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MSC in Food Processing And Food Technology at University of Lucknow
Lucknow, Uttar Pradesh
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About the Specialization
What is Food Processing and Food Technology at University of Lucknow Lucknow?
This Food Processing and Food Technology program at University of Lucknow focuses on transforming raw agricultural produce into safe, nutritious, and marketable food products. It addresses critical needs of the Indian food industry, which is a rapidly growing sector, emphasizing innovation in processing, preservation, and quality control. The program aims to equip students with the scientific and technical knowledge required for sustainable food production and entrepreneurial ventures.
Who Should Apply?
This program is ideal for science graduates with backgrounds in Food Science, Microbiology, Biochemistry, Biotechnology, or Agriculture, seeking entry into India''''s dynamic food processing industry. It also benefits working professionals desiring to upskill in areas like food safety, product development, or quality assurance. Career changers with a passion for food science and technology will find this program a comprehensive pathway into a thriving industry.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India, including roles in food product development, quality assurance, research and development, and food safety management. Entry-level salaries typically range from INR 3-5 Lakhs per annum, with experienced professionals earning INR 8-15 Lakhs or more in leading food companies and government bodies like FSSAI. The program also aligns with certifications in HACCP and ISO standards, enhancing employability.
Student Success Practices
Foundation Stage
Build Strong Scientific Fundamentals- (Semester 1-2)
Focus intensely on understanding the core principles of Food Chemistry, Microbiology, and Processing. Utilize online platforms like NPTEL for advanced lectures and participate in quizzes to solidify knowledge, ensuring a robust foundation for advanced topics.
Tools & Resources
NPTEL courses on Food Science, Textbooks (e.g., Fennema''''s Food Chemistry, Frazier''''s Food Microbiology), Departmental labs
Career Connection
A strong grasp of fundamentals is crucial for roles in R&D and quality control, enabling effective problem-solving and innovation in the food industry.
Master Laboratory Techniques and Data Analysis- (Semester 1-2)
Actively participate in all practical sessions, meticulously recording observations and understanding the ''''why'''' behind each step. Practice data interpretation and report writing, treating lab reports as mini-research papers. Seek opportunities for extra lab work or assisting faculty.
Tools & Resources
Laboratory manuals, Statistical software (Excel, R basics), Scientific writing guides
Career Connection
Proficiency in lab techniques is essential for quality assurance, product development, and research positions, allowing for accurate testing and analysis in food plants.
Engage in Peer Learning and Discussion Groups- (Semester 1-2)
Form study groups with peers to discuss complex topics, share notes, and clarify doubts. Present concepts to each other to reinforce understanding. Utilize online forums or university discussion boards for broader academic interaction.
Tools & Resources
University library study rooms, WhatsApp groups for academic discussion, Online collaborative tools
Career Connection
Developing strong communication and collaborative skills through peer learning enhances teamwork abilities, highly valued in corporate and research environments in India.
Intermediate Stage
Seek Industry Internships and Training- (Semester 2-3 summer break, Semester 3)
Actively pursue short-term internships or industrial training during semester breaks. Focus on gaining hands-on experience in food processing units, dairy plants, or quality testing labs to understand real-world operations and challenges.
Tools & Resources
University career services, Online internship portals (Internshala, LinkedIn), Industry contacts
Career Connection
Internships provide invaluable practical experience, build professional networks, and significantly enhance employability for placements in Indian food companies.
Specialize through Elective Choices and Certifications- (Semester 3-4)
Carefully select elective subjects that align with your career aspirations (e.g., Food Biotechnology, Entrepreneurship). Consider pursuing online certifications in areas like HACCP, FSSC 22000, or Food Safety Management to gain specialized skills recognized by the industry.
Tools & Resources
NPTEL, Coursera, Udemy for certifications, Industry association workshops (e.g., AFST(I))
Career Connection
Specialized knowledge and certifications differentiate you in the competitive Indian job market, opening doors to niche roles and higher-paying opportunities.
Participate in Food-related Competitions and Workshops- (Semester 2-4)
Engage in food product development competitions, poster presentations, or technical workshops organized by universities or industry bodies. This fosters innovation, critical thinking, and provides a platform to showcase your skills and network with experts.
Tools & Resources
AFST(I) events, National Food Summit, University-level competitions
Career Connection
Showcasing problem-solving and innovative thinking through competitions helps build an impressive resume and signals readiness for challenging roles in R&D.
