M Tech Food Technology
Eligibility: B Tech/ MSc in related subjects with minimum 50%
- Duration: 2 years
- Admission Process: Shoolini University's multiple choice entrance test, and faculty interaction
M Tech Food Technology
Eligibility : B Tech/ MSc in related subjects with minimum 50%
- Duration : 2 years
- Admission Criteria : Shoolini University's multiple choice entrance test, and faculty interaction
MTech Food Tech at Shoolini University is a postgraduate program that teaches students the relevance and depth of the subject. The university fosters student success through academic mentorship, hands-on learning, cutting-edge research, all within a beautiful natural environment.
Application and research on food science and food engineering are vital to industry needs today. This makes MTech Food Tech invaluable to industry processes as well as ongoing research. Students of MTech Food Tech at Shoolini University are encouraged to perform research and experimentation in food processing, engineering, packaging, nutrition, preservation, and more.
We have a distinguished faculty from top national institutes and universities of Food Technology. The Ministry of Food Processing Industries (MoFPI), Government of India, has sponsored the food technology infrastructure. Students are assigned individual mentors right from the first year for their minor and major projects during the program. The progress of the work is reviewed at regular intervals.
International collaboration for student exchange programmes with Ankara University, Turkey and Çankırı karatekin University, Turkey.
UGC, Infrastructure Grant from the Ministry of Food Processing Industries, New Delhi.
Specialisation available in Fruit and Vegetable Technology, Meat Process Technology, Cereal and Grain Technology, Nutraceuticals and Fermentation Technology, Milk and Dairy Technology.
Research Opportunities
Food Processing and Preservation | Food Safety and Quality Control | Food Packaging and Shelf Life | Nutraceuticals and Functional Foods | Livestock Products | Beverage | Fermentation
VISION
The M.Tech. Food Technology program is aimed to excel in education, research, engineering skills and innovation. We aim to produce post graduated graduates exceptionally prepared to steer the future of the food industry with a commitment to excellence and integrity
MISSION
MISSION1: Educating students from food technology backgrounds with essential skills, knowledge, and practical expertise in Food Technology and Engineering. The program goal is to prepare them for leadership roles in top food industries, cultivating their continuous progression in Food Technology and related disciplines, with a specialized focus on food engineering and technology skills
MISSION2: To establish connections with top leading institutes for research and entrepreneurship development among students
MISSION3: Facilitate employment and networking possibilities for students by connecting them with industry leaders, alumni, and international networks to help them progress in their career
MISSION4: Providing research and professional services to streamline and optimize processes which contribute to the enhancement of the quality of life
MISSION5: To act as a bridge for linking research, academics, industry, and society
PROGRAM EDUCATIONAL OBJECTIVE
- PEO-1: To develop the ability to apply the knowledge of food chemistry, microbiology, sensory evaluation, computing and basic engineering fundamentals to the development, processing, and preservation of safe, nutritious, and high-quality food products.
- PEO-2: To develop the capability to apply latest engineering tools and techniques in food processing with respect to social and global framework
- PEO-3: To develop the ability in students to gain knowledge and skills which are necessary in life for the holistic development for meeting their professional needs in varying environment and changing contexts
- PEO-4: To develop the capability to utilize advanced instruments and technologies to process and analyze food products and to solve food safety problems
- PEO-5: To nurture competent professionals instilled with leadership traits and ethical duties
PROGRAM OUTCOME OR PROGRAM SPECIFIC OUTCOME
- PO-1: Disciplinary knowledge Students are able to demonstrate comprehensive knowledge and understanding of food technology including the concepts of disciplines such as food chemistry, thermodynamics, rheology, microbiology, plant and animal science, production management, food laws and regulations. Understand how knowledge is created, advanced, renewed and apply in processing and preservation of food
- PO-2: Communication Development of students’ communication skills is planned through various presentations and seminars. Besides that, the students do various assignments such as sprint that enable them to develop skills in public speaking writing and effective’s interpersonal skills. Presentations in each paper enhances their confidence, ability to express themselves, presentation skills
- PO-3: Research-related skills Students develop a scientific temper and a sense of enquiry through various food technology papers. They have capabilities in asking relevant questions relating to current issues and themes and state hypothesis and rationale for inquiry. Students are capable of using appropriate research methodology for conducting research plans and reporting the results of study undertaken
- PO-4: Teamwork Students are capable of effective working in diverse contexts and teams in classrooms laboratories, student societies, industry and the community. They have basic management skills for independently organizing events, resource mobilization and leading community-based projects, initiatives
- PO-5: Self-directed learning Students are capable of working independently and are able to apply the concepts of Food Technology in an original; creative manner to solve and manage real life issues for the customers and industry. Students develop customized products as per the requirements of customers and need of time
