Department of Food Science and Technology at St Aloysius College

Department of Food Science and Technology at St Aloysius College

Sensing a surge in demand for qualified manpower in the field of Food Science and Technology in the coming decade, MSc. Food Science and Technology at St Aloysius College is geared to generate skilled manpower and entrepreneurs equipped to harness the available, untapped resources, especially fruit, vegetable and agro-based foods.

Eligibility For Admission: Candidates shall have studied any branch of Life Sciences with Chemistry/Biochemistry as one of the major/optional/subsidiary subjects securing 45% marks (40% in case of SC/ST candidates) in the aggregate excluding languages at the undergraduate level.

Eligibility Certificate: Candidates who have obtained their qualifying degree from Universities outside Karnataka state have to produce an Eligibility Certificate issued by the Registrar,Mangalore university at the time of admission.

Migration Certificate/Transfer Certificate:Candidates admitted to the M.Sc. course will have to produce a Migration Certificate issued by the University and Transfer Certificate issued by the College where they last studied.  

The vision of the department:

•          A department that strives to lead in academics, hands-on practical training, research and skill training of students.

•          A department that works locally but has a state-level and national outlook to equip students for the challenges that the country will face in the coming century.

•          A sound footing in life sciences that strives to evolve technologies, such as in food science and technology, that can be adapted to the country's needs.

Mission of the department:

•          To generate human resource with a competitive edge in the field of food science and technology. To evolve new need-based strategies and knowledge base or think-tanks for food processing technologies from source to target.

•          To foster research in frontline areas of food science and technology, particularly post-harvest food processing and preservation, reducing wastage, evolving better packing and transportation strategies etc.

Course content:

M.Sc. Food Science and Technology: Two years course comprising of four semesters

First Semester	Second Semester
Theory	Theory
Food Chemistry	Cereals & Bakery Products
Food Microbiology	Fruits & Vegetables Products
Principles of Food Processing & Preservation	Milk & Milk Products
Principles of Food Processing & Preservation	Food analysis & Instrumentation
Practical	Practical
Food Chemistry and Food Microbiology	Cereals & Bakery Products and Fruits & Vegetables Products
Techniques of Food Processing & Preservation and Processes/ Principles of Food Processing & Preservation	Milk & Milk Products and Food analysis & Instrumentation
Third Semester	Fourth Semester
Theory	Theory
Post Harvest Technology of Plantation crops	Neutraceuticals & Functional foods
Technology of Legumes and Oilseeds	Food Safety and Quality Control
Technology of Meat, Poultry and Fish Products	Food Packaging
Nutrition and Health (CBCS)	Waste Management in Food Industry
Practical	Practical
Post Harvest Technology of Plantation crops and Legumes and Oilseeds	Neutraceuticals & Functional foods and Food Safety and Quality Control
Meat, Poultry and Fish Products and Packaging	Project: All students are expected to carry out an industrial based project work and expected to present their finding through a vica-voce exam.

HIGH LIGHTS OF THE DEPARTMENT

Excellent infra-structure:

• State of art laboratories
• Spacious class rooms  equipped with LCD and OHP projectors and screens
• Comprehensive library with latest editions of books

Salient features:

·         Eminent scientists invited for guest lectures

·         Industrial visits and study tours

·         Curricula designed in such a way that students get training in all aspects of food processing

Job opportunities: All students are expected to visit Industries during the industrial tour and are expected to carry out a project in an area of one’s interest in Food Science and Technology which will facilitate the students to get into food industry/academic and research institutes or become an entrepreneur.

For further details contact Principal or Department of Food Science and Technology,  Mob:9480237695 / 9449664651 Office: 0824 2449700/Extension No 201/223 ( Between 9.30 a.m. to 4.30 p.m.)