M.Sc. [FOOD TECHNOLOGY] ADMISSION
Applications are invited for 2 year M.Sc. (Food Technology) Degree Course of the University of Mysore for the years 2011-2013.
M.Sc. [FOOD TECHNOLOGY] PROGRAMME
A two year programme consisting of four semesters starting in the third week of August every year.
Consists of the following 16 subjects.
SEMESTER -1 :
(1) Basic and Food Microbiology
(2) Chemistry of Foods
(3) Applied Mathematics and Statistics
(4) Basic Principles of Engineering
SEMESTER -2 :
(1) Biochemistry and Nutrition
(2) Principles of Food Processing
(3) Infestation Control and Pesticides
(4) Food Engineering-I
SEMESTER -3 :
(1) Food Engineering-II
(2) Packaging Technology
(3) Technology of Foods : Meat, Fish and Poultry Products
(4) Industrial Microbiology and Biochemical Engineering
(5) Dissertation Seminar
SEMESTER -4 :
(1)Technology of Foods
Elective A: Grains, Legumes and Oilseeds
Elective B : Plantation Products and Flavour Technology
Elective C : Fruits and Vegetable Technology
(2) Advanced Food Science
(3) Operations Research., Food Plant Organization and Management
(4) Investigational Problem
Excellent boarding, lodging, sports and recreational facilities available at IFTTC Hostel
About IFTTC: The post-graduate course is conducted with a core of specialist teaching staff from the International Food Technology Training Centre [presently called Human Resource Development] and expert scientists from the various Disciplines of the Institute. CFTRI's efforts in Human Resource Development has the unique distinction of participation of more than 100 scientists of R&D departments as faculty members every year over the past forty years.
View of IFTTC Hostel
Besides the 2-year M.Sc. Food Technology programme with which the IFTTC was started, M.Sc. Food Science by Research was also started in later years. A number of National and International level short term courses in different branches of food technology are also being conducted, primarily intended for those who want to update their professional skills and status.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries, reduce costs, and modernize.
CFTRI has developed over 270 products, processes and equipment designs, and close to 1600 licensees have availed themselves of 160 of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large
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