M.Sc. -Food Science and Technology

  • Course Level

    Course Level

  • Course Fee

    Course Fee
    INR 1,70,000
    US $ 3,300

  • Duration

    2 Years

  • Scholarship

Program Coordinator


Dr. Lakhvinder Kaur

Associate Professor

School of Allied Health Sciences
School of Allied Health Sciences
School of Allied Health Sciences

The Master of Science (MSc) program in Food Science and Technology is a postgraduate degree that explores advanced principles and applications of food science. This program aims to provide students with the necessary knowledge and skills to assume leadership positions within the food industry. The curriculum typically encompasses comprehensive studies of food chemistry, microbiology, engineering, and technology, with a focus on research methodology and practical applications.

Students engage in specialist domains such as food safety, quality assurance, and product development. The program encompasses practical experiences, research endeavours and partnership with industry, so facilitating a full comprehension of new trends and advances within the sector. Individuals who have completed the MSc Food Science and Technology program possess the necessary skills and knowledge to excel in various professional capacities within the food industry. These include research and development, quality management, regulatory affairs, as well as leadership positions. The program equips graduates with the expertise required to navigate the dynamic and ever-changing landscape of the food industry.



BSc in Food Science and Technology /Food Engineering/Food Chemistry/Biotechnology/ Microbiology/Biochemistry/Agriculture/Physiology/Nutrition/Life Sciences or any other related field with a minimum of 50% marks.


PG Diploma in Agriculture/Food science/ Food Technology/Biotechnology/Food Safety and allied fields.


Bachelors of vocational studies (B.VoC) in Food Processing and preservation/Food Technology/Food Safety.


Programme Highlights

MSc (Master of Science) in Food Science and Technology include a comprehensive curriculum that combines theoretical knowledge with practical applications in the field of food science:

An in-depth acquisition of practical expertise in the process of creating novel food products, spanning from ideation to commercialization, while integrating considerations of customer preferences and market dynamics.

The course focuses on quality control and assurance in food production. Implementation of food safety laws, standards, and quality control programs.

The field of Food Engineering centres on the fundamental concepts and practical applications of engineering within the realm of food processing and manufacturing.

Understanding the process of sensory evaluation that involves the systematic analysis and assessment of the sensory attributes of a product or substance.

The acquisition of practical expertise in the process of creating novel food products, spanning from ideation to commercialization, while integrating considerations of customer preferences and market dynamics.

Involves conducting independent research and completing a thesis project in a specialized area of food science.

The provision of internships or placements in food industry settings presents valuable opportunities for students to apply academic knowledge in practical, real-world contexts.

The seminar series and guest lectures are integral components of the academic programme by industry professionals and researchers to provide insights into the latest developments and challenges in the food science and technology field.

Organize events, conferences, and networking opportunities to connect with professionals and researchers in the food industry, fostering potential collaborations and career opportunities.


Career Path

Outstanding career opportunities in:
  • Food Product Development Scientist/Technologist
  • Food Safety and Quality Assurance Specialist
  • Food Research and Development (R&D) Manager
  • Food Technologist/Engineer
  • Sensory Analyst/Evaluator
  • Food Regulatory Affairs Specialist
  • Nutritionist/Food Scientist
  • Food Industry Consultant
  • Academic or Researcher
  • Food Marketing and Sales
  • Food Sustainability Specialist
  • Food Business Management/Entrepreneur

Programme Outcomes (PO’s)

The learning outcomes-based curriculum framework is based on the premise that every student is unique. Each student has his/her own characteristics in terms of previous learning levels and experiences, life experiences, learning styles and approaches to future career-related actions. The quality, depth and breadth of the learning experiences made available to the students while at the college/University help develop their characteristic attributes. The postgraduate attributes reflect both disciplinary knowledge and understanding and generic/global skills and competencies that all students in different academic fields of study should acquire/attain and demonstrate. Some of the desirable attributes which a postgraduate student should demonstrate will include the following:


Critical Thinking

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.


Effective Communication

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.


Social Interaction

Elicit views of others, mediate disagreements and help reach conclusions in group settings.


Effective Citizenship

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.



Recognize different value systems including your own, understand the moral dimensions of your decisions, and accept responsibility for them.


Environment and Sustainability

Understand the issues of environmental contexts and sustainable development.


