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M-SC in Food Technology at University of Calicut
Malappuram, Kerala
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About the Specialization
What is Food Technology at University of Calicut Malappuram?
This Food Science and Technology program at University of Calicut focuses on the scientific principles underlying food processing, preservation, quality, and safety. It prepares students for diverse roles in India''''s rapidly growing food industry, which demands skilled professionals in product development, quality assurance, and sustainable practices. The program integrates theoretical knowledge with practical skills essential for modern food production.
Who Should Apply?
This program is ideal for B.Sc. graduates in Food Science, Biochemistry, Biotechnology, or related disciplines seeking entry into the food processing sector. It also benefits working professionals aiming to upgrade their expertise in food quality management or R&D. Career changers with a strong science background transitioning into the food industry will find its comprehensive curriculum valuable.
Why Choose This Course?
Graduates of this program can expect to pursue roles as Food Scientists, Quality Control Managers, Product Development Specialists, or Food Safety Auditors in Indian companies. Entry-level salaries typically range from INR 3-5 LPA, growing significantly with experience. Opportunities also exist in research institutions and government bodies like FSSAI. The program aligns with certifications in HACCP and ISO food safety standards.
Student Success Practices
Foundation Stage
Master Core Food Science Fundamentals- (Semester 1-2)
Diligently study foundational subjects like Food Chemistry and Microbiology. Form study groups to discuss complex topics, utilize online resources like NPTEL lectures for deeper understanding, and regularly review basic concepts to build a strong academic base for advanced studies.
Tools & Resources
NPTEL (Food Science courses), NCERT Textbooks (Biology, Chemistry), Study Groups
Career Connection
A solid foundation is critical for understanding all subsequent subjects and excelling in technical interviews for R&D or Quality Control roles in the Indian food industry.
Excel in Lab Techniques and Practical Skills- (Semester 1-2)
Actively participate in all lab sessions, focusing on understanding the ''''why'''' behind each experiment in Food Chemistry, Microbiology, and Processing. Document procedures meticulously, practice data interpretation, and seek additional time in labs for hands-on experience if possible.
Tools & Resources
Lab manuals, Departmental equipment, Senior student mentorship
Career Connection
Practical proficiency is highly valued by Indian food companies for roles in quality assurance, production, and product development, making you job-ready.
Engage in Departmental Seminars and Workshops- (Semester 1-2)
Attend all departmental seminars, guest lectures, and workshops to gain exposure to current industry trends, emerging technologies, and research in food science. Actively ask questions and network with speakers and faculty to broaden your perspective.
Tools & Resources
Departmental notice boards, University events calendar
Career Connection
This broadens your knowledge beyond the syllabus, helping you identify areas of interest for future specialization and demonstrate initiative during placements in India.
Intermediate Stage
Pursue Internships in Food Processing Units- (After Semester 2, during semester breaks)
Seek out summer or winter internships at local or national food processing companies. Focus on gaining hands-on experience in production, quality control, or R&D departments. This provides invaluable industry exposure and practical application of classroom knowledge.
Tools & Resources
University career services, LinkedIn, Industry contacts
Career Connection
Internships are crucial for building an industry network, understanding company operations, and significantly boosting your resume for full-time job applications in India''''s competitive market.
Specialize through Electives and Mini-Projects- (Semester 3)
Strategically choose electives that align with your career interests (e.g., Dairy Technology, Food Safety). Simultaneously, undertake mini-projects or research assignments in these specialized areas to develop deeper expertise and showcase focused skills.
Tools & Resources
Faculty advisors, Research journals, Industry reports
Career Connection
Specialized knowledge makes you a more attractive candidate for specific roles like Dairy Technologist or Food Safety Auditor, commanding better opportunities and salaries.
Participate in Food-Related Competitions and Hackathons- (Semester 3)
Engage in food product development competitions, food safety challenges, or hackathons organized by industry bodies or other universities. This enhances problem-solving, teamwork, and innovation skills crucial for product development roles.
