Semester-wise Syllabus for MSc Food Technology

Semester 1: Fundamentals of Food Science & Technology

1. Food Chemistry

   • Composition of foods (proteins, carbs, lipids)

   • Water activity, enzyme chemistry, Maillard reaction

   • Analytical techniques (HPLC, GC, spectrophotometry)

2. Food Microbiology

   • Microbial spoilage (bacteria, yeast, molds)

   • Foodborne pathogens (Salmonella, E. coli)

   • Probiotics and starter cultures

3. Principles of Food Processing

   • Thermal processing (pasteurization, sterilization)

   • Non-thermal methods (HPP, PEF, irradiation)

4. Food Engineering I

   • Unit operations (heat transfer, fluid flow)

   • Material and energy balances

5. Practical/Lab Work

   • Proximate analysis (moisture, ash, fat content)

   • Microbial plating techniques

Semester 2: Advanced Processing & Preservation

1. Food Preservation Techniques

   • Drying, freezing, fermentation

   • Packaging technologies (MAP, active packaging)

2. Food Engineering II

   • Rheology, extrusion technology

   • Process modeling and simulation

3. Dairy & Meat Technology

   • Milk processing (homogenization, UHT)

   • Meat curing and emulsion products

4. Cereal & Plant-Based Technology

   • Milling, baking science

   • Alternative proteins (soy, pea, mycoprotein)

5. Lab/Industry Visits

   • Pilot-scale processing (spray drying, canning)

   • Quality control testing

Semester 3: Specializations & Applications

1. Food Quality & Safety

   • HACCP, ISO 22000, FSSC 22000

   • Sensory evaluation and shelf-life studies

2. Beverage Technology

   • Juice processing, brewing, functional beverages

3. Electives (Choose 2)

   • Nutraceuticals & Functional Foods

   • Food Nanotechnology

   • Food Waste Valorization

   • AI in Food Manufacturing

4. Food Product Development

   • Formulation, prototyping, cost analysis

   • Regulatory compliance (FDA, FSSAI)

5. Internship (4-6 weeks)

   • Food processing plant or R&D lab

Semester 4: Research & Emerging Technologies

1. Food Biotechnology

   • CRISPR for crop improvement

   • Enzymatic processing

2. Sustainable Food Systems

   • Life cycle assessment (LCA)

   • Circular economy in food chains

3. Dissertation/Project

   • Original research (e.g., plant-based cheese development)

   • Industry collaboration encouraged

4. Entrepreneurship in Food Tech

   • Startup incubation, IPR, food tech trends