The MSc Food Science & Technology program is a two-year postgraduate course designed to provide advanced scientific and technical knowledge in food processing, preservation, quality assurance, nutrition, and safety standards.
Updated for 2026, the syllabus emphasizes both theoretical concepts and hands-on laboratory training to prepare students for careers in industry, research, regulatory bodies, and quality management.
Aligned with modern academic frameworks and industry expectations, the curriculum integrates emerging areas such as functional foods, food safety regulations, food analysis, and sustainable processing technologies. Students gain exposure to research methodologies and industrial practices through projects and internships.
Semester 1: Foundation & Core Knowledge
- Food Chemistry
- Food Microbiology
- Food Processing Technology
- Human Nutrition
Semester 2: Analysis, Preservation & Engineering
- Food Analysis & Instrumentation
- Food Preservation Techniques
- Food Engineering Principles
- Food Laws & Standards
Semester 3: Advanced Applications & Research
- Food Quality Assurance
- Packaging Technology
- Functional Foods & Nutraceuticals
- Research Methodology
Semester 4: Industrial Training & Dissertation
- Industrial Training / Internship
- Dissertation / Research Project
- Seminar & Viva-Voce
Core Subjects of MSc Food Science & Technology
- Food Chemistry: Carbohydrates, Proteins, Lipids, Enzymes, Additives
- Food Microbiology: Microbial Growth, Food Spoilage, Pathogens, Hygiene
- Food Processing: Thermal Processing, Freezing, Drying, Fermentation
- Quality Assurance: HACCP, GMP, Quality Testing, Shelf-Life Studies
- Food Laws: FSSAI Regulations, International Food Standards
- Nutrition Science: Macronutrients, Micronutrients, Clinical Nutrition
Elective Subjects & Specialisation Areas
- Food Safety & Quality: Advanced Food Safety Systems, Risk Assessment
- Nutrition & Health: Clinical Nutrition, Functional Foods
- Food Processing: Beverage Technology, Dairy & Meat Processing
- Packaging & Supply Chain: Sustainable Packaging, Cold Chain Management
- Research & Analytics: Food Product Development, Sensory Evaluation
Practical Training & Laboratory Work
- Food analysis and quality testing
- Microbiological examination of foods
- Sensory evaluation techniques
- Pilot plant operations
- Packaging and shelf-life studies
Recommended Books for MSc Food Science & Technology
- Food Chemistry: Food Chemistry – Owen R. Fennema
- Food Microbiology: Food Microbiology – William C. Frazier
- Food Processing: Food Processing Technology – P.J. Fellows
- Food Quality: Food Quality Assurance – K. Srilakshmi
- Nutrition: Human Nutrition – B. Srilakshmi
- Packaging: Food Packaging Technology – Robertson
FAQs on MSc Food Science & Technology Syllabus 2026
Q1. What is the duration of the MSc Food Science & Technology course?
The course duration is two years, divided into four semesters. Each semester combines theoretical learning, laboratory work, and internal assessments to ensure comprehensive skill development.
Q2. Does the syllabus include practical training?
Yes, practical training is mandatory throughout the course. Students participate in laboratory experiments, pilot plant training, and quality testing to gain hands-on experience.
Q3. Is research compulsory in MSc Food Science & Technology?
Yes, most universities require students to complete a dissertation or research project in the final semester. This helps develop analytical, research, and problem-solving skills.
Q4. Does the syllabus change regularly?
Universities periodically update the syllabus to include new food technologies, safety standards, and industry practices. This ensures alignment with current global food industry requirements.
Q5. Can students choose electives?
Yes, elective subjects are usually offered in the second year. Students can specialise in areas such as food safety, nutrition, packaging, or processing technology based on career goals.
