M.Sc. in Food Technology is a 2-year postgraduate program designed to provide students with advanced knowledge in food science, food processing, and food safety. The course covers areas such as food chemistry, microbiology, biotechnology, nutrition, packaging technology, and quality control. Students learn the principles of food preservation, product development, and the role of technology in enhancing food production and distribution. The program emphasizes research, practical lab work, and industry exposure through internships and projects. Graduates are equipped to work in food processing industries, quality assurance, research and development, food safety regulation, and product innovation. The course prepares students for careers in food manufacturing, research organizations, and government agencies, or to pursue further research in the field of food technology.
