M.Sc. in Food Microbiology and Toxicology is a specialized postgraduate course designed to provide advanced knowledge in the microbiological and toxicological aspects of food safety. The course typically spans 2 years and covers a range of subjects such as foodborne pathogens, food spoilage, food preservation techniques, toxicology, and risk assessment. Students will also explore the detection and management of foodborne diseases, along with the identification of harmful substances in food that may impact human health. Practical training and laboratory work are essential components of the curriculum, equipping students with the skills required to conduct research and work in food safety regulation, quality control, and food research organizations. Upon completion, graduates can pursue careers in food industry research, regulatory bodies, and public health organizations.
