The M.Sc. in Food Technology is a two-year postgraduate programme that focuses on the science, engineering, and technology behind food processing, preservation, and quality management. The course equips students with practical and theoretical knowledge essential for innovation and safety in the food industry.
Students study subjects such as food chemistry, microbiology, food engineering, nutrition, packaging technology, and quality assurance, along with laboratory training, research projects, and industrial internships. The programme aims to develop professionals skilled in ensuring food quality, safety, and sustainability.
Career opportunities include roles as food technologists, quality control officers, R&D scientists, nutrition consultants, and production managers in food processing industries, research institutions, and government organizations.
