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M-TECH in Food Process Engineering at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food Process Engineering at SRM Institute of Science and Technology Chengalpattu?
This M.Tech Food Process Engineering program at SRM Institute of Science and Technology focuses on applying engineering principles to the processing, preservation, packaging, and delivery of food products. It addresses critical needs in India''''s rapidly growing food processing sector, aiming to enhance food security, reduce waste, and improve nutritional value. The program distinguishes itself by integrating advanced technologies and sustainable practices relevant to the Indian food industry''''s challenges and opportunities.
Who Should Apply?
This program is ideal for engineering graduates with a background in Food Technology, Chemical Engineering, Biotechnology, or Agricultural Engineering who seek to specialize in advanced food processing. It is also suitable for working professionals in the food industry looking to upskill and gain expertise in modern processing techniques, food quality, and safety management. The curriculum is designed for individuals aspiring to contribute to research, development, and innovation in the food sector.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles as Food Process Engineers, Quality Assurance Managers, R&D Scientists, Production Managers, and Consultants in food manufacturing companies. Entry-level salaries typically range from INR 4-7 lakhs per annum, with experienced professionals earning significantly more. The program prepares students for leadership roles in both domestic and multinational food corporations operating within the Indian market, aligning with FSSAI and other regulatory standards.
Student Success Practices
Foundation Stage
Build Strong Engineering Fundamentals- (Semester 1)
Focus intently on core subjects like Advanced Engineering Mathematics and Advanced Food Process Engineering. Utilize problem-solving sessions, collaborate with peers on challenging assignments, and practice numerical problems regularly to solidify conceptual understanding.
Tools & Resources
NPTEL courses, Reference textbooks, Moodle/LMS resources, Peer study groups
Career Connection
A robust foundation in engineering principles is crucial for designing and optimizing food processing systems, a key skill for R&D and process engineering roles.
Develop Research & Analytical Skills Early- (Semester 1)
Actively participate in Research Methodology and Technical Seminars. Start identifying potential research interests, read scientific journals related to food processing, and critically analyze existing literature. Learn to use statistical software for data analysis even for small projects.
Tools & Resources
Google Scholar, Scopus, SPSS/R, Mendeley for referencing
Career Connection
Essential for roles in R&D, product development, and academic research, enabling data-driven decision making and innovation.
Engage in Laboratory and Practical Applications- (Semester 1)
Maximize learning from Food Process Engineering Lab sessions. Understand the theoretical basis of each experiment, meticulously record observations, and interpret results. Seek opportunities for extra lab time or assist seniors in their projects to gain hands-on experience with equipment.
Tools & Resources
Lab manuals, Equipment operating guides, Faculty guidance
Career Connection
Practical skills are highly valued in production, quality control, and pilot plant operations, directly impacting employability.
Intermediate Stage
Specialize Through Electives and Apply Core Concepts- (Semester 2)
Carefully choose Professional Electives (I & II) based on career interests. Simultaneously, apply knowledge from core subjects like Advanced Food Preservation and Food Packaging to real-world case studies and industry problems. Participate in quizzes or mini-projects that integrate concepts.
Tools & Resources
Industry reports, Case studies from FSSAI, Webinars by professional bodies like AFSTI (Association of Food Scientists & Technologists, India)
Career Connection
Specialization makes you a valuable asset in specific domains (e.g., dairy, cereals, emerging technologies) and demonstrates application readiness to employers.
Initiate and Develop Project Work Phase I- (Semester 2)
Actively engage in Project Work Phase I. Identify a significant research problem, conduct thorough literature reviews, and develop a robust methodology. Seek mentorship from faculty and industry experts, and proactively present your progress for feedback.
Tools & Resources
Research papers, Industry contacts, Faculty advisors, Project management tools
Career Connection
This phase is crucial for developing independent research skills, problem-solving, and laying the groundwork for a strong thesis, which directly influences higher studies or R&D roles.
Network and Seek Industry Exposure- (Semester 2)
Attend industry events, guest lectures, and webinars organized by the department or professional bodies. Connect with alumni and professionals on platforms like LinkedIn. Look for short-term internships or industrial training opportunities during breaks to gain practical insights into the food processing industry.
Tools & Resources
LinkedIn, Industry conferences, Department career services
Career Connection
Networking opens doors to internship and placement opportunities and provides insights into industry trends and job market demands.
Advanced Stage
Excel in Project Work Phase II and Publication- (Semester 3-4)
Dedicate significant effort to Project Work Phase II. Aim for high-quality experimental execution, rigorous data analysis, and impactful thesis writing. Endeavor to publish research findings in reputable journals or present at conferences to enhance your academic and professional profile.
Tools & Resources
Scientific journals (e.g., Journal of Food Engineering), LaTeX for thesis writing, Academic conferences
Career Connection
A strong research project and publications are pivotal for securing R&D positions, Ph.D. admissions, and demonstrating expertise to potential employers.
