Master of Technology in Food Technology Syllabus

The MTech Food Technology is a two-year postgraduate program designed to provide advanced knowledge in food processing, industrial microbiology, nutrition science, packaging, quality assurance, and technological innovation. Updated for 2026 and aligned with NEP 2020, the curriculum emphasizes research-based learning, industry projects, and practical skill development.

Graduates are prepared for roles in R&D, production, quality control, food safety, and academia, with hands-on training in nutraceuticals, food biotechnology, sustainable production, and automation.

MTech Food Technology Course Structure (2026)

• Duration: 2 Years (4 Semesters)
• Credit System: CBCS / NEP Compatible
• Evaluation: Internal Assessment (30–40%) + End Semester Exams (60–70%)
• Final Component: Major Dissertation / Project & Internship
• Teaching Methods: Lectures, Tutorials, Lab Experiments, Industrial Visits, Research Workshops

Semester 1: Foundation & Advanced Concepts

• Advanced Food Chemistry: Enzymes, lipids, proteins, carbohydrates.
• Food Microbiology & Industrial Fermentation: Microbial growth, fermentation techniques.
• Food Engineering & Process Technology: Thermal & non-thermal processes.
• Statistics & Research Methodology: Data analysis, sampling, experimental design.
• Laboratory: Food analysis, instrumentation, pilot plant exposure.

Semester 2: Applied Food Processing & Quality Assurance

• Food Processing & Preservation: Packaging, shelf-life extension, thermal processing.
• Food Biotechnology: Nutraceuticals, probiotics, bioprocess engineering.
• Nutraceuticals & Functional Foods: Development, evaluation, functional ingredients.
• Quality Assurance & HACCP: Food safety standards, risk assessment, ISO compliance.
• Minor Research Project: Industry-linked or lab-based investigation.

Semester 3: Specialisation & Industrial Applications

• Food Packaging & Shelf-Life Evaluation: Advanced materials, active packaging.
• Food Plant Design & Automation: Layout, equipment selection, process automation.
• Food Safety Laws & Regulatory Standards: FSSAI, ISO, risk management.
• Elective Subject: Specialisation choice (Nutraceuticals, Dairy Technology, etc.).
• Seminar & Industrial Training: Presentations, hands-on exposure in industry.

Semester 4: Advanced Electives & Dissertation

• Advanced Elective Course: Specialized topics in emerging food technologies.
• Dissertation / Major Research Project: Independent research under supervision.
• Internship / Industrial Attachment: Industry experience, pilot plant, or lab research.

Recommended Books for MTech Food Technology

Subject	Book & Author
Food Engineering	Food Engineering: Fundamentals & Applications – Singh & Heldman
Food Microbiology	Food Microbiology – Frazier & Westhoff
Food Chemistry	Food Chemistry – Belitz, Grosch & Schieberle
Quality Control	HACCP & ISO 22000 Implementation – Mortimore
Nutraceuticals	Functional Foods and Nutraceuticals – Shi & Mazza

FAQs about MTech Food Technology Syllabus 2026

Q1. What is the duration and structure of the MTech Food Technology program in 2026?

The program spans two years with four semesters covering theory, laboratory sessions, electives, research projects, and industrial training. The final semester focuses on a dissertation or major research project.

Q2. Does the syllabus include practical lab sessions?

Yes. Each semester includes hands-on lab training, food analysis, instrumentation, microbiology, and pilot plant exposure to develop practical skills.

Q3. What are the core subjects in MTech Food Technology?

Core subjects include Food Chemistry, Food Biotechnology, Packaging Technology, Food Processing, Quality Control, and Industrial Microbiology, providing a strong foundation for industry and research.

Q4. Are elective subjects available and when are they chosen?

Yes. Electives such as Nutraceuticals, Dairy & Meat Technology, Food Safety Auditing, or Packaging can be chosen in semesters 3 and 4, allowing students to specialize in high-demand domains.

Q5. Does the program cover food safety standards like FSSAI, ISO, and HACCP?

Yes. Regulatory frameworks such as FSSAI, ISO, and HACCP are integrated into the syllabus. Students gain competence in risk assessment, quality assurance, and compliance management.