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 2018 Level 1 Core Papers (Required: 10)
Sem/Year 1st
FT18101CR Food Microbiology 4.00
FT18102CR Food Biochemistry 4.00
FT18103CR Principles of Food Engineering 4.00
MSFST Batch 2018 Level 1 Discipline Centric Electives (Required: 1)
Sem/Year 1st
FT18104DCE Principles of Food Processing 4.00
FT18105DCE Experimental Food Biochemistry(Practical) 2.00
FT18106DCE Experiments in Food Microbiology(Practical) 2.00
MSFST Batch 2018 Level 1 Generic Electives (Required: 0)
Sem/Year 1st
FT18107GE Elementary Food Processing 2.00
FT18108GE Post Harvest Physiology of Fruits & Vegetables 2.00
MSFST Batch 2018 Level 1 Open Electives (Required: 0)
Sem/Year 1st
FT18109OE Food and Nutritional Security 2.00
MSFST Batch 2018 Level 1 Generic Electives (Required: 0)
Sem/Year 1st
FT18001GE Elementary food Processing (FT18001GE) 2.00
MSFST Batch 2018 Level 1 Open Electives (Required: 1)
Sem/Year 1st
FT18001OE Food and Nutritional Security (FT18001OE) 2.00
MSFST Batch 2018 Level 1 Generic Electives (Required: 1)
Sem/Year 1st
FT18002GE Post Harvest Physiology of Fruits & Vegetables 2.00