M.Sc. Food Science and Technology is a 2-year full-time post-graduate course divided into 4 semesters. The program has been designed to train Food Engineers in understanding and applying latest scientific knowledge of the specialized field, acquiring professional familiarity with the various fields of natural and technical sciences and applying such professional food-related knowledge creatively in the different branches of the food industry.

Top Institutes offering this course are:

• Manglayatan University, Aligarh
• Banaras Hindu University, Varanasi
• Pondicherry University
• Sharda University, Noida
• Dr. D.Y. Patil University, Noida

The average annual course fee in India ranges between INR 5,000 and 3 lacs, depending upon the institute offering the course.

With advancement in food manufacture, Food Technology acquires relevance in terms of enhancing food quality, improving food safety, increasing competitive options for consumers, developing safety-oriented means of food production and exploring advanced knowledge of food science across chemical and biochemical applications in food development.

Students enrolled to the course are imparted advanced lessons in applying fundamental scientific concepts to understand and manipulate the complex characteristics of food, addressing current issues in food production, tackling issues arising from food safety-related concerns, analysing and critically examining complex factors such as sociological and ethical issues influencing the range and acceptability of food items produced in an industrialised society, constantly evolving scientific theory and knowledge in the domain of food technology and areas of particular interest through research projects based on current research in the field.