The Doctor of Philosophy in Food Technology (Ph.D.-FT) is an advanced research-based program aimed at developing high-level expertise in the science and technology of food. This program is designed to equip scholars with in-depth knowledge of food composition, safety, processing, preservation, and innovation, while strengthening analytical and independent research skills. Students are immersed in contemporary scientific developments and practical applications across food industries, academia, and public health sectors. A significant component of the program involves conducting original research under faculty supervision, focusing on real-world challenges related to food security, quality, sustainability, or technological advancement.
PhD Food Technology
| Sr. | Year | Semester | Courses | Credit Hours |
| 1 | I | Semester I | 3 Electives | 9 |
| 2 | - | Semester II | 3 Electives | 9 |
| 3 | II | Semester III & IV | Thesis + Viva Voce | 30 |
| At least 3.00/4.00 CGPA or 60% marks in an annual system in MS/M.Phil. in MS Food Science & Technology, MS Food Technology, MS Food & Nutrition, MS Food Safety and Quality Management, MS Food Service Management, or equivalent degree |
| All candidates are required to pass the UCP Admission Test with a 60% score or a test equivalent to GRE/HAT General, conducted by testing bodies accredited by HEC, with a passing score of 60%, 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: PhD Food Technology
Admission Fee: 25,000
| 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) |
| 9,570 | 111,130 | 68,065 | N/A | N/A | N/A | N/A | 48 | 484,360 |
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 |
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 |
Semester – III & IV
| Sr. No. | Course Code | Course Title | Category | Credit Hours |
| 1 | FT899A | Thesis-I | Project | 9 |
| 2 | FT899B | Thesis-II | Project | 9 |
| 3 | FT899C | Thesis-III | Project | 6 |
| 4 | FT899D | Thesis-IV | 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. | FT853 | Sustainable Food Systems: Research and Policy | Elective | 3 |
| 34. | FT742 | Advancements in Food Fermentation | Elective | 3 |
| 35. | FT711 | Starch Chemistry and Technology | Elective | 3 |
| 36. | FT623 | Advanced Food Analytical Techniques | Elective | 3 |
| 37. | FT624 | Food Processing and Nutrition | Elective | 3 |
PhD in Food Science and Technology graduates are prepared for top-level roles in academia, research, and industry leadership. They focus on innovation, advanced research, and policy development in the food sector. Some possible career options include:
- Senior Research Scientist or Project Lead
- University Professor or Academic Researcher
- Director of Food Innovation and Development
- Policy Advisor on food safety and regulations
- Consultant for international food organizations
- Head of Quality Assurance or R&D Department
- Regulatory Expert in food standards and laws
- Technical Director in food manufacturing or biotechnology
- Lead Scientist in food sustainability and technology
- Author or Contributor to scientific publications and journals
- Entrepreneur in advanced food technologies
- Mentor or Supervisor for graduate research students
To be awarded the Ph.D. in Food Technology, a student must successfully complete a total of 48 credit hours, which includes 18 credit hours of coursework and 30 credit hours allocated to a research thesis. A minimum cumulative GPA of 2.00 on a 4.00 scale is required for graduation. In addition, the student must successfully defend their research thesis before an academic evaluation committee. The awarding of the degree is also contingent upon the fulfillment of all university and departmental academic regulations, including adherence to ethical standards in research and overall academic conduct.