Tools & Resources
Food industry associations (e.g., AFST(I)), Online platforms for competitions
Career Connection
Winning or even participating in such events demonstrates practical application, creativity, and leadership, highly valued by Indian food tech startups and large corporations.
Advanced Stage
Undertake an Industry-Relevant Dissertation Project- (Semester 4)
Choose a dissertation topic that addresses a current industry problem or explores an innovative food technology. Work closely with a faculty mentor and, if possible, collaborate with an industry partner to ensure practical relevance and potential for real-world impact.
Tools & Resources
Research labs, Industry mentors, Scientific databases
Career Connection
A strong, industry-aligned project is often a direct pathway to employment, demonstrating your ability to conduct independent research and contribute to the food sector.
Intensive Placement Preparation & Networking- (Semester 4)
Focus on enhancing soft skills, interview techniques, and resume building. Actively participate in campus placement drives, attend mock interviews, and leverage alumni networks for referrals and insights into specific company requirements within India.
Tools & Resources
Career guidance cells, Mock interview platforms, Alumni network events
Career Connection
Thorough preparation ensures you stand out during recruitment, securing desirable placements in top food companies and research organizations across India.
Explore Entrepreneurship and Start-up Ecosystems- (Semester 4 and post-graduation)
For those with an entrepreneurial bent, research the Indian food tech startup ecosystem. Attend workshops on business plan development, innovation, and food regulations for new ventures. This prepares you for launching your own food-related enterprise.
Tools & Resources
Startup incubators, Government schemes (e.g., Startup India), Mentorship programs
Career Connection
Develops a mindset for innovation and self-employment, tapping into the burgeoning food startup landscape in India and creating future job opportunities.
Program Structure and Curriculum
Eligibility:
- B.Sc. Degree in Food Science and Technology / Food Science and Quality Control / Food Science / Food Technology / Food Science and Nutrition / Food Processing Technology / Biochemistry / Chemistry / Nutrition and Dietetics / Biotechnology / Microbiology / Botany / Zoology with minimum 45% marks or equivalent grade in core and complementary course put together or relevant B.Voc degrees (Food Processing / Food Technology).
Duration: 4 semesters / 2 years
Credits: 80 Credits
Assessment: Internal: 20%, External: 80%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST1C01 | Food Chemistry | Core | 4 | Water in Food, Carbohydrates, Lipids, Proteins, Enzymes, Vitamins & Minerals |
| FST1C02 | Food Microbiology | Core | 4 | Microorganisms in Food, Microbial Growth & Control, Foodborne Diseases, Food Spoilage, Fermentation, Food Preservation |
| FST1C03 | Food Processing Technology - I | Core | 4 | Basic Principles of Food Processing, Heat Transfer Operations, Mass Transfer Operations, Freezing Technology, Drying Operations, Evaporation Techniques |
| FST1C04 | Food Engineering | Core | 4 | Units & Dimensions, Material Balance, Energy Balance, Fluid Flow, Heat Exchangers, Refrigeration Principles |
| FST1L01 | Lab Course I (Food Chemistry & Food Processing Technology I) | Lab | 2 | Proximate Analysis, Sugar Estimation, Titrimetric Methods, Viscosity Measurement |
| FST1L02 | Lab Course II (Food Microbiology & Food Engineering) | Lab | 2 | Microbiological Culturing, Staining Techniques, Microbial Enumeration, pH Determination |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST2C05 | Food Processing Technology - II | Core | 4 | Extrusion Technology, Membrane Separation, High Pressure Processing, Pulsed Electric Field, Ohmic Heating, Microwave Heating |
