M.Sc. Food Technology and Management

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.

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.

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
Fruit and Vegetable Technology
Beverage Technology
Plantation Crops and Spice Technology
Mini Project
Internship

Semester – IV

Bakery and Confectionary Technology
Food Product Development
Major Project

INFRASTUCTURE

Bakery
Food Analytical and Instrumentation Laboratory
Research Laboratory
Food Preparation Laboratory

RESEARCH ACTIVITIES

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.
Consumer perception and market evaluation of ready to eats foods in Chennai.
A Study on reducing the bitterness of bitter gourd by subjecting it to acidic buttermilk.
Comparative study of microgreens with mature greens incorporated ready to eat chutney powders.
Optimization of Aloe vera gel as a dough enhancer in pizza base.
Comparative study on the effects of processing methods on flavour profile of Cocoa beans procured from two different states in India.
Formulation and comparative study of marigold wine with grape wine.
Development of Zein based active packaging by the incorporation of Plant Essential Oils.
Development and evaluation Of Cissus quadrangularis based ready to eat mix.
Comparative study of anti-microbial efficacy of selected essential oil on certain food products.
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.

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

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