Advanced Stage
Undertake a Comprehensive Dissertation/Project- (Semester 4)
Choose a dissertation topic with real-world relevance, ideally collaborating with an industry partner or addressing an unsolved industry problem. Dedicate significant time to research, data analysis, and scientific report writing. Aim for publishable quality research.
Tools & Resources
Research journals (e.g., Journal of Food Science and Technology), Statistical software (SPSS, SAS), Faculty mentors
Career Connection
A strong dissertation project is a powerful resume enhancer, demonstrating research capabilities and problem-solving skills crucial for R&D, academia, and advanced product development roles.
Develop Advanced Soft Skills and Presentation Abilities- (Semester 3-4)
Actively work on improving communication, leadership, and presentation skills, especially through the seminar component. Participate in mock interviews and group discussions to prepare for the rigorous Indian recruitment process, focusing on clear and concise articulation.
Tools & Resources
University career counseling, Toastmasters clubs, Online communication courses
Career Connection
Excellent soft skills are critical for leadership roles, client interactions, and effectively communicating technical concepts to non-technical stakeholders in any Indian organization.
Strategic Placement Preparation and Networking- (Semester 4)
Begin placement preparation early, focusing on resume building, interview techniques, and company-specific knowledge. Leverage alumni networks and participate in industry seminars and conferences to expand professional contacts, actively seeking referrals and insights into the Indian job market.
Tools & Resources
LinkedIn, Naukri.com, Alumni association, professional networking events, Mock interview sessions
Career Connection
Strategic preparation and networking directly lead to successful placements in desired companies, fostering a strong professional trajectory immediately after graduation.
Program Structure and Curriculum
Eligibility:
- B.Sc. in Food Science/Food Technology/Microbiology/Biochemistry/Biotechnology/Home Science/Agriculture or B.Sc. (Hons.) in Botany/Zoology/Chemistry with 50% marks in aggregate (45% for SC/ST)
Duration: 2 years (4 semesters)
Credits: 82 Credits
Assessment: Internal: 30%, External: 70%
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT 101 | Basic Food Chemistry | Core | 4 | Carbohydrates and Lipids, Proteins and Enzymes, Vitamins and Minerals, Water in Food, Physico-chemical properties |
| FPT 102 | Basic Food Microbiology | Core | 4 | Microorganisms in Foods, Food Spoilage and Preservation, Foodborne Diseases, Microbial Fermentation, Sanitation and Hygiene |
| FPT 103 | Principles of Food Processing & Preservation | Core | 4 | Causes of Food Spoilage, Thermal Processing Methods, Low Temperature Preservation, Dehydration and Concentration, Novel Processing Technologies |
| FPT 104 | Food Analysis & Quality Control | Core | 4 | Proximate Analysis of Food, Spectroscopic and Chromatographic Techniques, Sensory Evaluation, Quality Management Systems (HACCP, ISO), Food Standards and Regulations (FSSAI) |
| FPT 105 | Practical - I (Food Chemistry & Microbiology) | Lab | 2 | Quantitative Analysis of Food Components, Microbiological Plating Techniques, Isolation and Identification of Microorganisms, Enzyme Activity Measurement, pH and Acidity Determination |
| FPT 106 | Practical - II (Food Processing & Quality Control) | Lab | 2 | Evaluation of Thermal Processing, Drying Characteristics of Foods, Quality Testing of Raw Materials, Sensory Evaluation Techniques, Instrumental Color Measurement |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT 201 | Food Engineering | Core | 4 | Unit Operations in Food Processing, Heat and Mass Transfer Principles, Fluid Flow and Rheology, Size Reduction and Separation, Evaporation and Drying Equipment |
| FPT 202 | Technology of Fruits & Vegetables | Core | 4 | Post-Harvest Physiology, Processing of Fruits (Juices, Jams, Jellies), Processing of Vegetables (Canning, Freezing), Preservation of Fruits and Vegetables, By-product Utilization |
| FPT 203 | Technology of Cereals, Pulses & Oilseeds | Core | 4 | Cereal Grain Structure and Composition, Milling and Baking Technology, Processing of Pulses, Oil Extraction and Refining, Storage and Quality of Grains |
