The two-year Food Science, Technology & Innovation is a unique MSc by Research Programme. Contemporary food science is largely guided by food chemistry which is wholly derived from in-vitro study of food. Food chemistry does not translate into nutrition because of huge metabolic variation amongst consumers and several dimensions of the in-vivo effects of food cannot be predicted from its chemistry. This program provides opportunity to research nutrition holistically by adding the dimension of Ayurveda pharmacology to food chemistry and nutrition science. It is very relevant for students who wish to be dieticians, or work in agri-food and beverages sector or wish to create a start-up with a focus on ‘India Inspired Holistic Foods’. Through the innovatively designed program involving a mix of course work, lab biochemistry practicals, on problems relevant to homes, hospitals, and industry, the student will learn about the challenges associated with new food processes, data analytics, food characterisation, product design, sensory analysis, consumer testing, food safety & quality, nutrition & health. The focus will be on researching design aspects of nutrient dense foods and functional foods.
The course is designed for students with deep interest in new holistic food design and development with global consumer benefits in mind.
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 68 credit program with 18 credits for course work and 50 credits for project work (project guided by mentors & a stint in a professional work place).
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.