Course Level
Undergraduate
Course Fee (Annual)
INR 1,74,200 US $ 3,300
Duration
3 Years
Scholarship
Associate Professor
The BSc (hons.) in Food Science and Technology is an interdisciplinary curriculum that investigates the scientific principles and technological procedures associated with the manufacturing of food products. The BSc in Food Science Technology program provides students with a comprehensive understanding in key areas including food chemistry, microbiology, processing methodologies, and quality control. Students acquire the skills necessary to critically examine and comprehend the nutritional makeup of various food items, delve into the intricacies of food safety protocols, and actively participate in the process of creating new food products. The curriculum frequently incorporates experiential laboratory exercises, internships, and industry engagement to impart practical competencies and real-world exposure.
Upon completion of their studies, graduates are equipped with the necessary skills and knowledge to pursue a wide range of employment opportunities within the food business. These professions encompass various roles such as food technologists, quality assurance specialists, product development scientists, and food safety consultants. The curriculum focuses significant emphasis on achieving an effective integration of academic knowledge and practical application in order to effectively address the increasing needs of the dynamic and ever-changing domain of food science and technology.
Pass in 10+2 Examination / Equivalent Examination with at least 50% marks in aggregate in 5 subjects from Science Stream
An in-depth study of different processes and technologies for food processing. Optimization of processing techniques in the food industry.
Courses focused on quality control and assurance in food production. Implementation of food safety laws, standards, and quality control programs.
Understanding nutrition in foods. Laboratory work in food analytical methods.
Provides Mechanical principles applied to food processing. Research on food preservation techniques.
Analysis of microorganisms associated with food processing. Biotechnological approaches in the food industry.
Training in research methods related to food science. Independent or group research projects.
Practical experience through internships or internships in food-related industries. Engaging with real-world challenges and applying learned concepts.
Workshops, workshops, or classes focused on career development and professionalism. Networking opportunities with professionals in the food industry.
Selected Courses: Majors or electives in areas such as food biotechnology, food safety management, or food processing.
The Capstone Program integrates the knowledge and skills gained throughout the programme.
PO1
Take informed actions after identifying the assumptions that frame our thinking and actions, checking out the degree to which these assumptions are accurate and valid, and looking at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.
PO2
Speak, read, write and listen clearly in person and through electronic media in English and in one Indian language, and make meaning of the world by connecting people, ideas, books, media and technology.
PO3
Elicit views of others, mediate disagreements and help reach conclusions in group settings.
PO4
Demonstrate empathetic social concern and equity centred national development, and the ability to act with an informed awareness of issues and participate in civic life through volunteering.
PO5
Recognize different value systems including your own, understand the moral dimensions of your decisions, and accept responsibility for them.
PO6
Understand the issues of environmental contexts and sustainable development.
PO7
Acquire the ability to engage in independent and life-long learning in the broadest context socio-technological changes
The Bachelor of Science (Honours) degree in Food Science and Technology provides an entry platform into a vibrant and vital sector. This curriculum offers comprehensive instruction on the fundamental principles of food science, various processing methods, and quality assurance practices. It aims to equip students with the necessary skills and knowledge to pursue a wide range of professional opportunities in the field.
By emphasizing experiential learning and exposure to the industry, individuals acquire practical skills that are essential for achieving success in various positions, including food technologist, quality control specialist, and product developer. Moreover, the program's interdisciplinary methodology empowers individuals to make meaningful contributions to advancements in food production, thereby cultivating their professional worth within a domain that holds significant importance in tackling worldwide issues pertaining to nutrition, health, and the establishment of sustainable food systems.
Programmes offered by the department are:
A multidisciplinary field including science, nutrition, bio-chemistry, microbiology and engineering to develop new food products and to improve the quality of foods. The undergraduate degree in Food Science and Technology encompasses the whole educational spectrum of food science and technology. The use of food science in the areas of safe, wholesome and nutritious food, preservation, processing, packaging, distribution, and consumption is known as Food science and technology. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods.
Rs 1,65,000/- per annum in two installments.
The objective of the Food Science and Technology Programme is to give students both practical and theoretical education in the conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials, various aspects of food preservation, the establishment, maintenance, and assurance of food quality, the design and upkeep of food process machinery, hands-on experience in food industries, food research laboratories that will make students self-reliant/employed upon graduation.
Additionally, the graduate courses aim:
It is based on general aptitude and basic science questions from chemistry, physics, biology and mathematics. The sample paper of MR-NAT is available on university website www.manavrachna.edu.in.
Additionally, one may launch their own food company/startups.
Students are placed in Food Industry like Wickd Gud Industries with the package of 12.5 lakhs.