| FPT 204 | Food Packaging Technology | Core | 4 | Functions of Food Packaging, Packaging Materials (Plastics, Glass, Metals), Aseptic and Modified Atmosphere Packaging, Active and Intelligent Packaging, Packaging Regulations and Labeling |
| FPT 205 | Practical - III (Food Engineering & Packaging) | Lab | 2 | Heat Exchanger Performance, Drying Rate Determination, Tensile Strength of Packaging Films, Permeability of Packaging Materials, Fluid Flow Measurement |
| FPT 206 | Practical - IV (Cereals, Pulses, Oilseeds, Fruits & Vegetables) | Lab | 2 | Preparation of Bakery Products, Extraction of Fruit Juices, Canning of Vegetables, Oil Extraction Methods, Quality Assessment of Processed Products |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT 301 | Technology of Milk & Milk Products | Core | 4 | Milk Composition and Properties, Dairy Plant Operations, Fermented Milk Products (Yogurt, Cheese), Ice Cream and Frozen Desserts, Quality Control in Dairy Industry |
| FPT 302 | Technology of Meat, Poultry & Fish | Core | 4 | Meat Composition and Structure, Post-Mortem Changes, Processing of Meat and Meat Products, Poultry Processing and Products, Fish Handling and Preservation |
| FPT 303 | Food Additives & Contaminants | Core | 4 | Classification of Food Additives, Preservatives and Antioxidants, Colorants, Flavor Enhancers, Sweeteners, Chemical and Biological Contaminants, Toxicology and Safety Assessment |
| FPT 304A | Entrepreneurship Development in Food Industry | Elective I | 4 | Entrepreneurial Concepts, Business Plan Development, Market Analysis and Feasibility, Funding and Legal Aspects for Food Startups, Government Policies and Support |
| FPT 304B | Nutritional Biochemistry | Elective I | 4 | Macronutrient Metabolism, Role of Vitamins and Minerals, Energy Balance and Diet, Nutritional Assessment Methods, Functional Foods and Nutraceuticals |
| FPT 304C | Novel Food Processing Technologies | Elective I | 4 | High Pressure Processing (HPP), Pulsed Electric Field (PEF), Ultrasound in Food Processing, Ohmic Heating and Microwave Processing, Cold Plasma Technology |
| FPT 305 | Practical - V (Milk, Meat, Poultry & Fish Products) | Lab | 2 | Preparation of Dairy Products (Khoa, Paneer), Preparation of Meat Products (Sausages), Quality Analysis of Milk and Meat, Processing of Poultry Products, Fish Curing and Smoking |
| FPT 306 | Practical - VI (Food Additives & Contaminants / Elective based Practical) | Lab | 2 | Analysis of Food Additives, Detection of Mycotoxins, Practical Applications of Entrepreneurship, Nutritional Analysis Techniques, Demonstration of Novel Processing Equipment |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| FPT 401 | Food Plant Layout & Sanitation | Core | 4 | Principles of Food Plant Design, Hygiene and Sanitation Practices, Waste Management in Food Industry, Pest Control Management, Good Manufacturing Practices (GMP) |
| FPT 402 | Food Laws & Regulations | Core | 4 | FSSAI Act and Regulations, Legal Metrology, International Food Laws (Codex Alimentarius), Food Labeling Requirements, Intellectual Property Rights in Food |
| FPT 403A | Food Biotechnology | Elective II | 4 | Recombinant DNA Technology in Food, Enzyme Technology Applications, Fermentation for Food Production, Probiotics and Prebiotics, Biosensors in Food Analysis |
| FPT 403B | Food Safety & Toxicology | Elective II | 4 | Food Safety Hazards (Biological, Chemical, Physical), Risk Assessment and Management, Foodborne Intoxications and Infections, Food Allergies and Intolerances, Toxicological Principles and Testing |
| FPT 403C | Bakery & Confectionery Technology | Elective II | 4 | Ingredients in Baking, Bread and Cake Production, Biscuit and Cookie Technology, Confectionery Manufacturing (Chocolates, Candies), Quality Control in Bakery |
| FPT 404 | Dissertation/Project Work | Project | 8 | Research Problem Identification, Literature Review and Methodology, Data Collection and Analysis, Report Writing and Interpretation, Oral Presentation and Defense |
| FPT 405 | Seminar | Core | 2 | Scientific Communication Skills, Literature Review Techniques, Preparation of Technical Presentations, Public Speaking and Q&A, Contemporary Topics in Food Technology |
