Our mission is to provide advanced education with research training and enable postgraduate students to cope with the recent advancement in the field of food science and technology.
(M.Phil.) In Food Science & Technology
The field of Food Science & Technology is a rapidly changing field that requires interdisciplinary insight and deals with the understanding of the basic and applied science of the food discipline from fark to fork. It has applications in both research and professional work.Â
This two-year master’s programme comprises advanced courses that focus on tools used to analyse a variety of food dimensions, as well as for health care applications. The student will be provided with in-depth knowledge about scientific methodologies used for comprehensive analyses and their applications in daily life. The programme offers extensive food technology training to tackle global needs in the area of agricultural sciences, thus enabling students to prepare for careers both nationally and internationally.Â
Courses comprise both theoretical knowledge and practical application of theory from experimental design and statistical analysis of raw data and interpretation of results. The curriculum provides a cross-platform approach that enables students to acquire unique and individualised expertise that appeal to a wide span of employers. Students learn problem-solving techniques, project management, and professional communication.Â
The programme curriculum is designed, taught, and continuously updated by a team of recognised researchers within the different subject areas, in collaboration with representatives from the private sector.
Mission Statement
5 years professional education (MBBS/DPT/Pharm-D) with minimum CGPA of 2.0 out of 4.0 OR 55%marks (percentage will only be considered if CGPA is not mentioned on the transcript).
ORÂ
4years professional education in Allied Sciences (Food Science & Technology / Biotechnology/ Biochemistry/ etc) after HSSC/A-levels with minimum CGPA of 2.5 out of 4.0 OR 60%marks (percentage will only be considered if CGPA is not mentioned on the transcript).Â
ORÂ
MSc after two years BSc / Three years BSc Hons, in any subject related to Allied sciences with minimum CGPA of 2.5 out of 4.0 OR 60%marks (percentage will only be considered if CGPA is not mentioned on the transcript).Â
ORÂ
4 years professional educationin Food Engineering or Relevant with minimum CGPA of 2.5 out of 4.0 OR 60% marks (percentage will only beconsidered if CGPA is not mentioned on the transcript)
Admission Requirements
⮚ Foreign degrees equivalent to BS/M.Sc. is also acceptable for admission in Food Science & Technology M.Phil. programmeÂ
⮚ Admission in M.Phil. will be confirmed only after passing the ZU M.Phil. entry test (GAT) and interview conducted by ZU.Â
⮚ Final selection of candidates will be based on cumulative merit determined from the previous academic record, experience, entry test and interview.Â
⮚ M.Phil./MS degree programme will be open for all those who qualify the admission criteria. However, serving candidates will have to submit an N.O.C. from their respective departments along with the application form. A study leave document from the irrespective employer for a period of two years has to be submitted at the time of admission.
Programme structure (Scheme of Studies) and list of courses for M.Phil. Food Science & Technology is given below.
Scheme of Studies for M.Phil. Food Science & Technology
|  | CourseWork Only Option | Coursework+ThesisOption |
Number of Semesters | Three semesters (minimum) | Three semesters (minimum) |
Programme Credit Hours | 30 (Min) | 30 (Min) |
No. of Courses | Core: 02Â | Core: 02 |
Elective: 08Â | Elective: 06 | |
Course Work Credit Hrs. | 30 | 24 |
Thesis/Internship Credit Hrs. | 0 | 6 |
Total Credit Hrs. | 30 | 30 |
Semester 1st
Semester 1 | |
Course | Credit Hours |
Research Methodology | 03 |
Elective1Â | 03 |
Elective2Â | 03 |
Elective3Â | 03 |
Semester 2nd
Semester2 | ||
Course | Credit Hours | |
Advanced Instrumental Techniques for Food Analysis | 03 | |
Elective 4Â | 03 | |
Elective 5Â | 03 | |
Elective 6Â | 03 | |
Semester 3rd
Semester3 | ||
Course | Credit Hours | |
Elective 7 | Thesis | 03 |
Elective 8Â | 03 | |
List of Courses
List of Core Courses | |
Course | Credit Hours |
Research Methodology | 03 |
Advanced Instrumental Techniquesfor Food Analysis | 03 |
Â
List of Electives | |
Course | Credit Hours |
Advanced Food Microbiology | 03 |
Experimental Statistics | 03 |
Functional Foods and Nutraceuticals | 03 |
Advanced Hydrocolloid Chemistry | 03 |
Advanced Food Packaging | 03 |
Advanced Food Chemistry | 03 |
Advances in Fermentation Technology | 03 |
Advanced Food Biotechnology | 03 |
Advanced Edible Oil and Fat Technology | 03 |
Advanced Post Harvest Technology | 03 |
Food Toxicology | 03 |
Advanced Cereal technology | 03 |
Extrusion Technology | 03 |
Food Chain Management | 03 |
Advanced Beverage Technology | 03 |
Advanced Dairy Technology | 03 |
Advanced Food additives | 03 |
Starch Chemistry and Technology | 03 |
Ind. Processing Technol. of Edible Oils & Fats Products | 03 |
Â
Food Industrial Management | 03 |
Food& Artificial Intelligence | 03 |
Food Science & Technology is principally a collection of various disciplines and offers diverse career opportunities that include: dairy sciences, cereal sciences, quality management systems, packaging technology, post-harvest technology, Halal concepts, sugar/confectionary technology, food microbiology, food compositional analysis, beverage technology, waste management,regulatory affairs , research and development (R&D) organisations, nutraceutical industry, testing laboratories, halal industry and a large number of subject areas in academic institutions. The current programme will be more research-orientated with a broader field. The same programme can further be extended to the level of Ph.D. in Food Science & Technology with provision of induction of industrialists from various subjects to promote Ph.D. in Food Science & Technology.
