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M.Sc. Food Technology and Management

ABOUT THE DEPARTMENT

The School of Food Science offers a unique course, M.Sc. Food Technology and Management, which is an amalgamation of food processing and management. First of its kind in the country, the course has been designed for students who are interested in acquiring expertise in food technology and entrepreneurship.

USP OF THE DEPARTMENT 

The School of Food Science is in constant synergy with the food industry to understand its requirements. It encourages the students to conduct research projects, develop new products and also supports the students to present papers at various research platforms like National and International Seminars and Conferences.

ELIGIBILITY CRITERIA 

Candidates for admission to M.Sc. Food Technology and Management course shall be required to have a pass in Bachelor’s degree in B.Sc. Nutrition and Dietetics /B.Sc. Clinical Nutrition and Dietetics/ B.Sc. Nutrition, Food Service Management and Dietetics/ B.Sc. Biochemistry /B.Sc. Home Science/ B.Sc. Plant biology and Plant biotechnology / B.Sc. Microbiology/ B.Sc. Chemistry, B.Sc. Zoology and any other related/ allied degree in Life Science, Nutrition, Food Science and Chemical science of the University of Madras or any other related/ allied degree in Life Science, Nutrition science, Food Science and Chemical science of other universities.

SUBJECTS OFFERED 

Semester – I

  • Food Chemistry and Nutrition
  • Food and Industrial Microbiology
  • Principles of Food Processing I
  • Food Quality Systems
  • Management Practices for Food Industries
  • Food Biotechnology

Semester – II

  • Techniques in Food Analysis
  • Research Methodology
  • Food Additives and Ingredients
  • Marketing and Advertising
  • Nutritional Biochemistry
  • Principles of Food Processing II

Semester – III

  • Cereals, Pulses and Oilseeds Technology
  • Milk and Milk Products Technology
  • Meat, Poultry and Fish Technology
  • Fruit and Vegetable Technology
  • Bakery and Confectionary Technology
  • Food Product Development
  • Mini Project
  • Internship

Semester – IV

  • Beverage Technology
  • Plantation Crops and Spice Technology
  • Major Project

INFRASTUCTURE 

  • Bakery Laboratory
  • Food Analytical and Instrumentation Laboratory
  • Research Laboratory
  • Food Preparation Laboratory

 

RESEARCH ACTIVITIES

  1. A comparative study of edible films made using unmodified and modified cornstarch incorporated with banana leaf extract and clove essential oil as an anti-microbial agent.
  2. Consumer perception and market evaluation of ready to eats foods in Chennai.
  3. A Study on reducing the bitterness of bitter gourd by subjecting it to acidic buttermilk.
  4. Comparative study of microgreens with mature greens incorporated ready to eat chutney powders.
  5. Optimization of Aloe vera gel as a dough enhancer in pizza base.
  6. Comparative study on the effects of processing methods on flavour profile of Cocoa beans procured from two different states in India.
  7. Formulation and comparative study of marigold wine with grape wine.
  8. Development of Zein based active packaging by the incorporation of Plant Essential Oils.
  9. Development and evaluation Of Cissus quadrangularis based ready to eat mix.
  10. Comparative study of anti-microbial efficacy of selected essential oil on certain food products.
  11. Formulation of eggless mayonnaise with Okra mucilage as an emulsifier.

DEPARTMENT JOURNAL 

The Journal of Food and Nutrition supports a spectrum of new concepts through in-depth research studies. It is a compilation of topics vital to the food industry today, and pin points the trends in future research and development along with latest students’ research work conducted at the School of Food Science.

 

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ACTIVITIES OF THE DEPARTMENT

School of Food Science conducts National/International conferences/seminars/workshops/ symposium/guest lecturers every year with scientific sessions from experts in the field, serving as a platform for the students, researchers and professionals to come together, exchange ideas, refresh and broaden knowledge as well as explore new opportunities.

 

ASSOCIATIONS WITH NATIONAL BODIES

The faculty and the students are active members in National bodies like Association of Food Scientists and Technologists (AFST(I)), Indian Dietetic Association (IDA), Nutrition Society of India (NSI) which facilitate them to join hands with the food industry, technologists, scientists, academicians and researchers and work in unison.

STUDENT ACHIEVEMENTS 

  • Students have presented over 400 research posters since 2008, at various National & International conferences and won prizes.
  • Students have been winning the Prestigious AFST (i) Education and Publication Trust Scholarship& National Level Best Student award in the field of Food Technology for nine consecutive years.
  • Every year, the post graduate students have been publishing research papers in various National and International Journals.

