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 farm to fork. It has applications in both research and professional work. 

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. 

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 appeals to a wide span of employers. Students learn problem-solving techniques, project management, and professional communication. 

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. 

5 years of professional education (MBBS/DPT/Pharm-D) with a 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).

Or 

4 years of professional education in Allied Sciences (Food Science & Technology / Biotechnology / Biochemistry / etc.) after HSSC/A levels with a 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). 

Or

MSc after two years of BSc / three years of BSc Hons in any subject related to allied sciences with a 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). 

Or

4 years of professional education in Food Engineering or a relevant field with a 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). 

Programme structure (Scheme of Studies) and list of courses for MPhil Food Science & Technology are given below. 

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/confectionery technology, food microbiology, food compositional analysis, beverage technology, waste management, regulatory affairs, research and development (R&D) organisations, the nutraceutical industry, testing laboratories, the 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 PhD in Food Science & Technology with the provision of induction of industrialists from various subjects to promote PhD in Food Science & Technology.