Population growth, both globally and within India, will continue to put pressure on all aspects of the agri-food industry. An integrated transdisciplinary approach directed
towards food for human health, livelihoods & sustainability is needed. This MSc by Research program aims to develop your specialist skills and combine food science and technology with nutrition, health & sustainability to meet the challenges facing the society. The two-year Food Science, Technology & Innovation is a unique MSc by Research Programme that aims to provide an Indian dimension to the knowledge-intensive area of food research and development. It is highly relevant for students who wish to be
employed in agri-food and beverages sector or wish to create a start-up in this area with a focus on ‘India Inspired Foods’. The innovatively designed program involves a mix of class room teaching, practical’s, research on problems relevant to industry R & D environment. The student will learn about the challenges associated with new food process & product design, sensory analysis & consumer testing, food safety & quality, food for nutrition & health.
The course is designed for students with an interest in new process development and product design in foods with consumer benets in mind. The course is also designed for those interested in created a food/beverage based start-up and these students will be guided to develop a pitch and a business proposal based on their research area.
Bachelor’s degree in from diverse background from engineering, data analytics, biological sciences, agricultural sciences, biotechnology, food science, and nutrition.
Charges will be as per University Norms for the Post Graduate Courses
Graduates will be able to take on opportunities in the food and beverage innovation sector. They can seek employment in industry or start their own business.
The minimum duration of Master of Science in Life Science – Food Innovation & Product Design is 2 years. This is a 75 credit program with 25 credits for course work (class room and laboratory/pilot plant practical) and 50 credits for project work (project guided by mentors & a stint in an industrial). Emphasis will be on learning by doing through projects, case studies and assignments. Help will be provided to procure industrial internships for interested students.
Focus of course & research work will be in following areas:
The infrastructure includes 14 laboratories and pilot plants to conduct research of food science, technology & nutrition. Other supporting infrastructure includes National Herbarium of medicinal botanical of India, Raw Drug Repository, Ethno-Medicinal Garden with more than 1500 native medicinal plants, Nursery, Lab facilities, Library, Hostel, Canteen and WiFi.
This is a personalised program and entry is possible any time during the year.
Selection will competitive and based on:
Click here to download the TDU MScR Application Form. You may send an email request to email@example.com for the same if needed. Fill up the application form and send it to the address mentioned below along with Rs 500 /- through online transfer OR DD/ Cheque in the favour of “UTDHST General Fund” payable at Bangalore.
Mr. Ravi Kumar G,
Assistant Registrar (Academics),
The University of Trans-Disciplinary Health Sciences and Technology,
#74/2, Jarakabande Kaval, Post Attur via Yelahanka, Bengaluru – 560064.
Ph: 080-28568000, Extn: 127. Mobile: 9844992217.