Course Structure for MASTER OF SCIENCE IN FOOD TECHNOLOGY

Select the batch below to view the syllabus applicable. To download detailed syllabus for each subject, please click on the subject name.
Batch:  
Code Subject Title (Click to View/Download Syllabus) Credits
MSFST Batch 2017 Level 1 Core Papers (Required: 1)
Sem/Year 1
FT17101CR FOOD MICROBIOLOGY 4.00
FT17102CR FOOD BIOCHEMISTRY 4.00
FT17103CR PRINCIPLES OF FOOD ENGINEERING 4.00
MSFST Batch 2017 Level 1 Discipline Centric Electives (Required: 1)
Sem/Year 1
FT17104DCE PRINCIPLES OF FOOD PROCESSING 4.00
FT17105DCE EXPERIMENTAL FOOD BIOCHEMISTRY 2.00
FT17106DCE EXPERIMENTS IN FOOD MICROBIOLOGY 2.00
MSFST Batch 2017 Level 2 Core Papers (Required: 1)
Sem/Year 2
FT17201CR Food Quality Assurance 4.00
FT17202CR Food Packaging 4.00
FT17203CR Advanced Techniques of Food Analysis 4.00
MSFST Batch 2017 Level 2 Discipline Centric Electives (Required: 1)
Sem/Year 2
FT17204DCE Food Biotechnology 4.00
FT17205DCE Food Additives 2.00
FT17206DCE Plantation Crops and Spices 2.00
MSFST Batch 2017 Level 3 Core Papers (Required: 1)
Sem/Year 3
FT17301CR Cereal, Legume and Oil Seed Technology 4.00
FT17302CR Fruit and Vegetable Technology 4.00
FT17303CR Processing of Foods of Plant Origin(Practical) 4.00
MSFST Batch 2017 Level 3 Discipline Centric Electives (Required: 1)
Sem/Year 3
FT17304DCE Nutraceuticals and Functional Foods 4.00
FT17305DCE Flavour Technology 2.00
FT17306DCE Novel Techniques of Food Processing 2.00
FT17307DCE Industrial Training and Credit Seminar 2.00