Self-directed and Life-long Learning

Acquire the ability to engage in independent and life-long learning in the broadest context socio-technological changes


Program Specific Outcomes (PSO’s)

  • Enable students to acquire scientific knowledge of various areas related to Food science and technology.
  • Expressing a broad understanding of the food composition and its physico- chemical, nutritional, microbiological and sensory aspects.
  • Enhance practical knowledge of food science and the principles underlying food processing, preservation techniques, food engineering, packaging methods etc. to apply in research and development.
  • Understand significance of food safety and quality, food laws and regulations, control and management in food industry.


  • The utilisation of an interdisciplinary approach in academic studies and research is emphasized.
  • The incorporation of practical application and exposure to industry practices is prioritized.
  • A strong emphasis is placed on fostering innovation and focusing on the development of new products.
  • The curriculum aims to incorporate global perspectives in the field of food science and familiarize students with developing trends to provide the necessary skills and knowledge to tackle the ever-changing and diverse difficulties present in the international food industry.
  • The establishment of collaborative relationships with prominent companies in the food industry enables the incorporation of guest lecturers, industry projects, and future job placement options, so affording students unique insights and networking prospects.
  • The Pursuit of Research Excellence and the Availability of Specialization Options


The pursuit of a Master of Science degree in Food Science and Technology presents a range of advantages from several perspectives. First and foremost, this programme offers a comprehensive understanding of the composition, safety, and processing of food, thereby arming graduates with the knowledge and skills necessary to make valuable contributions to the progress of the food business.

The programme integrates academic knowledge with practical experience, cultivating essential skills necessary for positions in research, development, and quality assurance. Upon completion of their studies, graduates acquire a high level of competence in advanced analytical methodologies, thereby equipping themselves adequately to tackle the complexities associated with food analysis and innovation. In addition, the programme frequently incorporates partnerships with industry, opportunities for internships, and exposure to diverse global perspectives, so fostering networking connections and bolstering career prospects.

The MSc programme in Food Science and Technology enables professionals to actively engage with the dynamic nature of the food business, allowing them to play a leading role in driving innovation and facilitating the development of safe, nutritious, and environmentally sustainable food products.



Programmes offered by the department are:

  • Undergraduate (UG): B.Sc. Nutrition and Dietetics (Six Semester).
  • Undergraduate (UG): B.Sc. (H) Food Science and Technology (Six Semester)
  • Postgraduate (PG) : M.Sc. Nutrition and Dietetics ( Four Semester) with specialization in clinical nutrition, food science and technology, sports nutrition and public health nutrition.
  • Ph.D.

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.

Rs 1,65,000/- per annum in two installments.

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.

Types of teaching methods include:
  • Lecture-based instruction
  • Technology-based learning
  • Group learning
  • Individual learning
  • Teacher-Centered Instruction
  • Student-Centered Approach
  • Project-Based Learning
  • Classroom lecture by faculty
  • Demonstration by faculty
  • Hands-on practical work by students
  • Seminar presentation by student with faculty moderation and evaluation by peers

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.

The candidate will have:

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.

The other activities performed by the department are as follows:
  • Skill development courses
  • Yoga, happiness, and wellbeing course
  • Professional competency courses
  • Communication course
  • Workshops conducted within and outside the department
  • Expert talks on the respective subjects related to Food science and technology

The students must opt for NEPTEL and MOOC courses. These courses are compulsory for all the students for completion of their credit requirements.

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.

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.

  • To inculcate in students a broad and balanced knowledge, skills and ethical orientation necessary for excellence as food scientists in industry, academia and public service.
  • To intellectually stimulate a satisfying experience of learning and studying in different aspects of food science and technology.
  • To impart to students the necessary knowledge and skills towards solving theoretical problems in food science and technology.
  • To provide through training and orientation, an appreciation of the rewards of collaborative approach in solving complex food security and other related problems.
  • To promote professional and institutional pride by providing strong support for student programs associated with the most respected professional bodies or organizations.
  • To develop in students, a range of transferable skills that are of value in food science and technology and other related disciplines.

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.


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.

Contact Us

Icon location ADDRESS

Sector – 43, Aravalli Hills, Delhi – Surajkund Road, Faridabad – 121004, (Haryana), India