COURSE STRUCTURE 

MASTER OF SCIENCE (M.Sc.)

FOOD SCIENCE AND TECHNOLOGY

As per NEP 2020 and CBCS

(w.e.f. Academic Session 2022-2023)

Institute of Food Technology

Bundelkhand University, Jhansi U.P. – 284128

Program Outcomes (POs)

1. Knowledge: Acquire an overview of concepts, fundamentals and advancements of science across a range of fields, with in-depth knowledge in at least one area of study. Develop focused field knowledge and amalgamate knowledge across different disciplines.

2. Complementary skills: Students will be able to engage in critical investigation through principal approaches or methods and through effective information search and evaluation strategies. Employ highly developed conceptual, analytical, quantitative and technical skills and are adept with a range of technologies.

3. Applied learning: Students will be able to apply disciplinary or interdisciplinary learning across multiple contexts, integrating knowledge and practice. Recognize the need for information; effectively search for, evaluate, manage and apply that information in support of scientific investigation or scholarly debate.

4. Communication: Communicate effectively on scientific achievements, basic concepts and recent developments with experts and with society at large. Able to comprehend and write reports, documents, make effective presentations by oral and/or written form.

5. Problem-solving: Investigate, design and apply appropriate methods to solve problems in science, mathematics, technology and/or engineering.

6. Environment and sustainability: Understand the impact of the solutions in ethical, societal and environmental contexts and demonstrate the knowledge of and need for sustainable development.

7. Teamwork, collaborative and management skills: Recognize the opportunities and contribute positively in collaborative scientific research. Engage in intellectual exchange of ideas with researchers of other disciplines to address important research issues.

Program Specific Outcomes of M.Sc. (Food Science and Technology)

1. Students learn to apply the knowledge of science, engineering fundamentals, and mathematical concepts to the solution in the field of food technology for food production, food ingredient supply, food research and development, food process engineering, food quality, and safety system, food analysis, and quality control, regulatory affairs, food marketing, etc.

2. Identify, formulate, review research literature, and analyze complex Food Technology/applications problems and Design solutions for complex problems and design system components or processes that meet the specified needs with appropriate consideration for the food sustainability.

3. Acquire the practical knowledge and demonstrate the ability to design, conduct/troubleshoot experiments and analyze data in the field of food technology

4. Understand the impact of the professional food technology solutions in societal and environmental contexts, and apply ethical principles and commit to professional ethics and responsibilities and able to communicate effectively and write effective reports and design documentation, make effective presentations.

5. Understand unit operations performed in food processing industries.

6. Design, development and optimization of food process machinery and process technologies for food products.

7. Implementation of food safety practices, quality control measures, quality assurance procedures and statutory and legal requirements in food processing industry.

8. Understanding about food industry start-up and its management.