Master Comprehensive Knowledge and Interview Skills- (Semester 3)
Prepare thoroughly for the Comprehensive Viva by revisiting all core and elective subjects. Practice answering technical questions, participate in mock interviews, and develop strong communication skills. Understand current industry challenges and technological advancements.
Tools & Resources
Interview guides, Previous year''''s questions, Alumni network for mock interviews, Current affairs in food tech
Career Connection
Excelling in the viva and interviews is direct preparation for placement drives, ensuring you can articulate your knowledge and problem-solving abilities effectively.
Strategic Career Planning and Placement Readiness- (Semester 4)
Work closely with the placement cell. Tailor your resume and cover letter to specific job profiles in the food processing industry. Prepare for technical and HR interviews, focusing on industry-relevant projects and skills gained. Consider certifications in areas like HACCP or FSSC 22000 for added advantage.
Tools & Resources
Placement cell resources, Career counselors, Online certification platforms
Career Connection
Proactive career planning maximizes placement success, leading to desirable roles in food processing companies, consultancies, or regulatory bodies.
Program Structure and Curriculum
Eligibility:
- B.E./B.Tech. in Food Process Engg./ Food Technology/ Food Engg./ Agricultural Processing/ Agricultural Engg./ Chemical Engg./ Biotechnology/ Dairy Technology or M.Sc. in Food Science/Food Technology/Biotechnology/Industrial Biotechnology/Biochemistry/Microbiology/Dairy Science/Food Science and Nutrition/Nutrition and Dietetics/Home Science. A minimum aggregate of 50% in UG or equivalent degree from a recognized university or institute.
Duration: 2 years (4 semesters)
Credits: 78 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPE21001 | Advanced Engineering Mathematics for Food Engineers | Core | 4 | Linear Algebra, Vector Calculus, Partial Differential Equations, Numerical Methods, Transform Techniques |
| FPE21002 | Advanced Food Process Engineering | Core | 4 | Momentum Transfer, Heat Transfer, Mass Transfer, Reaction Engineering, Separation Processes |
| FPE21003 | Food Quality and Food Safety Management | Core | 3 | Food Quality Systems, HACCP Principles, ISO Standards in Food, Food Laws and Regulations, Risk Management in Food Industry |
| FPE21004 | Food Rheology and Texture | Core | 3 | Rheological Properties of Food, Viscosity and Flow Behavior, Elasticity and Plasticity, Texture Measurement Techniques, Correlation with Food Structure |
| FPE21005 | Food Process Engineering Lab I | Lab | 2 | Rheological Measurement Experiments, Heat Transfer Coefficient Determination, Mass Transfer Operations, Physico-chemical Property Analysis, Statistical Analysis of Experimental Data |
| FPE21006 | Research Methodology and IPR | Core | 3 | Research Problem Formulation, Data Collection Methods, Statistical Data Analysis, Technical Report Writing, Intellectual Property Rights and Patents |
| FPE21007 | Technical Seminar I | Seminar | 3 | Literature Review Techniques, Scientific Paper Analysis, Technical Presentation Skills, Current Research Trends, Effective Communication Strategies |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPE21008 | Advanced Food Preservation Engineering | Core | 4 | Thermal Processing Techniques, Non-thermal Preservation Methods, Freezing Technology Principles, Drying and Dehydration Processes, Membrane Separation Technologies |
| FPE21009 | Food Packaging Technology | Core | 4 | Packaging Materials and Properties, Packaging Systems Design, Modified Atmosphere Packaging, Active and Intelligent Packaging, Biodegradable Packaging Solutions |
| FPE21010 | Food Instrumentation and Process Control | Core | 3 | Sensors and Transducers in Food, Process Variables Measurement, Automatic Control Systems, Programmable Logic Controllers (PLC), Supervisory Control and Data Acquisition (SCADA) |
| FPE21E01 | Dairy Processing Technology | Elective | 3 | Milk Processing Operations, Cheese and Fermented Dairy Products, Ice Cream and Frozen Desserts, Dairy Plant Operations, Dairy Waste Management |
| FPE21E02 | Meat, Poultry and Fish Processing | Elective | 3 | Meat Structure and Composition, Curing and Smoking of Meat, Fish Preservation Techniques, Poultry Processing Methods, By-product Utilization in Meat Industry |
| FPE21E03 | Cereal, Pulses and Oilseed Processing | Elective | 3 | Cereal Milling Technologies, Extrusion Processing, Baking and Confectionery, Oil Extraction and Refining, Pulse Processing and Products |
| FPE21E04 | Fruits and Vegetable Processing | Elective | 3 | Fruit Juice Extraction, Canning Technology, Drying of Fruits and Vegetables, Freezing and Cold Storage, Jam, Jelly and Preserve Production |
