2 Years
Post Graduate
Science
The Master of Science (M.Sc.) Food Technology syllabus at BFIT Group of Institutions (BFIT), Dehradun is designed to provide overall knowledge to the students with a strong foundation. Master of Science (M.Sc.) Food Technology faculty at BFIT Group of Institutions (BFIT) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Master of Science (M.Sc.) Food Technology at BFIT Group of Institutions (BFIT), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Master of Science (M.Sc.) Food Technology syllabus at BFIT Group of Institutions (BFIT), Dehradun maintains a balance between theoretical knowledge and practical knowledge.
Master of Science (M.Sc.) Food Technology first year students at BFIT Group of Institutions (BFIT) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. BFIT Group of Institutions (BFIT), Dehradun also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Master of Science (M.Sc.) Food Technology syllabus at BFIT Group of Institutions (BFIT), Dehradun is also frequently updated to give industry relevant training and knowledge to students. BFIT Group of Institutions (BFIT) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at BFIT Group of Institutions (BFIT) enable Master of Science (M.Sc.) Food Technology students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Master of Science (M.Sc.) Food Technology progress, students learn advanced topics and complex concepts. The Master of Science (M.Sc.) Food Technology curriculum at BFIT Group of Institutions (BFIT), Dehradun mainly focuses on analytical and critical thinking. As the Master of Science (M.Sc.) Food Technology course unfolds, students develop several important skills that increases their employability. As per syllabus of Master of Science (M.Sc.) Food Technology at BFIT Group of Institutions (BFIT) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Master of Science (M.Sc.) Food Technology curriculum at BFIT Group of Institutions (BFIT) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Master of Science (M.Sc.) Food Technology syllabus at BFIT Group of Institutions (BFIT) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at BFIT Group of Institutions (BFIT)
Note: Given below syllabus is based on the available web sources. Please verify with the BFIT Group of Institutions (BFIT), Dehradun for latest Master of Science (M.Sc.) Food Technology curriculum.
The Master of Science (M.Sc.) in Food Technology program typically offers a comprehensive syllabus that encompasses various aspects of food science and technology. Core subjects often include food chemistry, food microbiology, food engineering, and food processing technology. Students delve into subjects such as food quality control, food safety, and sensory evaluation. Advanced coursework may explore specialized areas such as food product development, food packaging, and food preservation methods. Practical components often involve laboratory work, food product development projects, and quality assurance processes. Additionally, students may conduct research projects in food technology or related fields. This program equips graduates with the knowledge and skills needed for careers in the food industry, research and development, quality assurance, or to pursue further studies and research in food technology or related disciplines. Specific topics and course offerings may vary among institutions offering the program.
1st Year OR 1st & 2nd Semester Syllabus of Master of Science (M.Sc.) Food Technology
| S.no | Subjects |
| 1 | Food Biochemistry and Nutrition |
| 2 | Food Microbiology and Food Safety Standards |
| 3 | Fundamentals of Food Preservation and Processing |
| 4 | Food Packaging and Food Laws |
| 5 | Food Biotechnology and Industrial Food Waste Management |
| 6 | Normal and Clinical Nutrition |
| 7 | Food Engineering |
| 8 | Research Methodology and Statistics |
2nd Year OR 3rd & 4th Semester Syllabus of Master of Science (M.Sc.) Food Technology
| S.No | Subjects |
| 1 | Cereal, Legume, and Oilseed Processing Technology |
| 2 | Dairy Technology |
| 3 | Beverage Technology |
| 4 | Nutraceuticals and Health Foods |
| 5 | Snack Food Technology |
| 6 | Internship |
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