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M-TECH in Food And Nutritional Biotechnology at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food and Nutritional Biotechnology at SRM Institute of Science and Technology Chengalpattu?
This Food and Nutritional Biotechnology program at SRM Institute of Science and Technology focuses on applying scientific and engineering principles to food production, preservation, safety, and nutritional enhancement. It addresses the growing demand in the Indian food industry for innovation in processed foods, functional ingredients, and sustainable food systems, preparing graduates for cutting-edge roles in this vital sector.
Who Should Apply?
This program is ideal for fresh graduates with a background in biotechnology, food technology, chemical engineering, or relevant science disciplines seeking entry into the food processing and nutrition industries. It also suits working professionals looking to upskill in advanced food science, product development, or quality assurance, and career changers transitioning into the dynamic food and health sector.
Why Choose This Course?
Graduates of this program can expect diverse career paths in food product development, quality control, research and development, and food safety management within Indian food companies and multinational corporations. Entry-level salaries typically range from INR 4-7 LPA, with experienced professionals earning significantly more. The program aligns with certifications like FSSAI regulations, enhancing professional standing and growth trajectories.
Student Success Practices
Foundation Stage
Master Core Food Science Fundamentals- (Semester 1-2)
Focus on building a strong base in bioprocess engineering, food chemistry, and microbiology. Utilize lecture notes, textbooks, and online resources like NPTEL courses on food science and technology. Actively participate in lab sessions to gain hands-on proficiency in analytical techniques and bioprocess operations.
Tools & Resources
NPTEL, Coursera (specialized food science courses), Academic journals, Lab manuals
Career Connection
A robust understanding of fundamentals is critical for R&D, quality control, and process optimization roles in the food industry.
Develop Research and IPR Acumen- (Semester 1)
Pay close attention to the Research Methodology and IPR course. Practice literature review using databases like PubMed and Google Scholar. Attend departmental seminars and workshops on intellectual property rights to understand patenting and innovation protection in the food sector.
Tools & Resources
PubMed, Google Scholar, Institutional library resources, IPR workshops
Career Connection
Essential for future R&D careers, product development, and understanding legal aspects of innovation in the food industry.
Engage in Peer Learning and Discussion Groups- (Semester 1-2)
Form study groups with peers to discuss complex concepts, solve problems, and prepare for exams. Share insights from different backgrounds and perspectives. Utilize online collaboration tools for virtual discussions and resource sharing.
Tools & Resources
WhatsApp groups, Google Meet, Institutional learning management system forums
Career Connection
Enhances communication, teamwork, and problem-solving skills, which are highly valued in any professional setting.
Intermediate Stage
Seek Industry Internships/Projects- (After Semester 2 (during summer break or integrated into Semester 3))
Proactively search for internships in food processing companies, nutritional product manufacturers, or food research labs in India after Semester 2. Focus on gaining practical experience in food safety, quality control, product development, or bioprocess operations.
Tools & Resources
Institutional placement cell, LinkedIn, Naukri.com, Internshala
Career Connection
Provides invaluable real-world exposure, builds professional networks, and significantly boosts placement opportunities in top food companies.
Specialize Through Electives and Mini-Projects- (Semester 2-3)
Carefully choose elective subjects that align with specific career interests (e.g., Food Product Development, Nano-biotechnology in Food). Undertake mini-projects or term papers on advanced topics within these chosen specializations to deepen knowledge and demonstrate expertise.
Tools & Resources
Elective course materials, Faculty mentorship, Scientific databases, Lab facilities
Career Connection
Helps in carving out a niche, making candidates more attractive for specialized roles in R&D, product innovation, or quality assurance.
Network with Industry Professionals and Alumni- (Semester 2-3)
Attend industry conferences, workshops, and guest lectures relevant to food and nutritional biotechnology. Connect with speakers, faculty, and alumni on platforms like LinkedIn. Utilize the institutional alumni network for mentorship and career advice.
Tools & Resources
LinkedIn, Industry events, Alumni network portals, AFSTI (Association of Food Scientists & Technologists, India)
Career Connection
Opens doors to hidden job opportunities, provides industry insights, and establishes valuable professional contacts for future career growth.
Advanced Stage
Excel in Thesis/Project Work (Project Work – II)- (Semester 4)
Dedicate significant effort to the M.Tech thesis (Project Work – II). Choose a research topic with industry relevance or high academic impact. Ensure rigorous data collection, analysis, and comprehensive thesis writing. Aim for publication in a peer-reviewed journal or presentation at a national conference.