PLACEMENTS 

PLACEMENTS –

Aachi Masala Pvt. Ltd. Hatsun
CavinKare Pvt. Ltd. International Flavors and Fragrances
ITC Mother Dairy
Symrise Pvt. Ltd. Britannia
Nestle Coca Cola
Amul Marico

Alumni speak

Madhu Mitha: M.SC. FTM 2014-2016

The experience at M.O.P. was completely a worthwhile one. The knowledge of the professors helped me to understand the core of the subject in simple and clear way. There were not just lectures but many interactive sessions with the professors helped us during to develop great communication and rapport skills within class room. The hands-on experience with internships and projects gave a broader spectrum as how and what happens with an industry and in research communities. Overall, the two years in MOP for my masters was indeed a time worth spending.

Sreelekha S B: M.SC. FTM 2013-2015

I am happy to share with you all that i am working as the Head of Research Development & Food Innovation for Snackible at Mumbai, India with a package of Rs.5.5lakh per annum. I would like to thank each & every staff at M.O.P for their invaluable lessons during my period of education. I had attended introductory orientation of IIM recently & I was surprised at their presentation regarding education curriculum, teaching patterns & the modern methodology which mostly speaks about peer learning, group activity, presentations etc etc which are already followed in our college. It’s really a prestigious thing to know that our standards are at the International level.

Nithya Laura.C: M.Sc. FTM 2013 – 2015

It’s my immense pleasure to thank all the faculties from the FSM department for bringing me through the right path which has led me to succeed great heights in my career.

The vibrant knowledge gained through each of the food science syllabus undertaken was very distinctive and technology driven. Based on which, I am successfully placed with Symrise under the Scent & Care Division as a Fragrance Development Manager – Home Care & Beauty Care.

I am glad to highlight here that “Symrise has great respect over our institution and has been recruiting several candidates from our department (either as trainees or on-role staffs).

Wherein, we as an alumni of MOP, have set high standards in places we go, the main reason being, our foundation is so strong from the roots of MOP and we are able to sustain and keep our institutes vision & mission to keep flying high with great respect and gratitude.

Thank you for moulding us into a great human, both personally and professionally.

Prominent alumni

  1. Sushmitha:Sc. FTM 2014-16: Scientists 1, Ingredient application R&D, AVT Natural Products Ltd., Chennai
  2. Sreelekha:Sc. FTM 2013-2015: Head of Research Development & Food Innovation, Snackible, Mumbai.
  3. Tejaswi:Sc. FTM 2013-2015: Scientific officer, Product Development, Britannia Industries Ltd, Pune.
  4. Nithya Laura:Sc. FTM 2013-2015: Fragrance Development Manager Scent & Care Division Symrise Private Limited, Chennai.
  5. Neethu: M.Sc. FTM 2012-2014:Food Safety Officer, Dubai, UAE
  6. Heera Monika R:Sc. FTM 2012-2014: Development Associate, Hindustan Unilever, Research and Development Centre, Bangalore.
  7. Swetha S:Sc. FTM 2011-2013: Assistant Professor, M.O.P.Vaishnav College for Women, Chennai.
  8. Akshaya S:Sc. FTM 2011-2013: R&D Executive, National Agra Foundation, Taramani, Chennai.
  9. Swarnali Dutta: Sc. FTM 2011-2013:Food Technologist, Symrise Pvt Ltd, Chennai
  10. Upasona Dos:Sc. FTM 2010-2012: R&D Associate, Aachi Masala Pvt Ltd., Chennai
  11. Swetha Ramesh:Sc. FTM 2010-2012: Scientific officer, Nestle Nutrition Ltd., Chennai
  12. Srividya S:Sc. FTM 2010-2012: Associate Scientist, CavinKare Pvt Ltd, Chennai

FACULTY PROFILE

S.NO NAME QUALIFICATION DESIGNATION AREA OF SPECIALISATION NO.OF RESEARCH PUBLICATIONS
1 Dr. Simmi Jain M.Sc.,

PhD.

Assistant Professor – Head of the Department Food & Nutrition 15
2 Ms.Sini Jadeesh M.Sc., MBA.

 

Assistant Professor Food Biotechnology 1
3 Dr. P.Savitha M.Sc., M.Phil.,

PhD.,

Assistant Professor Food Service Management & Dietetics 6
4 Ms.A. Haripriya M.Sc., M.Phil. Assistant Professor Food Science & Nutrition 8
5 Ms.Swetha Sundararajan M.Sc., Assistant Professor Food Technology & Management 2
6 Ms.Lakshmi Priya.K M.Sc., Assistant Professor Food Science & Nutrition 6
7 Dr.Nirupa S Mogili M.Sc.,

PhD.

Assistant Professor Biochemistry – Biomaterials 4
8 Ms.Rekha Mahizhnan M.Sc., Assistant Professor Food Service Management & Dietetics
9 Ms.Pooja Mohan M.Sc., Assistant Professor Food Technology & Management

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