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M-TECH in Food Safety And Quality Management at SRM Institute of Science and Technology
Chengalpattu, Tamil Nadu
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About the Specialization
What is Food Safety and Quality Management at SRM Institute of Science and Technology Chengalpattu?
This M.Tech Food Safety and Quality Management program at SRM Institute of Science and Technology focuses on equipping professionals with advanced knowledge and skills to ensure the safety and quality of food products. It addresses critical aspects from farm-to-fork, aligning with India''''s rapidly growing food processing industry and its stringent regulatory environment. The program emphasizes scientific principles, analytical techniques, and quality management systems vital for the Indian market.
Who Should Apply?
This program is ideal for engineering graduates (Food Tech, Biotech, Chemical) and science postgraduates (Food Science, Microbiology) seeking entry into the food safety domain. It also caters to working professionals in the food industry looking to upskill in quality assurance, regulatory compliance, and risk management. Career changers aiming to transition into the robust Indian food processing sector will find this specialization highly relevant and beneficial.
Why Choose This Course?
Graduates of this program can expect promising career paths in food processing companies, quality control laboratories, regulatory bodies like FSSAI, and research institutions across India. Entry-level salaries range from INR 4-6 LPA, growing significantly with experience. Roles include Food Safety Officer, Quality Assurance Manager, Microbiologist, and Regulatory Affairs Specialist, contributing to public health and industry standards in Indian companies.
Student Success Practices
Foundation Stage
Master Core Scientific Principles- (Semester 1-2)
Dedicate time to thoroughly understand advanced concepts in food chemistry, microbiology, and processing. Form study groups, utilize university library resources, and actively participate in lab sessions to build a strong theoretical and practical foundation.
Tools & Resources
Textbooks, SRMIST Library databases, Lab manuals, Peer study groups
Career Connection
A robust understanding of fundamentals is critical for problem-solving in real-world food safety challenges and excelling in technical interviews for QA/QC roles.
Develop Strong Laboratory Skills- (Semester 1-2)
Beyond coursework, volunteer for extra lab work or assist professors in their research projects. Focus on mastering analytical techniques, sterile procedures, and equipment handling, which are highly valued in food testing and R&D labs.
Tools & Resources
University labs, Research projects, Departmental workshops
Career Connection
Proficiency in lab techniques makes you a highly competitive candidate for roles in food analysis, quality control, and research within Indian food companies.
Engage with Industry Regulations Early- (Semester 1-2)
Start familiarizing yourself with Indian food laws (FSSAI) and international standards (Codex, ISO 22000) from the first year. Read FSSAI notifications, attend webinars on regulatory updates, and understand their impact on the Indian food industry.
Tools & Resources
FSSAI website, ISO standards guides, Industry webinars
Career Connection
Early exposure to regulations is essential for future roles in regulatory affairs, compliance, and quality management, positions that are crucial in the Indian market.
Intermediate Stage
Undertake Mini-Projects and Internships- (Semester 3-4 (during breaks))
Actively seek out opportunities for short-term research projects or internships in food processing units, quality control labs, or regulatory bodies during semester breaks. Focus on applying theoretical knowledge to practical industry problems.
Tools & Resources
Departmental announcements, Industry contacts, SRMIST Placement Cell
Career Connection
Practical experience significantly enhances your resume, provides networking opportunities, and often leads to pre-placement offers in prominent Indian food companies.
Participate in Food Industry Events and Competitions- (Semester 3-4)
Attend food industry conferences, workshops, and trade fairs (e.g., ANUTEC, Annapoorna). Participate in food innovation challenges or quality case study competitions to apply your knowledge and gain visibility within the Indian food sector.
Tools & Resources
Industry associations (AIFPA, IFCA), Event websites, Departmental notices
Career Connection
Networking with industry professionals and showcasing problem-solving skills at such events can open doors to placements and research collaborations.
Develop Data Analysis and Reporting Skills- (Semester 3)
Focus on improving your statistical analysis skills and scientific report writing. Utilize software like SPSS, R, or Python for data interpretation and presentation. Practice crafting clear, concise, and impactful reports for technical communication.
Tools & Resources
Statistical software (SPSS, R, Python), Technical writing guides, Research papers
Career Connection
Strong analytical and reporting skills are vital for roles in R&D, quality assurance, and regulatory compliance, allowing you to effectively communicate findings to stakeholders.
Advanced Stage
Execute a High-Impact Dissertation Project- (Semester 3-4)
Choose a dissertation topic that addresses a current industry challenge or research gap in food safety/quality. Work closely with your mentor and potentially an industry partner to ensure your project has practical relevance and publishable outcomes.
Tools & Resources
Research labs, Industry collaborations, Academic journals
Career Connection
A strong dissertation demonstrates your expertise, research capabilities, and problem-solving aptitude, which is highly valued for R&D roles and for pursuing further academic studies.
