Master of Technology [M.Tech] (Food Biotechnology)

Theory

70%

Internal

30%

Fundamentals of Food Technology and Genetics

Genetics, composition, nutrition, technological aspects of food

The objective here is to teach students the concepts related to food technology and genetics in a fundamental way so that they can get through it and can be applied to in a professional domain.

Cell Culture Technology

Isolation of cells, maintaining cells in culture, cell line cross contamination, manipulation of cultured cells

The cell culture technology will teach students the basics of cell present in food and its relation with food products. This will help them learn how the functions of cells and their importance are needed in food industry.

Food Packaging

Food protection, tempering, consumption, resistance and special physical, chemical or biological needs of food

This will ensure the students to learn a new dimension in food industry. This can also be chosen by them later as their job profile. This is one of the subject in which students can learn about the various needs of the various kinds of foods.

Nutritional Genomics

Nutrigenomics, genome, proteome, metabolome, changes in physiology

It is a subject which studies the changes in the human genome, nutrition and health. This will help students learn a new way of establishing relationship between science and human.

Nano-biotechnology

Nano particles, Nano-devices, potential ethical issues, study of microorganisms, Nano-photonics

This is the subject which studies the nanotechnology and biology together putting each other in the same frame. It is a recently emerged subject and students will learn a new way of science in this subject.

Critical analysis of Research Paper

Any one of topic of interest is to be chosen by the student and have to prepare as a research paper

The whole idea is to establish R&D in students and provide them a chance to learn with their own.