Department of Food Technology Head-in-charge: Dr. Zodinpuia Pachuau, Dept. of Chemistry, MZU
M.Sc Food Technology is under the School of Engineering and Technology, Mizoram University established in 2019. The Department embraced an initial set up of a total strength of 16 intake capacity, design with programs leading to Post Graduate degree course under the Mizoram University. The course comprise of 2 academic years of 4 Semesters under the PG (CBCS) system. The anticipated corroborative utilization of National Standard laboratory in due time,
makes the department invaluable with the University endowed by a sanction of a Food Testing Laboratory in line with National Standard. Since M.Sc Food Technology is among one of the youngest program recently set up in the University, the Department at present is provided with allotted make-shift classrooms, faculty rooms, offices and a temporary laboratory within SET.
Necessary Practical classes will also be conducted with allied subjects in collaboration with the departments of Horticulture Aromatic and Medicinal Plants, Bio-technology and Chemistry at the initial stage.
Expectation and Vision:
Students from various parts of India, especially from the North-Eastern regions of India are expected to increasingly apply for the program in years to come. The intake capacity too would progressively multiply with the expectation of a comprehensive building with built-in laboratories of its own in two to three years. The diversity of the knowledge depository behind food science and food technology acquires professionalism with diversity. The department would
gradually strengthen the essence to nurture researches with profound technology towards the capacity building (Exploration, investigations, testing, analysis, fact-findings, experimentations) of technological warehouses. This would essentially render application of food sciences to the quality managements of edible food productions and its distributions, especially in the North Eastern regions of India. Food sciences or for that matter food technology cannot be overlooked as one subject of applied science beside others. Since it encompasses inter-disciplinary basic
sciences (knowledge) to cumulatively design applications (technology) for the socio-economic cause beyond subsistence, the department would also strive to be a knowledge reservoir to reach out to communities and industries pertaining to necessitate and address essential processes for the performance of professionalism through capable human resource developments (courses outcome from teaching, intensified from researches).
M.Sc Food Technology is an interdisciplinary program encompassing subjects from the background of Life Sciences, Physical Sciences, Micro-biology, Home Sciences, Agriculture, Horticulture and Food Technology. The Vastness of the program is envision to disseminate information about the techniques elaborated for production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The knowledge of widespread researches and techniques involved therein in providing edible food products would enhance professionalism to industrial management with the techniques and processes in transforming proficient food from raw materials. The Program would observe technical skills and sufficient knowledge to Food Science and its technology, inculcating strong foundation to the diverse subject with associated job opportunities for the students in applied food sciences, to simplify.
Gradual increase in the intake capacity would mechanically evolve human resources augmentation, and with the timely intervention of administrative actions towards the infrastructure set-up, the smooth implementations of research applicability would be explicable.
|Dr. Himjyoti Dutta|
|Dr. Baby Zaithanpuii Hmar|
Admission Procedures for M.Sc Programs to Food Technology:
A. Applications for admission will entail candidates from all corners of the country/and abroad as well, as per the UGC/University rules & regulations, directions of the Central Admission Committee (Admission Directors) and the admission criteria of the department.
B. The seats are to be filled in merit-wise and the total intake capacity is to be distributed as Open category (50%) and SC/ST (50%). 10% reservation is to be provided for EWSs over and above the total existing seats.
C. Reservations, weightage, scores (Undergraduate performances and entrance examinations) as per UGC rules and regulations, University rules & regulations, Direction of Central Admission Committee and departmental admission criteria duly approved by the University authority, would be an integral part of the admission scrutiny.
D. Selected candidates will be displayed along with waiting lists all in merit-wise and any important notifications deemed to be disseminated
Duration, programme structure, examination and evaluation:
A. The duration of the program is 2 years of 4 semesters. Each Semester will follow the University calendar and each semester would consist of marks weightage for internal assessments and end-semester examinations. The cumulative marks would be the resultant outcome of the students’ performance.
B. Classes would consist of theory papers and Laboratory Works – Practicals).
C. The Theory papers would be: 4 foundation courses (2 + 2), 2 OE courses (1+1), 2 softcore courses (1+1) in addition to the Theory (core) and practical courses.
D. Evaluation for both the internal assessments and end-Semester examinations will be as per the PG (CBCS) and students will be awarded Semester Grade Point Average (SGPA) and Cumulative Grade Point Average (CGPA) from their performances.
E. The Course cuts across Food Technology, Home Science, Agriculture, Horticulture,
Botany, Zoology, Micrcrobiologyy and Chemistry.
General :02, SC:05, ST : 25, OBC : 06. Total : 35
From the initial total intake capacity of 16, fresh students amounting to 15 are being admitted for the year 2019, comprising of 7 in the Open category and 8 in the SC/ST category.