- PO-6: The Engineer and Society Students will apply reasoning informed by contextual knowledge to assess societal, health, safety, legal and socio-cultural contexts and consequence responsibilities relevant to the professional engineering practices. College through a student and faculty exchange program with foreign university also helps them to acquire multicultural competency and the students are competent to seek higher education in foreign universities
- PO-7: Moral and ethics Student has awareness of ethical conduct in academic and personal situations. Students are developed for understanding and avoiding unethical behavior such as misrepresentation, plagiarism and environmental misuse and violence. They are formally taught ethics of research and human interventions
- PO-8: Leadership Students have leadership qualities in organizing teams and their mobilization for effective problem solving in different Food Technology aspects. Students apply creative leadership for realization of various goals. As a leader, they are trained to have greater customer sensitivity and connect. They can organize food courts and design business plans
- PO-9: Lifelong erudition Students acquire ability to gain knowledge and skills that are necessary in life for the holistic development for meeting their professional and personal needs in varying environment and changing contexts
- PO-10: Modern tool usage Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modelling, AI to complex engineering activities with an understanding of the limitations
- PSO1: To provide excellence in the area of food processing and preservations, developments in food ingredients, additives, packaging, processing equipment manufacturing and distribution
- PSO2: Students understand the engineering aspects of food processing, significance of food quality, food safety hazards and their control measures, food preservation and shelf life, food borne illness and outbreaks. Development of theoretical and practical knowledge in handling the various types of plant and animal raw materials of foods
- PSO3: Students are globally competitive professionals, through excellence in inter-disciplinary education, research and innovation to meet the future challenges in food processing and ensure safe and wholesome food
- PSO4: Empowers students to analyze and solve problems of food quality and safety, efficient commercial production of food by applying basic principles of science, engineering and technology. Provides the self-employment opportunities to the students being trained professionals in food processing and management
M Tech Food Technology Career Opportunities
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Program Details
HP/J&K Domicile: ₹94,500
Others: ₹1,00,500
Top Faculty
Student Voices
Asavari Kapoor
The well-designed curriculum, expert faculty, and cutting-edge facilities laid a solid groundwork for my Food Tech journey. Practical exposure, industry collaborations, and guidance from alumni proved invaluable, making it an enriching journey. The vibrant campus life adds to the overall experience. I wholeheartedly recommend this program to passionate individuals seeking a career in food technology.
Divya Jyot
Shoolini offers a distinctive mix of academic excellence and natural beauty. Set against a backdrop of stunning landscapes, the campus environment is both serene and inspirational, enhancing the learning experience. The Yogananda Library is a testament to the university's commitment to providing ample resources. It offers a tranquil and supportive space for study, available to students 24X7. Life at Shoolini is not only enjoyable but also deeply enriching, fostering both personal and intellectual growth.
Anoushka Tyagi
I value the opportunity to be part of a community where practical, industry-relevant knowledge is a priority. Beyond academics, it's wonderful to engage in various activities like Cleanliness Drives, Tree Plantation Drives, and volunteering programs at Shoolini University. These experiences have not only enriched my skills but also contributed to my personal growth. Participating in the diverse range of events organised each semester has been incredibly rewarding. Moreover, the majestic mountains surrounding the campus have been a source of spiritual guidance and inspiration.
Manish Sharma
Shoolini University is a melting pot of cultures, ideas, and subjects, with an environment that ignites curiosity. Working in top-notch labs with personalised mentors provides us with hands-on experience, preparing us to excel in the job market. Whether it's the high-tech seminar rooms or the sunlit courtyards abuzz with lively discussions, Shoolini University guarantees a journey of both personal and academic growth that will stay with you.
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Frequently Asked Questions
On what basis are the candidates selected for MTech Food Technology?
Candidates are selected on the basis of an interview conducted by the department.
What is the accreditation of MTech Food Technology?
Shoolini University is NAAC B+ accredited and has UGC certification.
Are exchange opportunities available to students of MTech Food Technology?
International collaboration for student exchange programs with Ankara University, Turkey and Çankırı karatekin University, Turkey.
Who teaches MTech Food Technology?
Our illustrious faculty includes alumni of global universities like Oxford, NIH, NCI, John Hopkins Medical School, as well as top universities of India, like IISc, JNU, DU and ZSI. Faculty members regularly receive grants from national and international funding agencies. Students also get a chance to work closely on live research projects.
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