Manav Rachna University's B.Sc. (H) Food Science and Technology has forged alliances with regional and global food corporations, as seen by their funding for joint research, scholarships, and prizes. Furthermore, Food Science and Technology provides a customizable curriculum that allows you to tailor your learning paths to your personal tastes alone.
Our main major programme offers a far more extensive curriculum, and as students go through the course, they may explore a greater range of specialized topics within food science, including green separation technologies, food nanotechnology, advanced food science and technology, food packaging.
Definitely, boys also opt for this professional course. Job prospects are the same for both girls and boys. They are generally more interested to join the corporate sector (e.g. Food manufacturing companies, Food auditors, Research and development sectors and many more).
The University has well-qualified, experienced faculty for the Food science and Technology programme. They have practical experience and are experts in the area of Food Technology. They earned their degree from the reputed universities and are also actively involved in research and published various research papers in peer reviewed National and International Journals.
Yes, through Corporate Resource Centre (CRC) department organizes campus placement programme for the benefit of qualified nutritionists. CRC provides opportunity to the employers to interact with young aspirants. Various renowned food manufacturing, processing and packaging industries along with the central laboratories for food sample analysis are invited for the recruitments
Experience in a variety of areas related to food science practice: Quality Control to Production to Microbiology to Sensory Science to Management Evidence of characteristics as leadership, self-reliance, initiative, good communication skills (oral and verbal) and academic excellence in Food science and technology.
Various Industrial vists are planned in each semester along with the internship in the last year.
The students must opt for NEPTEL and MOOC courses. These courses are compulsory for all the students for completion of their credit requirements.
Yes, Students undergo Mandatory Internship Program in the last year of their degree.
Yes, the University offers scholarship to all students on the basis of marks/CGPA in the qualifying examinations. For more details the students can visit the website www.manavrachna.edu.in.
It is an integrated and professional program preparing students to work as Nutritionists/Dieticians, public health worker, sport nutritionist and food industry professionals.
The fee structure is as follows:
Increasing students knowledge and skill in the field of nutrition and dietetics. Understanding of basic nutrition concepts. Developing skills-to make healthy decisions about nutrition. Providing practical information to make reasonable judgments about matters related to nutrition now and in the future.
Representing a happy balance between meeting an educational requirement and learning significant information. Increasing students understanding of how nutrition ‘truths are identified and thus presenting a critical thinking process for making firm decisions about nutrition.
It is based on general aptitude and basic science. The sample paper of MR-NAT is available on university website www.mriirs.edu.in.
Public Sector
Private Sector
Teaching
Students were placed in various health care industries like:
This program provides two month Clinical / Industrial training in various multi specialty hospitals and industries in the B.Sc program. University has tie ups with multi-specialty hospitals/ industries.Tie ups with various International Universities for Student – Faculty Exchange Program Earning while Learning, a unique concept.Health Camps as a CSR activity.Tie ups with industries for research projects.
Yes, boys also opt for this professional course. Job prospects are the same as for girls. They are generally more interested to join the corporate sector (e.g. Food manufacturing companies and health centers).
Yes, the University offers scholarship to all students on the basis of marks / CGPA in the qualifying examinations. For more details: www.mriirs.edu.in
The University has well-qualified, experienced faculty for the Nutrition and Dietetics programme. They have practical experience and are experts in the area of Nutrition and Dietetics. Faculties from diverse background of all four specializations namely clinical nutrition, food science and technology, sports nutrition and public health nutrition are part of the Department. They are also actively involved in research and have published extensively in National and International Journals of repute.
Yes, through Corporate Resource Centre (CRC) department organizes campus placement programme for the benefit of qualified nutritionists. CRC provides opportunity to the employers to interact with young aspirants. Various renowned food and healthcare industries are invited for the recruitments.
The candidate will have:
Experience in a variety of areas related to dietetic practice: clinical, community nutrition and food service management; Evidence of characteristics as leadership, self-reliance, initiative, good communication skills (oral and verbal) and academic excellence in nutrition related sciences.
Institute interaction is an important aspect of our curriculum. The Department arranges students visits to different corporate giants like DIPAS, Yakult, Mother Dairy, NDTL, Haldirams, Flight Kitchen, Britania, Nutrasupplement etc. These industrial visits provide hands on practical exposure and help in multi-dimensional development of the students, giving them an edge over others in terms of industrial exposure.
Research Collaboration, scholarships and faculty/student exchange programme with international universities: Tsukuba University, Japan; LahtiUniversity of Applied Sciences, Lahti, Finland, Leeds, U.K.; University Sains, Malaysia, Teesside University, U.K. and University Pendidikan Sultan Idris, Malaysia, National University of Ukraine on Physical Education and Sports Ukraine, CPK Foundation CPK Cahaya Padma Kumara Foundation. Indonesia, and TilawatyAprina Director of Aisyiyah Pontianak Politechnique, Indonesia.