Tools & Resources
Research labs, Statistical software (R, SPSS), Scientific writing tools, Faculty supervisors
Career Connection
A strong thesis demonstrates research capability, problem-solving skills, and deep subject matter expertise, highly valued for R&D roles and further academic pursuits.
Prepare for Placements and Interviews- (Semester 3-4)
Actively participate in campus placement drives. Prepare a polished resume highlighting skills, projects, and internships. Practice technical and HR interview questions specific to the food and biotechnology industry. Utilize career services for mock interviews and resume reviews.
Tools & Resources
Placement cell, Career counselling, Online interview platforms, Company-specific preparation materials
Career Connection
Crucial for securing desirable placements in core food and nutrition companies, starting a successful professional journey.
Develop Entrepreneurial Mindset (Optional)- (Semester 3-4)
Explore opportunities for innovation and entrepreneurship in the food sector. Attend workshops on startup incubation, business plan development for food-tech ventures. Consider developing a proof-of-concept for a novel food product or technology during the project work.
Tools & Resources
Startup incubators (e.g., SRMIST incubator), Entrepreneurship cells, Government schemes for food startups (e.g., Startup India)
Career Connection
For those interested in launching their own food-tech startups or contributing to innovation-driven roles within established companies.
Program Structure and Curriculum
Eligibility:
- B.Tech / B.E in Biotechnology / Chemical / Food Process / Genetic Engineering / Food Technology / Biochemical Engineering / Biomedical / Biopharmaceuticals or M.Sc in Biotechnology / Biochemistry / Food Science & Nutrition / Food Science / Industrial Biotechnology / Microbiology / Applied Microbiology / Botany / Zoology / Bio Informatics or its equivalent.
Duration: 2 years / 4 semesters
Credits: 70 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFN2101 | Bioprocess Engineering and Downstream Processing | Core | 3 | Fermentation Kinetics, Bioreactor Design, Sterilization Techniques, Product Recovery Methods, Membrane Separations |
| PFN2102 | Food Chemistry and Human Nutrition | Core | 3 | Carbohydrates, Proteins, Lipids, Vitamins and Minerals, Water and Food Additives, Nutritional Biochemistry, Food Component Interactions |
| PFN2103 | Food and Industrial Microbiology | Core | 3 | Microbial Growth and Control, Food Spoilage Microorganisms, Foodborne Pathogens, Probiotics and Prebiotics, Microbial Fermentations |
| PFN2104 | Research Methodology and IPR | Core | 3 | Research Design and Hypothesis, Data Collection and Analysis, Scientific Report Writing, Intellectual Property Rights, Patents, Trademarks, Copyrights |
| PFN2105 | Bioprocess Engineering and Downstream Processing Lab | Lab | 2 | Sterilization Techniques, Fermentation Process Optimization, Biomass Estimation, Protein Purification, Membrane Filtration Applications |
| PFN2106 | Food and Industrial Microbiology Lab | Lab | 2 | Microbiological Enumeration Techniques, Food Sample Analysis, Isolation of Specific Microorganisms, Probiotic Culture Handling, Enzyme Activity Assays |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFN2107 | Food Safety and Quality Control | Core | 3 | HACCP Principles and Implementation, Good Manufacturing Practices (GMP), Food Adulteration Detection, Food Quality Standards (FSSAI, ISO), Risk Assessment in Food Safety |
| PFN2108 | Functional Foods and Nutraceuticals | Core | 3 | Phytochemicals and Antioxidants, Prebiotics and Probiotics, Omega-3 Fatty Acids, Dietary Fibers and Bioactive Peptides, Health Benefits of Functional Foods |
| PFN2109 | Food Processing and Preservation Technology | Core | 3 | Thermal Processing Techniques, Freezing and Refrigeration, Drying and Dehydration, Non-thermal Processing Methods, Food Packaging Technologies |
| PFN21E1 | Advanced Enzymology and Enzyme Technology (Elective 1 Option) | Elective | 3 | Enzyme Kinetics and Mechanisms, Enzyme Immobilization Techniques, Industrial Enzyme Applications, Enzyme Purification Strategies, Biosensors and Enzyme Bioreactors |
