MS in Food Processing and Preservation

The MSc in Food Processing and Preservation is a full-time Master's degree program offered by the Department of Food Processing and Preservation. The program has a duration of 18 months and is on-campus. The curriculum is designed to provide students with an advanced knowledge of food processing and preservation. The degree program provides students with a comprehensive understanding of the subject and covers various aspects such as advanced food and industrial microbiology, nutrition and dietetics, food preservation methods, and innovative food processing technologies. The program also offers the opportunity to specialize in various areas such as baking, confectionery, beverage, dairy, meat, fish, and poultry processing. The program is research-oriented and offers opportunities for students to specialize in a particular area of food science thus includes both research and theory credits, atotal of 40 credits. Students have access to a variety of equipment and facilities in the food processing lab, food engineering lab, and other state of the art labs in the university. Graduates of the program will acquire innovative, critical, and problem-solving abilities and develop technical skills in food processing, packaging, and equipment design, and gain knowledge about cutting-edge food processing technologies, research methods, food safety legislation, and quality control standards.