Microbiology / Dairy Science and Technology) / B.Voc. (Food Processing / Food Technology) or an equivalent examination recognized by SRMIST.
Duration: 4 semesters / 2 years
Credits: 78 Credits
Assessment: Internal: 40%, External: 60%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFS23101 | Principles of Food Science | Core | 3 | Food Composition and Nutrients, Water Activity in Foods, Carbohydrates in Food, Proteins and Lipids in Food, Vitamins and Minerals, Food Additives and Colorants |
| PFS23102 | Principles of Food Processing and Preservation | Core | 3 | Food Spoilage Mechanisms, Principles of Food Preservation, Thermal Processing Methods, Low Temperature Preservation, Drying and Dehydration, Non-thermal and Novel Technologies |
| PFS23103 | Food Chemistry | Core | 3 | Chemistry of Water and Food Components, Carbohydrate Chemistry, Lipid Chemistry, Protein and Enzyme Chemistry, Food Pigments and Flavors, Chemistry of Vitamins and Minerals |
| PFS23104 | Food Microbiology | Core | 3 | Microorganisms Important in Food, Factors Affecting Microbial Growth, Food Borne Diseases, Fermentation and Fermented Foods, Spoilage Microorganisms, Food Preservation by Microbes |
| PFS231L1 | Food Chemistry and Microbiology Lab | Core | 2 | Proximate Analysis of Foods, Determination of pH and Titrable Acidity, Microbial Counting Techniques, Isolation of Food Microorganisms, Microscopic Examination of Food Samples, Identification of Foodborne Pathogens |
| PFS231T1 | Technical Seminar – I | Core | 1 | Scientific Literature Review, Technical Presentation Skills, Effective Report Writing, Seminar Delivery Protocols, Selecting a Research Topic |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFS23201 | Food Additives and Ingredients | Core | 3 | Classification of Food Additives, Food Colours and Sweeteners, Preservatives and Antioxidants, Emulsifiers and Stabilizers, Flavorants and Acidulants, Nutraceuticals and Functional Ingredients |
| PFS23202 | Food Quality and Safety Management | Core | 3 | Food Quality Management Systems, HACCP Principles and Implementation, ISO Series in Food Industry, Indian Food Laws and Regulations (FSSAI), Good Manufacturing Practices (GMP) and Hygiene (GHP), Food Standards and Testing Methods |
| PFS23203 | Food Engineering | Core | 3 | Fluid Flow in Food Processing, Heat Transfer Operations, Mass Transfer Principles, Size Reduction and Mixing Operations, Evaporation and Distillation, Material Handling in Food Industry |
| PFS23204 | Food Product Development | Core | 3 | Stages of Food Product Development, Idea Generation and Screening, Market Research for New Products, Product Formulation and Optimization, Sensory Evaluation Techniques, Food Packaging Design and Shelf Life |
| PFS232L2 | Food Processing Lab | Core | 2 | Thermal Processing of Foods, Freezing and Refrigeration Practices, Drying and Dehydration Methods, Baking and Extrusion Operations, Food Preservation Demonstrations, Process Control in Food Production |
| PFS232T2 | Technical Seminar – II | Core | 1 | Advanced Scientific Literature Search, Refined Technical Presentation Skills, Critical Analysis of Research Papers, Effective Seminar Delivery and Engagement, Specialized Topic Presentation and Discussion |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFS23301 | Food Biotechnology | Core | 3 | Genetic Engineering in Food Systems, Enzyme Technology in Food Processing, Fermentation Technology Applications, Probiotics and Prebiotics, Biotechnology for Food Diagnostics, Bio-active Compounds in Food |
| PFS23302 | Food Packaging | Core | 3 | Types of Food Packaging Materials, Functions and Properties of Packaging, Modified Atmosphere Packaging (MAP), Aseptic and Active Packaging, Intelligent Packaging Systems, Packaging Waste Management and Sustainability |
| PFS233E1.1 | Meat, Poultry and Fish Technology | Elective | 3 | Post-mortem Changes in Meat, Meat and Poultry Processing, Fish Preservation and Processing, Value-added Meat Products, By-product Utilization from Meat and Fish |
| PFS233E1.2 | Dairy Technology | Elective | 3 | Milk Composition and Properties, Dairy Processing Techniques, Fermented Milk Products, Ice Cream Technology, Dairy Product Defects and Quality |
| PFS233E1.3 | Cereal, Pulse and Oilseed Technology | Elective | 3 | Structure of Cereals and Pulses, Cereal Milling Processes, Processing of Oilseeds, Bakery and Extruded Cereal Products, Legume Processing and Products |
| PFS233E2.1 | Bakery and Confectionery Technology | Elective | 3 | Bakery Ingredients and their Function, Bread Making Process, Cake and Biscuit Production, Confectionery Science, Chocolate Technology |
| PFS233E2.2 | Fruit and Vegetable Technology | Elective | 3 | Composition of Fruits and Vegetables, Post-harvest Handling, Preservation Technologies, Fruit and Vegetable Products, Juices and Concentrates |
| PFS233E2.3 | Beverage Technology | Elective | 3 | Tea and Coffee Processing, Fruit-based Beverages, Fermented and Alcoholic Beverages, Soft Drink Production, Water Treatment for Beverages |
| PFS233P1 | Project Work – Phase I | Project | 4 | Research Problem Identification, Extensive Literature Review, Research Design Formulation, Experimental Design and Planning, Data Collection Planning, Proposal Writing |
| PFS23OE1.1 | Nutraceuticals and Functional Foods | Elective | 3 | |
| PFS23OE1.2 | Food Biotechnology | Elective | 3 | |
| PFS23OE1.3 | Entrepreneurship in Food Business | Elective | 3 |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFS234P2 | Project Work – Phase II | Project | 18 | Experimental Execution and Data Collection, Data Analysis and Interpretation, Scientific Thesis Writing, Research Findings Presentation, Project Defense and Viva Voce, Conclusion and Future Scope |
| PFS23OE2.1 | Food Laws and Regulations | Elective | 3 | |
| PFS23OE2.2 | Waste Management and By-product Utilization | Elective | 3 | |
| PFS23OE2.3 | Food Safety and Hygiene | Elective | 3 |
