MANAV RACHNA INTERNATIONAL INSTITUTE OF RESEARCH AND STUDIES

(Formerly MANAV RACHNA INTERNATIONAL UNIVERSITY )

Deemed to be University under section 3 of the UGC Act,1956

B.Sc. (Hons.) Food Science & Technology- MRIIRS

Duration3 Years
Intake30
COURSE FEES (Per annum) for Indian Nationals in Rupees1,41,000
COURSE FEES (Per annum) in US $ For PIO/NRI Students US $ 3300
Criteria for Preparation of Merit list
I – Merit in MRNAT 2020
II – Marks in Qualifying Exam
Eligibility Criteria
Pass in 10+2 Examination / Equivalent Examination with at least 60% marks in aggregate in 5 subjects including English, Chemistry and Biology as a compulsory subject along with 4 subjects with the highest score out of the remaining subjects.

 

Course Details:

Food science and technology is a global endeavor, with the international exchange of information leading to the development of new food knowledge, processes and products. The emergence of new pathogens, environmental changes and the developments of modern biotechnology offer both threats and opportunities to world food production. Globalization of food has impacted on lifestyle in most parts of the world both positively and negatively. The study of food science and technology aims to develop internationally minded people whose enhanced understanding of food science and technology can facilitate the development of creative and appropriate solutions.

 

Aim and Objectives:

  • Provides structured processes for food production based on well-established scientific principles.
  • Explores possibilities and constraints to find solutions to problems or opportunities, and carries out in-depth investigations of these to establish clear parameters for development.
  • Requires imagination and creativity together with substantial factual, procedural and conceptual knowledge, to develop new food products and processes.
  • Has a human-centered approach and focuses on meeting individual and society’s needs and or wants.
  • Identifies nutritional properties of food materials with regard to health and dietary issues.
  • Involves collaborative endeavors’ requiring diverse teams of experts, such as microbiologists, engineers, packaging specialists and buyers.
  • Involves an understanding of safety and hygiene principles and practices.

 

Job Prospects

  • Food Handler
  • Food Processing Operator
  • Food Inspector/Expert/Auditor
  • Food Science Teacher
  • Bacteriologist
  • Toxicologists
  • Organic Chemists
  • Biochemists/Analytical Chemists
  • Research Scientists
  • Food Managers

 

Program Highlights

  • Food science and technology is a global endeavor, with the international exchange of information leading to the development of new food knowledge, processes and products.
  • The emergence of new pathogens, environmental changes and the developments of modern biotechnology offer both threats and opportunities to world food production. Globalization of food has impacted on lifestyle in most parts of the world both positively and negatively.
  • The study of food science and technology aims to develop innovative minded people in this field whose enhanced understanding of food science and technology can facilitate the development of creative and appropriate solutions.

 

Future Prospects

Several profiles and industries where food science & technology professionals make a successful career are:

  • Lab Technician, Food labs
  • Food Processing Operator, Machinery inspection
  • Food Handler
  • Research Scientists
  • Organic Chemists
  • Food Inspector
  • Managers and Accountants
  • Hospitals
  • Restaurants
  • Food Processing Companies
  • Catering Establishments and services
  • Food Research Laboratories
  • Retailers
  • Food Wholesalers
  • Packaging Industries
  • Consultant
  • Entrepreneur