The Master of Science in Food Technology (MS-FT) is a two-year graduate program comprising four semesters and totalling 30 credit hours. This program is designed to deepen students’ understanding of advanced topics in food technology, and safety while fostering independent research skills. Students engage with cutting-edge scientific developments and gain practical experience relevant to food industries, academia, and regulatory bodies. Students also undertake a research thesis under faculty supervision, addressing real-world industrial or societal food challenges.
MS Food Technology
| Sr. | Year | Semester | Courses | Credit Hours |
| 1 | I | Semester I | 4 Electives | 12 |
| 2 | - | Semester II | 4 Electives | 12 |
| 3 | II | Semester III & IV | Thesis + Viva Voce | 6 |
At least 2.00/4.00 CGPA or 50% marks from an annual system in Food Science and Technology/Food and Nutrition/Agriculture (Major: Food Technology)/Human Nutrition and Dietetics/Dairy Technology/Meat Technology/Food Safety and Quality Management. Candidates with a background in Microbiology, Biochemistry, or Biotechnology are also eligible to apply after completing two deficiency courses as specified below:
- Introduction to Food Science and Technology (FS1102):
- Course Code: FS1102
- Credit Hours: 3 (2-1)
- Food Processing and Preservation (FS1602):
- Course Code: FS1602
- Credit Hours: 3 (2-1)
Candidates are required to pass the UCP Admission Test with a 50% score or the GRE/HAT General/equivalent test with a passing score of 50%, followed by an interview by the Graduate Admission Committee
| Weightage of Previous Academic | Weightage of Admission Test | Weightage of the Interview | Total |
| 40% | 30% | 30% | 100% |
Program Name: MS Food Technology
Admission Fee: 28,000
| Per Credit Hour Fee | 1st Sem Total Fee | 1st Installment | 1st Installment with 25% Scholarship | 1st Installment with 30% Scholarship | 1st Installment with 50% Scholarship | 1st Installment with 75% Scholarship | Total Credit Hours | Total Fees (Incl Admission Fees) |
| 13,290 | 187,480 | 107,740 | 87,805 | 83,818 | 67,870 | 47,935 | 30 | 426,700 |
Disclaimer
The above-mentioned fee structure is for illustration purpose only. UCP reserves the rights to make changes in the Fee Structure whenever deemed necessary or appropriate.
Semester I
| Sr. No. | Course Code | Course Title | Category | Credit Hours |
| 1 | - | Course 1 | Elective | 3 |
| 2 | - | Course 2 | Elective | 3 |
| 3 | - | Course 3 | Elective | 3 |
| 4 | - | Course 4 | Elective | 3 |
Semester II
| Sr. No. | Course Code | Course Title | Category | Credit Hours |
| 1 | - | Course 1 | Elective | 3 |
| 2 | - | Course 2 | Elective | 3 |
| 3 | - | Course 3 | Elective | 3 |
| 4 | - | Course 4 | Elective | 3 |
Semester – III & IV
| Sr. No. | Course Code | Course Title | Category | Credit Hours |
| 1 | FT699 | Thesis and Viva Voce | Project | 6 |
List of Elective Courses:
| Sr. No. | Course Code | Course Title | Category | Cr. Hrs. |
| 1. | FT611 | Carbohydrates Chemistry and Technology | Elective | 3 |
| 2. | FT622 | Recent Advances in Food Science & Technology | Elective | 3 |
| 3. | FT631 | Functional Beverage Technology | Elective | 2 |
| 4. | FT631P | Lab (Functional Beverage Technology) | Elective | 1 |
| 5. | FT651 | Food Quality Assurance Management | Elective | 3 |
| 6. | FT652 | Food Safety and Quality Control Systems | Elective | 3 |
| 7. | FT653 | Halal Food Forensics | Elective | 3 |
| 8. | FT671 | Technology of Processed Meat | Elective | 3 |
| 9. | FT681 | Advanced Food Packaging | Elective | 2 |
| 10. | FT681P | Lab (Advanced Food Packaging) | Elective | 1 |
| 11. | FT721 | Functional Foods and Nutraceuticals | Elective | 3 |
| 12. | FT723 | Food Nanotechnology | Elective | 3 |
| 13. | FT724 | Sustainable Food Systems | Elective | 3 |
| 14. | FT7573 | Food Additives | Elective | 3 |
| 15. | FT691 | Research Design Methodology | Elective | 3 |
| 16. | FT722 | Thermal and Non-Thermal Technologies | Elective | 3 |
| 17. | FT741 | Advances in Food Biotechnology | Elective | 2 |
| 18. | FT741P | Lab (Advances in Food Biotechnology) | Elective | 1 |
| 19. | FT612 | Baking Science and Technology | Elective | 2 |
| 20. | FT612P | Lab (Baking Science and Technology) | Elective | 1 |
| 21. | FT613 | Milling of Cereals | Elective | 3 |
| 22. | FT641 | Food Enzymology | Elective | 3 |
| 23. | FT642 | Food Industry Waste Management | Elective | 3 |
| 24. | FT722 | Technology of Spices and Condiments | Elective | 2 |
| 25. | FT722P | Lab (Technology of Spices and Condiments) | Elective | 1 |
| 26. | FT732 | Processing of Milk and Milk Products | Elective | 2 |
| 27. | FT732P | Lab (Processing of Milk and Milk Products) | Elective | 1 |
| 28. | FT751 | Food Chain Management | Elective | 3 |
| 29. | BC661 | Advanced Biochemical Techniques | Elective | 3 |
| 30. | BT636 | Recombinant DNA and Applied GMO Technology | Elective | 3 |
| 31. | BT680 | Advances in Bioinformatics | Elective | 3 |
| 32. | MB671 | Advanced Immunology | Elective | 3 |
| 33. | FT752 | Advances in Sustainable Food Systems | Elective | 3 |
| 34. | FT654 | Pest Management in the Food Industry | Elective | 2 |
| 35. | FT654P | Lab (Pest Management in the Food Industry) | Elective | 1 |
| 36. | FT742 | Advancements in Food Fermentation | Elective | 3 |
| 37. | FT711 | Starch Chemistry and Technology | Elective | 3 |
| 38. | FT623 | Advanced Food Analytical Techniques | Elective | 3 |
| 39. | FT624 | Food Processing and Nutrition | Elective | 3 |
- Computational Chemistry
- AI and Data-Driven Chemistry
- Chemical and Petrochemical Industry
- Pharmaceutical Industry
- Nanotechnology and Materials Sciences
- Food and Beverage Industry
- Cosmetic Industry
- Quality Control/ Quality Assurance Analyst
- Laboratory Manager
- Sugar Industry
- Mining and Mineral Sector Industry
- Glass Manufacturing Industry
- Forensic Science Laboratories
- Research Organizations
- Cement Industry
- Ceramics Industry
- Coatings and polymers Industry
- Environmental Chemist
Minimum 2.00 CGPA is required for the award of BS Chemistry Degree