| Program Description |
Core Values of the Departments
The curriculum of the M. Sc. Food Science and Technology is practical oriented and has been designed in such a way that by the time of completing this course student will adopt values like competitiveness and professionalism. To gain hands on experience about the field students are made to complete one month industrial training. Also, different guest lectures, seminars and short term training are conducted to develop entrepreneurship skill amongst students.
The department strives for excellence by developing proactive solutions for challenges in the field of value addition, food preservation, waste utilization and health foods. Research culture gets imbibed in students by completing major research project which is also a part of curriculum. To strengthen the research department also offers Ph. D. degree in Food Science and Technology.
The research mainly focuses on industry and society needs.
Academic Programs offered with Intake
M. Sc. Food Science and Technology : 40
Ph. D. Food Science and Technology : 06
Outcome base Education
a. Program Education Objectives Post Graduates will apply the knowledge of food chemistry, food preservation, food processing and food packaging for the effective utilization of agricultural commodities to develop healthy and nutritious foods Post Graduates will design economically feasible equipments for the modernization of traditional food processing methods Post Graduates will apply the knowledge of food engineering and technology principles from the various aspects of food technology and related disciplines to solve practical and real-world problems
b. Program Outcomes
Post Graduates will have an ability to apply knowledge of Food Science, Food Processing, Food Engineering and Technology Post Graduates will have an ability to analysis the problems in food science, food processing and food technology, and will be competent to control them during foods manufacturing and storage Post Graduates will have an ability to identify problems and design to resolve the problems in the actual situations during food processing, food quality controlling, food packaging and storage
Post Graduates will have an ability to express practical proficiency in the field of food analysis, food processing and food preservation
Post Graduates will have advanced knowledge of food microbiology, food science, food engineering, food quality and food processing technology Post Graduates will have an ability of designing and development of food products as per the need of society keeping the value of food safety and health benefits
Post Graduates will have an ability to understand the impact of the professional scientific and technical solutions in societal and environmental contexts, and demonstrate the knowledge of, and need for sustainable development
Post Graduates will have an ability to apply ethical principles and commit to professional ethics and responsibilities and norms of the engineering practice Post Graduates will have an ability to function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings
Post Graduates will have an ability to communicate effectively for self development Post Graduates will have knowledge of industrial economics and management of food industries Post Graduates will have an ability to recognize the need, and have preparations and ability to engage in independent and life-long learning in the broadest context of technological change
|
| Admission & entry requirements |
A. Candidates possessing B.Sc. Degree from Shivaji University or any other statutory University with minimum 50% marks, Bachelor degree from Shivaji University or any other statutory University in Food Science and Technology/ Food Science and Quality Control/Food Technology Management/ Agriculture / Horticulture /Home Science or 12 th Science with B. Voc. Food Processing and Management with minimum 50% marks
B. All the candidates eligible as mentioned with above eligibilty criteria have to pass entrance examination conducted by the Department of Food Science and Technology, Shivaji University, Kolhapur.
|