| FST2C06 | Food Quality & Safety Management | Core | 4 | Quality Attributes, Sensory Evaluation, Total Quality Management, HACCP System, ISO Standards, Food Laws & Regulations (FSSAI) |
| FST2C07 | Food Packaging | Core | 4 | Packaging Materials, Aseptic Packaging, Modified Atmosphere Packaging, Active Packaging, Edible Films, Biodegradable Packaging |
| FST2C08 | Advanced Instrumental Techniques in Food Analysis | Core | 4 | Chromatography (HPLC, GC), Spectroscopy (AAS, UV-Vis, FTIR), Electrophoresis, Rheology, NMR Spectroscopy |
| FST2L03 | Lab Course III (Food Processing Technology II & Food Quality & Safety Management) | Lab | 2 | Fruit/Vegetable Processing, Pasteurization, Sensory Evaluation, pH & Acidity Measurement |
| FST2L04 | Lab Course IV (Food Packaging & Advanced Instrumental Techniques in Food Analysis) | Lab | 2 | Packaging Material Testing, GC/HPLC Sample Preparation, Spectrophotometric Analysis |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST3C09 | Technology of Fruits & Vegetables | Core | 4 | Post-harvest Physiology, Spoilage Mechanisms, Preservation Methods, Juices & Nectars, Jams & Jellies, Canning Technology |
| FST3C10 | Technology of Cereals, Pulses & Oilseeds | Core | 4 | Composition of Grains, Milling Processes, Cereal Processing, Pulse Processing, Edible Oils Technology, Extruded Products |
| FST3E01 | Elective I (Choose one from below) | Elective | 4 | FST3E01 (A) - Technology of Spices, Plantation Products & Confectionery: Spices Processing, Tea Technology, Coffee Processing, Cocoa Products, Sugar Confectionery, Chocolate Manufacturing., FST3E01 (B) - Food Additives: Preservatives, Antioxidants, Emulsifiers, Stabilizers, Sweeteners, Colours & Flavours., FST3E01 (C) - Food By-Products & Waste Utilization: Waste Generation, By-product Recovery, Value Addition, Environmental Impact, Waste Treatment Technologies. |
| FST3L05 | Lab Course V (Technology of Fruits & Vegetables, Technology of Cereals, Pulses & Oilseeds) | Lab | 2 | Fruit & Vegetable Product Development, Cereal Product Analysis, Oil Extraction & Quality Testing |
| FST3L06 | Lab Course VI (Elective I - related practicals) | Lab | 2 | Practical applications specific to chosen elective, Experimental design & analysis |
| FST3L07 | Statistical Techniques & Computer Applications | Lab/Theory | 2 | Data Analysis Techniques, Hypothesis Testing, ANOVA & Regression Analysis, Statistical Software Usage |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FST4C11 | Technology of Milk & Milk Products | Core | 4 | Milk Composition & Processing, Pasteurization & Sterilization, Fermented Milk Products, Cheese Technology, Ice Cream Production |
| FST4C12 | Technology of Meat, Fish & Poultry | Core | 4 | Meat Composition & Post-mortem Changes, Meat Processing Technologies, Fish Preservation Methods, Poultry Processing, Egg Products |
| FST4E02 | Elective II (Choose one from below) | Elective | 4 | FST4E02 (A) - Food Nanotechnology & Nutraceuticals: Nanomaterials, Nanoencapsulation, Food Delivery Systems, Nutraceuticals, Functional Foods, Health Benefits., FST4E02 (B) - Bakery & Confectionery Technology: Bread Making, Biscuits & Cookies, Cakes & Pastries, Chocolate Technology, Sugar Confectionery, Dough Rheology., FST4E02 (C) - Dairy & Meat Plant Hygiene: Sanitation Practices, HACCP in Dairy/Meat Plants, Water Quality Management, Waste Disposal, Personal Hygiene Standards. |
| FST4L08 | Lab Course VII (Technology of Milk & Milk Products, Technology of Meat, Fish & Poultry) | Lab | 2 | Milk Product Manufacturing, Meat & Fish Preservation Techniques, Quality Assessment of Animal Products |
| FST4P01 | Project (Dissertation) | Project | 4 | Research Problem Identification, Methodology Design, Data Collection & Analysis, Scientific Report Writing, Oral Presentation |
| FST4V01 | Viva Voce | Viva Voce | 2 | Oral Examination, Defense of Project Work, Comprehensive Knowledge Assessment |
