The 2-year postgraduate Master of Science (M.Sc.) in Food Science and Technology program gives students increased knowledge and abilities in food safety, preservation, and processing. Food chemistry, microbiology, nutrition, product development, and quality control are just a few of the topics covered in this extensive course. Students work in labs, do research projects, and frequently finish internships in business world. Specialized modules on food engineering, sensory evaluation, and regulatory issues might be included in curriculum. Graduates are ready for jobs in quality control, research and development, food manufacturing, or regulatory organizations. In order to prepare students to handle current issues in food business and support public health and food security, program frequently places an emphasis on cutting-edge technologies, sustainable practices, and international food trends.