As a part of its corporate social responsibility, the department conducted free health and awareness camps for corporates like NTPC, ONGC, IBM, NESTLE as well as community level, to promote health and wellness on critical issues of concern like cancer, diabetes, hypertension etc.
No, we do not.
Yes the candidate will be eligible for it but they have to clear the registered dietician exam conducted by the authorized organization.
The Dietetic Internship Program can be undertaken simultaneously during B.Sc. in reputed hospitals of Delhi NCR. Department of Nutrition and Dietetics is unique to offer internship during Bachelors course itself.
Extension activities are made mandatory for the students to promote Community linkage, Social Responsibility, Interaction with the people and Problem Analyzing and Solving Skills. In Contemporary society, the students are highly ignorant about the problems of the society where they live. Therefore, it is realized that the students must be sensitized about the society and extension activities are made mandatory for them.
Yes, they are active members of Indian Dietetic Association, Nutrition Society of India, The Indian Society for Parentral Enteral Nutrition, Society of Biological Chemists etc. Few of them are members of editorial boards of MR International Journal of Applied Health Science and Joint Secretory-Indian Dietetic Association-Delhi Chapter.
Many students have undertaken several projects at NIFTEM, Saffola India Pvt Ltd, UNICEF, SAI – Bangalore, Tsukuba University -Japan etc.
The faculty has won many awards in oral presentations and poster presentations as President Poster Award, Best Research Proposal Award, Achievers Award, International Travelling Awards and Education Award in different national and international conferences.
Yes, to brush up the students practical knowledge and help ensure their academic enrichment, laboratory experiments, training sessions, workshops, personality development workshops and seminars are conducted all year long such as International Seminar on ‘Contemporary Perspective on Health, National Nutrition Week-Paushtik Aahar Desh Ka Aadhar, Workshop on Food Preservation Processing, Research Methodology etc.
The creativity of the students is kindled by encouraging them to write in the University magazine and publish their project outcomes as research articles in the research journals of our University. Departments send the students to other research organizations like DRDO, NDTL, SAI etc for knowledge sharing during their summer vacation. Students are motivated to participate and present papers in national and international forums.
The study of food properties, degradation mechanisms, and the underlying theories of food processing is food science, which combines engineering, biology, and physical sciences. The use of food science in the areas of safe, wholesome, and nutritious food selection, preservation, processing, packaging, distribution, and consumption is known as Food science and technology.
After obtaining a master’s degree in Food science and technology , the following job opportunities are available for such as Food Research Scientist, Packaging Scientist, Flavour Chemist, Food Analytical Chemist, Food Process Engineer, Food Technical Manager, Food Regulatory Specialist, Food Microbiologist, Product Development R&D, Project Management, Food Safety Specialist, Supply Chain Distributor, Market Research Analyst, Sales and Marketing, and Food Quality Assurance/Quality Control.
MRIIRS Food Science programme has forged alliances with regional and global food corporations, as seen by their funding for joint research, scholarships, and prizes. Furthermore, Food Science & Technology provides a customizable curriculum that allows you to tailor your learning paths to your personal tastes alone. Our main major programme offers a far more extensive curriculum, and as students go through the course, they may explore a greater range of specialized topics within food science, including green separation technologies, food nanotechnology, and advanced food science and technology.
Yes, boys also opt for this professional course. Job prospects are the same as for girls. They are generally more interested to join the corporate sector (e.g. Food manufacturing companies and R&D sectors ).
The relationship between industry and institutions is a significant component of our curriculum. The Department arranges field trips for students to many business behemoths, including Flight Kitchen, Britannia, NDRI, DMS, Yakult, Mother Dairy and Tilda rice. These industry tours give the students a practical, hands-on experience and support their multifaceted growth, which gives them a competitive advantage over other students when it comes to industrial exposure.
The following universities are involved in research collaboration, scholarships, and faculty/student exchange programmes: Tsukuba University in Japan; Lahti University of Applied Sciences in Lahti, Finland, Leeds, UK; University Sains in Malaysia; Teesside University in the United Kingdom; National University of Ukraine on Physical Education and Sports Ukraine; CPK Foundation CPK Cahaya Padma Kumara Foundation. Indonesia; and TilawatyAprina Director of Aisyiyah Pontianak Politechnique, Indonesia.
Yes
The Program can be undertaken simultaneously during M.Sc. in reputed food Industries of Delhi NCR. Department of Nutrition and Dietetics is unique to offer internship during Masters Course itself.