The Master of Science (M.Sc.) in Food Science and Technology is a two-year postgraduate programme designed to provide advanced knowledge of food composition, processing technologies, quality control, and food safety management. The programme focuses on the scientific principles behind food production, preservation, and nutritional quality while integrating modern technological approaches used in the food industry.

The curriculum combines food chemistry, food microbiology, food processing, nutrition science, quality assurance, and food safety regulations to develop a comprehensive understanding of the food system from production to consumption. Students gain in-depth knowledge of how food components interact, how processing techniques affect food quality, and how scientific innovations improve food safety and shelf life.

The programme emphasizes practical laboratory training, research-oriented learning, and industrial applications. Through laboratory experiments, case studies, and project-based activities, students develop technical skills in food analysis, quality testing, microbial assessment, and modern food processing techniques. Students also learn to evaluate food quality standards and apply scientific methods to ensure food safety and nutritional value.

In the final stage of the programme, students undertake research projects, internships, or industry-based training, which provide hands-on experience in food laboratories, research institutions, or food processing industries. This exposure helps students understand the practical challenges and innovations within the food sector.

Graduates of M.Sc Food Science and Technology can pursue diverse career opportunities in food processing industries, quality control laboratories, research institutions, food safety organizations, nutrition and health sectors, and regulatory agencies. The programme also provides a strong academic foundation for higher research such as Ph.D. in Food Science, Nutrition, Biotechnology, and related life science disciplines.