M.Sc. (Food Technology)

Program Code 121314

Campus Jaipur

Institute Amity Institute of Biotechnology, Jaipur

University Amity University Rajasthan

Eligibility Bachelors in Food Sc or Tech/Life ...

Duration 2 Years

Selection Process

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.610

Course Structure

1st Year

Semester 1

  • Instrumental Methods of Food Analysis
  • Advance Food Processing and Preservation Technology
  • Advance Fermentation Technology Lab
  • Advance Food Chemistry and Nutrition Lab
  • Instrumental Methods of Food Analysis Lab
  • Communication Skills – I
  • Behavioral Science-I Self-Development and Interpersonal Skills - I
  • Advance Fermentation Technology
  • Advance Food Chemistry and Nutrition
  • Cold Chain Management
  • IPR & Food regulatory affairs
  • Industrial Safety & Hazards
  • French
  • German
  • Spanish
  • Chinese

Semester 2

  • Meat, Fish and Poultry processing Technology
  • Advance Cereal Processing
  • Functional Foods and Nutraceuticals
  • Advance Biostatistics for Food Technologists
  • Advance Food Engineering
  • Meat, Fish and Poultry processing Technology Lab
  • Advance Cereal Processing Lab
  • Communication Skills – II
  • Behavioral Science – II, Behavioral Communication and Relationship Management
  • Advance Flavor Chemistry and Technology
  • Food Rheology and Texture
  • Advance Nanotechnology and its Applications in Food Industry
  • French
  • German
  • Spanish
  • Chinese

2nd Year

Semester 3

  • Communication Skills – III
  • Behavioral Science – III, Leading Through Teams
  • Processing of Foods of Plant Origin
  • Novel Food Packaging Technology
  • Minor Project
  • Food Safety and Quality Management
  • Advance Dairy Technology
  • Industrial Training report
  • Processing of Foods of Plant Origin Lab
  • Novel Food Packaging Lab
  • Food Business Management
  • Food Toxicology
  • Process Equipment Design and Plant Layouts
  • French
  • German
  • Spanish
  • Chinese

Semester 4

  • Major Project /Dissertation