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M.Sc in Food Technology

The Department of Food Science and technology started on August 7th 2013, with 21 students and 4 faculty members (coordinator with Assistant professors) from Food Science and Technology background. The Ministry of Food Processing Industries (MFPI), Government of India, gave the approval and funding for initiating the programme under National Mission for Food Processing (NMFP). Mangalore University has also approved the M.Sc Food Science and Technology, a two year Post Graduation Programme.


To impart knowledge and technical skills.

To train required manpower in food processing industry.

To develop a collaboration between the academia and industry.

To promote research in the food science.

To increase awareness so as to strengthen and enhance food safety standards.

Scope and Definition of the Subject:

Food Science is the Physical, Chemical and Interactive, and Technological study of food components both in their native and processed product forms.

Food Technology is the application of food science to the Processing, Preservation and Development of Technologies for commerce.

Candidates who have passed the three years B.Sc. degree examination of Mangalore University or any other University considered as equivalent thereto with a minimum of 45% (40% for SC/ST/Category-I candidates) marks in aggregate Excluding Languages and Group III Subjects are eligible for the programme provided they have studied Chemistry/Biochemistry and Any Two of the following optional/major/ special subjects: Home Science, Horticulture, Forestry, Environmental Science, Biotechnology, Botany, Environmental Science, Microbiology, Pharmacognosy and Zoology.

 Candidates who have passed Bachelor Degree examination in Food Nutrition and Dietetics, Agriculture, Fishery Science and Engineering Biotechnology with 45% (40% for SC/ST/Category-I candidates) marks in aggregate Excluding Languages and Group III Subjects are also eligible.

Food Technology is a Multi-Disciplinary Course:

1. Biotechnology/ Biology

food safety, new ingredients

functional foods,   biomarkers

2. Molecular biology

Food genome interaction

Control through of diseases through Food – gene interaction

3. Chemistry/ Biochemistry

Combinatorial chemistry

Computational chemistry

4. Engineering

Packaging, Refrigeration

Equipments and Machineries

5. Medical

Clinical studies

Control diseases through Food



Material resourcing

It also covers topic of special, current interest such as:

Alternative food processing technologies, Environment-friendly processes, Genetically modified foods, Functional foods, Consumer behaviour, Food microstructure.

Current “Buzzwords” in Nutrition:

Phytochemicals – Non-nutrient plant chemicals that contain protective, disease preventing compounds.

Functional Food — Any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains.

Designer Food — Processed foods that are supplemented with food ingredients naturally rich in disease-preventing substances.

Pharma Food — Food or nutrient that claims medical or health benefits, including the prevention and treatment of disease.

Activities & Seminars Conducted:

Inauguration of the Food Science and Technology P.G. Programme on 16th August, 2013.

National Seminar on “Recent Trends in Probiotics and Food Biochemistry- Significance and Relevance” on 23rd August, 2013.

Multiple Opportunities for Food Technologists in India: Raw material specific like Agricultural Horticultural Meat and Marine, Region specific, Market, Large scale Industries, Small scale Industries Self dependent, Part time operators like Street Food.

Careers Prospects: Opportunities in Food, Beverages & Water related industries to Pharmaceutical, Biotechnology, Biomedical, Research, Health, Hospitality Industries in India as well as abroad.

Examples of such professions are as follows: Food Safety Officer, New Food Product Developer, Research Scientist, Food Manufacturing Operations Manager, Quality Assurance Manager, Flavour Technologist Regulatory Inspector, Food Packaging Specialist, Processing Engineer, Food Inspector, HACCP Auditor, etc.

Industries / Organizations for employment: BIS/ ISI, FACCI, FDA, PFA, FAO/ WHO, Government agencies, FCI, Nestle, Britannia, Pepsico, ITC, Coco Cola etc.

Self Employment/ Entrepreneur: The government is providing a huge facility for self employment and setting up Food Processing Units both on large and small scale, in the form of subsidies, loans and other government assistance.


State of art laboratories

Classrooms with ICT facilities

Pilot plant

Library with online Journal facilities

Internet and wifi connectivity

Industrial visits

Research and Development Institutes

Project work

Guest lectures from Industries and R&D background

Seminars in each semesters


Departmental Association

Rural exposure

Dr. S.N .Raghavendra, M.Sc, Ph.D
Assistant Professor & HOD 

email: snraghavendra@rediffmail.com
Mob: 9945888845 

Ms. Shilpa Lekha S, M.Sc Lecturer
email: lekha928@gmail.com 
Mob: 7760889125


Ms. Feby Luckose Mathews,
M.Sc , NET

Assistant Professor,
email: febyluckose@gmail.com
Mob: 9538830566

Mr. Ashok Kumar Chakka,M.Sc,NET
Assistant Professor

Ms. Leema Roseline T, M.Sc, NET
Assistant Professor
email: leemaaroseline30@gmail.com
Mob: 8105673599