Master of Science in Food Technology Syllabus

The MSc Food Technology program is a two-year postgraduate course designed to provide in-depth scientific, technical, and practical knowledge of food processing, preservation, safety, quality assurance, and product development. Updated for 2026, the syllabus focuses on transforming raw agricultural materials into safe, nutritious, and market-ready food products.

Aligned with NEP 2020, the program promotes research-based learning, interdisciplinary exposure, and hands-on laboratory training. Students gain expertise in modern food technologies, regulatory standards, and industrial practices required by the global food industry.

Semester 1: Fundamentals & Core Concepts

• Food Chemistry
• Food Microbiology
• Food Engineering
• Biochemistry of Foods

Semester 2: Core Processing & Analysis

• Food Processing Technology
• Food Analysis
• Food Packaging Technology
• Instrumentation Techniques

Semester 3: Advanced Applications & Electives

• Food Quality Assurance
• Food Safety & Regulations
• Product Development
• Elective Subject

Semester 4: Research & Industrial Training

• Research Methodology
• Dissertation / Industrial Internship
• Seminar & Viva-Voce

Core Subjects in MSc Food Technology

• Food Chemistry: Composition, additives, nutritional analysis
• Food Microbiology: Spoilage, pathogens, food hygiene
• Food Processing: Thermal processing, dehydration, freezing
• Food Engineering: Heat transfer, mass transfer, unit operations
• Quality Assurance: HACCP, GMP, ISO standards
• Food Safety Laws: FSSAI, Codex Alimentarius

Elective Subjects in MSc Food Technology

• Dairy & Beverage Technology: Milk processing, fermentation
• Food Biotechnology: Enzymes, probiotics, functional foods
• Nutrition & Health Foods: Nutraceuticals, diet formulation
• Packaging Technology: Smart packaging, shelf-life enhancement
• Post-Harvest Technology: Storage, cold chain management

Practical Training & Laboratory Work

• Food analysis and quality testing labs
• Microbiology and hygiene laboratories
• Pilot plant and processing unit training
• Sensory evaluation experiments
• Industrial visits and case studies

Recommended Books for MSc Food Technology

• Food Chemistry: Food Chemistry – Owen R. Fennema
• Food Microbiology: Modern Food Microbiology – Jay, Loessner
• Food Processing: Food Processing Technology – P. Fellows
• Food Engineering: Unit Operations of Chemical Engineering – McCabe & Smith
• Quality Assurance: Food Safety Management – Mortimore & Wallace

FAQs on MSc Food Technology Syllabus 2026

Q1. What is the duration of the MSc Food Technology course?

The MSc Food Technology course is a two-year postgraduate program divided into four semesters. It includes theoretical subjects, laboratory training, and a final research project or internship.

Q2. Does the MSc Food Technology syllabus include practical training?

Yes, practical training is an integral part of the syllabus. Students participate in food analysis labs, microbiology experiments, pilot plant training, and industrial exposure.

Q3. Are electives available in MSc Food Technology?

Yes, students can choose electives in areas such as dairy technology, food biotechnology, nutrition, packaging, and post-harvest technology during advanced semesters.

Q4. Is a dissertation compulsory in MSc Food Technology?

Yes, most universities require a dissertation or industrial internship in the final semester. This helps students gain research experience and industry-oriented problem-solving skills.

Q5. Does the syllabus follow NEP 2020 guidelines?

Yes, the syllabus is aligned with NEP 2020, emphasizing flexibility, research orientation, interdisciplinary learning, and skill-based education.