| FPE21E05 | Emerging Technologies in Food Processing | Elective | 3 | High Pressure Processing (HPP), Pulsed Electric Fields (PEF), Ultrasound in Food Processing, Cold Plasma Technology, Microwave and Radio Frequency Heating |
| FPE21E06 | Nanotechnology in Food Processing | Elective | 3 | Nanomaterials in Food, Nanoencapsulation Techniques, Nanosensors for Food Safety, Food Packaging Applications, Regulatory Aspects of Nanofoods |
| FPE21E07 | Food Additives and Ingredients | Elective | 3 | Types of Food Additives, Preservatives and Antioxidants, Colorants and Flavor Enhancers, Sweeteners and Emulsifiers, Regulatory Standards for Additives |
| FPE21E08 | Supply Chain Management in Food Industry | Elective | 3 | Food Logistics and Distribution, Inventory Management Strategies, Cold Chain Management, Traceability Systems, Food Waste Reduction in Supply Chain |
| FPE21011 | Food Process Engineering Lab II | Lab | 2 | Food Preservation Experiments, Packaging Material Testing, Process Control System Implementation, Food Quality Parameter Analysis, Instrumentation Calibration |
| FPE21012 | Technical Seminar II | Seminar | 2 | Advanced Research Topic Selection, Critical Literature Review, Research Proposal Development, Oral Presentation Techniques, Interdisciplinary Research Methods |
| FPE21013 | Project Work Phase I | Project | 3 | Problem Identification and Scoping, Extensive Literature Survey, Methodology Development, Preliminary Experimental Design, Project Proposal Formulation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPE21E09 | By-product and Waste Utilization in Food Processing | Elective | 3 | Food Waste Characterization, Value Addition from By-products, Biorefinery Concepts, Energy Recovery from Waste, Environmental Impact Management |
| FPE21E10 | Food Plant Design and Layout | Elective | 3 | Plant Location Selection, Layout Design Principles, Equipment Selection and Sizing, Utility Services Design, Food Plant Safety and Hygiene |
| FPE21E11 | Fermentation Technology in Food Processing | Elective | 3 | Microbial Fermentations, Bioreactor Design and Operation, Downstream Processing Techniques, Probiotics and Prebiotics, Enzymes in Food Processing |
| FPE21E12 | Nutraceuticals and Functional Foods | Elective | 3 | Bioactive Compounds, Health Benefits of Functional Foods, Formulation of Nutraceuticals, Regulatory Aspects and Claims, Market Trends and Consumer Acceptance |
| FPE21E13 | Sensory Evaluation of Food | Elective | 3 | Sensory Attributes of Food, Sensory Test Methods, Panelist Selection and Training, Statistical Analysis of Sensory Data, Consumer Preference Studies |
| FPE21E14 | Food Freezing and Cold Chain Technology | Elective | 3 | Freezing Methods and Equipment, Frozen Food Quality and Stability, Refrigeration Principles, Cold Chain Logistics, Temperature Monitoring and Control |
| FPE21E15 | Dairy Plant Management | Elective | 3 | Dairy Operations and Processes, Quality Control in Dairy, Dairy Supply Chain Management, Marketing and Distribution, Regulatory Compliance in Dairy Industry |
| FPE21E16 | Bio-process Engineering | Elective | 3 | Bioreactor Design and Kinetics, Enzyme Technology Applications, Cell Culture Systems, Fermentation Process Optimization, Downstream Bioprocesses |
| FPE21E17 | Food Drying and Dehydration | Elective | 3 | Drying Principles and Theory, Types of Dryers and Applications, Drying Kinetics and Modeling, Effect on Product Quality, Energy Efficiency in Drying |
| FPE21E18 | Extrusion Technology in Food Processing | Elective | 3 | Extrusion Principles, Types of Extruders, Extrusion Process Parameters, Product Development (Snacks, Cereals), Texturization of Food Products |
| FPE21E19 | Food Microbiology and Hygiene | Elective | 3 | Microorganisms in Food, Food Spoilage and Preservation, Foodborne Pathogens, Fermentation Microorganisms, Food Plant Hygiene and Sanitation |
| FPE21E20 | Food Entrepreneurship | Elective | 3 | Business Plan Development, Market Research and Analysis, Funding and Investment Strategies, Regulatory Approvals (FSSAI), Marketing and Branding for Food Products |
| FPE21014 | Comprehensive Viva | Viva | 3 | Overall Program Knowledge, Core Food Process Engineering Concepts, Specialization Area Understanding, Research and Project Insights, Current Industry Trends |
| FPE21015 | Project Work Phase II | Project | 8 | Experimental Design and Execution, Data Analysis and Interpretation, Thesis Writing and Documentation, Scientific Paper Publication, Project Defense Preparation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPE21015 | Project Work Phase II | Project | 12 | Advanced Experimental Work, Final Data Analysis and Conclusion, Comprehensive Thesis Submission, Research Findings Presentation, Impact and Future Scope of Research |