Prepare for Placement and Professional Certifications- (Semester 4)
Begin placement preparation early by refining your resume, practicing interview skills, and understanding company profiles. Consider obtaining relevant professional certifications (e.g., Lead Auditor for ISO 22000, HACCP certification) to boost employability.
Tools & Resources
SRMIST Placement Cell, Mock interviews, Online certification platforms
Career Connection
Proactive placement preparation and certifications significantly increase your chances of securing desirable positions in top Indian and multinational food companies.
Cultivate a Professional Network- (Throughout the program, intensifying in Semester 4)
Actively engage with alumni, faculty, and industry professionals through LinkedIn, seminars, and guest lectures. Seek mentorship and build relationships that can provide career guidance, job leads, and collaborative opportunities in the long term.
Tools & Resources
LinkedIn, Alumni network, Industry events
Career Connection
A strong professional network is invaluable for long-term career growth, mentorship, and staying updated with the evolving demands of the Indian food safety and quality landscape.
Program Structure and Curriculum
Eligibility:
- B.E./B.Tech. in Food Technology/Food Process Engineering/Biotechnology/Chemical Engineering/Agricultural Engineering or M.Sc. in Food Science/Microbiology/Biochemistry/Biotechnology/Dairy Science or equivalent degree with minimum aggregate percentage as per university norms.
Duration: 2 years (4 semesters)
Credits: 75 Credits
Assessment: Internal: 50%, External: 50%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSM18101 | Food Chemistry and Nutrition | Core | 3 | Composition of Foods, Carbohydrates, Lipids, Proteins, Vitamins and Minerals, Food Additives and Contaminants, Nutritional Biochemistry, Food Analysis Techniques |
| FSM18102 | Advanced Food Microbiology | Core | 3 | Microorganisms in Food, Food Spoilage and Preservation, Foodborne Pathogens, Microbial Growth Kinetics, Detection Methods, Probiotics and Fermented Foods |
| FSM18103 | Food Processing and Preservation Technology | Core | 3 | Unit Operations in Food Processing, Thermal Processing, Drying and Dehydration, Refrigeration and Freezing, Non-Thermal Technologies, Packaging Technologies |
| FSM18104 | Research Methodology and Statistics | Core | 4 | Research Design, Data Collection Methods, Statistical Inference, Hypothesis Testing, Regression Analysis, Report Writing |
| FSM18171 | Food Chemistry and Microbiology Lab | Lab | 2 | Proximate Analysis of Food, Microbial Enumeration, Identification of Food Pathogens, Quality Control Tests, Enzyme Assays, Sterilization Techniques |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSM18201 | Food Quality Management Systems | Core | 3 | Principles of Quality Management, HACCP and its Implementation, ISO 9000 and 22000, Total Quality Management (TQM), Statistical Process Control, Good Manufacturing Practices (GMP) |
| FSM18202 | Food Laws and Regulatory Affairs | Core | 3 | Indian Food Laws (FSSAI), International Food Regulations (Codex Alimentarius), Labeling Requirements, Import/Export Regulations, Intellectual Property Rights, Ethical Aspects in Food Industry |
| FSM18203 | Food Safety Risk Analysis and Management | Core | 3 | Risk Assessment Principles, Hazard Identification, Exposure Assessment, Risk Characterization, Risk Communication, Crisis Management in Food Industry |
| FSM18E01 | Elective I (e.g., Nutraceuticals and Functional Foods) | Elective | 3 | Concept of Functional Foods, Probiotics and Prebiotics, Dietary Supplements, Fortification Strategies, Regulatory Aspects of Nutraceuticals, Market Trends |
| FSM18E02 | Elective II (e.g., Food Packaging Technology) | Elective | 3 | Packaging Materials, Modified Atmosphere Packaging, Active and Intelligent Packaging, Packaging Design, Shelf Life Extension, Sustainability in Packaging |
| FSM18271 | Food Safety and Quality Management Lab | Lab | 2 | HACCP Plan Development, Auditing Techniques, Sensory Evaluation of Foods, Traceability Systems, Shelf-life Studies, Quality Assurance Documentation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSM18301 | Industrial Training / Internship | Industrial Training | 6 | On-the-job Training, Industry Best Practices, Report Preparation, Presentation, Problem Solving, Exposure to Real-world Scenarios |
| FSM18302 | Project Work Phase I | Project | 10 | Literature Review, Problem Identification, Methodology Design, Preliminary Data Collection, Experimental Setup, Progress Reporting |
| FSM18E03 | Elective III (e.g., Advanced Analytical Techniques in Food) | Elective | 3 | Chromatography (HPLC, GC-MS), Spectroscopy (AAS, ICP-MS), Molecular Techniques, Immunoassays, Automation in Food Analysis, Data Interpretation |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FSM18401 | Project Work Phase II | Project | 18 | Experimental Execution, Data Analysis and Interpretation, Results and Discussion, Thesis Writing, Patent Filing (if applicable), Viva Voce Examination |
