Department of Post Graduate Studies & Research in Food Science 

The Department of Food Science and Technology was established in the year 2013 at St. Aloysius College (Autonomous) affiliated to Mangalore University with the grant provided by The Ministry of Food Processing Industries (MFPI) Government of India, under National Mission for Food Processing (NMFP). The main aim of the course was to deliver interdisciplinary high quality of education to understand Food Science in depth in association of Technology.

Since its inception, the Department offered Postgraduate programme in Food science and Technology (until the academic year 2017-18) and upgraded to full-fledged department in the academic year 2018-19 and named as Department of Postgraduate Studies and Research in Food science offering two M.Sc. programmes:

• M.Sc in Food Science and Technology
• M.Sc. in Food Science, Nutrition and Dietetics 

1. The vision and mission of the department

VISION
Collectively flourishing in the pursuit of academic excellence that contributes to the welfare of the society and environment by imparting emerging innovative knowledge systems and their application to food Science for global wellbeing

MISSION

• To ignite the minds of students towards pursuing high quality research and prepare world class Food Science professionals with global competencies.
• To facilitate break-through solutions in the field of sustainable food systems for a healthy society.
• To work as a catalyst by collaborating with Government and Non-Governmental Organizations in policy making initiatives.

Objectives

• To train required manpower in food processing industry and health sector.
• To develop a collaboration between the academia and industry.
• To promote research in the food science. 
• To impart knowledge and technical skills.
• To increase awareness so as to strengthen and enhance food safety standards.

Programmes Offered

Intake for each course – 30

M.Sc. Food Science and Technology

ELIGIBILITY FOR ADMISSION
Candidates who have passed the three years B.Sc. degree examination of Mangalore University or any other University considered as in equivalent thereto with a minimum of 45% (40% for SC/ST/ Category-I candidates) marks in aggregate excluding languages and Group III subjects are eligible for the programme provided they have studied Chemistry/Biochemistry and any two of the following optional/major/special any, subjects: Home Science, Horticulture, Forestry, Environmental Science, Biotechnology, Botany, Microbiology, Pharmacognosy, Zoology and Physiology.

Candidates who have passed Bachelor degree examination in Food Technology, Food Science, Food Science and Technology, Food Nutrition and Dietetics, Clinical Nutrition and Dietetics*, Food Technology and Management, Food Technology and Quality Assurance, Food processing and quality management, Food and Agricultural Microbiology, Food Microbiology, Microbiology, Horticulture, Dairy Science, Dairy Technology, Fishery Science, Food Engineering and Engineering Biotechnology, Agriculture with 45% (40% in case of SC/ST/ Category-1 candidates) marks in aggregate excluding languages and Group III subjects are also eligible.

 UGC recognized B.Vocational graduates in Food Processing and Engineering with 45% (40% in - also case of SC/ST Category-I candidates) marks in aggregate excluding Group III courses are also eligible)

*Remedial classes in Food Science/Chemistry to be offered to these candidates.

M.Sc. in Food Science, Nutrition and Dietetics
Candidates who have passed the three years B.Sc. degree examinations of Mangalore University or any other University considered as equivalent thereto with a minimum of 45% (40% in case of SC/ST/Category-I candidates) marks in aggregate excluding languages and Group III subjects, are eligible for the programme. Provided they have studied Food Nutrition and Dietetics/ Food Science/ Biochemistry/ Chemistry as major subject and one of the following as major/ optional/ special/ subsidiary subjects are preferred.

Home Science, Horticulture, Forestry, Environmental Science, Biotechnology, Botany, Microbiology, Pharmacognosy, Zoology Physiology, Human Physiology, Agriculture, Fishery Science and Engineering Biotechnology.

B.Sc. graduates with Diploma/ P.G. Diploma programme or U.G.C. recognised B.Vocational graduates or any graduates from the faculty of Science with P.G. Diploma programmes are also eligible for admission provided they have studied one of the subjects associated with Food Science, Nutrition and Dietetics and also have secured a minimum of 45% (40% in case of SC/ST/Category-I candidates) marks in aggregate excluding languages and Group III subjects at the undergraduate level.

Thrust areas of research

• Application and evaluation of novel food processing technologies
• Utilisation of food industry by products for preparation of value added products. 
• New functional food products development and assessment for nutrition profiling and health benefit factors
• Application of biotechnological tools to utilise underutilized and by products of food processing industries
• Marine sea weed sources for the preparation of functional foods. 

Placements

Students completing the MSc programmes have scope for placements in food safety and quality control sectors, food industries, research laboratories of national importance, hospitals, critical care units and catering industries.

Careers Prospects: Opportunities in Food, Beverages & Water related industries to Pharmaceutical, Biotechnology, Biomedical, Research, Health, Hospitality Industries in India as well as abroad.

Examples of such professions are as follows: Food Safety Officer, New Food Product Developer, Research Scientist, Dietician, Diet consultant in health sector, Food Manufacturing Operations Manager, Quality Assurance Manager, Flavour Technologist Regulatory Inspector, Food Packaging Specialist, Processing Engineer, Food Inspector, HACCP Auditor, etc.
Industries / Organizations for employment: Government agencies such as FSSAI, BIS and FCI, in private sector multinational companies such as Nestle, Britannia, Pepsico, ITC, Coco Cola etc.

Self Employment/ Entrepreneur: The government is providing a huge facility for self employment and setting up Food Processing Units both on large and small scale, in the form of subsidies, loans and other government assistance.

Course Structure

• Course Structure/Syllabus for M.Sc. Food Science and Technology
• Course Structure/Syllabus for M.Sc. Food Science, Nutrition and Dietetics