| PFN21E2 | Food Fortification and Enrichment (Elective 1 Option) | Elective | 3 | Micronutrient Deficiencies, Strategies for Food Fortification, Biofortification Approaches, Regulatory Aspects of Fortification, Quality Control in Enriched Foods |
| PFN21E3 | Fermented Foods (Elective 1 Option) | Elective | 3 | Microbes in Fermentation, Dairy Product Fermentation, Cereal and Legume Fermentation, Vegetable and Fruit Fermentation, Probiotic Fermented Foods |
| PFN21E4 | Sensory Evaluation of Foods (Elective 1 Option) | Elective | 3 | Sensory Attributes of Food, Sensory Panel Selection and Training, Descriptive Analysis Techniques, Affective Testing Methods, Statistical Analysis in Sensory Science |
| PFN21E5 | Analytical Techniques in Food and Nutrition (Elective 2 Option) | Elective | 3 | Chromatography (GC, HPLC), Spectroscopy (UV-Vis, FTIR), Mass Spectrometry, Immunochemical Methods, Nutritional Biomarker Analysis |
| PFN21E6 | Food Packaging Technology (Elective 2 Option) | Elective | 3 | Packaging Materials Properties, Active and Intelligent Packaging, Modified Atmosphere Packaging, Biodegradable and Edible Packaging, Packaging Design and Shelf Life |
| PFN21E7 | Waste Utilization and Management in Food Industry (Elective 2 Option) | Elective | 3 | Food Waste Streams, Valorization Techniques, Biogas Production from Waste, Composting and Vermicomposting, By-product Recovery and Utilization |
| PFN21E8 | Food Rheology and Texture (Elective 2 Option) | Elective | 3 | Rheological Properties of Foods, Viscosity and Flow Behavior, Elasticity and Plasticity, Texture Profile Analysis, Food Structure and Microstructure |
| PFN2110 | Food Processing and Preservation Technology Lab | Lab | 2 | Thermal Processing Simulations, Freezing Rate Determination, Drying Kinetics Studies, Packaging Material Performance, Extrusion Technology Applications |
| PFN2111 | Technical Seminar | Project | 1 | Literature Review and Synthesis, Scientific Presentation Skills, Technical Report Writing, Effective Communication, Peer Feedback and Evaluation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFN2112 | Project Work – I (Industrial Internship) | Project | 6 | Problem Identification, Extensive Literature Survey, Experimental Design and Planning, Preliminary Data Collection, Interim Report Preparation |
| PFN21E9 | Food Product Development (Elective 3 Option) | Elective | 3 | Market Research and Consumer Trends, Ingredient Selection and Functionality, Product Formulation and Optimization, Pilot Scale Production, Shelf Life Studies and Packaging |
| PFN21E10 | Food Biotechnology (Elective 3 Option) | Elective | 3 | Genetic Engineering in Food, Enzyme Production and Modification, Advanced Fermentation Technology, Biocatalysis in Food Processing, Microbial Strain Improvement |
| PFN21E11 | Cereal, Pulse and Oilseed Technology (Elective 3 Option) | Elective | 3 | Grain Structure and Composition, Milling and Processing Techniques, Extrusion Technology, Oil Extraction and Refining, Processing By-product Utilization |
| PFN21E12 | Dairy and Meat Technology (Elective 3 Option) | Elective | 3 | Milk Processing and Products, Dairy Fermentation Technologies, Meat Composition and Quality, Meat Preservation Methods, Meat Product Development |
| PFN21E13 | Quality Management Systems (Elective 4 Option) | Elective | 3 | ISO Standards and Certifications, Total Quality Management (TQM), Six Sigma Methodologies, Lean Manufacturing Principles, Quality Audit Procedures |
| PFN21E14 | Nano-biotechnology in Food (Elective 4 Option) | Elective | 3 | Nanomaterials in Food Science, Nanosensors for Food Safety, Nanocomposites and Nanocoatings, Nanoencapsulation of Bioactives, Food Delivery Systems |
| PFN21E15 | Current Trends in Food and Nutrition (Elective 4 Option) | Elective | 3 | Personalized Nutrition, Sustainable Food Systems, Alternative Proteins and Novel Foods, AI and IoT in Food Sector, Foodomics and Metabolomics |
| PFN21E16 | Food Supply Chain Management (Elective 4 Option) | Elective | 3 | Supply Chain Design and Optimization, Logistics and Transportation, Inventory Management, Traceability and Transparency, Risk Management in Food Supply Chains |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| PFN2113 | Project Work – II | Project | 16 | Advanced Experimentation, Comprehensive Data Analysis, Thesis Writing and Documentation, Project Implementation and Validation, Oral Presentation and Defense |
